100 Favorite Dishes: No.15, The Mill NE's smoked pork crepes
The bar at The Mill NE
Benjamin Carter Grimes
Devotees of Mill City Cafe rejoiced when, a few months ago, theonce-closed restaurant reappeared on the scene
, this time in a new location on Central Ave. and under a new name: the Mill NE. The management team upped the stakes on the bar program, wisely decided to offer brunch every day, and got gutsy with octopus, but we were most pleased to see this vestige of the old cafe: simple, square meals like the one we got when we ordered the smoked pork crepes.
This dinner-worthy brunch dish starts with two fluttery, thin savory crepes, stuffed with a generous amount of shredded smoky pork. To offset the richness of the meat and add piquancy, the roll-ups are smothered in a vibrant salsa verde and served with super-creamy white cheddar polenta. The whole thing is hearty, homey, and completely succeeds in avoiding palate fatigue.
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