Red Cow hosts Oskar Blues Brewery and introduces new grass-fed burgers

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Edina's Red Cow launches a new weekly grass-fed beef burger and celebrates with Oskar Blues
At the beginning of the month, Oskar Blues Brewery announced it would be moving its brand of canned craft beer into the Twin Cities market. Now this Colorado-based brewery has taken over a tap at Edina's Red Cow, with a selection of 12 drafts, including a few highly exclusive beers that will only be available at Red Cow and only while supplies last. That's not all: To celebrate the brewery's arrival, the Red Cow has also introduced a weekly burger special to its gourmet burger offerings. Consider this an invitation to get your beer and burger fix.

See also:
Costello's to close; Red Cow moving in

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A sneak peek at Sanctuary's newest menu

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Chef Patrick Atanalian's newest riff on the classic steak frites 
There aren't too many restaurants or chefs out there that can execute a take on a classic dish while still embracing the will to be weird. Downtown Minneapolis's Sanctuary manages to hit the nail on the head every time. On their ever-changing menus, you can often find familiar French or Mediterranean-influenced fare, but with a list of ingredients that leaves you scratching your head. 

By the time the first forkful hits your mouth, though, chef Patrick Atanalian's vision becomes clear. This week, chef Atanalian let us into his kitchen to watch as he put together his latest menu, which is available now for your dining pleasure.

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Xcel Center now serving a fake loon sausage and Zenon Konopka's wine

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Dawn Brodey
New and improved brats from Husnik's Sausage.

While you're reading this week's cover story about the Minnesota Wild's controversial new arrival, Matt Cooke, you may find yourself wondering what kinds of tasty foods will be available at the Xcel Energy Center this year. Indeed, there will be quite a few new menu options for sports fans and concert-goers.

Executive chef Jason Steidle tells Hot Dish that people are going to find improved cuisine with a focus on local foods and local inspiration. For example, among the many new foods being offered is a "Loon Sausage," made by South St. Paul's own Husnik's Sausage. The brat-style sandwich comes stuffed with cheese, wild rice, and -- no, not our state bird -- pork.

See also:
Jake's Wayback Burgers brings nine-patty cheeseburger to Twin Cities


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Union opens tonight: Here's a sneak preview

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Union, the newly open bar/restaurant at the intersection of Hennepin Ave & Eighth Street

Today marks the opening of one of the most anticipated restaurants of the year. Tonight, Union Bar & Restaurant, in downtown Minneapolis at the corner of Hennepin Avenue and Eighth Street (in the old Shinders spot), will host its first public dinner service. 

Union is owned and operated by the same folks who brought us the local, now national, chain restaurant Crave. But Union is nothing like its corporatized older sibling, although it's not necessarily the renegade rebel child either. Union boasts an elegant dining space with an incredible four-season rooftop that allows diners to gaze out at the downtown skyscape.

A recent preview party allowed us a sneak peek at the new spot.

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Insert Coins, video-game-themed nightclub, coming to Minneapolis

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Insert Coins, the world's first video-game-themed nightclub, is coming soon to the Warehouse District in Minneapolis
Ya'll ready for this? Insert Coins, the world's first video-game-themed nightclub, has set its sights on Minneapolis for its new location. Opening in the old Karma spot across from the Fine Line in downtown Minneapolis, Insert Coins will host a variety of both new and retro digitally themed goodies.

According to the club, we can expect this to be more of an "entertainment attraction than just 'another nightclub'".


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Maruso Street Food & Bar brings international flavors to downtown Minneapolis

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Maruso executive chef Andrew Garrison's pedigree includes Fugaise and Cirque du Soleil
Those of you who frequent downtown Minneapolis may have noticed something new nestled between Bar Fly nightclub and Lure Showclub near Eighth and Hennepin. Maruso Street Food & Bar is the newest addition to the downtown food scene, offering street fare from around the globe. The restaurant's kitchen is guided by executive chef Andrew Garrison.

Recently we sat down with Garrison and one of Maruso's co-owners, Chrissy Kabanuk, to discuss the concept of Maruso's and their plans for the future.

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Rinata offers new Sunday brunch menu

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Debbie Tallen
Now you don't have to wait for dinner to get your Italian on.
Rinata, "a little piece of Italy in Uptown," has been pleasing guests and critics alike since its opening on Hennepin Avenue in 2008 with its affordable but excellent Italian cuisine. Fans had to content themselves with a dinner menu, until now. Rinata recently announced its expansion into brunch territory, dipping a toe in with just one day a week (Sunday, from 10 a.m. to 2 p.m.). The Hot Dish stopped in to sample the new brunch menu. Here's what we found.

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Minnesota History Center hosts St. Paul food and pub crawls this summer

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Courtesy of Max Martin
Banh mi, one of the many delicious eats guests will get to try on the Food Crawl.
History teachers always say that history can be fun and exciting, but sometimes that's hard to remember when you're slogging through pages and pages of readings. This summer, the Minnesota History Center has found a better way to teach the subject--with two series of food and pub crawls that let history buffs eat and drink their way through St. Paul's many historical neighborhoods.

The first of these tours, the History Food Crawl of University Avenue, Frogtown, and Rondo in St. Paul, begins Saturday, July 16, and also runs July 23, August 6, and August 20, from 1:30 to 4 p.m. (providing the state government doesn't shut down).


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The Inn: A tour of the bar and menu, part 2

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Andy Lien
Chef Tyge Nelson & Tim Niver
The food menu for the Inn is intentionally simplistic, listing entrees and few ingredients.  "There are five usual dishes on any menu," Tim Niver explains. "Chicken, beef, pork, fish, and veg. We have each of those." 

Eschewing the resume-like menus that list each ingredient's origin and pedigree, the Inn's includes such minimalist descriptors as this for the charcuterie plate: "Cured Meats: Pate/Preserves/Bread." But of course, it's so much more than that.

Yesterday we offered our impressions of the Inn's bar. Here are a few of our discoveries on the menu during a recent visit.







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The Inn: a tour of the bar and menu with Tim Niver

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Andy Lien
Inn from the cold
Step inside the Handicraft Guild building just off Tenth and Marquette. Shake the snow from your hair, rub your hands together as the feeling starts to return to your fingertips, and return the smile that greets you at the door of the recently opened Inn. Chances are good the beaming face will belong to owner and local restaurant wiz Tim Niver. After revitalizing a decrepit diner space on Lake Street (Town Talk Diner) and crafting a neighborhood hot spot on Dayton's Bluff (the Strip Club), he's turned his eye to downtown Minneapolis.

Along with his business partners and chef Tyge Nelson (formerly of La Belle Vie and Barrio), Niver took over the space of the Filipino-fusion eatery Subo and has created a sanctuary for the weary traveler as well as the hungry and thirsty downtown dweller or office worker.


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