Eat + Drink Features

Mpls.St.Paul Magazine food and dining editor Stephanie March gives you a sampling of five breakfast and brunch foods to get you through Minnesota winter.

It’s time to bury all the old fruitcake jokes—our
leading bakers are deliciously bringing back the
historic holiday treat. 

This little Frenchy grilled ham and cheese sandwich is EVERYWHERE these days.

Sorrento Cucina are telling an Italian family restaurant story and it’s just what the Nonna ordered on a chilly, frost-bitten day.

Birdsong Soups is a CSS (like a CSA but it’s community supported soup), although it feels more like a soup club because you have choice and flexibility.

We’ve all heard of the benefits of letting wines breathe before we swill them down. Well, the same physical principles also apply to spirits.  

Altogether there are fewer than 60 seats where you can pull up for a dish of locally sourced, refined but humble European-influenced food.

Wine lovers come in all shapes, sizes, and income brackets. Our top selections for all the wine enthusiasts on your list.

Cafe Maude's new location at Loring Park offers the same glories as it's South Minneapolis spot but with some upmarket additions.

Ten gifts and goodies for foodies.

This dining spot in the Kenwood neighborhood has a cozy clubroom feel and a refined yet comforting menu.

At the revival of Figlio in the West End, chef J.P. Samuelson balances the menu between the old classics and new creations.

Quince is a sunshine yellow fruit that rather looks like a roundish knobbly pear, and it smells heavenly.

The burgers here come to your table hot and ready with a nice creamy layer of cheese.

You haven’t seen the three-minute egg, served in-shell with the crown sliced off, in restaurants very often, but that’s changing fast.

Nutmeg is usually thought of as a Christmas spice, but it really has some nice applications for Turkey Day table too.

People are MAD for Brussels, and there are plenty of ways to eat those cute mini-cabbages, other than the ubiquitous bacon treatment.

Mpls.St.Paul Magazine food and dining editor Stephanie March previews the new Union Restaurant in downtown Minneapolis with chef Jim Christiansen and owner Kam Talebi.

Suggestions for a casual and fun restaurant for a groom’s dinner in St. Paul for about 100 people.

Spatchcock is NOT a made-up word, it is real. It’s basically like butterflying, and there's only one place in town we know of that serves their chicken thusly.

Lucky for lunchers (and anyone on jury duty) the newly revamped Thrivent Café is open to the public.

You are a little intimidated by Gallic cuisine, no? Here's some classes to get  you started on your French culinary skills.

This Italian style of layered torta is made with local cheese and no preservatives.

You could make some Skittles vodka, or listen to Lynne Rosetto Kasper and just bake it into things like cakes.

This Election Day, why not head down to Zelino and cast your vote for a friendly, hearty, non-partisan bowl of good soup.