WHERE TO EAT NOW! Our critics pick the 50 greatest dining spots in the Cities TAUR ES AN R T T S S E B

There will be slurping: from Zen Box Izakaya THE MSP 50* WHERE TO EAT NOW *In no particular order B L y H S A T E D P M H A R U N I G E M I T Z A R C K O W H and D A R A M O S

★ Our annual guide for where to eat now, the Best an industry potluck of iconic steak joints, skyway Restaurants issue, has been a March staple for 28 bánh mi shops, neighborhood haunts—and, of years. But when we debuted the MSP50 a few years course, a couple of mind-blowing eateries that just ago, committing to just a few dozen picks each year, might change the way you feel about a four-hour we realized we had to think hard about what most dinner. Still, however much we love that big Saturday deserved celebrating. It’s like cooking dinner for 50 night out, we know you’re just as likely to find soul- guests on a four-burner stove: Your menu has to be satisfying food on a Wednesday night in that place selective, but who doesn’t love a challenge? down the block. If you know where to look. At that point, we could have gone full Michelin, Which gets us back to that list of 50 spots. To setting strict guidelines for the whiteness of the help you find the best plates, we’ve created a new tablecloth and the clarity of the leaded champagne winner’s plaque to catch your eye. Follow the gold flutes. But that approach didn’t really jibe with the fork not just to flashy new dining spots, but to the way we eat in Minnesota. Awarding top honors to standard-setting restaurants that have made the only the loftiest spots would never present a true Twin Cities a tasty place to live. Our critics’ picks in picture of our favorite meals. this issue will tell you what we love to order in our The MSP50 has always been, and will always be, favorite restaurants. Or just look for us in the bar.

Photographs by ELIESA JOHNSON

“This restaurant business is humbling. You can’t really get the success without grinding. You have to love the hustle.” 1 —GAVIN KAYSEN, CHEF AND OWNER, BELLECOUR

Lexington St. Paul, as people from St. Paul will tell you, is unlike any other city in the world. The stolid Victorian houses look prettier, the Vietnamese food tastes better, and the commit- ment to good government runs deeper. Why would any person born there want to leave? The reborn and spiffed-up Lexington con- tinues to be the place St. Paul lovers go to celebrate the particular excellence of St. Paul with other folk who appreciate St. Paul. They do it with a fine chicken pot pie, an embarrassment of relish trays, and the best onion 3 rings east of the Mississippi. Bellecour No. 2 A beautiful French restaurant on Wayzata’s gold coast, Bellecour could have easily glammed up the dining room BRUNSON’S PUB with gold glitz. Instead, muted greys and soft blues play with The neighborhood pub often gets lake and sky tones. Gavin Kaysen’s second restaurant feels overlooked on best-restaurant lists, balanced. The drop-in bar hosts cocktails and a killer Dirty which is a crime against hospitality. French burger (oozing with Most of us crave a spot where, yes, Gruyere and griddled onions), everybody knows your name, and while the more formal dining Brunson’s, on St. Paul’s Payne Avenue, is one of those places. The renovation room seats both families and of the former dive bar left the tin ceil- business diners for refined ing and the back bar intact. But now French dishes. Balance is the kitchen cranks out scratch-made a key element for the busy burgers, crispy fish and chips, and a Kaysen, whose kids factor on few other dishes, like a Hoppin’ John salad, that elevate the menu past his Instagram feed heavily. At typical tavern fare. Bellecour it feels like equilib- rium achieved. No tip for you, old man! Gavin Kaysen serves two tough customers (a.k.a. his boys) at Bellecour. A meal fit for Lady and the Tramp, at Mama ing “heritage dinners” three or four DeCampo’s times a year. Last fall saw a Middle Eastern night: an internal pop-up that encouraged cooks to explore widely unfamiliar dishes from the eastern Mediterranean. This spring’s program features a nod to James Beard with a vintage-style French dinner. Monello devotes Sunday nights to Italian-American Big Night- type cuisine when it turns itself into Mama DeCampo’s. Chef Mike DeCamp plays with lasagna por- tions as big as a textbook and the best fried calamari in town, while red and white tablecloths lend a different vibe to the typically upmarket room. St. Genevieve, known for French refinement and hot res- ervations, hosts Sunday after- noon wine classes and shopping No. 4-9 It feels like Twin Cities diners have pop-ups to keep the neighborhood spot become as distractible as a labradoodle accessible to newbies. puppy in a squeak-toy factory. If it’s not The foodiest foodies worship chef new, do we even care? The best restau- Jim Christiansen’s erudite cooking at rants in town have figured out how to Heyday. But the under-$10 happy-hour keep us sated in our constant quest for dinners have brought a younger crowd, newness, while energizing their cooks in pleased to find that avant-garde food can the process. be everyday fun. Next At Spoon and Stable, Gavin Kaysen’s Seven years ago, Russell and Desta Synergy Series brings in world-famous Klein, owners of St. Paul’s best French chefs such as Dominique Crenn, Daniel restaurant, Meritage, decided to have Boulud, and April Bloomfield to teach the fun with their raw bar by throwing a big S&S staff and to serve once-in-a-lifetime party called Oysterfest. Little did they Course meals to local fans. know it would make TV newscasts and Saint Dinette’s chef, Adam Eaton, newspaper recaps. Not bad for a city gives his cooks a chance to grow by host- some 1,000 miles from the sea.

