What makes Kyatchi stand apart from its countless sushi brethren? For starters, the prowess and imagination of sushi chef Hide Tozawa and his commitment to sustainable sourcing. Then there’s a dozen or so straightforward skewers, each a delightful snack (don’t miss the exceptional chicken meatballs). And the elegant grilled cod, its moist, flaky, snowy-white flesh glazed with tongue-tickling miso. Oh, and the gorgeous seaweed salad, with its myriad textures and flavors. Or the wide bowl filled with skinny, slurpy wheat noodles swimming in a steaming, pristine broth.
Skipping the hot dogs is a grave error. They’re among the city’s best, with snappy skins, punchy seasonings and snazzy garnishes. Fun room, watchful service, 16 well-chosen tap beers and nearly as many sakes, and a late-night schedule that more restaurants should emulate. I can’t wait to go back.
3758 Nicollet Av. S., Mpls., 612-236-4429, www.kyatchi.com. Open 4 p.m.-midnight Mon.-Thu., 4 p.m.-1 a.m. Fri., noon-1 a.m. Sat., noon-midnight Sun.
Chef Hector Ruiz must be a master at time management. The owner of Rincón 38 and Cafe Ena has managed to channel his energy into a third Kingfield neighborhood restaurant, a modest storefront he’s christened La Fresca. The original plan was to target nearby high school students with burgers and ice cream, but somewhere along the way Ruiz had a change of heart. Phew. Now one of the Twin Cities’ woefully underserved culinary segments — modern Mexican cooking — is getting some much-needed play. His colorful compositions include seared tuna with a bright jicama-cucumber slaw, braised peppers with sweet crab and roasted corn, grilled prawns with a zesty cilantro pesto and flank steak infused with biting serrano peppers and paired with a cool onion jam. Top price is $18.
4750 Grand Av. S., Mpls., 612-825-4142, www.lafrescampls.com. Open 4-9 p.m. Sun.-Thu., 4-10 p.m. Fri.-Sat.
Such is the power of doughnuts on the winter-battered Minnesota psyche: There were 67 people ahead of me in line last Saturday morning at Hans’ Bakery. Sixty-seven! When a dozen more had quickly queued up behind me, I stopped counting and turned my attention where it belonged: on doughnuts. By reviving this beloved community gathering spot — named for its founder, the late Hans Birkner, and which sat forlorn for the past several years — owner Kelly Olsen has clearly struck a chord. She and her crew are cranking out first-rate (and competitively priced) doughnuts that embrace a time-honored simplicity; no fried-dough-as-pop-art-statements here. Moist, sturdy cake doughnuts, the definition of coffee- or milk-dunkers. Raised doughnuts that manage to be tender and airy without reverting to cotton candy vacuousness.
Bismarcks heavy with pastry cream and slicked with rich chocolate icing. A marvelous array of Long Johns, some glazed with maple frosting, others with a generous swipe of vanilla icing topped with a veritable snowstorm of sweet coconut. The doozy of a house specialty has also returned. It’s the Beehive, a flaky, dome-shaped pastry that’s split, filled with luscious pastry cream, dusted with powdered sugar and topped with a sprinkle of sliced almonds. It’s large enough to cater to a large-ish family reunion, so Olsen is wisely offering a single-serving version that she’s dubbed the Bee Sting. To say that it is divine is underselling it. Oh, and the line? It sped along, fueled by friendly conversation among total strangers about — what else? — doughnuts.
1423 5th Av., Anoka, 763-421-4200, www.hans-bakery.com. Open 6 a.m.-6 p.m. Mon.-Thu., 5:30 a.m.-6 p.m. Fri., 6 a.m.-2 p.m. Sat.-Sun.