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November 2019

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Current Issue

Erté and the Peacock Lounge: Artist in Residence

Northeast Minneapolis’ Erté no longer hosts the artist’s art deco prints. Instead, the newly painted walls are lined with modern paintings for sale by local artists.

From the Editor: Food Experiences Get Richer

This deadline was a little more harried than usual. I’ve never taken the phrase “drop-dead date” literally, but some months I do think that a deadline drawn in the sand is going to kill me.

Server Speak: What Are You Most Thankful For?

What Are You Most Thankful For?

Woofington: Food Fit for A Dog

The grilled salmon, beef tenderloin and chicken were next week’s dog food for her business, Woofington Luxury Petite Dog Resort & Spa, just off Lake Minnetonka.

Coffee Talk

Barbecue chain Famous Dave’s is testing Beyond Meat items at 13 of its stores (out of more than 130 locations across the U.S.), including ones in Minnesota.

Sober Suppers: Beverage Pairings Without the Alcohol

The Lynhall’s first Sunday Sober Supper was a sellout. And because no one was tipsy, it wasn’t hard to twist your tongue around the concept of a non-alcoholic pairing.

Three Questions for the Cocktail Maker

As non-alcoholic pairings become more interesting and more and more restaurants are adding mocktails to their drink menus, we followed up with Jakob McCabe Johnson, who helped with the pairings for the Nightingale dinner at The Lynhall, for his take on this new trend.

Around Town

The Linden Hills Farmers Market moved inside the greenhouse of Wagner’s Garden Center at 60th and Penn in South Minneapolis in early October.

Nights to Remember at the Grand and Borough

Borough has been a mainstay in the North Loop for seven years, and although it’s aged well in its vintage building, owners Jester Concepts decided it was time for some subtle revamping.

Food Photography in the Age of Social Media

Diners eat with their eyes before the food ever touches their lips. No news here, but what makes this sentiment especially challenging for restaurants these days is that the convenient and “cheap” way isn’t going to help win the social media battle.

Institutional Dining: American Legion Posts

There are nearly 2 million members of The American Legion and 12,000 posts throughout the U.S., which offer support services to veterans, as well as entertainment and a place to hang out with like-minded people.

Dive Bars: The Beauty of Bars

I love a dive bar. The dive bar is the pendulum swing answer to the upscale craft cocktail bars and higher echelon of dining out.

Drive-Thru Restrictions in Minneapolis and St. Paul

This summer Minneapolis became the nation’s first major city to ban new drive-thru facilities.

New Restaurant Spotlight: Baldamar

Randy Stanley describes his new Roseville restaurant, Baldamar, as the sophisticated parent of 6Smith, his first restaurant in Wayzata.

Restaurant Openings

Hope Breakfast Bar, the eatery whose owner Brian Ingram has pledged to donate 3 percent of all profits to its neighbors in need, opened in a historic former fire station at 1 South Leech Street in St. Paul.

Hospitality Minnesota Report: Expo Highlights

We welcomed nearly 900 attendees, more than 35 content providers, plus 125 exhibitors to this year’s Hospitality Minnesota Conference and Expo on October 1.

Commodities Report: Feed Prices are Captive

The carousel around feed supplies and trade has continued during the last month.

By the Numbers: How Hell’s Kitchen Implemented an ESOP

With the turnover in restaurants, it’s extremely difficult to administer, as well as to implement, an ESOP.

Common Foodsense: Speaking ‘Corporatese’

Large organizations already use digital training—when the kitchens are identical, it’s easy to show how to do each of the essential production tasks, and break them into comprehensible elements.

Hangin’ with Klecko: Bap and Chicken’s John Gleason

Recently as I was cruising down the 1300 block, I noticed that the Grand Shanghai had been replaced by a new concept called Bap and Chicken.

Industry News

The YES Group, a leading manufacturer representative firm based in Minnesota and Wisconsin, promoted Jeremy McMannes to general manager.

Ask the Expert: Chuck Knuth of General Parts

Building a relationship with your key repair and maintenance (R&M) tech will provide better communication and a deep-dive knowledge of your restaurant’s equipment.

Association News

Events Calendar

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