Rabbit Hole Thomas and Kat Kim opened this full-service restaurant at Midtown Global Market with global Korean . But he has since incorporated elements from Pacific fine dining, like the best salmon poke around (with candlenuts, mangoes, and pears), inspired by Thomas Kim’s history cooking with Pacific Rim icon Roy Yamaguchi. And the gastropub food seems more playful now. Try the Cali sub, a great Korean cutlet with avocado, bacon, fancy aioli, pico de gallo, pickled 10 onions, and fresh garnishes. PHOTOGRAPHS BY: COURTESY OF MAMA DECAMPO’S; ELIESA JOHNSON (TRAVAIL); CAITLIN ABRAMS (CORNER TABLE, TENANT); WING TA (KADO NO MISE/ KURUKAWA) the helma sine Karyn Tomlinson took you do? When chef decui- menu that onlystops when up. But what aboutatasting small plates won’t fillthem Some diners worry that the kitchen runs outof food. until you say stop. Or until pork bellywillkeep coming horseradish crème orseared plates of cured salmonwith Choose thisoption and alongside the“Say When.” shorter coursed menus service format that included the restaurant instituted a CORNER TABLE SOMETHING TASTEFUL, BITE BY BITE No. 11-14 Corner Table Furukawa Mise/Kaiseki Kado no t Corner Table,

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- - the bargain. saving a king’s ransom in king, kings—and eating Now you’re livinglike a up asonly fancychefscan. restaurant willcookthem for a$12-per-fish fee,the retail forthereal thing. And you pay around $30apound At thehousefishmarket, at afancysteakhouse? they cost$99fortwopounds crab legs? You knowhow roller favorite, Alaskaking But whataboutthathigh- urchins andblowfish, oh my! tributor. Cockles andsea also apartnerinfishdis Beard award winnerwho’s when the owner is a James teric you seafood can find the kindofexotic andeso- aboutMuch hasbeensaid farm canappearonthetable. almost anything andeverything onthe scorch, thehottest part of summer, house lettuces andherbs arrive. During earliest bitof spring, thefirst hoop- fermented vegetables. In thaw,the beginning of winter andbrings vegetables shine. Frost meansthe dusk, thetailendof fall, whenroot that addsfour more seasons.There’s window andbrought inacalendar the wholefour seasonsthingoutthe irchwood Cafe andlongtime chef Marshall Paulsen have tossed ing, A pioneerof localandseasonalthink Octo Fishbar Octo B BIRCHWOOD 15 No. 16 - -

