Bite of the Week: Vegan Szechuan Rice Bowl at Pat’s Tap

Bite of the Week is a weekly feature showcasing an exceptional meal or dish, curated by The Growler. The inaugural Twin Cities Vegan Chef Challenge is on, running from September 20 through October 20, pitting a host of local chefs against one another in a friendly competition to create the most popular (as decided by public … [ Read more]

Bite of the Week: Falafel at Fig + Farro

Bite of the Week is a weekly feature showcasing an exceptional meal or dish, curated by The Growler. Change is afoot at Fig + Farro, the stylish eatery in Uptown’s Calhoun Square. The restaurant recently hired chef Charlie Baez (who has worked at The Copper Hen, Young Joni, and Grand Cafe), and he has—as of this … [ Read more]

Plants: It’s What’s For Dinner

A new crop of vegans and vegetarian food purveyors are progressing a scene started by pioneering restaurants For many local carnivores, the thought of even entering a vegan or vegetarian restaurant is frightening. Why would they want to spend their money on quinoa when there are so many great meats out there? While there truly … [ Read more]

St. Paul’s first plant-based restaurant, J. Selby’s, now open

All vegetarians and vegans have their own reasons for choosing a diet free of meat and other animal products. For former physician Matt Clayton, it was simply to run faster. “It’s not complicated at all,” he chuckles. “I was very stagnant in my half-marathon time and was looking for something to give me an edge … [ Read more]

Plant-based restaurant, J. Selby’s, is coming to St. Paul

St. Paul is adding another restaurant to its directory through J. Selby’s. On August 28, the new vegan restaurant posted about the expected opening this fall. “J. Selby’s aims to open in November 2016. This is the beginning,” according to the Facebook post. “We are waiting on permits to begin construction and renovation, but we hope those will come soon! We will … [ Read more]

Interesting vegetables: 8 takes on meatless meals in the Twin Cities

Michael Pollan’s maxim on eating is easy enough to follow. Eat food. We’re on board. Not too much. Not a problem. Mostly plants. Well yeah, but, wait—mostly? We give it an honest try, planning a week of lunch salads and shopping for brunch at the farmers’ market. Then Friday night rolls around, we go out … [ Read more]

Guinness to become Vegan-Friendly in 2016

There will be no more deliveries of fish bladders to St. James’ Gate: Guinness has announced plans to remove an animal by-product from its legendary stout. Guinness has been using isinglass, a gelatin made from fish bladders, as a filtration agent in its brewing process, though many modern brewers have transitioned to synthetic gelatins or … [ Read more]