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]
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.
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]
