In the search for the Twin Cities' best culinary creations, we often come across dishes that stop us mid-bite and force us to reflect on the level of thought and artistry chefs put into their work. The efforts of the chefs are often laborious, and the end results are regularly consumed before the fu ... More >>
The second-annual Charlie Awards, an event honoring the Twin Cities and metro area restaurants and key individuals who contribute to our exceptional, ever-expanding food scene, were held yesterday afternoon at the Pantages Theater. Hearty congratulations to all the finalists and winners, but perhaps ... More >>
Thomas Kim and Kat Melgaard are challenging preconceived notions about what a stand inside Midtown Global Market is capable of creating. Bearing no resemblance to most other grab-and-go spots in the city, it will soon be opening what's best described as a micro-restaurant. Fine-dining quality, comfo ... More >>
He once was ours. Erik Anderson, who until this time last year was the head chef at Sea Change, has gone on to be named one of Food and Wine's Best New Chefs. Anderson had run the kitchen at Sea Change under Tim McKee. Before that he had worked at Doug Flicker's Auriga.Anderson had come to the Twin ... More >>
To kick off 2012, we're highlighting 12 of the best dishes under $12 in the Twin Cities. Scroll down to view the complete list.
When Tim McKee opened Sea Change in 2009, it came with a pledge of sustainability: to use seafood secured in a manner that wouldn't damage the environment.
We Minnesotan ... More >>
The elegance of eggsDoug Flicker has a reputation as one of the best, if not the best, chefs in town. Those who know food, like other chefs and serious food followers, watch his every move. He's earned that respect by cooking his food his way, even if it might not appear to be what's popular with ... More >>
Chef Pampuch in his kitchen at Corner TableWe recently sat down in the kitchen at Corner Table to talk with chef-owner Scott Pampuch about all that he has in store for his restaurant, as well as what he's been through in the six and a half years since it opened. At the start of the intervie ... More >>
D'Amico ousts Wolfgang Puck from the Walker. "It's true," says Richard D'Amico, when asked about Heavy Table's anonymous report that his restaurant group would be ousting 20.21 from its prime digs at the Walker Art Center.
D'Amico says he was recently approached by a Walker consultant, alon ... More >>
The first new restaurant of 2011 opened January 1, a Fridley outpost of the Himalayan Restaurant.When one restaurant closes...another two or three seem to immediately replace it. In 2010, we lost several eateries that we'll dearly miss, as well as a few we probably won't.
Here's a rundown of ev ... More >>
Kate N.G. SommersThe fresh maker.This week in food is all about the harvest: farm dinners, cocktails from the garden, how our chefs are making the most of the bounty. While we celebrate the joys of fresh food, lets take a moment to review a few great stories we wouldn't want you to miss.~While on ... More >>
Will Lake Harriet keep up with the concessions Joneses?With the success of park operators Tin Fish (Calhoun) and Sea Salt (Minnehaha Falls), more local restaurateurs are eyeing the high-profile and potentially lucrative Lake Harriet concessions contract available in 2011. Rodney White holds t ... More >>
Hillary KlineSarah McKenzie's chosen reading materialCelebrating 20 years in business isn't just a milestone in the newspaper industry; these days it's almost a miracle. The Southwest Journal newspaper reached that landmark this year, and editor Sarah McKenzie took a break from knocking out t ... More >>
courtesy of Gastro Non GrataJeff Mitchell and Craig Drehmel like to eat thumb-and-forefinger style. Gastro Non Grata, which started out as a series of food/beer/rock talk shows at the Triple Rock, has now grown into the balls-out extravaganza known as Vagabond Vacation--this Sunday at First Avenu ... More >>
courtesy of Dawn Drouillard
Dawn Droulliard, chef and owner of Fabulous Catering, is not your average chef. Formerly a singer in the bands Interstate Judy and That's What You Get, Droulliard has a rocking style that has translated itself into her kitchen.After moving to the Twin Cities in 1991, D ... More >>