17 Zen Box This Mill District eat- ery celebrates the fun and electric side of Japanese dining cul- ture through its street signage, its Hitachino His and hers beer tap handles, and noodles: John Ng its steady line of ramen and Lina Goh obsessives waiting for tables. Married team John Ng and Lina Goh travel to often, where they seek out the best ramen shops and learn noodle and broth techniques to “The restaurant feels best when it’s controlled bring home. Weekend chaos. When the chatter from the guests specials often sell out, but the standard blends with the sounds from the kitchen, and pork-broth tonkotsu the staff is upbeat and having fun: That’s a never disappoints, great night.” —LINA GOH, CO-OWNER ZEN BOX IZAKAYA especially sided by takoyaki octopus balls or flame-torched raw aburi salmon. Hmongtown Marketplace If you take your out-of-town guests to one food spot this year, it should be the Hmongtown Marketplace, near the state capitol. Yes, this indoor/outdoor food hall and market proves we’re not just a bunch of ketchup-loving Swedes. More than that, it proves there is room at our local table for everyone to achieve the dream. Wander the aisles to find fresh produce and amazing eats: chicken from Mama’s Fusion, papaya salad from Mr. Papaya, and crazy beef rib from Hmoob Kitchen. Cap it with boba tea: 18 Now you’re a next-gen Minnesotan.

No. 19-22 BRUNCH: EASY LIKE SUNDAY MORNING

BURCH MUCCI’S ITALIAN THE BIRD EL MERCADO For a steakhouse to stage a successful Sometimes brunch is a donut. The space that was once The Third If you’re not brunching the Mexican brunch, it has to perform a magic act That’s all. Just a magnificent Bird went through a lot of changes way, you may be stuck in a French toast on weekend nights: turning itself into blueberry-studded cake donut as in a short time. When it came out the cage. Imagine yourself in a sunshine- a new restaurant in just hours. Burch sturdy as the mug of coffee it sits other end, The Bird had turned into filled room, enjoying music and chatter does the job with aplomb, serving next to. Or maybe it’s a bourbon the reigning breakfast and lunch café as plates of chilaquiles, fresh corn classy steaks and fat glasses of wine old-fashioned doughscuit, as of Loring Park. During the week, the pancakes, and huevos rancheros whiz to boisterous midnight revelers. Then, trend-forward as you dare to be on room feels easygoing and buzzes with by. You’ll know you’ve escaped your when the sun comes up, Burch offers a weekend morning. Perhaps it’s a creatives. On weekends, it’s packed brunch rut when the server brings the sleepier set a killer fried chicken mascarpone-filled vessel topped with with the slightly hungover looking for your order of migas: crispy corn chips and tomatillo bloodies. fried salami. Because salty deserves a curative in the form of a grain bowl or scrambled with onions and eggs. a donut, too, doesn’t it? blueberry-quinoa pancakes.

A seven-course brunch at Mucci’s looks a lot like...donuts. No. 24-28 23 MORE THAN DINNER: BIG NIGHT ALMA ESKER GROVE INDIA SPICE HOUSE WORLD STREET Why wake up in the same Did you score a date with The lunch bunch appears KITCHEN/MILKJAM old bed when you could someone in eccentric every single day for Filling your Instagram wake up in America’s spectacles who’s affordable and tasty buffet feed can prove spendy, but only hotel that provides a stratospherically out of options in this strip-mall here you get a one-two Broders’ breakfast tray from a James your league? Check the gem, hidden (in plain punch for less. First, grab Beard award winner for Best Walker calendar, then figure sight) in Eden Prairie. After a WSK Bangkok Burrito for World Chef Midwest? Book two out if you’re in the brunch stuffing yourself with under $10. At brunch, it’s Where to order the best nights so you can test both zone or full dinner. Let the and cashew curry, the masa cake with beef dining spots: the more for- cerebral (but snackable!) sidle next door to the house chorizo you want. Use your pasta in town? Broders’ mal and famed restaurant, plates from food brain Doug grocery store for a tray of remaining cash for treats at Pasta Bar springs to where a three-course menu Flicker present the kind flavorful frozen . Milkjam, where you might for just $59 might include of art exhibition even Fred Or just return for a more as well have a $3 bourbon mind. The pappardelle ricotta gnocchi with lobster, Flintstone could appreciate. formal dinner of butter shot added to your Totally with braised lamb, and the more relaxed café Discuss: classic daiquiri chicken and crisp . Tubular parsnip malt. Out finished with chevre, for a late-lunch fried egg (Panama rum and fresh For Indian food newbies, with your squad? Splurge sandwich with mortadella. lime) or contemporary there’s no better place: on the All of Them sundae, stands out as an all-time daiquiri (Batavia Arrack and Service is set on checking which delivers every flavor Twin Cities plate. How Jamaican bitters)? Next your spice levels and find- in the shop for $58. about the greatest stop: sculpture garden. ing you your best dish. New York street slice? The answer might be ICEHOUSE Broders’ Cucina, the A weekend revival brunch at Icehouse serves up more than just an exquisite breakfast brisket hash. And more than just fantastic brunch drinks, like the Bloody Homer, a bacon-topped bloody with a tiny Homer-ic donut. What makes brunch in this Eat Street lair counter-service deli that so memorable is the music from the amazing bands that perform, usually for no cover, like new ukulele star Marlowe or the Broke also makes our go-to Down Dollys with their old-school country. The scene feels both ultra-cool and ultra-welcoming: The dance floor is yours. lasagna to go. Where to send a visiting restaurant Breakfast in America with the Poppa Bear critic eating solo? Try Norton band. Terzo, the third Broders’ property on the corner of 50th and Penn. Sit at the bar and order a glass of Barolo and a porchetta bowl: succulent pork on polenta, with a scoop of pepperonata—all topped with a perfect egg. PORCHETTA BOWL PHOTO BY VICTORIA CAMPBELL VICTORIA BY PHOTO BOWL PORCHETTA

