Comments for The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

Comment on Dara Moskowitz Grumdahl by Kata

Kata — Fri, 24 May 2013 01:26:31 +0000

She looks like she eats exactly what her son eats. No need for boxed-in close up partially blocked face shots. We know she’s fat.

Comment on Preview: The Secret Atlas of North Coast Food by Sonya

Sonya — Thu, 23 May 2013 18:24:03 +0000

RE: Merlin’s Rest

// What to eat: In addition to the above, the pub offers a few specialty drinks. We found the Merlin’s Ginger, a ginger-infused Jamison’s whiskey layered with ginger ale and bitters infinitely quaffable — well-balanced with a ginger kick and a nice herbal twist from the Angustara.

The menu is pure English pub food. With beer, we like the Scotch egg: a hearty meatball encased in a hard-boiled egg, then fried and dunked in wasabi. //

The bitters are Angostura, and the scotch egg description is all wrong. It is a sausage and breadcrumb wrapped hard-boiled egg, then fried and dunked in Coleman’s Mustard.

Comment on Dowjic at Babani’s by Kurdish Lemonade at Babani's in St. Paul

Kurdish Lemonade at Babani's in St. Paul — Thu, 23 May 2013 10:51:50 +0000

[...] We’re crazy for Dowjic, a hot and tangy soup from Babani’s Kurdish Restaurant in St. Paul. Its restorative, lemon basil broth anchored by the soft sediment of rice and bits of chicken always makes me think of that small Maurice Sendak book called Chicken Soup with Rice. I need no other reason to stop at Babani’s, although the restaurant’s lemonade doesn’t hurt. [...]

Comment on The Lotzza Motzza Brew Pub Pizza by timmy

timmy — Wed, 22 May 2013 03:39:56 +0000

On second thought … the crappy pizza cutter I got was of a better quality than the walmart ‘stainless steel’ pizza cutter I bought for 8 dollars.

So, if your store still has the ‘buy this pizza, get a free pizza cutter’ special going on, grab it, keep the pizza cutter, toss the pizza in the garbage, and you’ll be better off.

It’s just *that* bad.

Comment on The Lotzza Motzza Brew Pub Pizza by timmy

timmy — Wed, 22 May 2013 03:36:29 +0000

Worst pizza I’ve ever had.

Overly salted, horrible meat. Crust was … thin.

Noth worth the six dollars I spent on this, and a pizza cutter.

Icky. Pass on this.

Comment on Preview: The Secret Atlas of North Coast Food by The Well Fed Guide To Life Episode 254 – Urban Gardening | Fancy Pants Gangsters

Wed, 22 May 2013 01:19:46 +0000

[...] spoiler for this season of Masterchef (starting this week), ice cream bread and a plug for the Secret Atlas Of North Coast Food from our friends at Heavy [...]

Comment on Hello Pizza in Edina by Verdant Tea Heads for Seward and More

Verdant Tea Heads for Seward and More — Tue, 21 May 2013 10:56:37 +0000

[...] Hello Pizza, 3904 Sunnyside Rd, Edina. Read our review here. [...]

Comment on David Duckler of Verdant Tea in Minneapolis by Verdant Tea Heads for Seward and More

Verdant Tea Heads for Seward and More — Tue, 21 May 2013 10:56:21 +0000

[...] we talked to the team at Verdant Tea last summer, we were struck by the ambition of a locally based Chinese tea importation business [...]

Comment on Preview: The Secret Atlas of North Coast Food by Greenlighted Entries for the Secret Atlas: #1-4

Greenlighted Entries for the Secret Atlas: #1-4 — Mon, 20 May 2013 16:30:49 +0000

[...] Walking down East Lake Street is the equivalent of taking a global safari; food from around the world is available, often made by and served to first-generation immigrants with a vivid sense of how to make the food they grew up with. This stroll takes the reader through some of the most delicious (and baffling, and unexpected) bites available along this central but often overlooked stretch of road. [Read this story and view its illustration right here.] [...]

Comment on Q Fanatic in Champlin by Smoke in the Pit in Powderhorn, Minneapolis

Smoke in the Pit in Powderhorn, Minneapolis — Mon, 20 May 2013 15:39:57 +0000

[...] prefer your ribs to put up a bit of a fight, you’re better off getting your dry-rubbed slabs from Q Fanatic in Champlin.) Like the wings, the ribs don’t need sauce, which is a good thing since Alexander’s barbecue [...]

Comment on The Northern Heartland Kitchen by Beth Dooley by Minnesota's Bounty: The Farmers Market Cookbook by Beth Dooley

Minnesota's Bounty: The Farmers Market Cookbook by Beth Dooley — Mon, 20 May 2013 14:03:42 +0000

[...] paperback, University of Minnesota Press) is the latest collection of recipes from Dooley, whose The Northern Heartland Kitchen we enjoyed upon publication two years ago. As in her earlier work, which also includes 2004′s [...]

Comment on Smoke in the Pit in Powderhorn, Minneapolis by Rainey

Rainey — Fri, 17 May 2013 21:24:54 +0000

The cole salw is the BOMB, what are you talking about?

Comment on The Churn: A Night at the Nosh and More by Bring on the weekend + Jawbone UP winner! | Finding a Balance

Bring on the weekend + Jawbone UP winner! | Finding a Balance — Fri, 17 May 2013 13:39:31 +0000

[...] Also, side note: The Heavy Table (the publication that puts on the North Coast Nosh events) linked to my event recap post! Check it out. [...]

Comment on Books by Heavy Table Kickstarter Preview: The Secret Atlas of North Coast Food

Heavy Table Kickstarter Preview: The Secret Atlas of North Coast Food — Wed, 15 May 2013 05:50:44 +0000

[...] Books [...]

