No matter if you're rolling in a hooptie. Step inside La Belle Vie and be transported into a opulent world where every aspect of the restaurant functions at the pinnacle of fine dining.See Also:2013 Best Desserts: La Belle VieLa Belle Vie throws fabulous birthday feteThomas Keller and Bouc ... More >>
Oh, glorious hunk of charred beef. No matter what the health food wonks say, there is a time and place for a primal hunk of red meat. No matter the reason or heft of your red meat desire, Burch Steak has a cut to satisfy.
When Hector Ruiz's Rincon 38 opened just a few months back on the corner of 38th & Grand in Kingfield - an increasingly popular intersection for gourmands and they restaurants they frequent - we expected to enjoy some small bites and some Spanish wines. What we didn't expect was to become such f ... More >>
It seems every restaurant is now required to have a chef with a pig part tattooed on them and a charcuterie platter on the menu. There was a time in the not too distant past when salumi was in short supply. A little neighborhood joint in Longfellow called the Craftsman (again, back when that neighbo ... More >>
Mike Phillips is the superstar of charcuterie. While it seems every restaurant is now trying its hand at cured meats, Phillips has elevated the practice to an art form. He has partnered with Kitchen in the Market at Midtown Global Market to lead a series of butchering classes that sold out quickly a ... More >>
The event room was packed at Solera last night as some of the area's top chefs worked together to create a seven-course meal for ticket holders. Solera's chef Jorge Guzman worked with some of his local farm purveyors and chef friends, on what should have been most of their nights off, to put on the ... More >>
See also: Solera hosts second annual Farm in the Cities Jorge Guzman; many of you know him as the man behind Solera's comeback. His new menus have been met with critical kindness, and his dedication to locally sourced, sustainable products is quickly turning him into a community pillar. Perhaps les ... More >>
A collection of local, sustainable food producers and the area's top chefs will gather Sunday, September 23, at Solera to share food and help raise money for Youth Farms. Guests are invited to attend an early, free meet-and-greet with the farmers, or attend a full-on foodie bash with a seven-course ... More >>
Guests arrived at the rural Afton farm location and parked their cars beneath apple trees. Spotted pigs grunted their greetings as they ambled around the fields, which smelled of fresh grass. The setting rolled out in dazzling shades of green, dotted by hay bales and lolling oak trees. A table was s ... More >>
Scott Pampuch, the celebrated chef who owned and operated Corner Table for seven years and a champion of farm-to-table eating, will be leaving the Twin Cities for a new job in Milwaukee. His new title will be director of food and beverage at The Iron Horse Hotel in Milwaukee. Which means he'l ... More >>
The stage was set with a long white-linen-covered table, holding gleaming covered trays. Beneath them were the trophy plates inscribed with the names of the winners for the Twin Cities' first annual Charlie Awards. Organized by preeminent foodie Sue Zelickson with the help of wonder produce ... More >>
A tasty Halloween dinner that bites backHalloween is here, and we've been contemplating more dishes that make the meek go "eek." Part of the fun of being an adventurous eater is bragging rights to your friends, especially the squeamish, that you have endured--nay, savored--a food that other ... More >>
Food Day arrives at Coffman UnionIn the lead-up to everyone's favorite candy-laden holiday it can't hurt to embrace some healthier activities before you go full-on gut-rot. Thankfully this week in food brings both the first Food Day at Coffman Union and a great charitable opportunity at Soler ... More >>
The charity event includes a FREE tasting open to the publicOn Sunday, October 30, many of the best-known chefs in the Twin Cities are partnering with Dragsmith Farms at Solera to host a dinner celebrating the local harvest to benefit those who have a hard time putting food on the table. We ... More >>
Photo: Steve Neuharth, Michelle LeonReason No. 11: Chefs like Doug Flicker at Piccolo create food that doesn't just impress--it inspires. When Anthony Bourdain last year told his TV audience on No Reservations that his experience at Doug Flicker's south Minneapolis restaurant Piccolo was "far ... More >>
Tony NelsonFolliard sold his bar business to focus on whiskey.In the past few months, the Twin Cities' most famous Irish face, pub owner Kieran Folliard, has been launching several other food and beverage businesses. First, there was the Green Ox meat company he started with charcuterie king ... More >>
A mountain of wiensCelebrate your good old fashioned American freedom by checking out one of these great gorging opportunities this week in food. It's your American duty, folks.
We aren't going to say you can pig out at this event, because that would be too obvious, but Sunday will be an extra special evening at Solera, as it hosts a suckling pig dinner on its second floor terrace. Solera's executive chef Jorge Guzman will be at the helm, with charcuterie king Mike Phill ... More >>
June is shaping up nicely both in weather and dining events -- we think you'll agree, especially if you're into suckling pigs.
