Up in Smoke: Alejandro Castillon is using the smoker at Prieto Taqueria to unite classic Mexican fare and global techniques

The fiery heart of Alejandro Castillon’s new restaurant is an Oyler Pit smoker big enough to be a sauna. “It’s probably the biggest in Minneapolis,” Castillon says. The monstrous red box can cook six or seven hogs at once and it sports a hood that could comfortably vent a burning SUV. The chef’s takeover of … [ Read more]

The Mill: Como Dockside is closing its doors

Como Dockside is closing its doors, with opportunities for one last lakeside po’ boy lasting until its final day on Wednesday, November 22. The closure was decided after the restaurant and the City of St. Paul determined that they couldn’t keep up with the year-round business model. “We had hoped a year-round staffing model and … [ Read more]