Where to Eat Now in Minneapolis and St. Paul, According to the Experts



“Dragon’s Milk braised beef rib at George and the Dragon. Such an undersung comfort dish from a great neighborhood pub.” (813 W. 50th St., Lynnhurst, Mpls.)

—Molly Herrmann, Event Guru, The Market at Malcolm Yards

Bone-in ribeye from Manny’s Steakhouse. If you’re going to go for big and beefy, just go for the best. Perfectly charred luxury on a bone. (825 Marquette Ave. S., downtown Mpls.)

—Stephanie March, eater in chief, Mpls.St.Paul Magazine


Pizza

Is it the perfect food? Post-shift, or anytime really, a good pie is easy to find around town. 

“Kramarczuk’s combination platter: one cabbage roll, three pierogi, one sausage, and a side of my choice, which is sauerkraut. I grew up going here since before birth. Next-best Polish meal next to Grandma’s.” (215 Hennepin Ave. E., Northeast, Mpls.)

—Anthony Holznagel, Bka DJ Phat, Aka Phatphood


Noodles

However you noodle, whether that’s slurping with chopsticks or twirling on a fork, the pros are right alongside of you.

“The A1, Bun Bo Hue—substitute pho noodles—at Trieu Chau, or the Nem Nuong spring roll platter at MT Noodles.” TC: 500 University Ave. W., Frogtown, St. Paul / MTN: 8459 W. Broadway, Brooklyn Park 

—Peter Bian, dumpling guy at Saturday Dumpling Club


“The classic pho at Gion in New Hope.” 9418 36th Ave. N., New Hope   

—Ben Feltmann, chef de cuisine at Mr. Paul’s Supper Club


“Weekend ramen at Zen Box Izakaya.”602 Washington Ave. S., Mill District, Mpls. 

—Jake Larson, line cook, Sandcastle

“Calamarata with raw tuna at BLG.” 800 Washington Ave. N., North Loop, Mpls. 

—Jennifer Lueck, owner of LUSH and Betty and Earl’s


“Anything from Tenant. Their pasta dishes continue to impress, menu after menu.” 4300 Bryant Ave. S., Kingfield, Mpls. 

—Dylan Boerboom, chef, Boomin Barbecue food truck


“The mushroom cappelletti from ie Italian Eatery is like a big pasta hug for your stomach.” 4724 Cedar Ave. S., Nokomis, Mpls.

—Stephanie March


Sandwiches

Simple and portable, but hopefully messy and a full meal at the same time, a sandwich can be a whole story.

“Chawanmushi at Kado no Mise is a little like the heart of a crème brûlée, a little like a cloud, just a tremblingly ethereal construction of eggs, ginger, and whatever’s in season.”  (33 1st Ave N., North Loop, Mpls.)  

—Dara Moskowitz Grumdahl


“Whole fried snapper at Lat14. The red curry sauce has the perfect amount of sweet and spicy. It’s so full of flavor and just a perfectly cooked, flaky fish.” (8815 7th Ave. N., Golden Valley)

—Chaz Sandifer, founder of Lakeview Terrace Farmers Market


Quick Question!

Who is killing it for breakfast/brunch, and what’s the best thing to eat there?

“Eggy’s Diner, and I always get chilaquiles, add chorizo.”120 W. 14th St., Loring Park, Mpls.

—Craig Kaiser, hot sauce king of Cry Baby Craig’s


“Cheng Heng in St. Paul—roast pork over rice (#26A) is simplicity done mind-blowingly well. It has an egg, so it counts as brunch.” 448 University Ave. W., Frogtown, St. Paul

—Pip Hanson, beverage director of O’Shaughnessy Distilling Co.


“The Corner Store egg sandwich from Alma. The ratio of egg to meat to cheese is godly.” 528 University Ave. SE, Marcy-Holmes, Mpls.

—Stephanie March


Drinks 

If the hospitality industry knows one thing, it’s where to park it for salutations and libations. Trust the people who spend time behind and in front of the bar professionally.


Tartare at Owamni: Raw bison, blueberries, edible wildflower petals—this is not just a bison tartare; this is an edible understanding of the glory of creation. (420 S. 1st St., Mill District, Mpls.)

—Dara Moskowitz Grumdahl

Quick Question!

Where do you land for late-night eating? What do you eat?

“The Bulldog for a chili cheese dog.” Lowertown, Uptown, and downtown Mpls.

—Bill Summerville, host with the most, Chez Bill


“So sad in the boondocks, but dirty eating is the grilled cheese and prime rib at Haskell’s Port of Excelsior—grab a good wine at Haskell’s liquor store to complement.” 1 Water St., Excelsior

—Heather Manley, owner, Crooked Water Spirits


“Nightingale for burgers, wings, and deviled eggs.” 2551 Lyndale Ave. S., Lowry Hill, Mpls.

—Yia Vang, chef and sauce maker, Union Hmong Kitchen


Sweets

There’s no denying the need for a sweet treat, especially if you’ve been working hospitality all day. You deserve it.

—Eliesa Johnson, owner and photographer at The Restaurant Project


Birria quesadilla from Las Cuatro Milpas. I know the tacos are the trend, but you have to understand that a certain amount of overflowing cheese crisps on the griddle with a quesadilla, and that’s magic time. (E. Lake and Bloomington)  

—Stephanie March


Meteor

The name kept coming up again and again; no other place was mentioned more. Meteor is clearly the industry favorite— a well-deserved honor.

“Anything at Meteor.”

—Ben Feltmann, chef de cuisine, Mr. Paul’s Supper Club


“Hot dogs at Meteor.” 

—Trent Taher, cohort at Craftmade Aprons





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