Punch Pizza Crave Contest and March 12 Tweet Rodeo

The latest from Twitter: @holaarepa sends their love from South America, @StubAndHerbs enjoys a visit to @ButcherandBoar, @reetsyburger noshes @RyeDeli, and @PunchPizza is offering discounts and gift cards for six-word cravings until Wednesday.

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 jason@heavytable.com.

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 | ryedeli.com

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.