{
	"items" : [
		{
			"venue_id" :  "518",
			"label" :  "112 Eatery",
			"venue_address" :  "112 N. 3rd St.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-343-7696",
			"venue_desc" :  null,
			"review" :  "At his Warehouse District people magnet, chef\/owner Isaac Becker does beautiful work with such high-brow fare as sea scallops with wild mushrooms and seared ahi tuna with chimichurri sauce. But don't miss his great takes on basic bar grub: the sweet-and-sour crab salad, cold cuts-pickles plate, bacon-harissa sandwich, one of the Twin Cities' best burger. Reservations a must; be sure to ask for a main-floor table. The restaurant was the Star Tribune's 2005 restaurant of the year. Becker is a 2008, 2009 and 2010 nominee for Best Chef: Midwest by the James Beard Foundation Awards. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "44.982677,-93.271606",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=518",
			"media_url" :  "http:\/\/cal.startribune.com\/images\/2006\/02\/27\/1141079472.s.jpg"
		},
		{
			"venue_id" :  "4773",
			"label" :  "128 Cafe",
			"venue_address" :  "128 N. Cleveland Av.",
			"venue_city" :  "St. Paul",
			"venue_phone" :  "651-645-4128",
			"venue_desc" :  null,
			"review" :  "When co-owners Brock and Natalie Obee called it quits in June 2007 after 11 great years, server Jill Wilson stepped in and bought the place lock, stock and recipe. Cafe 128, version 2.0, is still a swell just-under-the-radar charmer. Chef Ian Pierce is a master of the restaurant's signature dish, slowly braised pork baby back ribs. Other highlights: fork-tender beef tenderloin in an exceptional red wine demi-glace; pan-roasted chicken served with creamy polenta and a robust bacon-rosemary pan sauce; tender cod cakes with energetic Thai flavors, and zesty harissa-glazed shrimp. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"American",
				"American casual",
				"American contemporary"
			],
			"latLng" :  "44.945322,-93.187373",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=4773",
			"media_url" :  null
		},
		{
			"venue_id" :  "6462",
			"label" :  "Acqua Restaurant and Wine Bar",
			"venue_address" :  "4453 Lake Av. S.",
			"venue_city" :  "White Bear Lake",
			"venue_phone" :  "651-407-7317",
			"venue_desc" :  null,
			"review" :  "Daron Close and chef Chris Whalen, formerly of Campiello and other D'Amico properties, have struck out on their own to open a small suburban restaurant. Acqua features a non-trendy menu of specials and entrees that unlocks the flavors lurking deep inside ingredients, whether it's a succulent, slow-braised pork shank or oven-roasted cauliflower. While I quibbled with a perfunctory thin-crust pizza and a few over-salted dishes, this place does a great job balancing the unexpected with the standard. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"American",
				"American casual",
				"American contemporary"
			],
			"latLng" :  "45.076019,-93.01718",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=6462",
			"media_url" :  null
		},
		{
			"venue_id" :  "2448",
			"label" :  "Al Vento",
			"venue_address" :  "5001 34th Av. S.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-724-3009",
			"venue_desc" :  null,
			"review" :  "An Italian cafe\/neighborhood bistro with familiar Southern Italian fare, moderate prices and minimal decor. The level of cuisine is many notches above the typical \"red sauce\" restaurant, where everything tastes the same because everything is smothered in the same heavy-handed tomato sauce. Working with skill and finesse, chef-owner Jonathan Hunt changes his menu daily, but usually prepares house-made pastas, several bruschettas, small pizzas, braised meats, grilled fish and simple, satisfying desserts. One of the Star Tribune's 2004 best restaurants of the year.",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"European",
				"Italian"
			],
			"latLng" :  "44.912574,-93.222805",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=2448",
			"media_url" :  "http:\/\/cal.startribune.com\/images\/2007\/01\/10\/1168470690.s.jpg"
		},
		{
			"venue_id" :  "2451",
			"label" :  "Al's Breakfast",
			"venue_address" :  "413 14th Av. SE.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-331-9991",
			"venue_desc" :  null,
			"review" :  "A Minnesota dining icon. Unscripted short-order theatrics (\"Short stack, two smoky mush with ham on a round and short-short whole-wheat Wally blues\") are an off-the-menu side dish that's usually served up at tiny, 14-seat Al's. And the main course? Pancakes. You can't find better ones anywhere, particularly the slightly tangy buttermilks, which fry up hazelnut brown and laced with crunchy walnuts and pert blueberries. Al's griddlemasters also craft the best waffles in the state, sizzling bacon, perfectly poached eggs and big fluffy stuffed omelets. A Dinkytown institution, Al's is a 2004 winner of the James Beard Foundation's \"America's Classics\" award. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$",
