Bite of the Week is a weekly feature showcasing an exceptional meal or dish, curated by The Growler. There exists a spectrum of quality croissants that stretches from, for lack of better words, “substantial” to “ephemeral.” On the substantial end of things: think Costco croissants, which lack anything resembling delicacy or style, but make for satisfying … [ Read more]
Bite of the Week: Pumpkin pie at Hot Hands Pie & Biscuit
November 20, 2019 by
What makes a perfect pumpkin pie? There isn’t, of course, a right answer to the question—as is true for just about everything in life, different people are looking for different things (and if you’re looking for an easy-to-make pie featuring dulce de leche, we’ve got you covered!) But one possible answer for a perfect pumpkin … [ Read more]
Tim McKee announces Market House Collaborative, a new food hall for Lowertown St. Paul
June 29, 2017 by
Chef, restaurateur, and current fishmonger Tim McKee, flanked by chef Lenny Russo, and St. Paul Mayor Chris Coleman, chatted Wednesday afternoon with a group of reporters about McKee’s upcoming Lowertown project, Market House Collaborative. “I grew up in St. Paul. I’ve always had a special affinity for St. Paul,” McKee said. “I’ve been watching the … [ Read more]
Stopping by Al-Amir Bakery
February 8, 2017 by Leave a Comment
Peer through the wide windows at Al-Amir Bakery, on the corner of Central and 26th Avenues in Northeast Minneapolis. You’ll see a handful of tables, a pastry case filled with baklava and an assortment of beverages, and huge United States and Iraqi flags displayed on opposite walls. Go inside and meet Amir, the owner and head … [ Read more]
The return of the long-lost Midwestern wheat
June 7, 2016 by Leave a Comment
Midwest native Ellen King has planted a rare breed of organic wheat that hasn’t been grown since the early twentieth century, reports Saveur. When King opened Hewn Bakery in Evanston, Illinois, she was surprised to find there was no such wheat already being grown in the Midwest; she had to ship organic wheat from Utah. “What has … [ Read more]
