Service Meets Mom’s Recipes
Culture of Sustainability
Ramen Celebrates Authenticity
I think it’s safe to say the Twin Cities restaurant community is glad Alex Roberts opted against a career in medicine, choosing instead to wield a blade in the kitchen, not an operating room.
Asked about the pre-opening hype surrounding St. Genevieve, Steven Brown played it cool, suggesting the frothy excitement before high-profile openings risked setting public expectations dangerously high.
In the pre-opening hours at Burch, it’s plain to see how much work goes into running the vast upscale restaurant.
To find a top chef mentored by Tim McKee, all one has to do is stand blindfolded in front of a map of the Twin Cities culinary scene and throw a dart.
“Women have always been drawn to my kitchen because I'm a woman,” Brenda Langton says. “My goal is to keep a happy kitchen.”
Some may have considered it a career setback, to revert to line cook when you’ve been head chef and run the kitchen at a well-known steakhouse in town. For Justin Sutherland, though, it was anything but.
Being a woman on the line isn’t the rarity it once was, but it’s still nice to have a mentor in your corner of the kitchen.
Pairing Surly's brews with equally forceful food is Jorge Guzman’s daily charge as executive chef of both restaurants at Surly’s massive, still-new destination brewery.
“I’ve never experienced anything like it,” Gavin Kaysen says about the opening last year. When reservation lines opened, they sold out two months’ worth of seats immediately.