Browse Picks
331 curated picks in the Twin Cities
Buttery, crumbly scone packed with wild blueberries and finished with a lemon glaze. The morning staple.
Scrambled egg, cheddar, and choice of bacon or sausage on a toasted everything bagel.
Fluffy scratch-made biscuits smothered in creamy sausage gravy. The ultimate Southern comfort breakfast.
Hand-breaded beef steak fried golden, topped with white gravy, served with two eggs and hash brown casserole.
Three half-sized pancakes each with a different topping — choose from seasonal options like pineapple upside-down, blueberry lemon, and s'mores.
A single showstopper pancake topped with caramelized pineapple, coconut cream, and a cherry. The Snooze signature.
Buttery pastry crust filled with smoky bacon, Gruyère, and silky egg custard. Served warm with a side salad.
Flaky, buttery croissant filled with almond cream and topped with toasted sliced almonds.
Smashed avocado on multigrain with two poached eggs, everything seasoning, and microgreens.
Roasted potatoes with seasonal vegetables, caramelized onions, and two eggs any style.
Three-egg omelette loaded with ham, cheddar, mushrooms, and peppers. Served with hash browns and toast.
Two oversized house-baked muffins — blueberry or banana nut — served warm with butter.
A dramatic oven-puffed pancake served with lemon, powdered sugar, and apple-cinnamon topping. The house signature.
Thin crepes filled with warm cinnamon apples and whipped cream. A Bloomington weekend staple.
Scrambled eggs, pork belly, pickled daikon, jalapeño, and sriracha aioli on a crispy baguette.
Thick-cut brioche soaked overnight, baked golden with brown sugar crust and fresh berries.
Ham and Gruyère on brioche with béchamel and a fried egg on top. Brunch perfection.
Smashed avocado on sourdough with a perfectly poached egg, chili flakes, and microgreens.
Crispy potatoes with roasted peppers, caramelized onions, and two eggs any style. The definitive breakfast hash.
Fluffy ricotta pancakes with lemon zest, fresh blueberries, and maple syrup.
House-cured salmon on dark rye with crème fraîche, pickled onion, and dill. A North Loop brunch staple.
Thin, lacy pancakes with lingonberry jam, whipped cream, and a dusting of powdered sugar.
Half-pound beef patty with aged cheddar, caramelized onions, and Moe sauce on a brioche bun. The burger that defines this bar.
Battered and fried Wisconsin cheese curds with ranch dipping sauce. The essential Minnesota bar snack.
Slow-roasted pork from the trompo with pineapple, onion, and cilantro on a handmade corn tortilla. The suburban taco that rivals anything on Lake Street.
Slow-braised pork carnitas with rice, beans, salsa verde, and crema in a flour tortilla the size of your forearm.
A refined take on classic pho — crystal-clear broth, hand-cut noodles, and premium beef. The French-Vietnamese fusion that Cathedral Hill deserves.
Pork and shrimp imperial rolls with vermicelli, lettuce, and nuoc cham. Light, crispy, and impossible to eat just one.
Six crispy falafel balls with hummus, tabbouleh, pickled vegetables, and warm pita. The full experience in one plate.
Slow-roasted chicken shawarma with garlic sauce, pickles, and herbs in a warm flatbread. Fast food elevated to an art form.
Mozzarella, Korean sausage, roasted corn, scallions, and sesame on a perfectly charred crust. The pizza that put Minneapolis on the national map.
Mozzarella, roasted mushrooms, caramelized onions, and a sunny-side-up egg. Breakfast and dinner in one perfect pie.
Wide rice noodles wok-fried with egg, Chinese broccoli, and your choice of protein in a sweet soy sauce. Smoky, chewy, and deeply satisfying.
Minced chicken with toasted rice powder, lime, fish sauce, and fresh herbs. A bright, herbaceous salad that wakes up every taste bud.
A rotating 8-12 course experience where the chefs cook and serve tableside. No two nights are the same. The most fun you'll have eating in Minnesota.
Hand-cut wagyu with quail egg, capers, and house-made crackers. A perennial crowd favorite that appears in various forms throughout the year.
Two smashed patties with American cheese, special sauce, shredded lettuce, and pickles on a Martin's potato roll. The 2am burger of your dreams.
Crispy fries topped with brown gravy and melted cheese curds. New Jersey meets Minnesota in the best possible way.
House-made tonnarelli pasta with Pecorino Romano and black pepper. Three ingredients, infinite technique, perfect result.
Fresh burrata with roasted cherry tomatoes, basil oil, and grilled bread. The simplest, most satisfying starter on the menu.
Beer-battered cod fried to golden perfection with hand-cut chips, malt vinegar, and house tartar sauce. The real deal, no shortcuts.
Hard-boiled egg wrapped in seasoned sausage, breaded and fried. A British pub classic that pairs perfectly with a pint.
