Review: Meyvn brings an expert’s precision to bagels (and deli food)

Deli food looks remarkably easy to pull off. In theory: You make (or buy) some cured meats, you put ’em on bread with some cheeses and dressings and pickles, and presto! You’re charging $12‒15 for a sandwich. In reality, without a seriously dedicated in-house program for meat and someone with taste patrolling the food, things … [ Read more]

Saint Dinette team confirms bagel place for Lyn-Lake

Adam Eaton, chef at Saint Dinette, confirmed today an exciting development first reported by our own Steve Hoffman in the December issue of The Growler: that he, Laurel Elm, and Tim Niver plan to open a delicatessen featuring wood-fired bagels in the area of Lyndale and Lake in South Minneapolis. The space is 901 W. Lake … [ Read more]

Plate of the Week: Artisan Sandwich at Rise Bagel Co.

A dreary Wednesday morning. Downtown Minneapolis clogged with diverted highway traffic fighting through lane closures on every street. And then the rain enters the mix—grinding the sluggish, honking mess of cars to a halt. The antidote: bagels. Real bagels. Not those puffy, bagel-shaped dough cakes that pass for bagels around here. I’m talking burnished on the top, close-textured, but … [ Read more]

Baker’s Field debuts single-origin whole grain flours, baked goods

Steve Horton’s production space in the Food Building in Northeast Minneapolis is stocked with literal tons of Minnesota-grown spring wheat. It’s from Cokato, Cottonwood, and Moorhead. It’s loaded into a mill, crushed between Vermont granite stones, and sifted to separate the bran and middlings from the fine flour. It’s a brand new mill for the Mill … [ Read more]