Brunch at the Pig & Fiddle in Edina

Marcus Arneson
Marcus Arneson

There is a kind of low-level anxiety that accompanies brunch: maybe the line to get in will be too long, and we are too hungry or hungover or grumpy to wait, and the complimentary cup of coffee will only exacerbate our low blood sugars. Of course, those of us who love breakfast go anyway, and it nearly always works out. Still, it was nothing short of wonderful (and worrisome) to walk into the Pig & Fiddle, at 50th and France, at 10 a.m. on a Sunday and find it pretty much empty.

Maybe the gastropub’s brunch has yet to be discovered — it launched under six months ago — or maybe all the regulars were at home eating toast in bed. It was, after all, a cheek-chapping -18 degrees Fahrenheit outside.

Marcus Arneson
Marcus Arneson

Whatever the cause, it’s not the Pig & Fiddle’s atmosphere. The dining room is paneled in warm oak, scrolling corbels, and painted murals of Brussels as it might appear in the early evening light. The morning we were there, the pub’s giant stone hearth was lit, and Postmodern Jukebox’s jazzy “All About that Bass” crooned overhead. It was a pleasant place to land in the polar vortex — and, more importantly, a tasty one.

The brunch menu is on the savory and short side (if you discount the lunchy items). Notably missing are a basic breakfast plate and an omelet, but the ten or so items offered provide something for nearly everybody.

Marcus Arneson
Marcus Arneson

The tres leches soaked Fiddle’s French Toast ($10) is the only sweet offering. The waiter brought us three massive slabs of the stuff and noted that the average diner finishes only half. It had a wonderfully toasty crust and a light, custardy middle — and we managed to polish off the plate.

The Corn Beef & Hash ($12) was also a hit: perfectly cooked sunny-side-up eggs on a bed of potatoes and mild corned beef. (By mild, we mean it had not been brined into a chewy salt lick.) A smattering of bright microgreens, scallions, and harissa ketchup scattered across the whole provided a nice break from the soft, comforting profile.

The Huevos Rancheros ($10) combined shredded chicken in a lightly spicy red sauce with super-crispy fried corn tortilla pieces, avocado, scallions, and crema. The meat was tender, the texture was marvelous, but the sauce needed a tad more kick. The kitchen brought us some Cholula hot sauce, and it was spot on. The harissa ketchup’s smoky tang would have been good here, too.

Lee Egbert of Dashfire Bitters

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

Lee Egbert (above) was once a Boy Scout, enamored with identifying barks and plants out in the forest. He later spent 18 months in China, discovering the flavors in the herbs and roots of eastern medicine.

His botanical journey has come to a head with Dashfire, the new orange-bourbon cocktail bitters on the market, and the first bitters to be made in Minnesota.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

With Midwestern spirits on the rise, it seems logical that it would only be a matter of time before a bitters company would emerge here to complement the terrific Bittercube line that’s made in Wisconsin. Egbert was initially pursuing a distillery, and in fact has become Bob McManus’ partner at Mill City Distilling.

But until that operation is up and running, he’s promoting his versatile new bitters. We chatted over happy hour at Saffron, where bartender Robb Jones (two photos down) sat us down with a classic martini: navy strength gin, Dolin dry and blanc vermouths, and Dashfire. Sophistication with a hint of citrus.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

“I appreciate when someone puts the time in to do something better, so I don’t have to anymore,” says Jones (below). “I still enjoy making my own, but they’ll never come out like this. I think these are the best orange bitters on the market.”

It seems Egbert set out to correct some shortfalls he noticed in the other major brands. Fee Brothers, for example, uses glycerin and concentrated citrus oils. Tasting them side by side against Dashfire, which is flavored by fresh orange zest among other spices, there’s no contest.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

“Almost all of them use dried orange rind,” says Egbert. “It’s vastly different, more of an orange soda flavor. It’s sweeter; I think Regan’s tastes more along the lines of Sunkist. I wanted to honor the flavor of the orange.”

Since orange is one of the original and most popular types of bitters, it’s called for in a number of classic whiskey cocktails. So Egbert thought to base his bitters on a quality bourbon, Old Weller Antique, instead of a neutral grain spirit.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

His bitters are also distinct because they receive some barrel age. He lugged his 5-gallon barrel from Black Swan Cooperage into the bar, beeswax chipping around the rim, still fresh from draining batch number one, and emitting a powerful citrus-bourbon musk. The oak is both toasted and charred, producing Dashfire’s distinct woodsy-vanilla aftertaste.