Slow-braised chicken drumsticks in a rich berbere sauce with hard-boiled eggs, served on spongy injera. Ethiopia's national dish at its finest.
A colorful spread of lentil misir, gomen greens, tikil gomen, and shiro on injera. The best way to explore Ethiopian flavors.
Minnesota wild rice with roasted seasonal vegetables, toasted seeds, and a lemon-herb dressing. A bowl that tastes like the state itself.
Scrambled eggs from local farms, aged cheddar, and house-made jam on a toasted English muffin. The best breakfast sandwich in South Minneapolis.
18-hour pork bone broth with chashu, soft egg, black garlic oil, and house noodles. Rich, unctuous, and worth every calorie.
Pan-fried pork and cabbage dumplings with crispy bottoms and a ginger-soy dipping sauce. The perfect ramen companion.
Silky house-made hummus topped with spiced ground lamb, pine nuts, and olive oil. Served with warm pita. The dish that built this restaurant's reputation.
Crispy house-made falafel in warm pita with tahini, pickled turnips, and fresh herbs. The best falafel in the Twin Cities.
Layers of house-made pasta, Bolognese, béchamel, and Parmigiano. A recipe unchanged since 1911 for good reason.
Wood-fired pizza with San Marzano tomatoes, fresh mozzarella, and basil. The simplest things done best.
Pounded veal cutlet, breaded and pan-fried to golden perfection, served with lingonberry jam and lemon. A Central European classic done right.
Slow-braised beef in a rich paprika broth with egg noodles and sour cream. The kind of stew that warms you from the inside out on a Minnesota winter night.
Hanger steak with herb butter and crispy pommes frites. The quintessential French brasserie dish, executed perfectly.
Classic gratinée with caramelized onions, beef broth, and a molten Gruyère crust. The best in the Twin Cities.
Daily selection of East and West Coast oysters with mignonette and cocktail sauce. The freshest bivalves in a landlocked state.
Pan-seared Pacific halibut with Minnesota sweet corn succotash and herb butter. The dish that captures summer in one plate.
Chunks of fresh Maine lobster tossed in lemon mayo and served in a toasted New England split-top bun. The best lobster roll between the coasts.
Thick, creamy New England chowder with littleneck clams, potato, and smoky bacon. A bowl of pure coastal comfort.
Stone pot bibimbap with crispy rice, seasonal vegetables, gochujang, and a fried egg. The sizzle when it arrives is half the experience.
Chewy rice cakes in a spicy-sweet gochujang sauce with fish cakes and scallions. The ultimate Korean street food comfort dish.
Flanken-cut beef short ribs marinated in soy, garlic, and Asian pear, grilled tableside to caramelized perfection. The reason you came.
Thick-cut pork belly grilled at the table, wrapped in lettuce with garlic, kimchi, and ssamjang. Simple, primal, and deeply satisfying.
Paper-thin crispy crepe filled with spiced potato masala, served with sambar and four chutneys. The best dosa in the suburbs, full stop.
Crispy deep-fried chicken marinated in yogurt, red chili, and curry leaves. A South Indian bar snack that became a cult classic.
Slow-braised lamb in a fiery Goan vindaloo sauce with house-grown herbs. Bold, complex, and worth every drop of sweat.
House-made paneer in a creamy spinach sauce with ginger and garlic. Comfort food elevated by farm-fresh ingredients.
Tandoor-roasted chicken in a velvety tomato-cream sauce with aromatic spices. The dish that converted a thousand skeptics to Indian food.
Pillowy tandoor-baked flatbread brushed with garlic butter and cilantro. Order two. You'll need them.
Wok-fried chicken with fresh lemongrass, chili, and basil over jasmine rice. Fragrant, spicy, and addictive.
Rice paper rolls with shrimp, vermicelli, lettuce, mint, and peanut dipping sauce. Light, fresh, and perfect as a starter.
The house special pho with rare beef, brisket, tendon, and tripe in a clear, deeply aromatic broth. A bowl that has warmed Minneapolis for 35 years.
Crusty baguette stuffed with house-made pâté, Vietnamese cold cuts, pickled daikon, jalapeños, and cilantro. The best $5 sandwich in the city.
Marinated pork carved from the trompo with pineapple, onion, and cilantro on a double corn tortilla. Three bites of pure joy.
Crispy cheese-fried tortilla stuffed with braised beef birria, dipped in rich consommé. The taco that broke the internet.
San Marzano tomatoes, fresh mozzarella di bufala, and basil on a perfectly charred Neapolitan crust. The one that started it all.
House-made fennel sausage, roasted peppers, mozzarella, and fresh basil. The perfect balance of sweet and savory.
Shrimp tempura and cucumber inside, topped with avocado, spicy tuna, and unagi sauce. A crowd-pleasing classic done right.
