By Stephanie March
By Dara Moskowitz Grumdahl
By Jason DeRusha
Harvest Beer Festival
By Parties Editors
The Morning After
By Tad Simons
Arts Off The Cuff
by Arts & Nightlife Editors
By Allison Kaplan
By Mpls.St.Paul Magazine
ASID MN Showcase Home
By Edina Realty
Stephanie Wilbur Ash
By Emily Howald Sefton
By Real Brides-to-Be
Dara Moskowitz Grumdahl was born in New York City, little aware of her destiny—to eat out a lot in Minnesota. She has been writing about restaurants and wine since 1997, first as the restaurant critic for City Pages, then for Minnesota Monthly and Real Food, and now for Mpls.St.Paul Magazine. Her food writing has appeared in Gourmet, Saveur, Bon Appetit, and many other publications, (her work has appeared in six editions of the Best Food Writing in America anthology, if anyone's counting,) and her last book was Drink This: Wine Made Simple. She has been nominated 10 times for James Beard Awards, the Oscars of the food world, and has won five times. She lives in south Minneapolis with her husband and two young children, a life she says is very close to perfect, because it is rich in both Sauternes and string cheese.
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Hold on to your hats (so that you may throw them in the air), Minneapolis: Chef Shack is opening a brick and mortar, year round, real live restaurant in scant weeks!
A new Bundt cake bakery, called Nothing Bundt Cakes, opens in Eden Prairie.
Unless you’ve been living under a thick blanket of chocolate fondant, you know that the Twin Cities have been in the throes of cupcake madness for the past many years, with cupcake specialist bakeries (including Cupcake, Sweets Bakeshop, and Sweet Retreat), a cupcake truck, and now possibly a cupcake world grand champion!
Where to eat should disaster strike.
Sit down, people of the northwestern suburbs, I’ve got some good and shocking news: You’re getting a 200-seat Alsatian tarte flambée restaurant and one of the best French bakeries in the country.
This year's Pride Fest—the first one since Minnesota passed a law allowing gay marriage — is gonna be historic. So much to celebrate!
Everywhere I go people keep asking, "How is it possible Travail could close?" "Will it be the same? And what is up with the new locations?
In six hours, Travail reached its Kickstarter goal. Now they've surpassed $180,000, so what will they do with all that cash?
What makes Minnesota food life so awesome? No really! Really. We have great producers of so many things—baguettes, ducks, grass-fed milk, soft ripened cheeses, Mangalitsa ham, bourbon, kettle corn.
Pu pu platters are flaming hot—ba dum sha. No really, tiki is back, taking Minnesota by storm this summer, from high octane zombie drinks to full throttle pu pu platters.
When the new Indian spot in the skyways popped open earlier this month, I had to try it. Because: What’s up with the Indian food boom in the skyways?
Remember when the Marx Brothers tested out their material at the Orpheum Theater on Hennepin, testing for laughs before they filmed it? Of course you don’t. No one does.
Good news, downtown St. Paul: There’s a new solid burger bar in the middle of downtown, with a good beer list, and bean bag toss! It’s called The Minnesota Saloon . . .
Is Michelle Gayer, local superstar baker behind Minneapolis fave bakery Salty Tart, about to be launched into the reality cooking show stratosphere as a judge on the forthcoming CBS show the Great American Bake Off?
Hey, have you followed the whole punch revival that's been sweeping the globe? Punch is so big among cocktail thinkers it’s ‘the next craze' . . .
This week we decided to get all digital—not so digital that this edition will be delivered by Holographic Tupac, mind you, but rather digital, all of the questions for this week’s segment came in over Twitter.
Downtown St. Paul has a lot of claims to drinking fame, and it's still making drinking history now—if you know where to go.
Anyone remember spring? Long revered as a snow-free season, many older Midwesterners recall “spring” as a time of year when trees sprouted “leaves” and people rolled down their car windows to admit air warmed by the “sun.”
Heard rumors that Edina’s getting a second Pizzeria Lola? Not so fast—the old Franklin Bakery site is actually getting something very different.
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