You aren't really a Minneapolitan until you've done 3-for-1 Fridays at the EagleBolt Bar. A Minneapolis institution, the EagleBolt is proudly "Gay Owned and Operated for 16 Years." The main floor bar, known as the Eagle, has always been hospitable and down to earth and doesn't carry the "it's alway ... More >>
In a little orange trailer, Ian Gray has packed all of his goat-loving culinary whiz-dom into a simple, seasonal menu. The Curious Goat is, as the name would suggest, heavily geared toward goat products, practically a showcase for nearby Singing Hills Goat Dairy. But there are plenty of other entice ... More >>
When Ian Gray announced the closing of the Gray House in May, legions of fans were disappointed. Until then, it had seemed the Gray House avoided the restaurant curse afflicting 610 W. Lake St. (once occupied by Risotto, among other failed ventures). Business was solid, and Gray's $20 prix fixe was ... More >>
Hide Tozawa is a chef on a mission to show Minnesota a different type of Japanese restaurant. His team at Kyatchi wants to take some of the cream cheese out of your roll and let you chew on something you might actually find in Tokyo. Hot Dish caught up with Tozawa on a recent Monday after he had fin ... More >>
From goat to farmers' market fare, chef Ian Gray takes experimentation to a higher level
Another food truck has hit the streets this year--the sunset-colored Harvest Grill. The truck is an offshoot of the Harvest Grill restaurant at Bunker Hills golf course in Coon Rapids. We stopped by for a first taste of this proudly Minnesotan truck.
Pub offers trending local beers and one great bacon burger
These ladies came prepared A bottleneck quickly formed at the first wine table. "If you go up a little further, there are a lot more options," Dara Moskowitz Grumdahl tipped off those at the end of the long line. Minnesota Monthly's annual Food & Wine show to benefit Minnesota Pub ... More >>
Bellanotte's former chef runs Roman Anthony's, Grecco's, and Chef In A Box
I don't own a smoker and I don't barbeque. Barbecuing is all about low temperature and slow cooking. I'm a griller - high heat, fast cooking, instant gratification. Most of the recipes I create are meals that can be made in under an hour so ribs aren't something I do on my show. But I do li ... More >>
Two new contenders reopen the Jucy Lucy debate
For two entrepreneurial chefs, street food means grass-fed bison burgers andtorched-to-order crème brûlée
Two troubled businesses, one big financial mess
Can frugal carnivores eat locally, humanely, and well? Dear Dara finds out.
What to serve when interring a loved one, and other culinary tips from the afterworld
In which Dara discovers a gem in the bottom of the mailbag
An erstwhile hipster chef and a preservationist philanthropist team up to provide truly artful diner food
Spanish cheese as a talent-retention tool?