Wok-fried rice noodles with egg, bean sprouts, green onions, and your choice of protein in a tamarind-based sauce. Textbook perfect.
A five-course journey through the best of what Minnesota farms are producing right now. Changes weekly, always exceptional.
Slow-cooked duck leg with lentils du Puy, roasted root vegetables, and a cherry gastrique. Rustic elegance on a plate.
USDA prime bone-in ribeye, dry-aged and seared to perfection. The kind of steak you remember for years.
Silky, rich bisque with chunks of Maine lobster and a swirl of cream. The perfect opener to a serious meal.
Panko-crusted pork cutlet on milk bread with tonkatsu sauce and shredded cabbage. The sandwich that launched a thousand Instagram posts.
Clear soy-based broth with chashu pork, soft-boiled egg, nori, and bamboo shoots. Clean, precise, and deeply comforting.
Crispy buttermilk fried chicken thigh on a flaky house biscuit with hot honey and pickled jalapeños. Brunch royalty.
Cavatappi pasta in a three-cheese truffle cream sauce with crispy breadcrumbs. The ultimate indulgence.
Scotch bonnet-marinated chicken grilled over pimento wood with rice and peas and festival bread. Authentic, fiery, and unforgettable.
Fall-off-the-bone oxtail braised for hours in a rich, spiced gravy with butter beans. A Sunday dinner in a bowl.
Thick-cut smoked brisket with bark on every slice, served with pickles, onions, and white bread. The best brisket in the Twin Cities, full stop.
Corn on the cob kissed by the smoker, slathered in cotija, chili, lime, and crema. The side dish that steals the show.
Crispy grilled corn cake stuffed with shredded beef, black beans, sweet plantains, and white cheese. Venezuela in every bite.
Crispy fried yuca with garlic aioli and chimichurri. Better than any potato fry you've had.
Half a slow-roasted chicken with two sides — the collard greens and sweet potato mash are non-negotiable. A Twin Cities comfort classic.
Slow-cooked pulled pork with house slaw and pickles on a toasted bun. Smoky, tender, and worth the drive.
Pillowy ricotta dumplings in a brown butter and sage sauce with toasted breadcrumbs. Impossibly light and deeply satisfying.
Half chicken roasted in the wood-fired oven with chimichurri, crispy potatoes, and salsa verde. The smoke makes all the difference.
Double smash patty with American cheese, special sauce, pickles, and onions on a brioche bun. Simple, perfect, and pairs with a Furious IPA.
Warm soft pretzel served with house-made beer cheese dip. The ultimate brewery snack.
Shaved ribeye, sautéed onions, and Cheez Whiz piled high on a toasted Amoroso roll. Messy, glorious, and worth every napkin.
Cracker-thin crust loaded with house tomato sauce, mozzarella, and crispy-edged pepperoni cups. The perfect bar pizza.
Rich coconut milk curry broth with rice noodles, crispy shallots, fresh herbs, and your choice of protein. A bowl of pure comfort.
Fluffy steamed bao stuffed with braised pork belly, pickled daikon, cilantro, and hoisin. Two bites of heaven.
Marinated pork carved from the trompo with pineapple, onion, and cilantro on a double corn tortilla. Three bites of pure joy.
Crispy cheese-fried tortilla stuffed with braised beef birria, dipped in rich consommé. The taco that broke the internet.
San Marzano tomatoes, fresh mozzarella di bufala, and basil on a perfectly charred Neapolitan crust. The one that started it all.
House-made fennel sausage, roasted peppers, mozzarella, and fresh basil. The perfect balance of sweet and savory.
Shrimp tempura and cucumber inside, topped with avocado, spicy tuna, and unagi sauce. A crowd-pleasing classic done right.
Wok-fried rice noodles with egg, bean sprouts, green onions, and your choice of protein in a tamarind-based sauce. Textbook perfect.
A five-course journey through the best of what Minnesota farms are producing right now. Changes weekly, always exceptional.
Slow-cooked duck leg with lentils du Puy, roasted root vegetables, and a cherry gastrique. Rustic elegance on a plate.
USDA prime bone-in ribeye, dry-aged and seared to perfection. The kind of steak you remember for years.
Silky, rich bisque with chunks of Maine lobster and a swirl of cream. The perfect opener to a serious meal.
Panko-crusted pork cutlet on milk bread with tonkatsu sauce and shredded cabbage. The sandwich that launched a thousand Instagram posts.
Clear soy-based broth with chashu pork, soft-boiled egg, nori, and bamboo shoots. Clean, precise, and deeply comforting.
Crispy buttermilk fried chicken thigh on a flaky house biscuit with hot honey and pickled jalapeños. Brunch royalty.
Cavatappi pasta in a three-cheese truffle cream sauce with crispy breadcrumbs. The ultimate indulgence.
