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?”
Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest