78: The Buttermilk Chicken Sandwich at Lake and Irving

chickensandoirving.jpg
Sean McPherson

Don't let the fancy chef clothes and the Uptown address fool you. Brothers Chris and Andrew Ikeda of Lake & Irving earned their stripes as line cooks at Perkins.

You'd think between the salmon quinoa and the crab-crusted snapper these boys churn out nowadays they must've lost their roots while working in elite kitchens in Napa Valley and Hawaii. But it seems they carved out some corners of the menu to remember their line-cook origins.

One of their first projects was to take the chicken sandwich to another level without losing its mass appeal. Mission accomplished, Ikeda brothers. This sandwich tastes so down-home delicious that it's amazing it shares menu space with some of the more hoity-toity offerings.

See also:
Siblings Join Forces at Lake & Irving

More »

79: Cheddar Biscuits and Gravy at the Third Bird

ThirdBirdBiscuitsEKatieHolm.jpg
E. Katie Holm
Wake up, eat, and then go back to bed after consuming the biscuits and gravy at the Third Bird

Kim Bartmann has so many brunch-serving restaurants under her belt, you would think any version of biscuits and gravy at any one of her eateries would be one and the same, but you would be wrong.

Red Stag, Tiny Diner, and Gigi's all put their own twist on the classic Southern comfort breakfast dish, but it's the spicy, uncompromising, ultra-rich plate at the Third Bird in Loring Park that lingers in our memory and probably in our arteries, too.

See also:
The Third Bird Nests in Loring Park

More »

80: Cornmeal Galette with Ham and Sweet Corn from Black Walnut Bakery

blackwalnutoneononehamgalette.jpg
Hannah Sayle

If you're anything like us, the mere mention of pastries will make your blood sugar dance in anticipation. Chocolate, fruits, custard: We turn into sweets fiends when we gaze upon the butter-glazed crusts and wonder what's within those flaky folds.

But what of the savory pies, croissants, and galettes? Are they not buttery and flaky? If we eat them, are they not delicious?

See also:
81: Chicken Tikka Masala at Himalayan Restaurant

More »

81: Chicken Tikka Masala at Himalayan Restaurant

rsz_1chickentikka.jpg
Suzy Piper

We love Minneapolis for a variety of reasons: the vast expanses of recreational space, a vibrant arts community, and most importantly, we fully embrace the annual building of our winter coats. And by that, we mean bulking up on the good stuff: a lot of grains, a lot of cream, and a lot of meat.

Summer may be spent sweating daintily on a porch, lazily picking through a farm-fresh salad, but when it comes to the snowy season, we change our tunes pretty quickly. And why not? We're going to be wearing sweaters for the next eight months anyway. While many choose old standbys like beef stroganoff or chicken wild rice soup, we think you will really enjoy the Nepalese take on a winter coat builder.

See also:
82: Pollo Tacos at Las Teresitas

More »

82: Pollo Tacos at Las Teresitas

LasTeresitaPolloTacoLorenGreen.jpg
Loren Green

As a general rule, when ordering at a taqueria, the fattier meat is often the best choice. The beauty of a classic taco (meat, onion, and cilantro on a corn tortilla) is that it allows the individual ingredients to stand out. Milder meats, like say chicken, can be a gamble. It takes a certain blend of mouthwatering oils and spices to get perfection, and sometimes the chicken is dry or, worse, rubbery, and it brings the tortilla and its other contents down with it.

See also:
83: Grand Café's Eggs en Cocotte


More »

83: Grand Café's Eggs en Cocotte

GrandCafe_EggsenCocotte_JunitaBognanni2.jpg
Junita Bognanni

Forget the classics, sometimes we're in the mood for a genre-busting brunch. We want flavors that jolt us out of our morning daze and make us question the sanctity of two eggs plus hashbrowns plus bacon on the side.

See also:
84: Sanduche de Pollo at Chimborazo

More »

84: Sanduche de Pollo at Chimborazo

sanduchedepollochimborazosuzypiper.jpg
Suzy Piper

Northeast's Central Avenue is like Netflix: The seemingly endless scroll of offerings -- Thai, Mexican, Middle Eastern -- can be downright overwhelming. But because we, as humans, need sustenance a bit more than streaming movies (though not that much more), we cannot simply flick off the tube and read a book instead. A choice must be made, and we're here to make that process a little easier for you.


See also:
85: Soft-Shell Crab Fried Rice at Tiny Diner

More »

85: Soft-Shell Crab Fried Rice at Tiny Diner

rsz_tinydinercrab.jpg
Emily Weiss
A creamy, crisp seafood-centered plate does justice to in-season crabs

While most of the general population believes we are currently experiencing what is known as "the most wonderful time of the year," chefs, gourmands, and crustacean-chasers understand that the truly most fabulous and fleeting period is soft-shell crab season.

In late spring and early summer, blue crabs in the Gulf of Mexico and off the Atlantic coast shed their shells as the weather warms, and before you know it they're popping up as specials on menus everywhere. They're used for spicy stir-frying (check out Krungthep Thai if you're a fan of that prep), incredible crab BLT sandwiches on sweet griddled milk bread (Smack Shack), and at Tiny Diner they are crisped, simply seasoned, and served with a uniquely textured, veggie-loaded rice and a perfectly fried egg.

See also:
A Memphis native reviews the Memphis menu at Tiny Diner

More »

86: Czar Jack at Town Hall Brewery

TownHallBarrelAgedBeers1LorenGreen.jpg
Loren Green

To say that Town Hall Brewery is "award winning" is a bit of an understatement. In its 17 years as a brewpub, Town Hall has earned 13 Great American Beer Festival medals. Among the winning brews is the Czar Jack imperial stout, which took home the gold in 2001.

Czar Jack is a Jack Daniels barrel-aged version of the Jack Frost imperial stout, and it's big and powerful, as is expected of the style. With a surprisingly smooth mouthfeel, this is dangerously easy drinking for such a big beer that comes in around 10% ABV.

See also:
87: Black Coffee and Waffle Bar's Naughty Waffle


More »

87: Black Coffee and Waffle Bar's Naughty Waffle

BlackNaughtyWaffle.jpg
Grant Tillery
Black's Naughty Waffle proves that breakfast can indeed be a little bit naughty.

Here in the Midwest, waffles don't get the love they deserve. They're the bastard step-child of breakfast food, not as traditional as pancakes, as practical as cereal, or as lavish as eggs Benedict. Aside from a few greasy spoons, waffles appear on breakfast menus with unfortunate rarity. That's where Black: Coffee and Waffle Bar comes in.

See also:
First Look: Black Coffee & Waffle Bar's waffles-only menu has focus and finesse

More »
Loading...