Scotch bonnet-marinated chicken grilled over pimento wood with rice and peas and festival bread. Authentic, fiery, and unforgettable.
Fall-off-the-bone oxtail braised for hours in a rich, spiced gravy with butter beans. A Sunday dinner in a bowl.
Thick-cut smoked brisket with bark on every slice, served with pickles, onions, and white bread. The best brisket in the Twin Cities, full stop.
Corn on the cob kissed by the smoker, slathered in cotija, chili, lime, and crema. The side dish that steals the show.
Crispy grilled corn cake stuffed with shredded beef, black beans, sweet plantains, and white cheese. Venezuela in every bite.
Crispy fried yuca with garlic aioli and chimichurri. Better than any potato fry you've had.
Half a slow-roasted chicken with two sides — the collard greens and sweet potato mash are non-negotiable. A Twin Cities comfort classic.
Slow-cooked pulled pork with house slaw and pickles on a toasted bun. Smoky, tender, and worth the drive.
Pillowy ricotta dumplings in a brown butter and sage sauce with toasted breadcrumbs. Impossibly light and deeply satisfying.
Half chicken roasted in the wood-fired oven with chimichurri, crispy potatoes, and salsa verde. The smoke makes all the difference.
Double smash patty with American cheese, special sauce, pickles, and onions on a brioche bun. Simple, perfect, and pairs with a Furious IPA.
Warm soft pretzel served with house-made beer cheese dip. The ultimate brewery snack.
Shaved ribeye, sautéed onions, and Cheez Whiz piled high on a toasted Amoroso roll. Messy, glorious, and worth every napkin.
Cracker-thin crust loaded with house tomato sauce, mozzarella, and crispy-edged pepperoni cups. The perfect bar pizza.
Rich coconut milk curry broth with rice noodles, crispy shallots, fresh herbs, and your choice of protein. A bowl of pure comfort.
Fluffy steamed bao stuffed with braised pork belly, pickled daikon, cilantro, and hoisin. Two bites of heaven.
The signature — premium milk toast loaded with scrambled eggs, gochujang aioli, avocado, cheddar, applewood smoked bacon, turkey sausage patty, grilled onions, chives, and spicy mayo.
Premium milk toast with signature scrambled eggs, savory grilled beef bulgogi, gochujang aioli, cheddar cheese, grilled onions, and chives. Korean flavors at their boldest.
Premium milk toast loaded with signature scrambled eggs, gochujang aioli, Spam, cheddar cheese, chives, and spicy mayo. A Korean-American mashup that hits every time.
Crispy fried chicken with pickles and creamy CLUCK'N slaw, served on toasted milk toast with gochujang aioli. Crunchy, saucy, and impossible to put down.
Scrambled eggs with fresh avocado, everything bagel seasoning, and hot honey on milk toast. The morning must-order.
House-made salted caramel ice cream over a warm brownie with hot fudge, whipped cream, and sea salt flakes.
A uniquely local flavor — vanilla ice cream with toasted wild rice, honey, and a hint of maple.
A crispy Hong Kong egg waffle folded around a scoop of ice cream, drizzled with chocolate and topped with fresh fruit.
A signature drink with basil seeds, crystal pearls, aloe vera, and lychee — refreshing and full of texture.
Vanilla and chocolate soft serve swirled together, dipped in a hard chocolate shell — a St. Paul summer ritual.
Creamy vanilla soft serve with house-made hot fudge, whipped cream, and a cherry on top.
A Hong Kong classic — fresh mango chunks with pomelo, sago pearls, and coconut milk in a chilled sweet soup.
Pillowy shaved snow made from fresh mango milk, topped with mango chunks, mochi, and condensed milk.
Rich, creamy pistachio gelato made with Sicilian pistachios — dense, nutty, and the real deal.
Three rotating fruit sorbets — bright, dairy-free, and packed with fresh flavor.
House-made peanut butter ice cream loaded with Reese's cups and peanut butter ribbons — a Grand Avenue legend.
House-made waffle cones baked fresh daily — the crunch and aroma alone are worth the trip.
Taiwanese-style black tea with whole milk and chewy tapioca pearls — the gold standard of boba, done right.
Bright and tangy passion fruit with jasmine green tea and popping boba — refreshing and tropical.
Boba pearls stir-fried in brown sugar syrup until caramelized, then served in fresh milk tea — chewy, hot, and fresh.
Chewy Japanese-style mochi donut glazed with ceremonial matcha and white chocolate — crispy outside, pillowy inside.
Fresh whole milk poured over tiger-stripe brown sugar syrup and chewy tapioca pearls — the drink that started a trend.
Ceremonial matcha with brown sugar syrup, oat milk, and boba pearls — earthy, sweet, and satisfying.
Fresh mango tea with a salted cheese foam topping and black tapioca pearls — sweet, salty, and addictive.
