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Famous Dave’s Founder Back in the Game with New Concept

For Dave Anderson, the barbecue pitmaster and franchisor formerly known as Famous Dave, a second chance came wrapped in a heartbreaking wrapper.

St. Paul Considers Liquor Law Changes to Attract Restaurants

Allowing more restaurants to obtain a full liquor license and changing a mandatory food-to-alcohol ratio are up for debate in St. Paul.

Getting to the Roots of Food

Four days a week, Felicia Galvan, 16, and her younger sister Amalia work on a farm in Hugo, and on the seventh day they go to a baseball game.

Catering Helps Restaurants Extend Their Brands

In his previous life as a catering chef, Sameh Wadi saw first-hand the often tired, ailing menus that were all too common in that segment of the industry.

Minnesota Legislative Session Ends with Unfinished Business

Think a strong Minnesota economy and budget surplus would make for smoother sailing at the state capitol? Think again.

Former Murray’s Chef Brings Talent to PGA Tour-owned Club

John Van House didn’t know it when he first applied for a cook position at the PGA Tour-owned Tournament Players Club-Twin Cities more than 12 years ago that one day he’d be its executive chef.

Nate Beck Talks Mobile Dining and the ‘Natedogs Experience’

“The difference between a wiener and a hot dog is wieners have casings and hot dogs don’t. So all wieners can be hot dogs but a hot dog can’t be a wiener."

Red Cow is Growing the Herd

It’s the seemingly small details restaurateur Luke Shimp says helps guests identify with the Red Cow in their own neighborhood.

Boutique Hotels Bring New Life to Old Buildings

On St. Paul’s Summit Avenue, restaurant owner and developer John Rupp is transforming a mansion turned College of Visual Arts building into a boutique hotel.

Meet Tammy Wong, an Eat Street Icon

The Rise of Minnesota Microdistilleries

From the windowless 1,300-square-foot basement warehouse space where he started making vodka using a Summit beer keg, Scott Ervin increased the size of his operation 10-fold, taking over 13,000 square feet inside a building on Taft Street in December 2014.

Calorie Counts Coming to Restaurant Menus

Close to 150 pages of government-speak. That’s how Ken Schelper describes new rules from the U.S. Food and Drug Administration that require calorie information be listed on all menus.
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