Eat + Drink Features

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Video
Go behind the scenes at Zen Box Izakaya to see how ramen bowls full of significant flavors are put together. 
Ramen at Zen Box Izakaya in Minneapolis, Minnesota
Video
Watch as Heyday's special cocktail, Old Square, is crafted from beginning to end.
A bartender making a cocktail at Heyday restaurant
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Chef Christina Nguyen reveals the creative process behind the South American griddled sandwich, the arepa.
Pork arepa at Hola Arepa in Minneapolis, Minnesota
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The folks at Milkjam show us what goes into their stellar Blueberry Crumble ice cream.
Ice cream at Milkjam in Minneapolis, Minnesota
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Get a sneak peek how Upton 43 turns crispy leaves of Romaine lettuce, doused with "fermentation liquid," into a standout dish.
Fermented lettuce at Upton 43 in Minneapolis, Minnesota
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The double cheeseburger oozes with house-made cheese (psst...there's Cava in this cheese; that's why it's SO GOOD). 
Restaurant Reviews
St. Genevieve is the Champagne and tartine bar no one saw coming, and it’s like an instant Paris vacation.
Bottles of Champagne at St. Genevieve in Minneapolis, Minnesota
Features
You need to let go of your expectations, while celebrating your expectations.
Saint Dinette in St. Paul, Minnesota
Features
The latest addition to St. Louis Park’s Shops at West End shifts the paradigm of local Indian restaurants.
by Peter Lilienthal
Plate of food at Bluefox Indian Bar & Grill
Features
Not feeling a football party this year? Here are the best spots with deals to watch the big game.
by Jillian Yanish
A basket of wings
Wine & Spirits
This month we asked our adventurous wine experts to each pick an insider-y secret bottle that only winos like them would know.
by Bill Coy and Dara Moskowitz Grumdahl
A bottle of red wine
First Looks
Think the speakeasy trend is played out? Enter Volstead's Emporium, open only when the red light shines.
Volstead's Emporium, a speakeasy in Uptown
Features
Favorite hidden-gem menus, tables, bars, and Thai joints in libraries.
Dining scenes
Wine & Spirits
Slip into any of these cozy, under-the-radar spots for a great cocktail and make a toast to Valentine's Day.
Jazz and the Sepultura cocktail, a tequila and grapefruit libation, at Vieux Carré.
Features
Ron Leasman is a former state trooper who makes vinegar as good as wine.
Ron Leasman making vinegar.
Features
Two new butchers and one pioneering one are linking city eaters and country farmers.
Erik Sather of Lowry Hill Meats in Minneapolis, Minnesota
Features
A hot toddy a day will keep the sniffles —and the winter blues—away.
by Dana Raidt
Hot toddy ingredients
Features
Ground beef's got nothing on these crazy, tasty, alt-protein ideas, including a vegan recipe from Herbivorous Butcher.
by Dana Raidt
Chili ingredients
Features
Master this homemade gnocchi technique from Andrew Zimmern.
by Dana Raidt
A plate of gnocchi
Features
Frying things in duck fat used to feel like a dirty indulgence. But here’s a surprising fact: Duck fat, in moderation, is good for you.
A jar of duck fat
Features
Speed up your metabolism and ring in 2016 with a Mexican stew from Salsa a la Salsa.
by Dana Raidt
A bowl of pozole from Salsa A La Salsa
Features
A number of new eateries put a fresh spin on an age-old cuisine.
Monello chef Mike Decamp
Features
For a good time, call these party-perfect, versatile wines from Surdyk’s.
by Dana Raidt
Bottles of sparkling wines
Features
Ramen is not new, but it is happening.
Two bowls of Ramen
Restaurant Reviews
St. Paul’s Commodore is back, and we think Zelda and F. Scott would approve.
The bar at Commodore