ICEHOUSE PHOTOGRAPH BY CAITLIN ABRAMS You can have your cake . . . and eat salt cod, too. Michelle Gayer of Salty Tart. 29 The Salty Tart A former pastry chef to Charlie Trotter, Michelle Gayer has been on the scene for quite a while. Yet her baking supremacy has become clear with the open- ing of Salty Tart Bakery as a café at Market House Collaborative in Lowertown. Where we had once been con- tented with a cake and cookies from Gayer’s stand at Midtown Global Market, we now find joy in a soft scrambled egg sandwich on a milk bun and thrills in a salt cod brandade. “We are busy right now, and I hope Joan’s in the Park that it’s not just because we are new. I hope that it’s both a cool place and a comfortable place that stays in people’s lives.” —DANIEL DEL PRADO, CHEF AND OWNER, MARTINA

No. 30-33 RESTO REDUX

GRAND CAFE When Mary and Dan Hunter sold the iconic Grand Cafe, it couldn’t be to just anyone. Chef Jamie Malone guided the spot into its next life as a welcoming French café, setting the tone with worn wood benches, lush green plants, and glinting candlelight on gold spoons. There’s whimsy to be found here: Consider the foie gras mousse, served in a duck-footed cup. And simple indulgence, too: a leg of cured ham, sliced to order.

REVIVAL 34 Cathedral Hill has never smelled better than it does since Revival moved its smoker into the Cheeky Monkey space. Formerly a rou- tine spot for casual eaters, the new room is a hopping house of bourbon sweet tea, brisket, and some of the best fried chicken in the state. The South Minny spot, another redo, can inspire hourlong waits for Tennessee Hot chicken and a true cult burger. Martina After years spent cooking under celebrated chef Isaac BAR BRIGADE Becker, Daniel del Prado is taking his shot. He started Matty O’Reilly might be the Renovation King, bringing new life to big, with plans to open two restaurants in the same old neighborhood haunts. Bar Brigade emerged from the former year. While del Prado is still gestating his Tex-Mex bar- Ristorante Luci, and it’s the respect for the bones of the old place that makes the reinvention work. The small kitchen—10 burners becue spot, Martina has crept into the top tier of dining and no fryer—imposes creative restraint, forcing chef JD Fratzke with its seafood-centered take on Argentinian cuisine. to really focus his rustic French menu. No one would feel short- Del Prado’s restaurant in changed by his generous plates of grilled quail with mushroom Linden Hills packs in a risotto and wild boar bourguignon. buzzy bunch of eaters, JOAN’S IN THE PARK who don’t mind sitting It takes vision to see a fine-dining steakhouse in a blocky pizza too close to one another. shack on a busy road. But that’s what Susan Dunlop and Joan Blame the creamy leek Schmitt accomplished when they turned Grandpa Tony’s into and gorgonzola empa- one of the most hospitable neighborhood restaurants around. nadas or the spicy lob- Dunlop cooks creatively yet classically, from lobster toast to day ster spaghetti. Goblets boat scallop risotto. And Schmitt provides effortlessly charming service in a white-tablecloth dining room. of gin and tonics don’t hurt either.