Scott Pampuch in the kitchen at Corner TableToday is our final installment in our conversation with chef and restaurant owner Scott Pampuch in the kitchen of his restaurant Corner Table. (Read parts 1 and 2 here.) He's been buzzing through his kitchen the entire time, and finally the sausage is r ... More >>
Scott Pampuch in the kitchen at Corner TableSpend any amount of time with Scott Pampuch and you'll find he doesn't sit still for long. "I've got a pretty light prep day, and I've been wanting to make sausage. So I'm going to make sausage," he said, ducking into his walk-in cooler and returning wi ... More >>
Restaurateur introduces new whiskey and specialty meats
Kieran closes The Old Pub.When Kieran Folliard moved his bar from its out-of-the-way digs at Fourth Street and Second Avenue to a more prime Block E spot, he said he'd keep the old spot open to fulfill the 19 months left on his lease. But Folliard changed his mind and closed the Old Pub las ... More >>
Mike Phillips of Green Ox teams up next Tuesday with Corner Table's Scott Pampuch to host a "whole hog" dinnerNext Tuesday, local chefs Scott Pampuch of Corner Table and Mike Phillips of Green Ox will celebrate being featured in a new butchers' cookbook. And how better to celebrate than by go ... More >>
Steve NeuharthDuck in a can, beer in a bottle at Haute Dish. What's better than a stock tip from Gordon Gekko? A pastry tip from Heidi Woodman and Zoe Francois. Meet these master bakers, take down some hot curry for a hot cause, and wash it all down with beer at breakfast this Week in Food. Mon ... More >>
Photo by Jonathan LevittTwin Cities-based singer-songwriter Ben Weaver is a man of many talents: Not only is he a nationally esteemed musician and award-winning poet, but he's also a passionate and forward-thinking culinary professional, working for Minneapolis restaurant the Craftsman. Starting ... More >>
The blogosphere was abuzz when Mike Phillips left the Craftsman to start his own charcuterie company, but Minneapolis foodies paid little attention to who was taking over the Craftsman kitchen. That would be the "brunch guy," Ben Jacoby, who is taking on the head chef job after five years at ... More >>
Photo: Crystal GrobeLocal chefs cooking today at the fair.At the Minnesota State Fair we all make mistakes. With temptations on every corner, before you know it you've run out of money and inhaled a week's worth of calories. But there is one place to find gourmet, healthy cooking: Minnesota Cooks ... More >>
When my friend suggested we head to Craftsman for one last hurrah with Mike Phillips at the helm, I jumped at the chance. We got the last remaining reservation for Friday night dinner and ordered according to Phillips's M.O.: Meat!
tiki-kiliki/flickrTo wash down all the meat.Meat. This week the Hot Dish was all about carnage. Big meat sandwiches, bratwurst, steak, charcuterie: roasted, fried, BBQed, and boiled. Read all about some of this week's meat-filled highlights here: ~Teddy Hobbins takes on a truly epic sandwich: ... 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 >>
Food can't get any fresherFarm dinners are all the rage in Minnesota and across the country this year, and with more and more people focusing on regional fresh ingredients, it's no wonder why. Sitting at a table with 149 other members of the community, along with the farmers who have devoted ... More >>
Are you a great cook? A horrible cook? In either case, learning new skills is never a bad idea. Several amazing cooking classes are going on around the Twin Cities, highlighting the foods of summer. Here are some of the most intriguing:
We at Gimme Noise think that if rock and roll was a national currency, the Minnesota economy would be through the roof. As it is, you still have to shell out some hard earned bucks, but there's plenty worth it this weekend. Here's a quick list of awesome local shows (and a few national acts we co ... More >>
GASTRO NON GRATA : VAGABOND VACATION SUNDAY, JUNE 27. DOORS AT 5:30 $12 ADVANCE/$15 DOOR FIRST AVENUE, 7TH ST. ENTRY AND RECORD ROOM Gastro Non Grata plays the main room. Returning chef faves Erik Anderson, Heather Hartman, Jim Grell, and Mike Phillips will be making food (hand-ground and ca ... More >>
Photo courtesy of the Minnesota Historical SocietyLearn how to make sausage with The Craftsman's meat wizard Mike Phillips and how to prep a whole fish with Coastal Seafoods' Nils Westdal this Saturday courtesy of ... the Minnesota Historical Society? Yep, that's right. The afternoon delight at ... More >>
Servers' pay is often double that of chefs
Heartland's Lenny Russo says some of it "borders on libel"
Heavy Table's getting in the award-bestowing business. The blog announced nominees for its Silver Whisk Awards this week.
The outdoor dinners are selling out fast--here's your chance to celebrate local foods with a five-course meal overlooking the sculpture garden.
Pork shoulders are bought directly from Fischer Farms and Hidden Stream Farms
Tour de Farm brings large, outdoor family farm dinners to eager Minnesotans.
Live music? Pot roast? Cupcakes? Beer? A meat raffle? For free?
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