Premium Taiwanese oolong tea topped with a savory-sweet salted cheese foam — the classic Feng Cha experience.
Slow-roasted rotisserie chicken with crispy skin, herb jus, and your choice of two sides.
Iceberg wedge with house-made blue cheese dressing, crispy bacon, cherry tomatoes, and chives.
Roasted hojicha tea with salted caramel foam, brown sugar boba pearls, and a hint of vanilla.
Creamy taro milk tea with chewy tapioca pearls — a classic boba order done perfectly.
Double smash patties with American cheese, shredded lettuce, pickles, and house sauce on a toasted potato bun.
House-barrel-aged bourbon with demerara syrup, Angostura bitters, and a charred orange peel.
Spicy lemongrass beef broth with thick round noodles, sliced beef, pork knuckle, and fresh herbs.
A classic Vietnamese sub with house-made pâté, cold cuts, pickled daikon, cilantro, and jalapeño on a crispy baguette.
Thick wheat noodles in a rich black bean sauce with diced pork and vegetables — a Korean-Chinese comfort classic.
Crispy sweet-and-sour pork or beef with a glossy sauce and fresh vegetables — order it on the side to keep the crunch.
St. Louis-cut ribs smoked low and slow for 6 hours with a dry rub and finished with house BBQ sauce.
Caramelized brisket burnt ends piled on a brioche bun with pickles and house sauce.
12oz ribeye seared black on the outside and rare inside — the Pittsburgh way — with compound butter and roasted garlic.
Creamy four-cheese mac with chunks of Maine lobster, topped with a buttery breadcrumb crust.
Beer-battered cod in warm corn tortillas with shredded cabbage, pico de gallo, and chipotle crema.
Fresh mango purée with habanero-infused tequila, lime, and a tajín rim — the perfect lakeside sipper.
Handmade ravioli stuffed with Maine lobster in a saffron cream sauce with cherry tomatoes and fresh basil.
Wood-fired flatbread with San Marzano tomato sauce, fresh mozzarella, and basil.
Minnesota walleye lightly breaded and pan-fried, served on a toasted bun with house tartar sauce and coleslaw.
A Minnesota classic — creamy wild rice soup with chicken, carrots, and celery in a rich broth.
A no-frills, perfectly seasoned beef patty on a soft bun — the original Minnesota burger experience since 1976.
Thick-cut onion rings in a crispy golden batter — the perfect companion to the classic burger.
Half-pound smash patty on a brioche bun with aged cheddar, caramelized onions, and house aioli.
Crispy hand-cut fries tossed with truffle oil, shaved Parmesan, and fresh herbs.
Silken tofu in a fiery mala sauce with ground pork, fermented black beans, and Sichuan peppercorns.
Chewy wheat noodles in a spicy sesame-chili sauce with minced pork and preserved vegetables.
DeGidio's signature — a platter large enough for two, with house-made meatballs in slow-simmered Sunday gravy. The same recipe since 1933. A St. Paul legend.
Breaded chicken breast with house marinara and melted mozzarella, served over spaghetti. Consistently voted the best chicken parm in St. Paul.
A 12-oz prime ribeye grilled over live wood fire with herb butter, roasted garlic, and seasonal vegetables. The best steak in St. Paul's Highland Park.
Free-range chicken slow-roasted on the wood-fired rotisserie with rosemary, lemon, and garlic. Served with roasted fingerling potatoes and house salad.
A roasted poblano pepper stuffed with Oaxacan cheese, battered in egg, and fried golden. Served with rice, beans, and house red sauce. A Boca Chica staple since 1964.
The house margarita made with fresh lime, triple sec, and a generous pour of tequila. Served in a salt-rimmed glass — a St. Paul classic.
A classic French croque madame on house-baked brioche with Black Forest ham, Gruyère béchamel, and a perfectly fried egg on top. The best brunch sandwich in St. Paul.
A twice-baked croissant filled with almond frangipane and topped with toasted slivered almonds and powdered sugar. Buttery, flaky, and worth the trip to Selby Ave.
Slow-braised pork carnitas on house-pressed corn tortillas with pickled red onion, salsa verde, and cotija. Three to an order — the best tacos in Lowertown.
Freshly squeezed lime juice, Espolón blanco, and agave nectar shaken and served on the rocks with a salted rim. Simple, balanced, and dangerously drinkable.
Crispy-skinned duck breast with wild rice pilaf, seasonal vegetables, and a cherry-port reduction. The signature entrée at W.A. Frost since the restaurant opened.
A seasonal craft cocktail served on one of St. Paul's most beautiful outdoor patios. The garden patio at W.A. Frost is a Cathedral Hill landmark in the summer months.
Marinated ground lamb formed onto skewers and grilled over charcoal, served with house-baked pita, tabbouleh, and garlic sauce. The dish that put Shish on the map.
