Dough Dough, from the couple behind the popular O'Cheeze food truck, will debut on May 17.
Chef Mike Rakun uses steak trimmings to beef up the flavor, and the juices. The happy hour price? Even better.
Chef Don Gonzalez will run the kitchen at the Madison Restaurant Group project.
J. Selby's closed down just days after opening due to food and staff shortage.
Lynhall will feature a cafe, incubator kitchen and a television studio.
More than 150 establishments around greater Minnesota are participating in Dining Out for Life.
Tom Mueller has published an open letter that asks fairgoers for their support in his quest for Original Deep Fried Cheese Curds to be reinstated to the Great Minnesota Get-Together.
Bushel & Peck Cafe features sandwiches, salads and brunch at the riverfront museum.
Cardigan Donuts will debut in the City Center building next month.
The two establishments – NOLO's Kitchen and Bar and Basement Bar – are expected to debut in September.
No buns? No problem, at least at Byte, which takes a Texas Toast detour on the cheeseburger highway.
Back Channel Brewing is expected to debut this summer.
At Jun, demand has outpaced output, big time. For a few weeks, dim sum will be limited to lunch.
J. Selby's "plant-based" menu also features faux meat from Minneapolis' Herbivorous Butcher.
The six-year-old awards will be run by Foodservice News.
How small? Dinner will be served in an overlapping series of seatings for eight.
Burger Friday takes a beef holiday for Good Friday and focuses on the tastiest fish and seafood (crab, lobster, cod, whitefish and walleye, to be specific) sandwiches available in the Twin Cities.
A pastry alchemist is promising butter-free croissants, sold at a pop-up taking place on April 21 at the Herbivorous Butcher.
The duo behind Uptown's Nightingale is also buying Mortimer's.
After closing Third Bird and then Bearcat, Kim Bartmann will open Early Bird on Thursday.