Sure, it's easy to boil some water, toss in some spaghetti, and open up a bottle of sauce at home... but there's something divine about the perfect plate of pasta while you're out on the town. The snap of al dente tendrils of bucatini, the melt-in-your-mouth creaminess of ravioli, meaty and rich Bé ... More >>
If you ever worry that you're missing out on the charms of downtown St. Paul, we're here to help. Let us remind you of things like the roof deck at Louis Ristorante, an amazing spot where you can admire both the Cathedral of St. Paul and the rice balls and still get a deal on your drink. During the ... More >>
On Thursday, July 31 seven local chefs will gather at Muse Event Center to celebrate the thin, salty, aged pork wonder that is prosciutto di Parma. They're teaming up with some local breweries and calling the night -- what else? -- Cured & Crafted. Attendees will sample dishes, sip some featured b ... More >>
Fine wine and tater tots never seemed like a natural pairing until popular Kingfield wine bar Kings came onto the scene four years ago. Since then this cozy spot has collected lots of local awards, appeared on many a "favorite places" list, and seen its share of talented chefs come and go. This Sund ... More >>
Two Twin Cities bakeries craft pastries so good they deserve to last forever
Cossetta's overhaul hopes to wake up the city's sleepy downtown with classic Italian cuisine
School's in session, the sun is setting earlier in the evening, and there's a distinct chill in the early morning air. There's no denying it--autumn is upon us. Gone are the days when all you feel like eating are crisp salads and cups of frozen yogurt. Whether you're looking to fuel up for fall s ... More >>
Robbinsdale's cherished Italian hot spot Nonna Rosa's pulls in many a weary Minneapolitan who longs for good, old-fashioned food. You know--the kind that doesn't feel the need to be stacked like a game of Jenga to impress you. Husband and wife team chef Francesco and Tina Suglia run a tight, happy l ... More >>
"We emphasize taking pleasure in the doing," Lynne Rossetto Kasper says. "This is not about 'it's got to be right and it's got to be perfect.' "One of the very best things I ever ate was an appetizer made by Lynne Rossetto Kasper. She cracked open a wheel of Parmigiano-Reggiano and drizzled i ... More >>
Gourmet pizza for mozzarella lovers
Owner and General Manager Ramon Ruiz is testing the adage "third time's a charm" with his new Eagan eatery, Andiamo. After two other Italian restaurants have tried and failed in the same location, the odds would seem to be stacked against this most recent tenant in the corner space of this ... More >>
Kate N.G. Sommers Bar La Grassa has been one of the most heralded restaurants in town recently. We stopped by this week to indulge, trying 10 items off the dinner menu alone, not to mention dessert and drinks. First up was the plate of prosciutto. Not enough was it to serve outrageously ten ... More >>
www.latavolafresca.comOpera outdoor gourmet eatsNick Schneider, the chef behind this summer's Tavola Fresca garden dining series and Picnic Operetta (playing through September 26), has partnered with Picnic Operetta singer Meredith Cain-Nielson to host a fall dining series, Tavola Lirica, t ... More >>
A.J. OlmscheidHere's part two of our chat with Michael Rostance, executive chef at Broders' Cucina Italiana and Pasta Bar in south Minneapolis. (Read part one here.) Today we talk with the veteran chef about the challenges of grilling in front of customers and why American dried pasta will never ... More >>
Bellanotte's former chef runs Roman Anthony's, Grecco's, and Chef In A Box
Kris DrakeGet the lobster gnocchi at Roman Anthony's--or try it DIY at home.Here's a quick recap of this week's Dish column on Grecco's and Roman Anthony's, with the essentials of what you need to know when you go:
A.J. OlmscheidChef Michael Rostance has always faced the pressure to produce, but it wasn't always in the kitchen. His first career was in radio, when he worked as one of the DJs who started the Twin Cities community station KFAI. Rostance started cooking at the Black Forest Inn in Minneapolis ... 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 >>
It's a slick operation, but too many dishes disappoint
It's part good news, part bad...
Many regard Pizza Nea as one of the best pizza joints in town, but can Nea apply its pizza skills to create killer sandwich?
Sea Change, Anchor Fish & Chips among favorite new spots
Famed chef Jean-Georges Vongerichten is replaced at the Chambers—now what?
See who comes out tops in a showdown between a reliable gelato and a new kid on the block.
Jackson's Coffee and Gelato brings some competition to the Twin Cities gelato market.
Slovenia, with its Italian and Austrian influences and fresh ingredients, makes a kickass foodie tourist destination.
Restaurant does the fussy Italian dish right—but not at lunch
Gabriele Lo Pinto, former Executive Chef of Arezzo Ristorante in Edina, is opening his own place.
Punch just flew in 6K worth of fresh buffalo mozzarella from Italy--and you can have it, free!
Finally, a great option on Hennepin that's open late
Amy's Classic Confections brightens up skyway with gelato and other treats.
Weighing in on Fat Lorenzo's classic pizzas and hoagies
The readers speak: Broders' Pasta Bar is an essential Minnesota restaurant
St. Paul's newest Italian spot dishes many delights, and a few disasters, so do you grade it on a curve?
Minnesota's newest luxe Italian bistro and wine bar is good enough, fast enough, nice enough, and, generally, enough all over
An Italian deli in Eagan makes subs fit for a Jersey cop
Southern Italian food goes over gangbusters in Southern Minneapolis
In La Grolla, St. Paul gets a long overdue crowd-pleaser
Buon Giorno brings sorrow, Italian-style
Silvery chairs, seductive cheese, and a South Dakotan chef
What the Tuscan kitchen at Arezzo really specializes in is botching the details