Will the 2018 version top last year's "stick" flavor (as in lip-balm-on-a-stick)? We think so.
"Gavin Kaysen's fantastic restaurant stands for the best of Minneapolis (and Midwestern) dining, ushering a new era for the city, now a vibrant food destination," the magazine says.
How does it taste? "Not bad, not bad at all," says our critic.
Karma Pizza will feature naan crusts baked in clay-lined tandoor ovens.
Chefs Scott Pampuch and Niki Heber take every opportunity to insert maximum dairy richness into a half-pound bruiser of a cheeseburger.
Jester Concepts, the owners of Parlour, Borough and Monello, are taking over the hallowed dining ground.
Brothers Sameh Wadi and Saed Wadi plan to quickly convert the classic snack shack into an ice cream and hot dog stand.
The landmark pit-smoked ribs joint is opening two counters at the home of the Vikings.
At Feller in the Lora Hotel, chef Sam Collins pays attention to every detail, and then some.
A look through the Star Tribune's archives reveals details of the 43-year-old restaurant's showy history.
The new St. Paul restaurant, called Hyacinth, plans to open on Aug. 14.
Chef/owner Wyatt Evans' spirited farm-to-table cooking will be missed.
Revival Smoked Meats will sell brisket, pork shoulder and other delicacies on a by-the-pound basis.
A devoted reader created a burger club with friends and strangers based on our weekly Burger Friday column.
At Colita, chef Daniel del Prado will focus on smoked meats and classic Mexican flavors.
Parent company Schwan's is calling Edwards Dessert Kitchen an "innovation test hub."
Besides a good burger, Tap Society offers nearly two dozen serve-yourself tap beers, priced by the ounce.
The hotel, a nightlife hot spot, also boasts a small pool and sauna on the rooftop.
Stockholm Pie & General Store is opening Pie Plate Cafe & Coffee in August.
Bibuta will land in Gaviidae Common in October.