Comment on North Coast Nosh VIII: The Recap by The Churn: A Night at the Nosh and More

The Churn: A Night at the Nosh and More — Tue, 14 May 2013 17:12:29 +0000

[...] blogger documents a night at the North Coast Nosh (pictured above; here’s our recap). A review of the Japanese street food at Hibachi Daruma. Why shouldn’t Wisconsin be the [...]

Comment on Deconstructing Zeke’s Unchained Animal by The Churn: A Night at the Nosh and More

The Churn: A Night at the Nosh and More — Tue, 14 May 2013 11:06:29 +0000

[...] look at the spirited but technically flawed grub at Zeke’s Unchained Animal (here’s our deconstruction of the name.) A preview of Minnesota Monthly GrillFest. Andy Sturdevant draws a map of some of the many [...]

Comment on Acqua in White Bear Lake and Forest Lake by D

Mon, 13 May 2013 14:58:36 +0000

The parsley/chive mess is very 1980′s. For a moment I was like, whoa, where’s my neon sweatband?

Comment on Good Thunder from Alemar Cheese Company by Alemar Cheese’s Good Thunder, Minnesota

Alemar Cheese’s Good Thunder, Minnesota — Mon, 13 May 2013 11:03:18 +0000

[...] to cheese shops and gave me the lowdown on the cheese – including its name – for a Heavy Table story I wrote a couple of weeks [...]

Comment on The Coconut Macaroon at Salty Tart by Joan Mazza

Joan Mazza — Sat, 11 May 2013 22:58:19 +0000

I really like to get the recipe for Salty Tart’s coconut macaroons. If possible, please send me the recipe Thank you for your trouble.

Comment on The Coconut Macaroon at Salty Tart by Lisa

Lisa — Sat, 11 May 2013 12:42:49 +0000

I came on this site cause I saw the coconut macaroons on Food Network, so I googled it and this site came up. It also said to click on the link for the recipient how ever when you click on the link I was disappointed to find there was no recipie. It was just a way to show you how you can order the macaroons :(
it was very disappointing.

Comment on Dave Cossetta and Ryan Caulfield of Pasticceria Cossetta by Soleil Ho

Soleil Ho — Thu, 09 May 2013 22:17:06 +0000

If the Heavy Table isn’t about celebrating the nutritionally useless then I don’t know what the point of it all would be. (Also, I’m ugly and I would be pretty psyched to eat cookies that are hotter than I am.)

Comment on Dave Cossetta and Ryan Caulfield of Pasticceria Cossetta by Bunnie Watson

Bunnie Watson — Thu, 09 May 2013 16:00:20 +0000

So Mr. Cossetta now has a beautiful, shiny bakery where he can sell beautiful, luscious, high-priced desserts to beautiful people with the $$ to drop on nutritionally useless morsels. And all he had to do was pick the pockets of the citizens of St. Paul and cut the wages of his employees to accomplish it. Let’s celebrate and show pretty food porn pictures. Sorry, I’m #NotBuyingIt.

Comment on Dave Cossetta and Ryan Caulfield of Pasticceria Cossetta by James Norton

James Norton — Thu, 09 May 2013 15:16:00 +0000

It sure is, Sarah. This place is legit!

Comment on Dave Cossetta and Ryan Caulfield of Pasticceria Cossetta by Sarah

Sarah — Thu, 09 May 2013 15:09:54 +0000

Wait, is that a sfogliatelle I spy?

Comment on Dave Cossetta and Ryan Caulfield of Pasticceria Cossetta by Durk

Durk — Thu, 09 May 2013 13:55:30 +0000

Finally a place to get Italian cookies? Anyone who grew up in Chicago or Milwaukee will be visiting soon. Nothing like getting a pound of assorted cookies from D’Amatos, Glorioso’s or Peter Sciortino’s.

Comment on Smack Shack in Minneapolis by The Churn: Upcoming Street Food and More

The Churn: Upcoming Street Food and More — Thu, 09 May 2013 13:11:11 +0000

[...] for a grab-bag of local bars (Nightingale, Smack Shack, Grumpy’s, etc. – here’s our review of Smack Shack, pictured above.) WACSO sketches Candyland in St. Paul. A long-form review of Mr. Mustachios food [...]

Comment on Brunch at the Strip Club by - Kikooboo.com - Page d'accueil

- Kikooboo.com - Page d'accueil — Thu, 09 May 2013 06:08:21 +0000

Brunch at the Strip Club – Kikooboo.com – Page d’accueil http://adelaide411.kikooboo.com

Comment on Leg of Lamb Scallopine by Chef Jason Gibbons by Stu B

Stu B — Thu, 09 May 2013 01:53:25 +0000

This posting is incorrect. The lamb scallopini is NOT available at Bacio, it is only available at Zelo’s. We showed up tonight at Bacio and expected to order 4 orders only to find out it was not offered.

Comment on Good Thunder from Alemar Cheese Company by Beer and Cheese: Alemar's Bent River Camembert and Beers to Pair | Growler Magazine

Wed, 08 May 2013 15:33:58 +0000

[...] in the creation of the cheese itself. Alemar’s new release is a beer wash-rinded Camembert named Good Thunder. The name comes from a small town in the Mankato area, and the beer used to create this unique [...]

Comment on Two Dinners at ZZest Market & Cafe in Rochester, MN by The Toast: May 2013 - Easy & Oskey

The Toast: May 2013 - Easy & Oskey — Wed, 08 May 2013 11:45:50 +0000

[...] from Max H, who alerted us to a great cocktail he’s recently come across, the Stone Street at Zzest Market & Cafe in Rochester. We asked bartender Joshua Augustin for the [...]