To Discover the Future of Food, Ask the Chefs

Three leading Minnesota chefs break bread, drink wine, and talk about the way food will be eaten—and cooked—in the decades to come W When we start talking about the future of food, we immediately consider questions of waste and sustainability, or whatever the cake-pop-like-object of the moment might be. It’s easy to get immersed in protein … [ Read more]

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]

Trailblazers 2016: Tim Niver of Mucci’s Italian

Mucci’s Italian is among the unquestionable new bright spots in local dining this year. And to know why is to know Tim Niver. Reflecting on the last 12 months in Niver’s restaurant tenure, a lone, unmistakable question emerges: when was the last time anyone ordered lasagna in a restaurant? Niver recognized a huge blind spot … [ Read more]

Win Dad’s Day with The Growler’s Gift Guide

Father’s Day is a week from Sunday, and there may not be a harder holiday for shopping. Dads are famously self-reliant. They’re dads—they’ve already taken care of everything! So what do you get the man who usually gets everything himself? How about a chance to maneuver a 26-ton excavator? How about a bike trip between … [ Read more]

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