Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
[Via Craigslist] “Hot dance club in St. Paul looking for HOT shot guys to sell shots during the weekend dance parties.” Apparently… based on the remainder of the post… there’s going to be a Hot Shot Guy-off wherein each candidate has one night to be hot and sell shots, and the top seller gets the […]
MoreNancy Ngo, the grim reaper of Twin Cities restaurants, tallies a couple more for the morgue: Stones Restaurant and Lounge in Stillwater, and Tin Cup, “known for fried chicken, polka music and Lenten fish fries.” Dang. Tin Cup sounded like more fun than an armload of kittens.
MoreHoly moly, the Apple Maple Yogurt toast over at Trout Caviar looks both delicious and hardcore. The yogurt, apples, bread, butter and maple syrup are all homemade and/or locally sourced. This breakfast… does not fool around.
MoreThe Black Student Union at University of Wisconsin River Falls is putting on its annual soul food dinner tonight at The Journey House (143 East Cascade Avenue, River Falls). Quoth the listing in the PiPress: “Everyone is welcomed and appreciated: our menu for this year includes: fried chicken, catfish, collard greens, mac and cheese, cornbread, […]
MoreEarthly Creative does a chicken-inflected spaetzle with apple chicken sausage from the Wedge, the Strib has probably had this detailed and excellent wine bar / wine shop map forever, but it’s still quite nice, Stephanie March notes that Steven Brown (Ivy, etc.) has landed at Nick and Eddie, The Minnesota Independent does a swell write […]
MoreInteresting stuff is brewing… or unbrewing… regarding a Minneapolis task force designed to prevent people from enjoying drinking in bars. Shanai has a thought-provoking update that could shock you into sobriety.
MoreRachel steps out from the limelight with a nicely reported review of Pak Zam Zam, a humble Northeast joint that may be the only Pakistani restaurant in Minnesota.
MoreA beautiful and angry send-off to Fugaise by Andrew Zimmern. “Don Saunders is a gentleman and a great talent with a ton of passion, and I wish he was cooking in a restaurant where more customers could see that…”
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