Kyatchi focuses on keeping its sushi offerings sustainable. The menu also offers things like "Japanese hot dogs." Daha fazlasını oku.
Order the charcuterie platter & a $5 beer flight specially designed to pair with the house-made meats, & don't neglect the vegetable section of the menu, which elevates dino kale.[Eater 38 Member] Daha fazlasını oku.
Classic Polish food and the melt-in-your mouth short ribs. Corky and Phil will take care of you at the bar, or sit in one of the booths for your plate of pierogi and pickled herring. [Eater 38 Member] Daha fazlasını oku.
Bringing Minnesota dining back to its Nordic roots, Chef Paul Berglund offers a menu focusing on seasonal fare. Make sure to order at least one item from the "toasts" section. [Eater 18 Member]
The North Loop may be so hot right now, but the Monte Carlo has been holding it down since 1906. Sit at the bar with a martini and the famous wings, or get the traditional steak.[Eater 38 Member] Daha fazlasını oku.
Landon Schoenefeld's North Loop restaurant is known for its creative takes on Minnesota hot dish fare—from tater tot "hautedish" to meatloaf in a can. [Eater 18 Member]
Butcher & the Boar's got everything: a wide variety of housemade sausages and cured meats, a great selection of local beers, and a year-round patio (heated and enclosed during the winter).
It's got all the truck favorites, from yum yum rice bowl to the epic MFC biscuit sandwich (Moroccan fried chicken on a biscuit) in a lively atmosphere that's open late for a snack. [Eater 38 Member] Daha fazlasını oku.
Doug Flicker changes the Piccolo menu seasonally. The small plates are always adventurous and creative, and you can order as many as you want, to suit your appetite (and budget). [Eater 18 Member]
Patisserie 46has expertly-crafted pastries, breads, and desserts. Look out for some ever-changing savory options in the form of tartines, panini, sandwiches, and weekend pizzas. [Eater 38 Member] Daha fazlasını oku.
From ghost pepper wings to the famous jerk chicken, the extensive menu has plenty of options to build up your heat tolerance. Plus: fried plantains, sweet potato pie, & oxtail stew. [Eater 38 Member] Daha fazlasını oku.
There aren't many options at this old-school Powderhorn burger joint: just good old cheese-filled burgers, fried onions optional. Beware: the cheese can burn. [Eater 38 Member] Daha fazlasını oku.
The never-changing basic menu includes favorites like the fish tacos, shrimp po'boys, and the famous oil pan (18 shrimp, 12 oysters, and pickled herring on ice). [Eater 38 Member]
Why would you go and order anything other than a stuffed burger? The Juicy Nookie is the classic order. [Eater 38 Member] Daha fazlasını oku.
Look out for breakfast dishes like huevos rancheros benedict or sandwiches like the Easter dinner sandwich (scalloped potatoes, smoked ham, and Dijon mustard on ciabatta). [Eater 38 Member] Daha fazlasını oku.
This noodle shop offers two kinds of noodles: soba (buckwheat) and udon (wheat flour). For ramen fanatics, they run a weekly Monday night ramen special, or there's cold pork ramen. [Eater 38 Member] Daha fazlasını oku.
Here you can find a perfectly cooked New York Strip and a small plates menu, with dishes like the Prairie Portage Poutine (french fries with sausage, gravy, wild rice, and brie). [Eater 18 Member]
Grand Szechuan belies its beige exterior with an expansive dining room and across-the-board excellent Szechuan food. Try anything, but definitely the dan dan noodles. [Eater 38 Member] Daha fazlasını oku.
