Just a few years ago, Minneapolis's dining scene boomed at the pace of the country's housing market: The only place to go was up. Restaurants were opening faster than you could say "Check, please," with one ambitious project following the next. Westside chefs experimented with imported ingredients, fusion techniques, and chemicals that transformed a foodstuff's very structure. Each new theater, museum, or luxury hotel debuted with its own splashy eatery, luring cheflebrities the likes of Wolfgang Puck and... More >>>