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

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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?

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81: Chicken Tikka Masala at Himalayan Restaurant

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81: Chicken Tikka Masala at Himalayan Restaurant

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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.

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82: Pollo Tacos at Las Teresitas

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82: Pollo Tacos at Las Teresitas

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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.

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83: Grand Café's Eggs en Cocotte


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83: Grand Café's Eggs en Cocotte

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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.

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84: Sanduche de Pollo at Chimborazo

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84: Sanduche de Pollo at Chimborazo

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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.


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85: Soft-Shell Crab Fried Rice at Tiny Diner

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85: Soft-Shell Crab Fried Rice at Tiny Diner

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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.

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A Memphis native reviews the Memphis menu at Tiny Diner

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86: Czar Jack at Town Hall Brewery

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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.

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87: Black Coffee and Waffle Bar's Naughty Waffle


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87: Black Coffee and Waffle Bar's Naughty Waffle

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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.

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

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88: The Freehouse's Cheese Curds with Quince Jam

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Alma Guzman
A peek into the endlessly Instagrammed dining room at The Freehouse

Yes, this establishment refers to its chicken wings as "Chix Waangs." Yes, with two A's. And yes, we did once publish a rather impassioned takedown of their gender-divided cocktails. But when it comes to bar food the Freehouse in the North Loop actually has a lot to offer.

There's one plate in particular that we would consider required eating, and that's the cheese curds with quince jam, number 88 on our list of this year's 100 Favorite Dishes.

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Wake Up Call at the Freehouse: This drink of the week stacks up


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89: Brasa's Pineapple Ginger Ale

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Junita Bognanni

As tempting as it may be to order a pint of Surly Furious to go with Brasa's rotisserie chicken, it's not your best bet. The optimal accompaniment to all that soul food goodness is something much lighter, fizzier, and all-around delicious -- Brasa's house-made pineapple ginger ale.

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90: Sonora Grill's Eggplant Fries

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