Fika's pork belly and poached egg: 50 Favorite Dishes, no. 28
A beautifully composed plate worthy of a nice long fikarast
As a countdown to the Best of the Twin Cities 2013, coming April 17, the Hot Dish is serving up 50 of our favorite local dishes.
We loved the silky house-cured gravlax with grilled white asparagus and hazelnuts; slurped up the brilliantly fuchsia beet soup with dill yogurt (pictured, but well over half-eaten); and delighted in the luxurious interpretation a side dish of potatoes, dressed up with caviar and pickled onions. The relatively small serving size of most of Fika's plates means the price is low, but thankfully does not mean the level of flavor is too. One small plate in particular left us dazzled with its richness and interplay of firm, runny, and crunchy textures: the pork belly with soft-poached egg.
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