Doug Flicker changes the Piccolo menu seasonally. The small plates are always adventurous and creative, and you can order as many as you want, to suit your appetite (and budget). [Eater 18 Member]
Butcher & the Boar's got everything: a wide variety of housemade sausages and cured meats, a great selection of local beers, and a patio (heated and enclosed during the winter). [Eater 18 Member]
Landon Schoenefeld's North Loop restaurant is known for its creative takes on Minnesota hot dish fare—from tater tot "hautedish" to meatloaf in a can. [Eater 18 Member]
Bringing Minnesota dining back to its Nordic roots, Chef Paul Berglund offers a menu focusing on seasonal fare. Make sure to order at least one item from the "toasts" section. [Eater 18 Member]
Here you can find a perfectly cooked New York Strip and a small plates menu, with dishes like the Prairie Portage Poutine (french fries with sausage, gravy, wild rice, and brie). [Eater 18 Member]
From the crispy rabbit dumpling with tomato confit to the pho-spiced pork belly with cilantro sauce, the menu at this University Ave. restaurant is unlike any other spot in the city. [Eater 18 Member]
It's got all the truck favorites, from yum yum rice bowl to the epic MFC biscuit sandwich (Moroccan fried chicken on a biscuit) in a lively atmosphere that's open late for a snack. [Eater 38 Member] Read more.
Order the charcuterie platter & a $5 beer flight specially designed to pair with the house-made meats, & don't neglect the vegetable section of the menu, which elevates dino kale.[Eater 38 Member] Read more.
There aren't many options at this old-school Powderhorn burger joint: just good old cheese-filled burgers, fried onions optional. Beware: the cheese can burn. [Eater 38 Member] Read more.
Classic Polish food and the melt-in-your mouth short ribs. Corky and Phil will take care of you at the bar, or sit in one of the booths for your plate of pierogi and pickled herring. [Eater 38 Member] Read more.
Patisserie 46has expertly-crafted pastries, breads, and desserts. Look out for some ever-changing savory options in the form of tartines, panini, sandwiches, and weekend pizzas. [Eater 38 Member] Read more.
The North Loop may be so hot right now, but the Monte Carlo has been holding it down since 1906. Sit at the bar with a martini and the famous wings, or get the traditional steak.[Eater 38 Member] Read more.
This noodle shop offers two kinds of noodles: soba (buckwheat) and udon (wheat flour). For ramen fanatics, they run a weekly Monday night ramen special, or there's cold pork ramen. [Eater 38 Member] Read more.
From ghost pepper wings to the famous jerk chicken, the extensive menu has plenty of options to build up your heat tolerance. Plus: fried plantains, sweet potato pie, & oxtail stew. [Eater 38 Member] Read more.
The never-changing basic menu includes favorites like the fish tacos, shrimp po'boys, and the famous oil pan (18 shrimp, 12 oysters, and pickled herring on ice). [Eater 38 Member]
Wine-friendly plates like pecorino flan & guinea leg confit. Their daytime porchetteria take-out window serves the same luscious roast pork sandwiches that are available at dinner. [Eater 18 Member] Read more.
The small plates section features creative twists on Korean classics, like kimchi fried rice with bacon & charred green beans with black bean sauce, & Korean twists on Minnesota classics. Read more.
The Rookery is a separate Travail-created entity that shares the same space. Go to both for exuberant food presented by equally exuberant chefs, who are known for creating a lively dining experience. Read more.
