Borough & Parlour

730 Washington Avenue N.
Minneapolis, MN 55401
612-354-3135
Critics' Pick
Best Of
Borough & Parlour +

Emily Utne

Details

  • Sun-Mon 5pm-12am, Tue-Sat 5pm-2am
Upstairs-downstairs is a phrase usually used to describe the disparate relationship between the haves and the have nots, but at the North Loop’s latest star, Borough & Parlour, it refers to the separate yet equally excellent experiences they offer to their patrons. Above ground, expect modestly portioned but impressively composed plates like hamachi crudo with compressed bits of Asian pear, yuzu vinaigrette, and razor-thin wheels of serrano chilies; twisted American classics like chicken-fried quail; and revel in straight-up refinement with flaky fluke, king crab, and trumpet mushrooms swimming in shellfish consomme. Below Borough is the modern speakeasy Parlour, serving spendy but completely worthwhile craft cocktails that involve everything from absinthe to egg whites, and the most unbelievably perfect cheeseburger.

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Related Stories (11)

  • 8: Octopus at Borough
    3 months ago by Sean McPherson

    It's a head-scratcher when a restaurant's signature dish is the octopus appetizer. Usually, a signature dish is a bit more approachable, a go-to item that's palatable to a wide audience. Having octopus as a go-to is sort of like hav...

  • Parlour's Jesse Held shows us the next hot thing with a sipper & shot
    10 months ago by Marsha Trainer

    Jesse Held has a packed schedule. His daily duties often start with getting his two daughters on the school bus around 8:30 a.m. and frequently keep him on the go until 3 a.m. He may only have two shifts a week behind a bar, but he'...

  • 100 Favorite Dishes: No. 1, Parlour's burger
    1 year ago by Joy Summers

    As a countdown to the Best of the Twin Cities 2014, coming April 16, the Hot Dish has been serving up 100 of our favorite local dishes. Now it's time to grab your tickets to the Best of the Twin Cities party on April 24 at Muse. Enj...

  • How to make the perfect Sazerac [RECIPE]
    2 years ago by Joy Summers

    In the midst of this cold weather blast, we look down the Mississippi River toward the Big Easy. It was in New Orleans that Antoine Peychaud first created this refined beauty in a glass: the Sazerac, so named for Sazerac French bran...

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