It was indeed “a party with a purpose,” and the real reason why 20 restaurants and numerous beer and wine companies showed up at US Bank Stadium June 14 to feed the masses of Vikings fans was to “kick childhood hunger.”
The Seward Creamery Cafe was a restaurant designed by committee. So, what could possibly go wrong? Well, as it turned out, nothing that couldn’t be tweaked.
Betty Danger’s childhood humiliation on the golf course of a tony country club motivated her years later to open her own country club for the other 99 percent of us.
If you want to keep up with Sean Folstad, the founder of bicycle-delivery company Zen Delivery, don’t bother. The man is a biking machine with a pair of quads suitable for the Tour de France.
Business owners and groups including the North End Business Association oppose the loss of parking. The debate has roiled the District 6 Planning Council, a citizen engagement group.
While some may say Parasole is simply jumping on a barcade trend that’s brought the likes of Up-Down and Punch Bowl Social to the Twin Cities, Parasole doesn’t see this move as following a fad.
Workers are swarming the former Schmidt Brewery keg and case house, transforming the old structure into the aptly named Keg & Case Market.
The first time Enkhbileg “Billy” Tserenbat took his Bibuta food truck in search of sushi lovers, he found a prime spot to park, right in front of the busy downtown Minneapolis IDS Center.
We think it makes perfect sense that when he and his wife Amy Greeley decided to open a dive bar, the chosen name would be more of a shout-out, a let’s-make-some-noise kind of name.
“What Ray Duffy said 50 years ago still rings true today.” Keith Huffman was referring to the words of the founding president of the Midwest Chef’s Society, which later became the American Culinary Federation Minneapolis Chefs Chapter that is celebrating its 50th anniversary this year.
Though a test kitchen may seem a more fitting office for the owner of restaurant consulting company Mise en Place, Pat Weber says he’s “pretty virtual when it comes to [my] office space."
There are plenty of smart restaurant operators out there, but the question Deepinder Singh asks is, are they running a smart restaurant?