Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
Five local bar bathrooms to avoid, Trout Caviar holds forth on pickling, R.I.P. Block E Hooters, Well Fed Guide to Life hits the Red Stag, Tim McKee appears to be getting mixed up with Parasole crew, and Bill “The Pepper King” Roehl weighs in on Redline Salsa.
MoreMecca introduces more street food (by Sameh Wadi of Saffron, and a mobile pizza oven called Streetzza), the Tin Fish’s mahi mahi sandwich could use more restraint and less tartar sauce, a promotional video profile of Chef Erick Harcey of Victory 44, Bill Roehl beats up on a soybean festival, and five Memorial Day cheeseburgers […]
MoreA review of Lake Superior herring caviar, Zimmern boosts Coon Creek Family Farm in Mondovi, Wisconsin for all your turkey needs, Bill Roehl writes up Suzie’s Kitchen in Rosemount, Lileks weighs in on the aesthetics of mass-marketed food packaging, a mixed review for Kings Wine Bar (man, no two people have the same opinion on […]
MoreBill Roehl hits gem-in-the-rough Mexican joint Tacolmeca in Burnsville and delivers a number of verdicts in his patented paint-peeling uncensored style: “I dug in to the tamale first. It was a bit overdone for my liking but the parts that weren’t burned to a crisp were spicy and flavorful”; “I switched over to the Cuban […]
MoreBill Roehl presents another round-up of South Metro restaurant inspections, featuring this gem from the report on Spice Thai: “DISCONTINUE FILLING ORDERS TO BE COOKED IN STYROFOAM TAKE-OUT CONTAINERS, INCLUDING RAW FOOD ITEMS LIKE RAW SHRIMP, AND THEN TRYING TO FILL THE SAME CONTAINER AFTER COOKING THE ITEMS.”
MoreBill Roehl — whose bracingly honest opinion is as reliable as a Honda Civic — provides an entertaining report of his experience at the Guthrie Theater’s “Beer, Burgers, and the Bard” event. Conclusions? Wyatt the dog upstaged all the actors, the students sitting behind him were a pack of braying morons, and the burgers were […]
MoreBill Roehl gently savages the Savage Depot Bistro in… uh… Savage, calling out the newly opened restaurant for its “sloppy as hell” sandwiches and basil-free, sauteed onion-garnished “caprese.”
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