Search Results for: becca dilley

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]

Bite of the Week: Empanadas at Boludo

Bite of the Week is a weekly feature showcasing an exceptional meal or dish, curated by The Growler. White subway tile on the wall; Latin pop blasting across the counter directly at the customers; cramped quarters; service that could be described as “relaxed.” All of Boludo’s atmospherics, plus an enticing bakery-like display of empanadas, suggest to … [ Read more]

For Minnesota’s Restaurant Scene, 2018 Was a Hell of a Year

The state of independent restaurants in Minnesota in 2018 is not merely strong; it’s exceptionally strong. A number of high-profile openings and announced expansions leave diners with a glittering galaxy of choices that will only continue to brighten as we move into 2019. First and foremost: Carefully curated mini-empires are expanding incrementally and wisely to … [ Read more]

Bite of the Week: The Cubano at Guavas Cuban Cafe

Bite of the Week is a weekly feature showcasing an exceptional meal or dish, curated by The Growler. The closure earlier this year of the restaurant Xavi was rightfully hailed as a sad event, but there’s a big silver lining to that particular cloud. The Xavi space at 56th and Chicago Avenue has become Guavas, a … [ Read more]

Review: (Un)Lucky Cricket

Lucky Cricket is a cautionary tale for building a restaurant on a foundation of contradictions There may be no less lucky way to launch a major new Midwestern Chinese restaurant than categorically describing your mom-and-pop competition as “horseshit.” But that’s the tack world traveler and TV personality Andrew Zimmern took while launching his St. Louis … [ Read more]

Bite of the Week: Margherita Pizza at The Dough Room

Bite of the Week is a weekly feature showcasing an exceptional meal or dish, curated by The Growler. The Dough Room is one of those places that make you wonder what, exactly, is going on in the ritzy suburb of Wayzata. It’s a pasta-and-pizza place, but its appearance is almost entirely unlike your classic red sauce … [ Read more]

Minnesota Soul: A state with a sparse history of black-owned restaurants looks toward a bountiful future

It isn’t an accident that “Minnesota” and “soul food” are not exactly bedfellows.  Unlike other major northern cities, Minneapolis and St. Paul did not see a significant migration of African-Americans between the first and second World Wars. By the 1940 census, there were just 4,646 black people living in Minneapolis, and about as many in … [ Read more]

Bright Colors, Deep Flavors: In Hai Hai, chef Christina Nguyen has created an autobiographical powerhouse

Three facts about Christina Nguyen, chef-owner at Hai Hai and Hola Arepa: 1. She believes that the customer is right…unless the subject is omelette larb. “It’s the one dish I won’t allow people to get less spicy, because I am a total tyrant and crazy person,” she says. “There are certain things that you should … [ Read more]

Bite of the Week: The Classic Cheeseburger at Home Street Home Cafe

Bite of the Week is a weekly feature showcasing an exceptional meal or dish, curated by The Growler. Burgers come in as many variations as there are stars in the sky, achieving deliciousness (or crashing and burning) in countless ways. There’s a lot in play: the quality and size of the bun, the seasoning and fat … [ Read more]

Whirlwind Tour: Our 10-stop dining roadtrip to Sioux Falls, South Dakota

With Duluth, Madison, and Fargo-Moorhead easily road-trippable from the Twin Cities metro, it’s understandable that Sioux Falls, South Dakota, gets overlooked. This surprisingly big little city is part of a metro area of around 260,000 people and it’s just a donut’s throw from southwestern Minnesota. Sioux Falls was founded contemporaneously with Minneapolis and St. Paul, … [ Read more]

Bite of the Week: The Crab Oscar Benedict at Benedict’s Morning Heroes

Bite of the Week is a weekly feature showcasing an exceptional meal or dish, curated by The Growler. Eggs Benedict is one of those things in the culinary world that seems fairly self-explanatory but—in fact—contains a world of complexity. The basic elements are clear: English muffins, poached eggs, thin slices of ham or Canadian bacon (or … [ Read more]