JOAN’S IN THE PARK PHOTOGRAPH BY CAITLIN ABRAMS Get this chef a refill: Daniel del Prado. No. 37-40 35 WHAT ARE YOU DRINKING NOW? THE BACHELOR FARMER/ MANNY’S BOROUGH/PARLOUR YOUNG JONI MARVEL BAR Enough of this shim-sham Long known as the North Ann Kim’s front room gets all Marvel Bar, with its secret cocktail business, you Loop’s favorite cocktail the attention, but head down entrance and basement think. Just give me a deep stop, Parlour bar (beneath the alley to the separate Kenwood location, remains a dark and glass of scotch or a huge, Borough) provides high- entrance where Adam Gorski This restaurant, tucked in cozy cocktail spot with a icy martini with plenty of quality crafted cocktails holds cocktail court. The a pocket just west of Lake national reputation. Yet the olives. Your respite from in a darkly alluring room. wood-slatted walls and mis- of the Isles, may resemble smaller upstairs restaurant the fancy and overshaken A leader in the industry, matched chairs give the back an ordinary neighborhood bar might be the sleeper world of drinking, Manny’s Parlour is the first to bring bar the feel of a neighborhood cafe. But what comes out of hit. With its own drinks pours strong drinks and kegged cocktails to the garage bar, with a reel-to- the kitchen pulls from fine menu and full food service, spendy wines that go well Target Center. Now it has reel tape player for tunes. If dining. Order the common Bachelor Farmer’s small with a big steak or a raft of taken the game to St. the red light near the door squash soup and you’ll and cozy bar also offers hash browns. The Manny’s Paul’s West Seventh neigh- is lit, head in for seasonal receive a most uncommon a spectacular wine list of Manhattan, $20, is a lavish, borhood, courting a whole drinks like the Lake Itasca, concoction: a rich, golden small cool-climate produc- almost swimmable drink new set of imbibers with featuring scotch and wild bowl, made modern with ers, curated by sommelier made with local rye. One a signature old-fashioned rice, or the Warming House, a dabs of queso fresco and Erin Rolek. is a luxury; two means and addictive bar burger. hot toddy special inspired by lashings of dark red chili an Uber. the day’s weather. oil. No wonder the place is busy with neighbors from dawn (you’re ordering the fluffy, nutty pancakes with It’s like drinking in black walnut butter) to the garage: Adam Gorski at Young late (get the famed pork- Joni’s back bar. belly-and-Gruyere-topped Kenwood burger).

No. 36 TORI RAMEN When the Twin Cities ramen renais- sance winds down, which shops will stick around? In St. Paul, the hands- down answer is Tori Ramen. Tucked into the space that once held Lee and Dee’s Barbeque, this shop sticks to its own strict mission: It serves 10 different versions of ramen, made with chicken (or vegetable) broth instead of pork. Step up to the bar and order the richly flavored Bali! Bali! with tahini and ground chicken, or the spicy Kor Dee Yuh Korean ramen with kimchi and black garlic. RAMEN PHOTO COURTESY OF TORI RAMEN OF TORI COURTESY RAMEN PHOTO

