By Stephanie March
By Dara Moskowitz Grumdahl
Presented By Surdyk's
Harvest Beer Festival
By Parties Editors
The Morning After
By Tad Simons
Arts Off The Cuff
by Arts & Nightlife Editors
By Allison Kaplan
ASID MN Showcase Home
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Super Real Estate Agents
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By Emily Howald Sefton
By Real Brides-to-Be
Coming Soon: Cooks of Crocus Hill to the North Loop
Don’t Panic! The No-Reservation Guide to Valentine’s Day
By: | Posted: 08/08/2011
Burgers are all the rage. Still. Locally there are dozens of great burgers to choose from. Recently I crushed the house burger at Manny’s—amazing beefy flavor, just stunning flavor of the meat itself. Could have been seared and crusted a little better but who is quibbling? Travail with its roasted sirloin fat rendered and paddled into its burger gives it a unique flavor profile that I think about constantly in my loneliest hours. Blue Door in St Paul has an entire menu of bodacious burgers and picking my favorite is way too tough. Don’t skip its fried pickles, by the way.
In many ways, the entire local burger revolution, check that, the global burger revolution is the by product of this man’s career, a fellow who is NYC’s most awarded restaurateur, Danny Meyer. This profile in the NYT Sunday Magazine says it all. Consider it required reading for anyone in our business. Hospitality is what Meyer understands best, as well as his own potential and limitations. He is a genius, and most importantly, he embraces patience in a way that no one in the industry does. His track record of successes speaks for itself: 23 or so openings and only one closing. And he waited nine years to go from one restaurant to two. Wow.
Speaking of The Local, (clever of me, right!), Kieran Folliard is moving on to greener pastures, in a sense. First he diversified by starting Green Ox and partnering with cured meats maven Mike Phillips. Now he has ‘given up’ the restaurant life he built for almost 20 years to head on into the liquor business.
Federal laws prohibit the ownership of both retail outlets (think bars and restaurants) and a liquor brand that is for sale in the same ‘marketplace.’ Folliard is giving up his role in the mother company that controls his restaurant empire in order to fully embrace his liquor line, 2 Gingers. For his Irish Whisky, that means first getting it off the ground in Minnesota, and then on to other states in the U.S.
Folliard’s protégé at large and long time GM, Peter Killen, will become the of CEO of Cara Irish Pubs, LLC. Folliard is one of my all time favorite people, and my only regret is that as someone who doesn’t drink booze I will never (just for today) taste his new pride and joy.
Andrew Zimmern is a columnist for Mpls.St.Paul Magazine and the host of Travel Channel's Bizarre Foods with Andrew Zimmern.See bio
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