No-mayo potato salad, grass-fed mini burgers, crunchy swai with basil-goat cheese potato puree, curried pea soup, pickled rhubarb (etc.), white bean ragout, Italian sausage grill with gnocchi, leftover oatmeal pancakes, and cheddar chive buttermilk biscuits with extra creamy scrambled eggs.
Tastebud Tart explains why a 2-oz. scoop is so fabulous, Bill Roehl demands to know how BW-3, which he hates, makes so much money, a vegetarian take on the Blue Door Pub, detailed notes on Surly Darkness from The Captain’s Chair, a local adventure in making Worcestershire sauce, We Got Served takes the Lyndale Tap House challenge and likes the place (while Doug Hamlin backs up our less-than-glowing review), and Chef Chris asks: “What’s the deal with the coffee cups strewn all over St. Paul?”
