With food and service that often exceeds expectations, Hazellwood Grill, now a couple years old, has grown into one of, if not the
best, dining options around Lake Minnetonka.
Andrew Zimmern visits the meat case at Byerly’s to talk
steak—from choosing your cut to cooking it, this
video series covers the basics you need to know.
Watch and learn as Mpls.St.Paul Magazine wine columnist, Bill Coy, explains
wine basics. From how to store it to how to smell it, this video series will
leave you vino savvy.
Anderson has opened and closed two restaurants himself, the
Bakery on Grand in Minneapolis and Au Rebour in St. Paul, gaining an eccentric
reputation in his own right. His latest venture, Nick and Eddie, is an attempt to bring the weird back to Loring Park.
The prices at Chai's Thai take cue from the teeny-tiny restaurant, but the dishes in this Minneapolis restaurant, such as the fried crab and avocado spring rolls, are ample and delicious.
Otho's chef has found that the locals prefer restrained spicing
and pricing, and the result is a compromise that leaves those with a discerning
palate wishing for more.
Chef Bill Baskin of Red Stag—formerly a sheet metal shop, now environmentally
aware restaurant—creates a menu featuring pleasures of the hunt.
»
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The August issue of Mpls.St.Paul Magazine on All-American Food is a critic's tour of 42 icons of red-white-and-blue cooking in the Twin Cities. Get a video glimpse and take the All-American Food poll!
VIDEO
42 All-American Foods and
Where to Find Them.
I'm playing it low and slow this weekend. Maybe some market action, maybe some dim sum brunch. Thinking of making some popsicles or possibly just...
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