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24 Hours in St. Paul
By: Stephanie March | Posted: 03/30/2012
Last Sunday I took a spill on the soccer field, not in small part due to the meteoric trajectory of some dude from the other team of whom I happened to be goalside. Bygones. Anyhoo, my knee took the brunt and I've been gimping all week. I had a happy hour meeting and thought a little bourbon could go a long way to soothing the throbbing knee, so ambled over to a local hotspot. Upon ordering my drink, I was carded and realized that my ID was in my jacket back at the office. For all of you who think I get butt-kissing service wherever I go, know that it ain't so. I made one attempt, asking if one of my bartender pals was still there, but he was off that day and couldn't vouch for me. Fact is, I respect them for doing their job, I know I look older than 21 (trust me, my daughter is 21 and we are not the same) but I understand the responsibilities of that job and how easy it is to lose it on one fast judgement call. Granted, I'm full force against those joints that say card everyone . . . I've seen a clearly 60 year old man pull out his ID and neither he nor I could believe it, that's just ridiculous. Throbbing knee aside, I enjoyed my soda and threw no hissy fit. Funny enough, I had dinner plans for a different place, and wasn't carded. You win some, you lose some. This Fresh Forkin' Friday, I know exactly where my ID is, if I should happen to need it. ***** CLOSINGS
Caribe, that cute little tropical place with mofongo of the day, is throwing in the towel. They've posted a message on Facebook that the last day will be April 15. Plans are afoot to raise money to re-open somewhere far, far, far away from LRT construction.
Joy says that Nick and Eddie is closing this weekend and I just read Andy Sturdevant's homage, which is just perfect.
Y'all . . . Sea Salt Eatery is open as of today. That is all.
Victoriano's is open in Stillwater putting up huge NY-style pies like the I Mush You: portabellas, wild mushroom mix, fresh mozz, garlic, and thyme.
Ze's Diner is now open in Eagan. The space is retro-bright, all sunshiney and clean, and the food hits all the burger, pot roast, and meatloaf points along with a bit of gyro and hummus action to boot.
You all saw the news about Smack Shack, yeah? Opening sometime this summer . . .
Mike Phillips' Green Ox Meat Company has a new name. Three Sons Meat Co. will be the moniker going forward. If you want to grill him on what he's been up to lately, you should sign up for his whole hog butchery class in which you will grab knives and break down the beast. Fun for the whole family.
Stephanie March is Mpls.St.Paul Magazine’s food and dining editor. See bio
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