A generous spread of hummus, baba ghanoush, tabbouleh, stuffed grape leaves, and warm pita. The perfect way to explore the Shish menu.
The gold standard — San Marzano tomato, fresh fior di latte mozzarella, and fresh basil on a blistered Neapolitan crust. Certified by the Associazione Verace Pizza Napoletana.
House-made Italian sausage, roasted red peppers, and smoked mozzarella on a wood-fired Neapolitan crust. The most popular specialty pie at Punch.
Double smash patty on a toasted brioche bun with American cheese, caramelized onions, pickles, and Iron Ranger special sauce. Grand Avenue's best burger.
Double-fried wings tossed in classic Buffalo sauce with house blue cheese and celery. Crispy, saucy, and endlessly snackable.
Whole chicken marinated 12 hours in Creole dry rub and slow-roasted on the rotisserie until the skin is crackling and the meat falls off the bone. Served with red beans and rice.
Pulled rotisserie pork in cream gravy on a toasted roll with pickled jalapeños and coleslaw. The most-ordered sandwich on Grand Avenue.
Shredded green papaya pounded with fish sauce, lime, chili, and cherry tomatoes. Bright, funky, and fiercely spicy — the soul of Hmong street food.
Crispy-edged waffle made with pandan extract, giving it a vivid green color and a fragrant, slightly sweet flavor. Served with condensed milk and coconut cream.
Double-fried Korean chicken thigh with gochujang glaze, pickled daikon, and sesame aioli on a milk bun. The most-ordered item at Potluck.
A mashup of Japanese ramen and Mexican birria — rich consommé broth, ramen noodles, braised beef, and a soft-boiled egg. Fusion done right.
Deboned chicken wings hand-stuffed with glass noodles, pork, and aromatics, then deep-fried to golden perfection. The most-talked-about dish at Hmong Village.
Grilled Lao-style sausage with sticky rice, fresh herbs, and fermented fish sauce for dipping. Authentic Southeast Asian street food in the heart of St. Paul.
Masa-wrapped tamales steamed in corn husks — choose pork in red chile, chicken in green tomatillo, or sweet corn with cheese. Made fresh daily by Lake Street vendors.
Flaky hand-crimped empanadas stuffed with seasoned ground beef, olives, and hard-boiled egg. A South American staple done right on Lake Street.
Spicy lemongrass beef noodle soup from Central Vietnam — thicker noodles, pork knuckle, and a deeply fragrant broth. More complex than pho, and worth every slurp.
Small-batch soft serve in rotating seasonal flavors — think brown butter, ube, or black sesame. The most Instagrammed dessert on Eat Street.
Slow-braised beef birria in handmade corn tortillas, dipped in consommé and griddled until crispy. Served with cilantro, onion, and dipping broth.
Chef Sean Sherman's signature wild rice bowl with roasted bison, cedar-braised vegetables, and wojape berry sauce. A taste of Ojibwe culinary tradition.
Double smash patty with American cheese, special sauce, pickles, and shredded lettuce on a toasted brioche bun. The North Loop's most-vouched burger.
Seasonal grain bowl with roasted vegetables, pickled onions, tahini dressing, and a soft-boiled egg. Wholesome, filling, and endlessly customizable.
Detroit-style square pizza with crispy caramelized cheese edges, San Marzano tomato sauce, and your choice of toppings. The signature slice at Malcolm Yards.
Fresh hand-rolled temaki with sushi-grade tuna or salmon, seasoned rice, and crispy nori. Made to order at the Malcolm Yards sushi counter.
Detroit-style square pizza with crispy caramelized cheese edges, San Marzano tomato sauce, and your choice of toppings. The signature slice at Malcolm Yards.
Fresh hand-rolled temaki with sushi-grade tuna or salmon, seasoned rice, and crispy nori. Made to order at the Malcolm Yards sushi counter.
Fragrant green curry with coconut milk, Thai basil, and your choice of protein. Bright, herbal, and genuinely spicy if you ask for it.
Thai basil stir-fry with ground pork, chilies, and a fried egg. The dish every Thai cook makes at home — and the best version of it in Minneapolis.
Tandoor-charred chicken in a rich, spiced tomato-cream sauce. Gandhi Mahal's version uses garden-fresh herbs that elevate it above every other version in the city.
House-made paneer in a creamy spiced spinach sauce. The paneer is made fresh daily and it shows — firm, milky, and perfect.
Cold-dressed lobster claw and knuckle meat with Duke's mayo and lemon on a toasted split-top bun. The landlocked Twin Cities' best seafood moment.
Gulf shrimp over stone-ground grits with andouille, tasso ham, and a spicy tomato broth. Southern comfort with a Midwest accent.
Buckwheat noodles in an icy beef broth with cucumber, pear, and a soft-boiled egg. The perfect summer dish — refreshing, complex, and deeply Korean.
