59: Nam-Khao from On's Thai Kitchen

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Grant Tillery
On's Nam-Khao hits the sweet spot between sour and spicy.

When top-notch Thai salads come into question, laab, the tripe-laden traditional favorite, immediately springs to mind. But it's only the tip of the iceberg as far as Thai salads go. On's Thai Kitchen serves a decent-sized selection, and the star of the show, Nam-Khao, aims to knock the beloved laab off its pedestal.

See also: 60: Table-Side Caesar Salad from the Salt Cellar


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60: Table-Side Caesar Salad from the Salt Cellar


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Mecca Bos
A Spanish boquerone takes its rightful place, crowning Salt Cellar's delicious table-side Caesar.

Table-side preparation, that retro service style from steakhouses and country clubs gone by, has made its comeback at Salt Cellar.

Lighting up Bananas Foster, carving the Chateaubriand, and mixing the Caesar salad can all be done right before your eyes. And while one could argue that watching someone make a salad isn't all that exciting, it's no matter, the end result is worth all the fuss.

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61: Post-Dessert Dessert at Spoon and Stable

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61: Post-Dessert Dessert at Spoon and Stable

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Hannah Sayle
Miniature caneles. Part of the post-dessert dessert tin at Spoon and Stable.

You've tucked in a hefty dinner and dessert at the North Loop hotspot Spoon and Stable and just when you think you can't handle a single bite more, pastry wizard Diane Yang presents the post-dessert dessert: itty bitty little petit fours as irresistible as jewelry box broaches to evoke the phrase: "Well, maybe just one."

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62: Goat Cheese Curds from the Curious Goat

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62: Goat Cheese Curds from the Curious Goat

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Hannah Sayle
Mmmm, goaty

Cheese curds bring out the worst in us -- we are powerless to resist their charms and shameless in our pursuit of them. And yeah, we may have taken home and eaten State Fair curds for well, well beyond the expiration date. Let she without sin cast the first shriveled, months-old curd.

But does that mean we don't like to be romanced by something special? No, it does not. Sometimes, we want to make our cheese curds work for it: dress up a little, put some spice back into things, and maybe even bring a few friends.

See also:
Goat Meat and Cheese Get Top Billing at Ian Gray's Curious Goat Food Truck

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63: House of Curry's Pol Roti

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Courtesy of the House of Curry Facebook page
Roti, served here with onion chutney and Ambul Thiyal fish

Convinced you've had it all?

Think again. The mashup of Indian and islander cuisines that is Sri Lankan food can recharge a weary palate and enliven the jaded. Something as simple as a disc of bread is unlike anything you've ever tasted.

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64: The St. Paul Cheese Shop's Chorizo Sandwich


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64: The St. Paul Cheese Shop's Chorizo Sandwich

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Junita Bognanni

It's got an unassuming name, but don't be fooled: The St. Paul Cheese Shop makes seriously badass sandwiches for grownup palates.

Step inside the tiny Grand Avenue shop and be prepared to salivate as you peruse the delightful menu of made-to-order delicacies (along with weekly specials that may or may not reflect the weather or the shop manager's mood). Wanna make it fancy (i.e. upgrade your cheese)? Or stinky (ditto)? That choice is yours, too.

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65: Verdant Tea's Chinese Hash

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65: Verdant Tea's Chinese Hash

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Hannah Sayle

A hash always sounds like such a messy thing, a littlebittathis, littlebittathat kind of dish that simultaneously answers two nagging questions: When are we going to eat those leftovers? And what are we having for breakfast?

That's all well and good, but Verdant Tea's hash proved that this deliciously wild beast can actually be quite refined, even technical.

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66: Red Wagon Pizza's Sausage Espagnole


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66: Red Wagon Pizza's Sausage Espagnole

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Rudy Maxa
It ain't all about pie at Red Wagon Pizza

When did it all become all about charcuterie boards? No one even knew what that French term meant until all the cool chefs started busting out their pink salt and their butcher's aprons and expecting the whole world to know the difference between a Soppressata and a Finnocchiona. But we'll take good old-fashioned meat cooked over fire instead, any day of the week.

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67: Egg, Cheddar & Bacon Biscuit Sandwich at Colossal Cafe


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67: Egg, Cheddar & Bacon Biscuit Sandwich at Colossal Cafe

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Amanda Pruka

Yeah, yeah, we know the joke no longer works: The ironically named Colossal Café, housed in a tiny 500-square-foot space, has a second, mid-sized location in St. Paul. Not big enough to earn the name, not small enough to be a punchline.

But you know what is colossal? Colossal enough to shut up naysayers? Their seriously hefty breakfast sammies.

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68: Coup d'Etat's Gnocchi


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68: Coup d'Etat's Gnocchi

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Coup d'Etat
Potato gnocchi are deceptively complicated, but ordering them at Coup d'Etat is easy.

Though it's a rustic dish, a way for Italian farm women to deal with leftover potatoes, you probably aren't going to fuss with it at home. You haven't the brawn or the brains of an Italian farm woman. First, press your baked potatoes through a ricer, then blend a dough with flour and egg. Now roll. Now cut. Now blanch. Now sear. Now make a sauce.

No? Coup d'Etat to the rescue.

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69: Birchwood's Black Bottom Coconut Cream Pie


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