Review: Grand Catch is a Mixed Bag

There’s no law against plucking a food from its roots and serving it to people who didn’t grow up eating it. Yes, that’s how you get gas station sushi, but it’s also how you get taco trucks, and if you deny the worth of those, you don’t have any business pretending to enjoy food. And … [ Read more]

Restaurateur Tom Forti on the Iron Range’s deep food cultures

The Iron Ranger is a small, independent restaurant located on the corner of Grand and Lexington avenues in St. Paul, and it has only been open for a couple of months. But its footprint is much larger than it seems. Its story ties into the four-generations deep heritage of Hibbing’s Sunrise Bakery, and is therefore … [ Read more]

Review: Sushi Train’s gimmick delivers real flavor

Have no doubt: The sushi-laden conveyor belt at the heart of Sushi Train is a gimmick. It’s a prop that sets the newly opened downtown Minneapolis restaurant apart from the dozens of other places slinging sushi in the Metro area and beyond—a visual symbol of excess, an eye-catching curio that makes you go, “What? Is … [ Read more]

First Look: Pearl & the Thief brings Southern comfort to Stillwater

Executive chef Justin Sutherland and general manager Joseph Pirri of St. Paul’s Handsome Hog are opening their new Southern-inspired restaurant, Pearl & the Thief, in downtown Stillwater on Tuesday, May 29. Between the comfort food dishes and its striking design, Pearl & the Thief progresses the food and drink scene in the historic river town. … [ Read more]

Gavin Kaysen named Best Chef Midwest at 2018 James Beard Awards

Gavin Kaysen, chef and owner of Bellecour in Wayzata and Spoon and Stable in Minneapolis, won big at the James Beard Awards ceremony on Monday night when he became the fifth Minnesota chef in history to be named Best Chef Midwest. In his acceptance speech, he credited his family with his decision to move back … [ Read more]

Rose Street Patisserie to open St. Paul location

Linden Hills’ Rose Street Patisserie, the sister business to Patisserie 46, will extend across the river with a new St. Paul location this summer. The new location at the corner of Selby and Snelling will offer savory tartines, ham-and-cheese baguettes and croissants, and quiche, as well as sweet viennoiserie (breakfast pastries) including pain au chocolat, … [ Read more]

The Mill: Dovetail Cafe & Marketplace soon to open in the Duluth Folk School

The Duluth Folk School, which found itself a permanent home in the Lincoln Park Craft District on West Superior Street last spring, is soon opening its very own cafe and teaching kitchen, to be called the Dovetail Cafe & Marketplace. According to Russell Crawford, beverage director for the cafe, the menu will feature in-house roasted … [ Read more]

Surly Pizza Upstairs opens this Friday

Starting this Friday, Surly will be serving up made-to-order New Haven-style “apizzas” in the second floor space of their Minneapolis brewery, with their aptly-named new restaurant, Surly Pizza Upstairs. Executive chef Ben Peine, general manager Dan DiNovis, and Surly founder Omar Ansari put their heads together when it came time to decide what should take … [ Read more]

Chef Lenny Russo takes the reins of Wayzata’s ninetwentyfive

Chef Lenny Russo is back in action as the new executive chef and director of food and beverage at ninetwentyfive, the restaurant attached to the Hotel Landing in Wayzata. Previously, six-time James Beard nominated Russo ran St. Paul’s former Heartland, which closed New Year’s Eve in 2016, and worked to revamp The Commodore’s kitchen and … [ Read more]

Former New York chef Rikki Giambruno to open Hyacinth on St. Paul’s Grand Avenue

Chef Rikki Giambruno returned to his native Twin Cities from Brooklyn, New York last fall with one aim: to bring the freshest, brightest cuisine of southern Italy to St. Paul with his soon-to-be Grand Avenue restaurant, Hyacinth. “The food is going to have that feeling of being light, healthy, vegetable-heavy, and simple, but at the same … [ Read more]

The Mill: Hotels, restaurants, and distillery anchor downtown Stillwater revitalization

Downtown Stillwater has seen some massive changes since the old lift bridge closed last summer, rerouting traffic to a spiffy new interstate bridge down the St. Croix in Oak Park Heights. With less congested downtown streets has come an influx of new restaurants, bars, and two boutique hotels bookending the historic river town. Both hotels, … [ Read more]

Tradition & Transcendence: The modest virtuosity of Shigeyuki Furukawa

Shigeyuki Furukawa is turning a cylinder into a plane. I don’t know the exact geometry of it, but I do know that it looks much more like magic than like mathematics, and that it is happening before my very eyes. With the tips of the fingers of his left hand, he is holding a peeled … [ Read more]

MSP well-represented on longlist of James Beard Awards 2018 semifinalists

The James Beard Award Foundation released their longlist of semifinalists for their 2018 honors Thursday morning. Minneapolis–St. Paul was well represented, placing seven entries in the regional powerhouse category of Best Chef: Midwest. For national honors, the 2010 Best Chef: Midwest, Alex Roberts of Restaurant Alma, nabbed his second consecutive semifinal nod for Outstanding Chef nationwide. … [ Read more]

The Mill: Kale Thome has big plans for a little barbecue joint

Minnesota Barbecue Co. is the next big thing to hit Northeast Minneapolis, in a space no larger than 800 square feet. Kale Thome, Minnesota Barbecue’s founder and former executive chef at Travail, is leading the way, with a take-out-only concept that is virtually opposite of his last venture. He says that after spending so much … [ Read more]

So long Wild Onion, Red Rabbit is coming to Grand Avenue

After two decades on Grand Avenue, St. Paul’s Wild Onion Bar & Restaurant is closing its doors on March 31 and will be transformed into Red Rabbit, the second location of Luke Shimp’s Italian eatery concept. “It’s been a great run! In the restaurant business, to be successful for 20 years is quite an accomplishment,” … [ Read more]