Tenant

ADAM GORSKI AND BEP PHOTOGRAPHS BY CAITLIN ABRAMS St. Paul opens his space to young cooks who want to test their concept with pop-up dinners. As Wu said last year, “Some of them are so sure about their food, but Chef Shack’s Lisa Carlson and Carrie they have no idea how much Summer (far left drinks should cost. Or how and far right) at a much to charge, or factoring SheCooks event. in tax and service.” Though Nick Vasquez, a sous-chef at Heirloom, owns no kitchen, late last year he formed the Cooks No. 41-46 Ask a local chef to name the defining Collaborative, which bands together res- characteristic of our dining scene, and taurant workers (servers and cooks alike) the answer very well may be “collabora- to throw a dinner event. The inaugural tion.” You can see it in a commitment to Behind the Stoves dinner occurred at mentorship. Heirloom, with promotion and support Granted, the Parasole and D’Amico from owner Wyatt Evans. clans have long fostered local talents. The collaboration generation seems One product is Isaac Becker, who has cre- to understand the power of networking. Next ated standard-setting spots such as Bar Steven Brown’s Tilia, in Linden Hills, has La Grassa. Now, Erik Sather of Lowry Hill long been the spot where chefs could Meats, Alejandro Castillon of Sonora Grill, land when they’re in between gigs. A and Daniel del Prado of the new Martina paycheck and the community of dedi- all count Becker as part of their pedigree. cated cooks may be the best way to keep in the In the tight restaurant labor market, talent in the industry. your line cooks may look for more than That sense of community guides a paycheck and training. How about a the owners of Chef Shack, Carrie taste of ownership? Ben Rients took a risk Summer and Lisa Carlson, who this opening Lyn 65 in Richfield, an under- winter launched a monthly dinner series Line served part of the metro. He learned called SheCooks. The goal here is to so much that crazy first year that he’s bring women in the restaurant industry opening his next restaurant (the com- together to connect and network. The ing Popol Vuh/Centro) as a team effort two have also helped bring the national with his sous-chef, José Alacron. New convention of the Women Chefs and restaurant leaders are also offering free Restaurateurs organization to the Twin space to experiment. Eddie Wu at Cook Cities. It lands next month.

Bep Eatery There’s a small window of chaos in the Minneapolis skyways when lunchers head into the Habitrail seeking sustenance. Beat a path to Bep and fall in line for vibrant and fresh Vietnamese food. Counter-service workers build spring rolls with your chosen ingredients. Bánh mi can be as spicy as you need to cut through a Monday. Order to go and they’ll pack broth and noodles separately so your desk 47 lunch won’t taste even a wee bit sad. 48-49

