To an infrequent visitor, the streets of downtown Minneapolis can seem cold and sterile. Where any other city’s core would be filled with the bustle of crowds on the sidewalks and in the crosswalks, Minneapolis’ downtown looks suspiciously like the set of “I Am Legend.” This, we contend, is simply because the casual visitor does … [ Read more]
Culinary partners J.D. Fratzke and Matty O’Reilly part ways with a handshake
November 21, 2018 by
A quest for work-life balance has led to an amicable parting of ways at one of the metro’s most prominent restaurant groups. J.D. Fratzke, the chef-entrepreneur whose work at The Strip Club Meat and Fish made him a regional standout, has worked as a culinary director over the past three years for Matty O’Reilly to … [ Read more]
The Buttered Tin announces major expansion
May 26, 2016 by Leave a Comment
The Buttered Tin announced that it will soon be expanding capacity by 50%, reports Minneapolis Eater. Alicia Hinze, The Buttered Tin’s owner, recently leased the space adjacent to her bakery and restaurant, and said once that wall is opened up, they’ll be able to add 50 additional seats. The Buttered Tin opened in 2013, just before Lowertown experienced its … [ Read more]
Mama mia: Cossetta expanding its West Seventh complex, again
May 10, 2016 by Leave a Comment
Dave Cossetta has yet another project up his sleeve: He plans to expand his already bustling Cossetta Eventi catering operation by remodeling the big hangar-like building next door, reports The Pioneer Press. Cossetta Alimentari right now includes an Italian deli, market, pasticceria, fine-dining rooftop restaurant (Louis), and catering business, all housed in one complex on West Seventh Street in … [ Read more]
The Tipping Point: A Few Tips on Tipping
April 23, 2013 by Leave a Comment
By Emily Weiss Illustration by Brent Schoonover There are flaws and advantages of living, working, and dining in a gratuity-based restaurant industry. For one thing, it makes the etiquette and culture of tipping sometimes difficult to navigate. Many diners object to the idea that it’s their responsibility to make up the difference for a server’s low … [ Read more]
