Food Features

The Taste Test: 23 Raised-Glazed Doughnuts from around the Twin Cities

In the wee baker’s hours of a chilly Thursday morning, the intrepid Growler editorial team fanned out across the metro—from Hans’ Bakery in Anoka to … [Read More...]

Meat Master: With hundreds of awards (and kudos from Germany), Rick Reams is crafting world-class food in Hudson, Wisconsin, and St. Paul

You often can’t see the world-class food in your own backyard because it’s ubiquitous to the point of being invisible. Think of noodles in Japan, or … [Read More...]

In the Loop: The new North Loop Galley is at the forefront of bleeding-edge dining trends—and that’s a good thing

When I first learned of the concept behind the newly opened North Loop Galley food court, I took it for granted that soul and authenticity—however … [Read More...]

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Restaurant News

Bite of the Week: Fried Chicken to Go at Magnolias Restaurant

Editor's Note: Magnolias Restaurant is currently take-out only in compliance with Governor Walz's executive order on restaurants. Bite of the … [Read More...]

Bite of the Week: Horchata at Bravis

Over the course of compiling our nearly 100-location Minnesota Taco Atlas, we’ve had a lot of horchata. It’s our go-to taco beverage, and every place … [Read More...]

Avocado Toast and the End of the World: The RH Rooftop Restaurant at Restoration Hardware

Editor's note: This is a restaurant review. It is also post-apocalyptic science fiction. Bon appétit!  Over there,” said Ophelia Chen. She gestured … [Read More...]

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Recipes & Education

7 recipes to cover the (food and drink) spread on Super Bowl Sunday

  A quality Super Bowl viewing experience demands a delicious food (and drink) experience as well. Any serious spread covers a lot of ground, but without too much fuss—you’ve got your substantial food, your lighter touch, your mandatory … [Read More...]

A Slice of the Pie: With premium ingredients and a feminist mission, Rachel Anderson is building a new kind of bakery business

St. Paul-based baker Rachel Anderson does business at the three-way intersection of industry, hustle, and soul.  Industry, as in the 33-year-old New York state native is the very busy pastry chef for Tim McKee’s Market House Collaborative, a job … [Read More...]

New Wave, Old School: With Due Focacceria, Eric Carrara leverages tradition to define the future

The crunch of a cannoli at St. Paul’s Due Focacceria really resonates. It’s not just a question of the shell, which is wrapped around a form, fried to a crispy, bubbled tube, and then filled to order. And it’s not just a question of the perfectly … [Read More...]

Marc Heu’s Vanilla Saint Honoré recipe is the ultimate gauntlet for intrepid bakers

This recipe for Marc Heu's elaborate, showstopping Vanilla Saint Honoré centerpiece is a masterclass in baking, assembly, and piping that's complicated enough to make even Paul Hollywood break into a sweat. From an inverted puff pastry to a pate a … [Read More...]

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