Minneapolis makes Food & Wine's top 10 best restaurant dishes

Categories: Foodie News
celery-bisque.jpg
The December issue of Food & Wine honors the Best Restaurant Dishes of 2008--and a certain celery bisque made the list.

Kudos to chef Steven Brown at Porter & Frye for creating the now nationally known celery bisque. I agree with writer Nick Fauchald that the postmodern dish is a gem--frothy celery bisque, tiny chopped vegetables, deep-fried pork belly, and puffed wild rice make for a delightful play of flavors and textures. Forget wild rice soup--this one should represent our state best.



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