			"cuisine_array" :  [
				"American",
				"American casual"
			],
			"latLng" :  "44.980978,-93.235374",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=2451",
			"media_url" :  "http:\/\/cal.startribune.com\/images\/2007\/01\/10\/1168470832.s.jpg"
		},
		{
			"venue_id" :  "6391",
			"label" :  "Anchor Fish & Chips",
			"venue_address" :  "302 13th Av. NE.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-676-1300",
			"venue_desc" :  null,
			"review" :  "The namesake dish is a generous slab of wild Alaskan cod, dipped in a delicate water-based batter and fried until an outer shell -- light, golden, gently crunchy and relatively grease-free -- forms a protective seal around the moist, succulent fish. The fish pairs perfectly with fabulous thick-cut, Minnesota-raised fried potatoes -- barely crisp on the outside, hot and tender on the inside. Order them with a side of the tangy, slightly sweet curry sauce, and you'll know what it is to encounter bar-food brilliance. The pub is a partnership of first-time restaurateurs Kathryn Hayes, Luke Kyle and Jenny Crouser. \r\nThose fish and chips not only headline the brief menu, but overshadow all that follows. That's a shame. There's the toasty delight that is the grilled ham-and-cheese sandwich, a scandalously buttery thing of beauty. Vegetarians don't catch much of a break at the Anchor, but they can indulge in a well-made black bean\/wild rice burger, imported from the nearby Mill City Cafe. Weekend breakfast means plentiful, South Beach Diet-style plates of eggs and sausages. Then there's the superb burger, a thick, well-seasoned and perfectly grilled monster that pops with a bold, beefy flavor.\r\nI wasn't crazy about the dull, heavy deep-fried pasties, but the zesty sausages, a blend of fine-ground pork and bright seasonings made at Sentyrz Liquor & Supermarket -- battered and deep-fried, of course -- are terrific. There's a wonderfully satisfying shepherd's pie, a ramekin generously filled with a stew of ground beef, tomatoes, peas and carrots and topped with a thick swipe of mashed potatoes.\r\nGood luck on the getting-a-seat thing, because the Anchor is that ruthless combination of popularity (crowds), scarcity (roughly 35 seats) and no reservations. My longest delay was 75 minutes, which, frankly, was testing my desire to wait for deep-fried fish and potatoes, even ones this good. But standing around taught me a few valuable lessons: Go early (before 5 p.m.) or late (after 9), and ask if you can cool your heels in one of the coveted chairs in the \"library,\" the cozy book-lined (Irish and British titles, naturally) nook in the rear.\r\nIt's not exactly in the chipper tradition to seek out something sweet, but why stand on ceremony? This is northeast Minneapolis, not Belfast, and chasing grease with chocolate is a bedrock principle of the Minnesota State Fair. I just wish I had been an Anchor insider, clued in to the knowledge that the kitchen occasionally cranks out Bailey's- and Guinness-filled cupcakes, or deep-fried Mars Bars (the super-caramel-ey ones from the British Isles), since neither appears on the menu. At least not yet. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$",
			"cuisine_array" :  [
				"European",
				"Irish",
				"Seafood"
			],
			"latLng" :  "45.000889,-93.264285",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=6391",
			"media_url" :  null
		},
		{
			"venue_id" :  "4358",
			"label" :  "Bank",
			"venue_address" :  "88 S. 6th St",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-656-3255",
			"venue_desc" :  null,
			"review" :  "The Westin Hotel transformed the former F&M Bank lobby, a 1941 Art Moderne landmark, into a drop-dead gorgeous restaurant\/bar. The kitchen's work is worthy of the singular setting. Fine power breakfasts, winning pastries, spectacular soups and imaginative daily specials are all on the (pun-overloaded) menu. Try the crackling spit-roasted pork, a juicy chicken singing with fennel and chile accents, a robust leg of lamb, a knife-tender rib-eye with a mellow red wine reduction. Also recommended: croquettes, steamed mussels, salmon tartare, walleye, lamb sandwich, mini-indulgent deserts. Service is maddeningly uneven. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"American",
				"American casual",
				"American contemporary"
