Greg Johnson knew some of his dishes at Public Kitchen and Bar would evolve and change as the restaurant found its rhythm.
Tortillas, chicken and cheesecake. What do they have in common? All three come from Minnesota.
If our restaurant history is a cycle of death, the story of Sclavi’s in North Superior is more like a rebirth.
Project PB&J was launched in mid-2014, and by year-end Which Wich stores sold about 50,000 sandwiches, which means 100,000 sandwiches were donated.
With their pork cheeks, pork chops and yes, even pork butts expertly prepared, Minnesota chefs then put on their game faces for Taste of Elegance.
The Minnesota Legislature convened January 6 for the 2015 session. This is the first session on the two-year cycle; since it follows an election year.
My destination that day was Victor’s on Water to visit Phillip Becht, quarterback of this Northern Italian culinary concept.
Servers around the Twin Cities are asked: How is the dysfunctional restaurant family like your own?
Doughnuts: trending or timeless? Both if you ask me. Americans happily consume nearly 10 billion of the sugary, deep-fried pastries every year.
Gathered to celebrate the Twin Cities’ food and drink scene, hundreds of chefs, restaurant owners, bartenders and their cohorts packed the Pantages Theatre in Minneapolis Sunday, November 16, for the fourth annual Charlie Awards.
With the tagline “Make Every Great Bite Count,” Upper Lakes Foods welcomed 150 vendors and thousands of customers to its fall food show October 28 to sample and learn about their ever-expanding product lines.
Thomas Boemer was convinced neither he nor his restaurant would receive any awards that night after his Corner Table crispy pork belly won Outstanding Menu Item last year.