Egbert’s beautifully labeled 1.7-ounce bottles are already on shelves around town for $20. Joining them soon, if not already, will be his second flavor: Mr. Lee’s Ancient Chinese Secret. Informed by his travels, it’s based on the concept of a balanced five-spice blend. It smells like anise and finishes spicy thanks to some Szechuan peppercorns.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

Jones took the Ancient Chinese Secret and dreamed up a whiskey sour with apricot liqueur and toasted sesame oil that was as tasty as it was mind-boggling. Then, a captivating flip: Plantation 5-year Barbados rum, with a whole egg, heavy cream, Licor 43, demerara syrup, and a heavy dose of Ancient Chinese Secret. Have Jones make you that drink. It’s the eggnog of your dreams.

John Garland / Heavy Table
John Garland / Heavy Table

But perhaps even more quickly than bartenders, it’s been bakers and chefs making notable adoptions of Dashfire so far. Glam Doll Donuts has debuted the Dashfire doughnut (above) using the bitters in a sweet, boozy glaze on their classic raised doughnut. Potter’s Pasties (where Dashfire is on sale) went the dessert route as well, baking it into a pie with pears, dates, and cashews. Egbert is currently angling for a Dashfire ice cream at Izzy’s.

Stephanie Kochlin, chef at Pig & Fiddle in Edina, is using Dashfire in a nice gravlax preparation for her summer menu. “She’s done a different twist on it,” says Egbert, “so instead of dill, it’s with fennel, which does complement the orange really well. I’ve already had it twice.” His future plans include a line of tinctures that sound tailor made for chefs.

Once Mill City Distilling moves in to the old Hamm’s Brewery, Egbert will get Urban Organics to grow the botanicals for both his bitters and Mill City’s gin. For now, he’ll be tinkering with infusions and planning Mill City’s first run of spirits. One can envision cocktails with ingredients made entirely under the same St. Paul roof in the not too distant future.

Chocolate-Stout Pudding at Pig & Fiddle

Chocolate Stout Pudding at Pig & Fiddle
Katie Cannon / Heavy Table

Pig & Fiddle’s Chocolate-Stout Pudding ($5) came to us in a highball glass, minimalist and unassuming yet undeniably alluring. It had a creamy head atop a chocolate body, and — we moved closer — a caramel-coffee nose. But it wasn’t a dark and stormy ale that had our undivided attention. For starters, it came with a spoon.

Chocolate Stout Pudding at Pig & Fiddle
Katie Cannon / Heavy Table

When head chef Stephanie Kochlin and pastry chef Katie Elsing developed the opening dessert menu for Pig & Fiddle — located at 3808 W 50th St., Minneapolis — they held the restaurant’s promise of “European country fare” as a guide. Custard was a shoo-in, and since they were using a lot of beer in their cooking, it seemed only natural to toss some into the pudding. However, “toss some in” is probably misleading. The pudding’s current brew is Summit Oatmeal Stout, and it’s hardly treated as an afterthought. To understand its prominence, consider Elsing’s artifice: Take all milk and cream from a traditional pudding recipe and replace it with stout; then add some more stout, and a bit more after that (really). Cocoa powder is blended into the stout, which Elsing heats and thickens with eggs and brown sugar. She strains the mixture before folding in 60% cacao chocolate. The crème anglaise is sweetened with brown sugar to give the custard its toasted tan head.

The process is simple enough, though it certainly doesn’t taste it. Under a deep pool of brown sugar crème anglaise, the corresponding flavors of the two main ingredients meld seamlessly, to the point where you can’t distinguish one from the other. The stout and dark chocolate exert equal force in the bittersweet composite, deferring only slightly to the tempering sweetness of the crème anglaise. The thick and satiny mouthfeel is interrupted only by sporadic bits of unmelted chocolate — a reassuring inconsistency.

Chef Kochlin admits that it took some time for her to warm to a presentation she deemed “too cutesy.” But really, is there a more fitting way to package a stout-based pudding? It’s probably no matter, because once you dip into the dark and enigmatic mass, “cutesy” will be the last thing on your mind.

