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.
It’s Earth Day, yes, but not coincidentally it’s when Minneapolis launches Green to Go, otherwise known as the environmentally acceptable packaging ordinance.
Melissa Colorado found her way from New York City to Minneapolis after attending Brooklyn College by way of Westchester and later Albuquerque, New Mexico, where she worked at KOAT as a general assignment reporter.
Andrew Zimmern has reinvented himself several times since his days in NYC. His latest reinvention was at the Westminster Town Hall Forum as a thought leader on food, culture and community.
Thomas Boemer was the toast of the swine soiree last month as the Corner Table executive chef earned the Cochon 555 culinary competition title.
Buying vehicles, hiring drivers, paying for insurance—these are all things Hell’s Kitchen decided it didn’t want to deal with.
Be it at downtown St. Paul’s child magnet Candyland store or Cathedral Hill’s upscale and trendy restaurants, on-street parking and business needs are set to dominate conversation at city hall in 2015.
If Urban Organics’ vision for the former Schmidt Brewery warehouse becomes reality, leafy greens could sprout and fish could swim where beer was once stored.
Living large is a boon for Matt Kalil's football career, which in turn helps publicize his development agreement with Pieology, a contender in the crowded assembly line, fast-casual pizza niche.
Instead of handing customers a flat paper menu listing Burgers and Bottles’ many gourmet burgers or 50-plus beers, servers direct their attention to something shinier.