Eat + Drink Features

While the old standbys may be tried and true, why not push the envelope a bit and find a new favorite for friends and family?

Ready to try something new? How about a fortified wine from Italy called Barolo Chinato?

Dillas Ethiopian Restaurant's menu has one of the widest selection of Ethiopian dishes encountered in these parts.

A generation ago, Tom and Molly Broder brought us Italy by serving more than great food. What’s the secret to this successful 30-year run? It’s all in the family.

Now open and cranking, this neighborhood pub is busy brewing beer and smoking meats.

A surprising thing has happened at the airport. There’s a new world of dining options on Concourse G, and the food and service are both quite good.

Everyone keeps telling us to eat more vegetables—but how can it ever be interesting? Top restaurants have some great ideas.

The Greek Grill offers a lot of standards, their gyros have many skyway fans, but make sure to branch out and try some specialties.

Mpls.St.Paul Magazine food and dining editor Stephanie March introduces the very first Tastemakers event at the Ritz Theater, featuring local beers and an expert panel of brewers hosted by Dara Moskowitz Grumdahl.

Though there are plenty of beer geeks who think pumpkin ale is sacrilege, we have some options for adding some squashy goodness to your next pint.

Farro, close to many chef’s hearts, delivers a nutty complexity, much like a lighter brown rice. See where to try it.

When Murray’s pulled a revamp and changed the décor to be more au current, a few pals and I decided to try it for a power-lunch.

How to evolve your tailgating menu with Minnesota-made ingredients.

Two local companies making muesli are hoping you'll expand your breakfast routine to include this high-powered, nutritionally packed mix.

The  Lowry’s eight-ounce burger is intensely beefy and minerally, though leaner than you’d imagine.

From learning to boil water to perfecting your flambé, here's three places we like for sharpening your cooking skills.

This little porky spread is a potted meat, made by chopping pork, salting it heavily, and cooking it in fat until it is shreddy.

There's an awesome selection of egg dishes (the perfect protein!) alongside worthy salads and giant wraps in sprouted tortilla.

A veteran chef delivers an extensive Peruvian menu that’s a crowd pleaser.

The Twin Cities has been utterly transformed—by the pint.

Nicely rounding out the scene on Minnehaha and East Lake is Mosaic Cafe, the smart and slick evolution of Glaciers Café.

Chef Don Saunders is making an effort to win over the locals by offering a full day’s worth of eating.

 

Where to enjoy Oktoberfest in Minnesota throughout September and October 2012.

Derived from wild celery, its real name is celeriac and it’s a small, knobby, edible root that turns silky smooth when cooked.

If you've overdosed on food trucks but dread the usual skyway fare, how about a walk down to the river for a little Spoonriver lunch?