Pig & Fiddle Minneapolis
Katie Cannon / Heavy Table

Zimmern vs. Charlie and Morning Roundup

A look at the Caribbean-themed San Pedro Cafe in Hudson, a review of Big Daddy’s BBQ in St. Paul, the ins and outs of wheatberries, the Well Fed Guide to Life heads to Pig & Fiddle, Tricia Cornell guest stars over at City Pages and writes up Pat’s Tap, Andrew Zimmern struggles heroically to seem diplomatic as he scoffs openly at the Charlie Awards nominees (“most of these dishes aren’t even realistically in the top 100, let alone the best in their neighborhood”), Old Sugar Distillery in Madison just released its grappa made from locally grown grapes, and a look at the Day of the Dead menu at the Green Market in Fargo (we reviewed the market, too).

Eat Street Social, Rye Delicatessen & Bar, Pig & Fiddle and more

Readers: Win Heavy Table pint glasses

The Tap loves restaurant tips from readers, so we’re awarding a Heavy Table pint glass to the best tipster each month. The Tap is the metro area’s comprehensive restaurant buzz roundup, so if you see a new or newly shuttered restaurant, or anything that’s “coming soon,” email Tap editor Jason Walker at

October’s winner: Kari Anderson of Minneapolis

Eat Street Social (opens this fall)

14 W 26th St, Minneapolis

Northeast Social owners Joe Wagner and Sam Bonin are coming to Nicollet Avenue this fall with Eat Street Social, a new bar and restaurant in the former Tacos Morelos space that hopes to replicate the laid-back yet elegant vibe and quality food, wine, and beer of their first restaurant.

Eat Street Social will also have liquor, and Nick Kosevich and Ira Koplowitz of Bittercube bitters are leading the cocktail program. Kosevich is well-known locally as the former bartending force at the Town Talk Diner, and Koplowitz cut his teeth at Chicago cocktail den Violet Hour. These guys live to make unique, delicious cocktails, and their hiring means Wagner and Bonin are serious about giving Eat Street Social a bar that means business.

“I’d say [Kosevich] is right up there, one or two with the top bartenders in town,” Wagner said. “And so we’ll be making our own tonics, of course we’ll be using Bittercube bitters. Most of the big stuff for the cocktails will be made in-house.

“The bar that we designed is going to be really neat. We’re using a sushi cooler for a lot of the ingredients to stay fresh. Kind of like food, you want to use the freshest ingredients. So it will be a display area where you can really watch the whole process.”

Geoff Little will be executive chef at both locations and design the menu at Eat Street, so the food will stick close to what Northeast Social already does: an approachable yet thoughtful array of well-crafted small plates, salads, sandwiches, and entrees. But Eat Street will be different in ways other than the cocktails, as the larger dining room will seat around 100 and there will be live music a few nights a week, as well as a banquet space (formerly Azia’s Caterpillar Room). It will also have an old-fashioned soda fountain, with housemade syrups and old-school soft drinks like raspberry sodas, tonics, and egg creams.

Becca Dilley / Heavy Table

“We can’t wait for it to open because we have a lot to show,” Kosevich (above) said. “I haven’t made drinks in this city for over two years. Since I left Minneapolis, since I left the Town Talk, we basically have been working Bittercube and designing cocktails all over the Midwest. So this is really the first time that we get to showcase that work, the culmination of two years of hard work, here in Minneapolis.”

Kosevich and Koplowitz, who essentially have been given free rein to create their menu, have some strong opinions about what makes for tasty, interesting liquor. One conversation with these guys, and you know the bar at Eat Street Social is not going to be typical.

“Most back bars you go in and it’s all kind of things that everyone knows and everyone’s heard of, some big factory distilleries,” Koplowitz said. “One thing that we’re really excited about with this project is to have a nice, broad spirits list with … a lot of things that are a little more esoteric and unique than the Johnnie Walkers of the world.”

“People are going to order something, and we may not have it,” Kosevich said, “because we’re showcasing something more unique that’s similar, comparable, or contrasting, but through the in-depth education aspect of our spirit program [bartenders] will be able to direct people in the right way, in the right direction that they want to go. Guests leave in a more positive way when they’ve been given something new, something fresh.”

“One classic example would be rather than having Jack Daniels, have George Dickel, which is another Tennessee whiskey that is really nice,” Koplowitz said. “It’s not craft, it’s still a really big company, but showcasing something that’s been around a long time and has been somewhat forgotten.”

But it’s not all about drinks. Wagner said he and Bonin’s goal for Eat Street Social was to create a place for real drinks, yes, but also solid food and cool vibes for the creative, funky Whittier neighborhood. The two moved to the neighborhood from Rochester together when they were 18 and never lost their love for the area.

