Search Results for: becca dilley

Order Up! Virtual golf restaurant coming to North Loop

Updated April 11, 2019 Order Up! is the Growler’s ongoing biweekly account of noteworthy Minnesota restaurant openings, closings, and future openings. Please send any tips to food@growlermag.com. All dates are approximate based on best information available; opening dates, in particular, tend to shift around a lot. THIS WEEK’S GIST: In our February 28 edition of … [ Read more]

Who Owns Asian Food?

“When you realize a life was given so you could have life, it changes the way you live. It also changes the way you cook.” – Yia Vang, at the April 8, 2019 Lynhall panel discussion “Insiders or Outsiders: Who Owns Asian Food?”   The challenges of cooking Asian food in America defined a conversation … [ Read more]

Whirlwind Tour: Rediscovering Stillwater in a 10-stop dining adventure

This is a part of our Whirlwind Tour food series, in which we taste through a town’s culinary scene.   Stillwater has a reputation for its sense of history (founded 165 years ago, it’s among the state’s oldest towns) and its downtown embraces the past with everything from its motto (“The Birthplace of Minnesota”) to historic … [ Read more]

Four Minnesotans are 2019 James Beard finalists

The finalists for the 2019 James Beard Foundation Awards were announced from Houston this morning, and four Minnesotans have punched their ticket to the awards galas. They are: Best Chef Midwest Ann Kim, Young Joni (See: Kim chats with Steve Hoffman about KFC and Kimchi) Jamie Malone, Grand Cafe (See: Steve Hoffman’s interview with Malone and … [ Read more]

Review: Garage Bar and Bowl is an oasis of plainspoken culinary magic

What’s in a chicken wing? Along with burgers and pizza, wings are one of America’s quintessential bar foods, simple to do tolerably well, but surprisingly difficult to get exactly right. The question is: Why shoot for excellence when “tolerable” is good enough? That’s what drew us out to Waconia (twice) to visit the six-month-old Garage … [ Read more]

Recipe for Reinvention: For Doug Flicker, Bull’s Horn is a revolt against his own success—and a return to his roots

If you walk into Bull’s Horn in South Minneapolis on the right night, and the scene hits you just the right way, you’ll experience a sudden, giddy rush of confusion. It’s not any single thing—it’s all the details taken in at once: the bubble hockey game, the pull-tab station, the plastic water glasses, the occasional little … [ Read more]

Family Dinner, Solved: The Loaf Pan Library

Here’s all that you need to solve the eternal question of how to feed your family well: Freezer space (a chest freezer is perfect). A handful of suitable recipes. And about two dozen aluminum 9-inch-by-5-inch (8 cup volume) loaf pans with covers or aluminum foil to make lids. We’ll get back to the details of … [ Read more]

Ziadi’s Mediterranean Cuisine Proves that the Devil is in the Details

There is a deep but hard-to-see gulf between scratch-made counter spots and fine-dining restaurants. Two specific examples: World Street Kitchen and Meritage. Both serve delicious food that’s made with care, but a world of slight and sometimes intangible differences sets them apart from each other. It’s into this chasm that the new Midtown Global Market … [ Read more]

Private Recipe to Public Product: The Cost of Starting Up a Food Business

It starts with a cracker. Or, rather, the lack of a cracker—the perfect cracker; the exact cracker you want. You start experimenting in your kitchen, and experimentation leads to coming up with something you like. Soon, you discover it’s not just you who’s a fan: your moody teenagers love it, your crabby aunt loves it, the … [ Read more]

Review: Naan pizza and a novel recipe for success at Pizza Karma

Even the best restaurant is only as good as its bottom line. The freshest ingredients, the warmest hospitality, and the tastiest food can’t sustain a place that’s burdened by a budget that’s underwater. (For example, the closure three years ago of the stunningly ambitious Brasserie Zentral in Minneapolis, one of the best restaurants you probably … [ Read more]

Wild-Fired Kitchen

For Ryan Stechschulte and KZ ProVisioning, feeding the Minnesota Wild is a job and a passion Deep in the bowels of the Treasure Island Center in downtown St. Paul, chef Ryan Stechschulte stands over two enormous metal pots of gourmet goulash and talks about Minnesota Wild hockey. If the TRIA Rink practice lair is the Batcave, Stechschulte is … [ Read more]

The Fast and the Flavorful: 5 rapid, high-impact office lunch spots

Quick: It’s Wednesday, it’s noon, and your six-person team wants to bounce off campus and grab something inspiring for lunch. Where do you go? The challenge, of course, is a balancing act. You want food that’s fast enough to accommodate a 30-minute lunch “hour,” but you also want flavors that are big and bold. You … [ Read more]

Bite of the Week: Bacon-Wrapped Dates at Feller

Bite of the Week is a weekly feature showcasing an exceptional meal or dish, curated by The Growler. Do appetizers get any more square than bacon-wrapped dates? These little Disco Era nuggets have been circulating for decades and they’ve earned a bad reputation along the way—too dry, too stringy, and too utterly played out. That they … [ Read more]

Order Up! The latest restaurant openings, closings, and future openings

Updated January 3, 2019 Order Up! is the Growler’s ongoing biweekly account of noteworthy Minnesota restaurant openings, closings, and future openings. Please send any tips to food@growlermag.com. All dates are approximate based on best information available; opening dates, in particular, tend to shift around a lot. THIS WEEK’S GIST: A couple of jumbo-sized closings in Minneapolis … [ Read more]

To Discover the Future of Food, Ask the Chefs

Three leading Minnesota chefs break bread, drink wine, and talk about the way food will be eaten—and cooked—in the decades to come W When we start talking about the future of food, we immediately consider questions of waste and sustainability, or whatever the cake-pop-like-object of the moment might be. It’s easy to get immersed in protein … [ Read more]