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Tilia

An eclectic, wide-ranging menu awaits at chef Steven Brown’s Linden Hills hot spot. Feast upon a spectacular hot dog, juicy grilled chicken thighs with tangy pickled pineapple, works-of-art soups, the Reuben to End All Reubens and a BLT fortified with a schmear of chicken liver pâté. The kitchen counter is one of the city’s most fascinating dinner theater experiences. Lunch weekdays, brunch Saturday and Sunday, dinner daily. No reservations.

2726 W. 43rd St., Mpls., 612-354-2806

tiliampls.com

St. Genevieve

A pretty room, accommodating service and a divine wine list are just a few of the reasons why Brown’s homage to the Parisian tavern is such a hot reservation (hint: best to make one). Chef de cuisine Jason Hansen’s cooking is spot-on — the tartines are a must, as are the pan-seared whole trout and the gnocchi — and pastry chef Alex Marie Althoff’s work really shines at the lovely brunch. Lunch weekdays, brunch Saturday and Sunday, dinner daily.

5003 Bryant Av. S., Mpls., 612-353-4843, stgmpls.com

Surly Brewing Co.

Join hundreds of your closest friends in the vast, stylish beer hall, where the bar taps up to two dozen Surly brews and chef Jorge Guzman knows how to feed a crowd. Barbecue is a house specialty (skip the brisket at your peril), but the menu caters to all kinds of beer-loving tastes, including a double-patty cheeseburger, savory lamb meatballs and well-composed meat and cheese platters. No reservations. Lunch weekdays, brunch Saturday and Sunday, dinner daily.

520 Malcolm Av. SE., Mpls., 763-999-4040, surlybrewing.com

Brewer’s Table

An exceptional dining experience. Guzman and his crew find inspiration in the downstairs brewery, composing an ever-changing roster of dishes that play off the beers’ flavors and colors. Order a la carte ($15 to $30), or indulge in the four-course meal ($70, with beer pairings). Yes, make a reservation. Dinner Wednesday-Saturday.

520 Malcolm Av. SE., Mpls., 763-999-4040, surlybrewing.com