Eddie Wu is one of those innovative and nimble restaurateurs who doesn't have the luxury of resting on laurels. When he took over old stalwart Serlin's Cafe space on East St. Paul's Payne Avenue, it was pretty obvious he'd need to keep the format as some semblance of neighborhood diner or risk losing his built-in audience. But then, the place was in obvious need of a little whiff of fresh, youthful air, so he revived it with his first love, Korean food. And bang, the city's' first Korean-fusion breakfast and lunch diner was born, and it was an instant hit for young and old alike.
But then, why stop there? Friday nights mark Cook St. Paul's pop-up dinner services, each one showcasing a different up-and-coming food truck, chef, catering outfit or restaurant without a current home. In other words, this is where to look before a thing becomes a thing.
Bonus: eat delicious food truck fare from the toasty and comfy confines of the Cook St. Paul dining room, which also serves beer, wine and sake cocktails. Beats the mean, cold streets any day.
Pop-up Friday dinners are served from 5 p.m. to 9 p.m.
The upcoming roster:
Goodbye, Harvest Season
Cook St Paul Chef Taelyn Lang will create a menu using Urban Roots’ end-of-year produce in order to cut down on wasted produce. Cook St. Paul will be donating 10% of the sales from this event to Urban Roots.
The Urban Roots menu includes:
Warm vegetable salad with carrots, purple potatoes, fennel bulb, watermelon radish, french sorrel yogurt, and honey
Roasted beets with citrus, goat cheese, and black pepper
House made guanciale with swiss chard and grains
Roasted butternut soup with almond milk, thyme, and gochu oil
Braised short rib with lacinato kale, salsa verde, and toasted pepitas
Lemongrass panna cotta with black pepper short bread
Korean Street Food by Cook St. Paul!
Last month's event turned out over 500 diners. Don't be left out. Tteokbokki, rice cake skewers, fish cake skewers, beer, sake drinks, and new items!
Filipino/Asian fusion with an eye toward tradition.
Serving big, beautiful sandwiches like sous vide steak and grilled ham and Gruyere. They do it out of a converted ambulance, for all of your sandwich related emergencies.
What doesn't House of Hunger do? They specialize in deep fried all-beef hot dogs (yup), but also fried ravioli, cheesesteaks and lots of sandwiches gilded with their "Polygamy Sauce," Sriracha aioli infused with garlic and other "special" spices.