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]
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.
Chef 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).
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]
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.
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]
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.
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.
