What restaurants are the Twin Cities missing?

While Twin Cities restaurants offer an abundance of some global cuisines, they're missing some critical dishes--and entire regions. Here are five types of restaurants the Hot Dish finds sorely lacking, several with Asian influence, and one unabashedly American.

What others would you suggest? Join the discussion and leave a comment below.

Ramen Shop Most local Japanese restaurants are heavy on the sushi--and light on all of Japan's other delicious culinary offerings. There's one spot that offers robata, and a few others with decent soba and udon, but we'd like to see someone take an exacting approach to the penny-pincher's favorite, ramen. Fortunately, chef Tim McKee anticipated our request and is already helping Masu prepare to launch this spring on East Hennepin.

Korean BBQ Joint We have a few Korean joints in the Cities, and while their bibimbap and karaoke combos are certainly appreciated, we'd love to see some L.A.-style barbecue. Maybe Minnesota's insurance companies are freaked out by the tabletop grills, the open flames, and the hard-working ventilation systems? One bite of paper-thin brisket or kobe rib eye, just a chopstick's reach from fire to face, and we're sure they'd change their minds.

Burmese Restaurant Was the last time you heard about Burma (a.k.a. the Republic of the Union of Myanmar) was your hippie roommate's Pepsi Corp. protest back in college? Sure, the country's obscure, but if San Francisco's hipster fave Burma Superstar and the alley-width Yamo are any indication, the off-the-radar region has much to contribute to South Asia's culinary traditions.

Filipino Restaurant A couple of years ago, the Cities welcomed the arrival of two Filipino eateries, one lousy and the other great. The former lasted a few months, the later, less than a year. Bring back the lechon kawali, the coconut water, and the kalamansi!

A Killer Fast-Food Burger Joint Sure we got our Sonic, Five Guys, and Smashburger a few years back, and while the latter is the best of the three, it still can't beat the patty standard: The West Coast's iconic In-n-Out Burger. The Mormon-owned mini-chain uses potatoes and beef that are fresh, not frozen--and pays its workers a living wage. And we're patiently waiting for its eastward expansion to arrive, Double-Double, Animal-Style.

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