“With MCAD being over there, there’s a lot of creative young people that gives a lot of energy to it,” Wagner said. “There’s a lot of fantastic food on Eat Street. We’ll bring kind of a new feeling and operate something that isn’t really in that area right now.

“There’s no real bars in that neighborhood. I mean, Uptown, even, there’s nothing really. The Uptown Bar was cool back in the day, but it’s gone. There’s no real bars to kind of replace it.”

Eat Street Social is shooting for a late fall opening.

Rye Delicatessen & Bar (opens this month)

1930 Hennepin Ave S, Minneapolis |

Lowry Hill is getting a huge jolt of all-day food and cocktails. First came The Lowry and now it’s Rye Delicatessen & Bar, set to open in the former Auriga space on Hennepin.

The Death of the Uptown Bro Bar and Morning Roundup

The death of the Uptown bro bar; analysis of how media coverage spurred the sudden popularity of Mojo Monkey Donuts; Sirena Gorda has closed; a look at Pig & Fiddle; two veterans of L’Etoile are opening a new restaurant in Madison called Three Square; DeRusha visits the Modern Cafe; a warm, thoughtful dismissal of Fulton Brewery’s Sweet Child of Vine; “It took me 40 minutes to get the stove to 400 degrees” seems more like a reason NOT to take a class in how to use a wood stove than an enticement to do so; a video documenting Lift Bridge Brewery’s oyster stout; and a partial tour of the Fargo, ND restaurant scene.

Cafe Twenty Eight, Hot Diggity Dog, Dangerous Man Brewing and more

Readers: Win Heavy Table pint glasses

The Tap loves restaurant tips from readers, so we’re awarding a Heavy Table pint glass to the best tipster each month. The Tap is the metro area’s comprehensive restaurant buzz roundup, so if you see a new or newly shuttered restaurant, or anything that’s “coming soon,” email Tap editor Jason Walker at

September’s winner: Christy Prediger of Minneapolis

Becca Dilley / Heavy Table

Cafe Twenty Eight (closing Dec. 31)

2724 W 43rd St, Minneapolis | 612.926.2800 |

When the news broke that Linden Hills’ popular Cafe Twenty Eight was closing, it was a somewhat shocking development. The restaurant, bolstered by a thoughtful, locally focused menu and a co-owner who happened to be Surly brewmaster Todd Haug, had a loyal following of locals who enjoyed dishes like pulled pork in adobo, quiche, and a terrific Sunday brunch.

But it also had cache in the metro and even the nation – among beer enthusiasts, anyway – who knew Cafe Twenty Eight would always have the latest Surly release on tap. It was rather common for people to fly in from out of town and go straight to Cafe Twenty Eight for a Darkness, Wet, or another Surly specialty.

So when co-owner Linda Haug – Todd’s wife – decided a couple of years ago she was ready for a new challenge, she worked out a plan to hand the thriving business off to longtime employee Russ Conlon. But Linda Haug said the building’s owners, Joanne and Tom Ellison, had other ideas, denying Conlon a lease extension and effectively shuttering Cafe Twenty Eight.

Becca Dilley / Heavy Table

“The email that Joanne sent said that she ‘seriously considered Russ as an option, but the thought of you leaving got me to thinking of envisioning something new,’” Haug said. “Which, I guess, is their right as a landlord. I think that she just wanted to do something new in the space.”

Personally, Haug is giddy about the future. She plans to take a break, travel to Europe, and assist with the Surly brewery project’s restaurant. But she wasn’t expecting the restaurant to close, and a happy farewell turned into a tearful notice to her employees. She said many had been with her for years – even some since Cafe Twenty Eight opened in 2002.

“That’s really a heartbreaking part of it for me,” she said. “I thought I had it worked out where I’d be stepping away but the whole thing would still be moving along without too much disruption in their lives.”

It’s rumored that a new restaurant is already planned for the space, so it likely won’t sit empty for long.

Haug leaves with a slew of great memories.

“We have a lot of loyal people,” she said. “Seeing the kids that were babies and now are 11 or 12 … all the stuff you’ve gone through, it’s so emotional. The customers and staff have been great.

“It’s been [the landlords’] right to do it, but I was just blindsided by how it went down.”

Cafe Twenty Eight will be open through Dec. 31.

