Taste of the Twin Ports: A six-stop restaurant blitz through Duluth and Superior

Here’s our Twin Ports tour by the numbers: six restaurants, 14 hours, a five-year-old, and a baby riding shotgun. We had a blast checking in on the insanely active dining scene in Duluth and Superior, although we caution readers that this schedule and/or this choice of traveling companions may create a noticeable strain on your … [ Read more]

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]

Stoking the fires of Northern food

The Upper Midwest is opting out of coastal culinary trends in favor of flame and smoke The word “provincial” is generally not intended as a pleasantry. It revolves around the idea that there is the center of civilization (Ancient Rome, modern New York, Tokyo, London, you take your pick) and that you’re in a distant … [ Read more]

Wood-fired feasting: Lessons from Chef Camp

In the opening of his book “The Magic of Fire,” William Rubel writes that “firelight infuses everything cooked on the hearth with a touch of magic.” This may be doubly true for the campfire, the outdoor hearth that has been bringing people together at dinnertime since before the dawn of history. It was a love … [ Read more]

Minnesota’s Food Identity, and the Many-Headed Problem of #grapegate

Photos by Becca Dilley, Lake Superior Flavors Unpacking the New York Times’ “legitimately offensive decision.” First things first: A disclaimer. I have an unqualified love for New York City and the New York Times. I lived in Brooklyn for a glorious year and a half. Over that time period I fell in love with the place, … [ Read more]

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