DWITT / Heavy Table
Skimming the cream of local food news
The latest from Twitter: @localdlish is now carrying @BareHoney, @adelescustard will open for the season on March 1, @CooperWestEnd will have a @2GingersWhiskey dinner on February 28, and @Celebr8nGenr8n shows off a sushi-themed cake.
A New Yorker comes to Minneapolis to dine (and to celebrate Febgiving), the Well Fed Guide to Life heads to Buster’s, the James Beard Awards semifinalists are announced, a look at Jack’s in Kingfield, and the Kieran / Jameson whiskey war is settled out of court.
The latest from Twitter: @chowgirls and @BossyAcres suggest hitting up @gaigaithai’s cooking classes @LindenHillsCoop, @PizzaLuce celebrates Fat Tuesday with a deal on their Creole Pizza, @WildeRoastCafe has whipped up some Girl Scout Cookie gelato, and @TCBurgerTour asks for suggestions on the best burger.
A local man is planning to start a food truck food prep hub (and wants your cash to get his business started), thoughts on Brau Bros. Cherry Bean Coffee Stout, a preview of Herkimer’s ambitious Toripuru Triple Bock (brewed with sake yeast) release, a look at Chocolat Celeste, a profile of Chowgirls Killer Catering (here’s ours), and musings on Peter’s Grill.
The latest from Twitter: Today @houseofhunger feeds the downtown crowd for the first time, @TCFOODFINDS gives a shout for National Cherry Pie Day, @cocoaandfig celebrates their birthday with a deal on cupcakes, and @dinneronthefarm recommends the @alemarcheese sampled at the 2012 Sustainable Farming Association of Minnesota Conference.
Seriously; I don’t get raw oysters. You’re supposed to slurp it down without chewing it or tasting it much. To me, it seems like a waste of seafood that could be deliciously fried!
Freshly shucked, muscle contracting in lemon juice or mignonette, a taste of the ocean, requiring minimal effort and hell some say it’s an aphrodisiac.
Fried food, hiding behind the breading, with all the pleasure of the fat and the salt and the protein. What’s not to love there too?
Cold water months make it a nice way to mark the passage of time marking the season.
Ya, no if you’re scared of them you slurp. But they taste wonderful when you chew them. And lightly breaded and pan fried in good olive oil is definitely delicious.
Meritage is one of our top 5 restaurants in the TC area.
Meritage is our top restaurant in the TC area. Love it.
Love Russell, love Desta, love every server, and, my guests and I have had the pleasure of being served by every one.
Louie is brilliant. If these reviews we’ve seen so far have been like daily comics in the newspaper, I can’t wait to see the big color Sunday Comics version.
[...] the Loon dug the oysters and bone marrow at Meritage, and James Norton loved Espresso BellaVitano, a new chese from [...]