Glass noodles stir-fried with spinach, mushrooms, carrots, and beef in a sesame-soy sauce. Silky, savory, and impossible to stop eating.
Marinated beef short ribs grilled at the table over charcoal. Sweet, savory, and smoky — the quintessential Korean BBQ experience.
Soft tofu stew in a fiery red broth with clams, mushrooms, and a raw egg cracked in at the table. Arrives bubbling in a stone pot.
Cantonese-style roast duck with crispy skin and tender meat over steamed jasmine rice with a drizzle of house soy sauce. Pure, honest cooking.
Silken tofu in a fiery Sichuan sauce with ground pork, fermented black beans, and enough chili oil to make your lips tingle.
Whole duck roasted to lacquered perfection, carved tableside and served with steamed buns, hoisin, and scallions. Order 24 hours ahead — no exceptions.
Translucent steamed dumplings filled with whole shrimp. The benchmark dish for any dim sum kitchen — Rainbow's version is flawless.
Slow-roasted prime rib with au jus, horseradish cream, and Yorkshire pudding. A St. Paul Friday night ritual since 1935.
Iceberg wedge with house-made blue cheese dressing, bacon lardons, and cherry tomatoes. A classic done with precision.
Shredded green papaya pounded with fish sauce, lime, chilies, and dried shrimp. Bright, funky, and fiercely addictive.
Glutinous sticky rice with charcoal-grilled marinated pork skewers. The combination that fuels St. Paul's Hmong community.
Activated charcoal ice cream with dark chocolate fudge and crushed Oreos. Dramatic, delicious, and Instagram-mandatory.
Local honey and French lavender ice cream. Floral, sweet, and impossibly smooth. The flavor that made Milkjam famous.
Vibrant purple ube ice cream with toasted coconut flakes and a hint of vanilla — creamy, earthy, and stunning.
Nutty black sesame soft serve with a miso caramel drizzle — bold, savory-sweet, and unforgettable.
No menu. Tell them spirit, flavor profile, and mood. The result will be better than anything you could have ordered.
Three house-selected amari served ice-cold. An education in bittersweet Italian liqueurs from one of the best bar programs in the Midwest.
Gin, Campari, and sweet vermouth, served in a smoke-filled glass. The most theatrical cocktail in Minneapolis.
Local cheeses, cured meats, pickles, and honeycomb. The perfect thing to share with a skyline view.
House-made seitan steak with vegan provolone, peppers, and onions on a hoagie roll. Shockingly convincing.
House-crafted cashew-based smoked gouda that melts, slices, and tastes like the real thing. Take a block home.
Daily selection of East and West Coast oysters, shucked to order with mignonette and cocktail sauce. The freshest oysters in the Twin Cities.
Market fish roasted whole with herbs, lemon, and olive oil. Ask your server what's freshest — it changes daily.
Rotating single-origin coffees brewed to order on a Chemex or V60. The baristas here actually know what they're doing.
Twice-baked croissant filled with almond cream and topped with toasted sliced almonds. Flaky, buttery, and worth every calorie.
San Marzano tomatoes, fresh fior di latte, and basil on a perfectly charred Neapolitan crust. Simple, perfect, and worth the trip.
Fennel sausage, mozzarella, and a drizzle of local honey with chili flakes. The sweet-heat combination is addictive.
Double smash patty with aged cheddar, caramelized onions, and house sauce on a brioche bun. Consistently ranked the best burger in Minneapolis.
Rye whiskey, Demerara syrup, and Angostura bitters. Stirred, not shaken, with a hand-cut ice cube. The best cocktail in the North Loop.
Olive oil base with spinach, artichoke hearts, roasted red peppers, kalamata olives, and feta. A vegetarian pizza that meat-eaters order by choice.
Mashed potatoes, sour cream, cheddar, bacon, and chives on a thin crust. Sounds wrong, tastes completely right.
The original cheese-stuffed burger. Molten American cheese sealed inside two beef patties. Let it cool for two minutes — or don't say we didn't warn you.
Seasonal scramble with local eggs, rotating vegetables, and house-baked toast. Different every week, always excellent.
Moist, spiced coffee cake with a brown sugar streusel topping. The best thing to eat with your morning latte.
Fluffy, cloud-like pancakes with fresh lemon zest and creamy ricotta. Served with housemade lemon curd and real maple syrup.
Wild rice porridge with toasted hazelnuts, dried cranberries, and cream. A uniquely Minnesota breakfast that's been on the menu since day one.
12-hour smoked beef brisket, sliced thick, with a bark that crackles and a smoke ring that goes all the way through.
Tender, smoky rib tips with a sweet-heat dry rub. Messy, magnificent, and impossible to eat with dignity.
Slow-roasted chicken shawarma with garlic sauce, pickled turnips, and fresh pita. The best shawarma in the Twin Cities.