Hot Diggity Dog (now open)

614 Washington Ave SE, Minneapolis | 612.331.3759 |

Finding a high-quality hot dog is getting easier, thanks to guys like Nate Beck of Natedogs and now Cody Swede and Andrew Jorgensen and their Hot Diggity Dog in Stadium Village. The pair got the itch while following the Twins to cities like Chicago, Milwaukee, Detroit, and Cleveland and eating hot dogs in each.

Jorgensen said the relative lack of quality hot dogs in Minneapolis gave he and Swede their idea.

“People in Minnesota are not really big hot dog fans,” he said. “They think of them as either strictly back-yard grilling fodder or SuperAmerica six-hour grillathon oddities. The overwhelming majority of people in this state have never tasted a 100 percent all-beef frank with all the toppings on a steamed poppy-seed bun. So at a Twins-Brewers game earlier this year, we made our pact to spread the hot dog gospel here to the Twin Cities.”

Hot Diggity Dog’s menu has classic dogs like Chicago style alongside ones like the Mexicali, with nacho cheese, jalapenos, and white onions; the Boston with bacon, baked beans, and cheddar; or the Dusseldorf, a brat with kraut, onions, and German mustard.

“We steam both the hot dogs and the buns, and use dogs with a natural casing,” Jorgensen said. “The steaming maintains the flavor of the hot dog itself and tightens the natural casing to give the hot dogs a distinctive ‘snap’ when you bite into them.”

Dangerous Man Brewing (in development stage)

Northeast Minneapolis |

Because of thankfully loosening laws, Rob Miller is hoping to open a Northeast Minneapolis brewpub, Dangerous Man Brewing Co., where he would brew several craft beers to sell on-site in pints as well as to-go growlers. Miller has a site in mind at 1300 2nd St. NE, where he hopes to offer four rotating taps and a house-made soda in an atmosphere that will be family-friendly yet still appeal to “the beer connoisseur, urbanite, home brewer, and any adventurous beer drinker.” Food would not be made on-site, but Miller’s hope is that neighborhood take-out and delivery restaurants can fit that bill. However, the City Council must first adopt an ordinance by Councilmember Gary Schiff that would allow for plans like Miller’s, and a hearing on the ordinance is scheduled for Nov. 7.


Natalie Champa Jennings / Heavy Table
  • Pat’s Tap, 3510 Nicollet Ave S, Minneapolis | 612.822.8216 | Our take
  • Rosa Mexicano, 6th St and Hennepin Ave, Minneapolis (in City Center next to Fogo de Chao) |
  • Sweet Bebe Cakes, 409 15th Ave N, South St. Paul | 651.457.5082 |
  • Pit Stop Chill & Grill, 4000 6th St NE, Columbia Heights | 763.789.7867 | Find it on Facebook
  • Carmine’s, 9900 Valley Creek Rd, Woodbury | 651.730.4500 |
  • DixieBlue BarBQue, 2330 Cloud Dr Suite 101, Blaine | 763.208.9394 |
  • St. Louis Park Woodfire Grill, 6501 Wayzata Blvd, St. Louis Park | 952.345.0505 |
  • Joan’s in the Park, 631 Snelling Ave S, St. Paul | 651.690.3297 |
  • Chez Arnaud, 4735 Highway 61, White Bear Lake |
  • Crooked Pint Ale House, 501 Washington Ave S, Minneapolis | 612.877.6900 |
  • Amsterdam, 6 W 6th St, St. Paul | 651.222.3990 | Find it on Facebook
  • Adagio Cafe, 5001 Penn Ave S, Minneapolis | 612.922.2233 | Find it on Facebook
  • Hot Diggity Dog, 614 Washington Ave SE, Minneapolis | 612.331.3759 |
  • Deg Deg Grill, 2910 Pillsbury Ave S, Minneapolis | 612.825.1466
  • Firehouse Subs, 2303 White Bear Ave, Maplewood | 651.731.7827 |
  • Sonora Grill, 920 E Lake St, Minneapolis (Midtown Global Market) | 612.871.1900 | Our take
Lars Swanson / Heavy Table
  • Steel Toe Brewing, 4848 W 35th St, St. Louis Park | Our take
  • Mi Sinaloa, 3801 Chicago Ave S, Minneapolis | 612.824.2828