Rose Street Patisserie/ Patisserie 46 Is it overwhelming for an average baker to walk up to the pastry case and see technical impossibilities piled on every surface—choco- lates like rock-tumbled gems and croissants with as many dough layers as a rose? Of course, John Kraus, who owns these two spots, isn’t the average baker. He’s the only American- born pastry chef invited Order the into the elite French sugarcane shrimp pastry society called and the wallpaper: Christina Nguyen Relais Desserts, and he’s and Birk Grudem. the bronze medal winner of the insane competi- tion La Coupe du Monde de la Patisserie. He’s also a Minneapolis Hai Hai soccer dad who offers Christina Nguyen is one of the most a killer cheese pizza exciting young chefs in town, and her new at Rose Street. restaurant, Hai Hai, in Northeast plays to Way above average. 50 her family’s Vietnamese roots. Chef Shack The Lexington Rose Street Patisserie T H E 3025 Franklin Ave. E., 1096 Grand Ave., 2811 W. 43rd St., Mpls., 612-354-2575; St. Paul, Mpls., 612-259-7921, W. 6379 Main St., Bay 651-289-4990, rosestreet.co M S P City, 715-594-3060, thelexmn.com Saint Dinette chefshackranch.com Lyn 65 Kitchen & Bar 261 E. 5th St., St. Paul, 5 0 Cook St. Paul 6439 Lyndale Ave. S., 651-800-1415, 1124 Payne Ave., Mpls., 612-353-5501, saintdinette.com St. Paul, 651-756-1787 lyn65.com The Salty Tart Bakery cookstp.com Manny’s Steakhouse 289 E. 5th St., St. Paul, Corner Table W Minneapolis– 612-874-9206, 4537 Nicollet Ave. S., The Foshay, saltytart.com Mpls., 612-823-0011, 825 Marquette Ave. S., Spoon and Stable cornertablerestaurant. Mpls., 612-339-9900, 211 N. 1st St., Mpls., com mannyssteakhouse.com 612-224-9850, El Burrito Mercado Martina spoonandstable.com BEST 175 Cesar Chavez St., 4312 Upton Ave. S., St. Genevieve St. Paul, 651-227- Mpls., 612-922-9913, 5003 Bryant Ave. S., 2192, elburrito martinarestaurant.com Mpls., 612-353-4843, mercado.com Meritage stgmpls.com Esker Grove 410 St. Peter St., Tenant REST 723 Vineland Place, St. Paul, 651-222-5670 4300 Bryant Ave. S., Mpls., 612-375-7542, meritage-stpaul.com Mpls., 612-827-8111, eskergrove.com Monello Cucina tenantmpls.com Grand Cafe 1115 2nd Ave. S., Mpls., Terzo Vino Bar 3804 Grand Ave. S., 612-353-6207, 2221 W. 50th St., Mpls., Mpls., 612-822-8260, monellompls.com 612-925-0330, AUR grandcafempls.com Mucci’s Italian terzompls.com Hai Hai 786 Randolph Ave., Tilia 2121 University St. Paul, 2726 W. 43rd St., Ave. NE, Mpls., 651-330-2245, Mpls., 612-354-2806, 612-223-8640, muccisitalian.com tiliampls.com haihaimpls.com ANT OCTO Fishbar Tori Ramen Heirloom 289 E. 5th St., St. Paul, 161 N. Victoria St., 2186 Marshall Ave., 651-202-3415, St. Paul, 651-340-4955, St. Paul, 651-493-7267, octostp.com toriramen.com heirloomstpaul.com Patisserie 46 Travail Collective Heyday 4552 Grand Ave. S., 4124 Broadway Ave. W., S 2700 Lyndale Ave. S., Mpls., 612-354-3257, Robbinsdale, Mpls., 612-200-9369 patisserie46.com 763-535-1131, heydayeats.com The Rabbit Hole travailkitchen.com Hmongtown Midtown Global Market, World Street Kitchen/ Marketplace Mpls., 612-236-4526, Milkjam Creamery 217 Como Ave., eatdrinkrabbit.com 2743 Lyndale Ave. S., St. Paul, 651-487- The Bachelor Farmer Restaurant Alma Mpls., 612-424-8855, The Bird 3700, hmongtown 528 University Ave. SE, eatwsk.com 50 2nd Ave. N., Mpls., 1612 Harmon Place, marketplace.com 612-206-3920, Mpls., 612-767-9495, Mpls., 612-379-4909, Young Joni thebachelorfarmer.com Icehouse almampls.com 165 13th Ave. NE, thebirdmpls.rocks 2528 Nicollet Ave. S., Bar Brigade Revival Mpls., 612-345-5719, Borough Mpls., 612-276-6523, 4257 Nicollet Ave., youngjoni.com 470 Cleveland 730 Washington icehousempls.com Ave. S., St. Paul, Mpls., 612-345-4516; Zen Box Izakaya Ave. N., Mpls., India Spice House 525 Selby Ave., St. barbrigade.com 612-354-3135, 602 Washington 8445 Joiner Way, Paul, 651-340-2355, Ave. S., Mpls., Bar La Grassa boroughmpls.com Eden Prairie, revivalfriedchicken.com 800 Washington 612-332-3936, Broders’ Cucina 952-942-8010, india zenbox.com Ave. N., Mpls., Italiana spicehouseep.com 612-333-3837, 2308 W. 50th St., barlagrassa.com Joan’s in the Park Mpls., 612-925-3113, 631 Snelling Ave. S., Bellecour broders.com St. Paul, 651-690-3297, 739 E. Lake St., Broders’ Pasta Bar joansinthepark.com Wayzata, 952-444- 5000 Penn Ave. S., 5200, bellecour Mpls., 612-925-9202, Kado no Mise/ restaurant.com Kaiseki Furukawa broders.com 33 1st Ave. N., Bep Eatery Brunson’s Pub Mpls., 612-338-1515, 100 S. 5th St., Mpls., 956 Payne Ave., St. Paul, kadonomise.com 612-338-5189; 800 651-447-2483, Lasalle Ave., Mpls., The Kenwood brunsonspub.com 2115 W. 21st St., 612-338-2000, Burch Steak & Pizza Bar bepeatery.com Mpls., 612-377-3695, 1933 Colfax Ave. S., thekenwood Birchwood Cafe Mpls., 612-843-1515, restaurant.com 3311 E. 25th St., burchrestaurant.com Mpls., 612-722-4474, birchwoodcafe.com