D'Amico-owned Italian makes strides with modern dishes
http://americanburgerbar.com/Burger patriotism at its best: American Burger BarThe guys behind American Burger Bar in downtown St. Paul have snapped up the awkward-shaped, possibly-cursed former Mahnattan's space at Eighth and Hennepin/LaSalle in downtown Minneapolis (previously a Pizza Nea) ... More >>
Lisa GulyaManny's stackable steak sandwichIn the market for a quick lunch? This week's food fight compares tortas, Mexican sandwiches, from two of Lake Street's numerous mercados. Read on to discover who sells a more satisfying steak sandwich.
A new sweet shop for EdinaLet the scent of char-grilled burgers mingle with cupcakes: Frankin Street Bakery opened a second outpost near 44th and France in Edina, next to the Convention Grill. Even with this spring's arrival of Sweet Retreat, ever since Patisserie Margo moved to Excelsior, ... More >>
Mike "Charcuterie" Phillips with some of his wares For years, Mike Phillips, the man behind the 100 Favorite Dishes-worthy charcuterie at the Craftsman, has dreamed of becoming the Midwest's first artisan salami maker, and I'm happy to report that plans are in the works to make that dream a r ... More >>
Michelle BruchFrom the fair to the mall: Minnesota-raised turkeys.A State Fair staple is now open for lunch on Nicollet Mall, serving slow-roasted turkey drumsticks and giant turkey sandwiches. You can't miss it--the Turkey To Go truck is in a prime spot at Eighth and Nicollet. (At the Stat ... More >>
Our quest to find the best sandwiches in the city lead us to Dinkytown in search of killer Chicago beef.
zingyyellow via Flickr.comHappy National Cheesecake Day! Sure, you can rush out to the Cheesecake Factory to celebrate in, um, style, or you could wait until next week to take a Cheesecake 101 class at Byerly's St. Louis Park with Joan Donatelle, Culinary Shop Manager. We talked with Donatelle ... More >>
Photo courtesy Bethany DickFree cupcakes? Sweet!Sweets Bakeshop just launched a sweet program to reduce their end-of-the-day inventory. Every night, from 6 to 8 p.m. (5 to 6 p.m. on Sundays), guests who drop in and mention the code words "Cupcake Happy Hour" will receive one free cupcake from amo ... More >>
Decadent treats situated at 46th and Grand
Morey's of MotleyFresh seafood in Minnesota has always been an oxymoron of sorts. For the state farthest from both oceans, how is that possible? To people driving through Motley on their way to Brainerd, this must have seemed even more of a reach--fresh seafood in Motley? But a quick stop at ... More >>
Casual, chef-driven eats in the Twin Cities
Chef has held more restaurant jobs than many retired cooks
Touch me....there.If the main reason you eat lunch at your desk every day is a fear of human interaction, then it's time you hit the Minneapolis skyway to explore the Simple Sandwich. Located in the Fifth Street Towers, this new locally owned lunch spot offers customers a self-serve ordering ... More >>
The catfish po' boy is No. 1 at Sea SaltWhen you go out to eat, do you ever stare at the menu for minutes on end, waffling over what to order? Do you ever wonder if the restaurant's regulars know something you don't? Here's a handy guide to what customers order most at some of the Twin Cities ... More >>
Burger JonesYou're getting fat just looking at it You may have heard that the Friendly's restaurant chain recently joined the outrageous-food bandwagon (popularized by KFC's Double Downs and one-upped by Krispy Kreme's Donut Burger) by creating the new
KB35 via Flickr.comSince searching for the perfect root beer float, we had another hankering for a summery ice cream classic: the banana split. We staged a food fight between Grand Ole Creamery and Liberty Frozen Custard to see who had the best. While both versions brought us closer to 5,00 ... More >>
At La Belle Vie, you can't go wrong with the halibutWhen you go out to eat, do you ever stare at the menu for minutes on end, waffling over what to order? Do you ever wonder if the restaurant's regulars know something you don't? Here's a handy guide to what customers order most at some of the ... More >>
From South Korea to South Africa
When you go out to eat, do you order decisively or do you stare at the menu obsessively, as if it's your last meal? Here's a handy guide to what customers order most at some of the Twin Cities' most popular eateries, plus recommendations from the chefs at Oceanaire, Blue Door Pub, and more. C ... More >>
While Lenny Russo takes on his biggest endeavor yet, Heartland Restaurant and Farm Direct Market, opening in Lowertown next month, he took the time to talk to Hot Dish, and shared one of his favorite recipes, in the third part of our series. You can read Part 1 and Part 2, here if you missed t ... More >>
It's trendy, but is it tolerable?