  • Cafe Twenty Eight, 2724 W 43rd St, Minneapolis. Closing Dec. 31. | 612.926.2800 |
  • Shorty & Wags, 3753 Nicollet Ave S. Closes Oct. 30. |
  • Koyi Sushi, 2111 E Franklin Ave, Minneapolis
  • Pacific Islander Cuisine, 920 E Lake St (Midtown Global Market)
  • Savories Bistro, 108 N Main St, Stillwater. Closing end of October. |
  • The Herb Box, 755 Prairie Center Dr (inside Lifetime Fitness), Eden Prairie
  • Blink Bonnie Subs, 237 East 7th St, St. Paul
  • NorthCoast, 294 East Grove Ln, Wayzata
  • Wayzata Eatery, 1179 Wayzata Blvd E, Wayzata
  • Krua Thai, 432 University Ave W, St. Paul
  • Hard Rock Cafe, 7th St and Hennepin Ave, Minneapolis


  • Ernie’s Pub, & Grille, 14351 Nicollet Ct, Burnsville. Opens Oct. 24 | 952.435.2867 |
  • Stout’s Pub, 1611 Larpenteur Ave, Falcon Heights. Opens Oct. 26.
  • The Donut Cooperative, 2929 E 25th St, Minneapolis. Opens in October. |
  • Zest! Bar and Grill, 525 Diffley Rd, Eagan. Opens late October. | 651.468.9053 |
  • Valley Tap House, 14889 Florence Tr, Apple Valley. Opens in November. | Find it on Facebook
  • Jason’s Deli, 7565 France Ave S, Edina. Opens in early November. |
  • Turkey to Go, Baker Center, Minneapolis; Alliance Bank Center, St. Paul. Opens in November. |
  • My Burger, 3100 Excelsior Blvd, Minneapolis. Opens in November. | Find it on Facebook
  • Kopplin’s Coffee, 2038 Marshall Ave, St. Paul (moving to new location). Opens Nov. 25. |
  • American Joe, 344 Wabasha St N, St. Paul. Opens in November.
  • Wild Bill’s Sports Saloon, 546 Commons Dr, Woodbury. Opens in November. | 651.357.1050 |
  • Rye Delicatessen & Bar, 1930 Hennepin Ave S, Minneapolis. Opens in November. | Find it on Facebook
  • Colossal Cafe, 2315 Como Ave, St. Paul. Opens Dec. 1. |
  • Blood and Chocolates, 495 Selby Ave, St. Paul | 651.492.4799 | Find it on Facebook
  • Eli’s East Food and Cocktails, 815 E Hennepin Ave, Minneapolis | 612.331.0031 | Find it on Facebook
  • Fasika, University Ave and Dale St, St. Paul |
  • Rincon 38, 38th St and Grand Ave, Minneapolis
  • Eat Street Social, 14 W 26th St, Minneapolis. Opens this fall.
  • Icehouse, 2528 Nicollet Ave, Minneapolis. Opens this fall.
  • Rodizio Grill, 12197 Elm Creek Blvd N, Maple Grove. Opens this fall. |
  • Butcher and the Boar, 1121 Hennepin Ave, Minneapolis. Opens in December.
  • Humble Pie, 822 W 36th St, Minneapolis. Kim Bartmann’s revamp of Gigi’s. | 612.825.0818
  • Blue Door Pub, 3448 42nd Ave S, Minneapolis |
  • El Loro, 2535 W Highway 10, Mounds View
  • Five Guys, 8360 3rd St N, Oakdale |
  • Cupcake, Grand Ave, St. Paul
  • Burger Night, Minneapolis
  • Kyoto Sushi, 13751 Grove Dr, Maple Grove | 763.488.1588 |
  • Cranky’s Bicycle Bar, E Lake St, Minneapolis | Find it on Facebook
  • Dangerous Man Brewing, Northeast Minneapolis |
  • Smokehouse Brewpub, 38th St and 28th Ave S, Minneapolis. Opens spring 2012.
  • Lucid Brewing, 6020 Culligan Way, Minnetonka |
  • La Crepe Nanou, Huey’s 24 / 7 Diner, The Wine Loft, Shops at West End, St. Louis Park | | |

The Tap is The Heavy Table’s guide to area restaurant openings, closings, and other major events. The Tap is compiled by Heavy Table writer Jason Walker, and will be published biweekly. If you already subscribe to our newsletter, look for an emailed version of The Tap every other week — otherwise, you can find it on the website on alternating Tuesdays.

If you’ve got tips for The Tap, please email Jason Walker at The Tap’s Twitter feed has moved to@heavytable.