For Dave Anderson, the barbecue pitmaster and franchisor formerly known as Famous Dave, a second chance came wrapped in a heartbreaking wrapper.
Allowing more restaurants to obtain a full liquor license and changing a mandatory food-to-alcohol ratio are up for debate in St. Paul.
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.
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.
Think a strong Minnesota economy and budget surplus would make for smoother sailing at the state capitol? Think again.
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.
“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."
It’s the seemingly small details restaurateur Luke Shimp says helps guests identify with the Red Cow in their own neighborhood.
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.
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.
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.