Lisa GulyaTome Verte, a goat cheese sold at Surdyk's"This is kind of the ideal time for goat cheese," Surdyk's cheesemonger Elise Steffel says. Spring brings the first good soft goat cheeses, Steffel explains, since the goats are out to pasture, where they can feast on tender spring grass. An ... More >>
One is Japanese and the other favors a "total meal concept"
http://www.flickr.com/photos/10506540@N07/3797233796Please pass the salt. Happy National Rocky Road Ice Cream Day! That's right--it sure is. We were skeptical that of all the ice cream flavors Rocky Road got its own day, but its history certainly warrants a nod--especially in these economic time ... More >>
There was a time when simply eating your veggies was thought to be the road to health. Now, things are much more complicated. The Environmental Working Group, a non-profit dedicated to researching health issues, released their list of the "Dirty Dozen," the twelve types of produce found to ha ... More >>
On a long weekend like this, with the sun a-shining, surrounded by family and friends, and a cooler full of brewskis, it is only right to fire up the grill. Here at Hot Dish, we wanted to share five of our favorite recipes that are a little off the beaten path. Clams with white wine and her ... More >>
The Strib reports that four people got sick from unpasteurized milk tainted with E. coli and that the Mn Dept of Ag will likely crack down on illegal raw milk sales. State epidemiologist Richard Danilla and staff traced the milk that made three people sick to Hartmann dairy farm near Gibbon ... More >>
Most people could use a little help saving their do-re-mi's right now. While many do not qualify for food stamps or other aid because they make too much, they are still finding it hard to stay on top of expenses without accumulating debt. With the price of milk seeming to be climbing faster tha ... More >>
When you go out to eat, do you ever stare at the menu for minutes on end, waffling over what to order? Do you ever wonder if the restaurant's regulars know something you don't? Here's a handy guide to what customers order most at some of the Twin Cities' most popular eateries, plus recommenda ... More >>
Lisa GulyaWith this week's heat wave, salad season is here. For a leafy green livelier than lettuce or spinach, arugula is a great alternative, according to Travis Lusk, produce manager at Seward Co-op in Minneapolis. Introducing shoppers to lesser-known vegetables like arugula can be a chal ... More >>
Vina SiegelChile is home to amazing value wines and is creating a reputation for producing wines to rival Napa Valley and Bordeaux. Vitis vinifera grapes were planted by the Conquistadors back in the 16th century, but it has only been recently that their wine has been exported in volume.
Parsnips are vegetables that prove a baffler to some cooks. Often lumped with turnips and rutabagas in the "what should I do with these?" category, they are looking so fresh and lovely at the market right now that it pays to experiment with them.
flickr/yummyporkyHead-to-tail dining now includes eating fish spine. Tasting Table rounds up a list of New York restaurants that are serving up fried fish bones, described as tasting "crunchy and delicate as potato chips." Sushi restaurants in Japan have been in the habit of serving leftover ... More >>
www.tcho.comEarly on, San Francisco established itself as a hotbed of American-made gourmet chocolate, raising up the likes of Ghirardelli, Guittard, and Scharffen Berger. The city's latest entrant into the market, TCHO--pronounced "choh," as it's the phonetic spelling of the first syllable o ... More >>
Courtesy of the Star TribuneTarget Field's array of different concessions has made us curious about the wider world of MLB snacks. Which is why we tracked down La Velle E. Neal III, who has been covering the Twins for the Star Tribune for 13 seasons and has visited 23 of the 30 major league b ... More >>
Photo by Tricia Little of Sweet Shibui Photography Eat your heart out buttercream mint. Don't get me wrong--it's not that we don't like babies. Babies are incredibly special. But when we show up at a baby shower with an authentic, organic, celebrity-endorsed Sophie the Giraffe for a friend's ... More >>
Minneapolis has a sweet tooth of late
Veggie sandwiches can easily be afflicted by a number of woes including over-saucing or death by cheese, but the greatest violation maybe how soggy they often tend to be.
Despite a slight drizzle, the peeps were out at the St. Paul Farmer's Market this weekend. Along with many old favorite vendors, there were a few new guys, too, most notably the fantastic gelato stand. They were already out of maple bacon gelato, but we plan on going earlier next week to get a ... More >>
Need cheese? Need lunch? Look no further. France 44 has a killer cheese selection and all the goodies to make a killer sandwich, too.
After years of over-iced, artificially-colored, super-sweet, grocery store cupcake tyranny, we love that the Twin Cities is experiencing a Renaissance of sorts with this tasty treat. Cake Eater Bakery is our latest addition to the growing cupcake revolution. Some may already be familiar with ... More >>
Be'Wiched Deli is the place to go when you are looking for something truly special and handcrafted.
There's more than just free cones to recommend Ben & Jerry's this week. Have you seen any of their new spring flavors?
Jelly beans, jelly beans, in a dish. How many pieces do you wish?
Michelle Gayer of the Salty Tart knows how to make a mean cupcake. Thanks to a little help from Twin Cities' own Surly Brewing, she knows how to make a Furious one too.
The WCCO reporter isn't sure these are good questions.
Doug Flicker's new restaurant is pint-size, but not on taste
Owner Rebecca Illingworth: It's about the tasting experience