Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
“Delicious, nutty, buttery,” says Johnny Northside in a basically stomach-churning but interesting post about eating silk worm pupae, We Got Served rocks Be’wiched, The A Perfect Pint Beer Club is planning a malt-focused meetup on Mar. 21 ($20), MNBeer touts a Blue Nile Moylan’s and Lion tasting, and Iggers hits the Seward Co-op hot deli.
MoreFood Service News tries the wicked-hot Dragon Wings at Brooklyn Park’s Girvan Grille, Mpls-St. Paul uses the word “panacean” in a write-up of brunch at The Strip Club, Metro touts “Beard cuisine for only fifty bucks” at La Belle Vie, which gives me a splitting headache for some reason, and Great Waters Brewing has a […]
MoreZimmern comments on the Beard Award nominees (re: Lucia’s: “…her eatery isn’t even in my top five for best local restaurants”), the local Chowhounds dig into the mysterious Italian pepper and egg sandwich, Stewart “Shefzilla” Woodman reports 300 applicants for a single dish position (yikes), Jimmy John’s drags the word “rockstar” into an Orwellian sewer […]
MoreRachel gets out to Santorini’s new Eden Prairie digs, the PiPress recommends you steer your annoying kids to Cecil’s in St. Paul (thanks, PiPress!), Katie Cannon heads out to White Bear Lake to review Ursula’s Wine Bar, and Kris and Mag hit Flat Earth and Ngon.
MoreMetro Magazine presents thirteen of the best bakeries in the Twin Cities, a rundown of Friday fish fries by Stephanie March over at Mpls.St.Paul, Stewart “Shefzilla” Woodman Dee Wayne tears into the Mpls.St.Paul readers’ picks for best restaurants with righteous and well-founded anger (Best Seafood… #4 Red Lobster… Christ!), and Dear Dara wimps out by […]
MoreJeremy Iggers visits Mort’s Deli in Golden Valley where in half of his piece he makes the case that it’s a Jewish delicatessen and Erin and Ben visit Cafe Twenty Eight, a place where I’ve wanted to go to numerous times but have been continually caught by their 9 PM closing time. Mecca Bos-Williams finds only few […]
MoreWhile Erin prepares for Restaurant Week, Penny makes some cold weather food with potatoes and cabbage and Jilly prepares some blackened salmon with blue cheese sauce. MN Stories just posted a campy bit from January making stewed chicken and corn bread using, well, solar power. At noon I’m sneaking to the Golden Fig to get […]
MoreVia City Pages, Esquire gives breakfast props to Hell’s Kitchen and Al’s Breakfast, Breadbasketcase bakes pain de mie (i.e. sandwich bread), Rick Nelson explores the rising trend of Sunday value supper specials, Lazy Lightning dives ever further into the all-consuming saga of Apple Valley Liquor Store #3, Red Pepper bemoans the crowded, impersonal nature of […]
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 […]
MoreA Strib writer pens the obit for the nightlife of Uptown using a bunch of anecdotes and not much data, our own Katie Cannon files a nice series of photos of Roseville’s Chianti Grill for Metromix, Chowhound regulars deem the newly opened Cheeky Monkey tasty (with a few nitpicks), and MN Beer reports that Sierra […]
MoreMeritage will be open on Monday, May 11 to serve Springsteen fans (Chef Russell Klein is a big fan), We Got Served checks out the increasingly bustling Blue Door Pub in St. Paul, Rachel suggests that you reserve your uber-romantic booth or tatami room right now for Valentine’s Day 2010, and Iggers talks up the […]
MoreIggers reports from Singapore, Dara reports on recession-busters such as Black Sheep, The Blue Door and Bulldog Lowertown, Nelson rounds up all manner of Thai food, Zimmern plugs Gastro Non Grata at the Triple Rock, Hutton talks up the new planned gastropub Gas-tro-nome, and Metro Magazine rounds up the best pizza… defined here as essentially […]
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