Crispy, herb-packed falafel with tahini, tomato, cucumber, and pickles in a warm pita. Vegetarian and completely satisfying.
Shrimp tempura and cucumber inside, topped with avocado and eel sauce. A crowd-pleasing classic executed perfectly.
Rich, slightly sweet coconut curry with kaffir lime and your choice of protein. Thick, fragrant, and deeply satisfying.
Steamed Nepalese dumplings filled with spiced ground chicken, served with a fiery tomato-sesame dipping sauce.
Tender braised lamb in a rich, spiced spinach gravy. Deep, earthy, and perfect with garlic naan.
The gold standard — rice noodles, tamarind, egg, bean sprouts, and crushed peanuts. Sawatdee's version has been perfected over 40 years.
Coconut milk soup with galangal, lemongrass, kaffir lime, and tender chicken. Fragrant, creamy, and restorative.
Three massive house-made meatballs in marinara, smothered with provolone on a toasted hoagie. A St. Paul legend.
Crispy shells filled to order with sweet ricotta and mini chocolate chips. Grab two — one won't be enough.
Hand-rolled egg pasta with a slow-braised Bolognese that has been simmering since morning. The definitive Twin Cities pasta.
Creamy, pillowy burrata from the deli case, draped with paper-thin San Daniele prosciutto and a drizzle of Sicilian olive oil.
Detroit-style pizza with pepperoni, pickled jalapeños, Cry Baby Craig's honey, pecorino romano, and the Wrecktangle cheese blend. Fiery perfection.
Garlic butter, chopped clams, and fresh parsley on a Detroit base. Sounds wrong, tastes transcendent. The hidden gem of NE Minneapolis.
Twice-baked, filled with frangipane, topped with toasted slivered almonds and powdered sugar. The best croissant in Minnesota.
Choux pastry ring filled with praline cream and flaked almonds. Only available on weekends — plan accordingly.
Rotating seasonal coffees expertly brewed to order. Ask the barista what's in the hopper — they'll geek out with you.
Two shots of espresso with steamed oat milk. Clean, creamy, and not too sweet. The perfect afternoon pick-me-up.
Banana ice cream with caramel and chocolate chunks. The flavor that has kept people coming back for 40 years. Non-negotiable.
Bright, tangy, and dairy-free. Made with fresh citrus. The palate cleanser you didn't know you needed.
Espresso, house-made brown sugar syrup, and oat milk over ice. The drink that made Spyhouse famous. Order it every time.
Nitrogen-infused cold brew on tap — silky, creamy, and naturally sweet. No ice, no milk needed. Just pure coffee.
Raised donut filled with fresh raspberry curd and topped with sweet vanilla icing. Dramatic, delicious, and completely worth it.
Rotating flavors — lemon curd, PB&J, seasonal fruit. Ask what's in today. Whatever it is, get two.
Marinated pork from the trompo with pineapple, cilantro, and onion on double corn tortillas. Get three — you'll regret getting two.
Cheese-fried corn tortilla stuffed with slow-braised beef, served with rich consommé for dipping. Absolutely worth the mess.
Fluffy steamed buns filled with tender pork belly, sweet pickles, and stone fruit. Two bites of absolute perfection.
Thinly sliced, deep-fried pig ear tossed with chili vinaigrette and herbs. The most interesting bar snack in St. Paul.
Two lump crab cakes on brioche buns with remoulade and microgreens. The most elegant bar snack in St. Paul.
Pinhook Bourbon, rich simple syrup, a trio of bitters, orange peel, and a Bordeaux cherry. A timeless classic in a timeless room.
British-style beer-battered cod with hand-cut fries and malt vinegar. The best fish & chips in Minneapolis, full stop.
Hard-boiled egg wrapped in seasoned sausage, breaded, and deep-fried. Crispy, rich, and completely addictive.
Dry, tart, and effervescent apple cider handcrafted in NE Minneapolis. Crisp enough to convert any beer drinker.
A Sociable original — smash-griddled beef patty with house sauce and pickles, served in the taproom. Pairs perfectly with the Freewheeler.
Beer-battered Minnesota walleye with chipotle slaw and lime crema on warm corn tortillas. Order two.
House ginger beer, vodka, and fresh lime in a copper mug. The perfect summer drink with a Lake Calhoun view.
Massive, gooey, and frosted to perfection. Arrive early — they sell out by noon and there are no refunds for sleeping in.
Crispy chicken tenders on a bacon cheddar waffle, drizzled with spicy hot syrup. Sweet heat done right.
Succulent dry-aged duck breast with blue goose field peas, smoked tasso, and a maple gastrique. Gavin Kaysen at his finest.
Hand-cut prime beef with capers, cornichons, and a quail egg yolk. Silky, precise, and impossible to share.
