Columnist/Reporter | Dining and Food

Rick Nelson joined the staff of the Star Tribune in 1998 and is the newspaper's restaurant critic. He is a Twin Cities native, a University of Minnesota graduate and a James Beard Award winner. 

Nelson and Taste editor Lee Svitak Dean are publishing "The Great Minnesota Cookie Book: Award-winning recipes from the Star Tribune's Holiday Cookie Contest" (University of Minnesota Press) in October 2018.


Twin Cities park restaurants are reopening — with some new rules

More of the Twin Cities' waterside restaurants are opening, too.


It's grilling season, but for a better burger, use the stove

To grill or not to grill? You may want to consider the latter, if you listen to chefs.


5 best things our food writers ate in the Twin Cities this week

Food writers Rick Nelson and Sharyn Jackson highlight the favorites of their weekly dining experiences.


Minnesota restaurant owners feel blindsided by state's order only allowing patio dining

Owners had been planning for inside dining with restrictions come June 1 and aren't sure limiting to outside will work.


Restaurant roll call: Bar and restaurant closings continue during COVID-19 outbreak

What's open, what's closed and what's still to come in the Twin Cities and beyond.


After almost 30 years, North Loop cafe Moose & Sadie's has closed

The coronavirus crisis claims another restaurant.


Will beloved Twin Cities restaurants survive COVID-19?

Many of those working in the Twin Cities' nationally recognized food scene are saying that their industry is in big trouble and might never recover.


5 best things our restaurant critic ate in the Twin Cities this week

Rick Nelson highlights the favorites of his recent dining schedule.


No more samples: What you can expect at Minnesota's farmers markets

Consumers will find the farmers market experience to be altered due to social distancing guidelines.


5 best things our food writers ate in the Twin Cities this week

Food writers Rick Nelson and Sharyn Jackson highlight the favorites of their weekly dining experiences.