			],
			"latLng" :  "44.977726,-93.270214",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=4358",
			"media_url" :  null
		},
		{
			"venue_id" :  "6136",
			"label" :  "Bar La Grassa",
			"venue_address" :  "800 Washington Av. N.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-333-3837",
			"venue_desc" :  "Appetizers, bruschettas, pastas and entrees.",
			"review" :  "This restaurant is Star Tribune critic Rick Nelson's 2009 Restaurant of the Year. A big Italian menu is grouped into antipasti, bruschetta, pasta and meats\/fish. Chef Erik Sather's charcuterie -- including pork-cheek terrine, and porchetta with cumin-paprika paste -- couldn't be more appealing (\"la grassa\" means \"the fat in Italian, a worthy name). Likewise a bruschetta topped with tender scrambled eggs and bits of lobster. Pasta selections, mostly available in half- and full-sized portions, include a perfectly rendered veal ragu and fusilli with hearty house-made pork sausage. A half-dozen roasted meets and fish almost feel like an afterthought, but they don't taste that way: Try the salt-crusted prime beef. House-made pastas were not as delicate as they could be, some pastas arrived barely lukewarm, and the desserts felt unsatisfactory. The room, with two bars and a lively mix of early 20th century and 1970s, features tough-to-beat bar seating that overlooks the kitchen. Overall, this big collaborative enterprise combines great energy and wonderfully simple food. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605\u2605",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"European",
				"Italian"
			],
			"latLng" :  "44.9894870,-93.2786340",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=6136",
			"media_url" :  null
		},
		{
			"venue_id" :  "5558",
			"label" :  "Barrio - Minneapolis",
			"venue_address" :  "925 Nicollet Mall",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-333-9953",
			"venue_desc" :  "This tequila bar also has an excellent kitchen.",
			"review" :  "Headliners of the Mexican chain-restaurant stable  tacos, enchiladas, tostadas  have been given an invigorating new life through a potent blend of ingenuity, enthusiasm, cooking prowess and impeccable ingredients. The menu isnt large, but its remarkably coherent. Theres not a misstep in the bunch. Its funny saying this about a taco, but the mahi-mahi version here is rapturously good, the succulent fish enrobed in a gossamer beer-batter tempura and paired with a cool cucumber pico de gallo. I love the robust red chile enchilada, flecked with a peppy chorizo and topped with a gently fried egg. Cinnamon-kissed carnitas is served two ways, either as a taco or crowning a pair of sopas and finished in a rich ancho-tamarind sauce. Both are heavenly.The chicken enchilada pretty much shows how the genre is done. Other dont-miss dishes? The grilled shrimp, skewered on sugar cane. The tequila-cured gravlax. The lovely jicama-citrus-pepita salad. The brightly flavored scallop-grapefruit ceviche. The golden empanadas, liberally stuffed with crab. The complex soups (although the one major glitch I encountered was an alarmingly past-its-prime crab soup). After all those glorious small plates, the menus half-dozen entrees seem a bit superfluous. Theyre fine  more than fine, actually. Best are the plump shrimp with zesty citrus-pepper accents, the moist steamed mahi mahi, a juicy pan-roasted chicken doused in a spirited chimichurri, and meaty pork ribs, cured with ancho and chipotle chiles and marinated in an intense tamarind-roasted tomato sauce. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"Mexican"
			],
			"latLng" :  "44.974073,-93.274158",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=5558",
			"media_url" :  null
		},
		{
			"venue_id" :  "6264",
			"label" :  "Barrio - St. Paul",
			"venue_address" :  "235 E. 6th St.",
			"venue_city" :  "St. Paul",
			"venue_phone" :  null,
			"venue_desc" :  "Small plates and tequila bar, with a similar menu and vibe to its Minneapolis sibling.",
			"review" :  "Same great tacos -- and same huge tequila list -- as its older Minneapolis counterpart, but this time there's breathing room, plus great views of pretty Mears Park. Headliners of the Mexican chain-restaurant stable  tacos, enchiladas, tostadas  have been given an invigorating new life through a potent blend of ingenuity, enthusiasm, cooking prowess and impeccable ingredients. The menu isnt large, but its remarkably coherent. Theres not a misstep in the bunch. Its funny saying this about a taco, but the mahi-mahi version here is rapturously good, the succulent fish enrobed in a gossamer beer-batter tempura and paired with a cool cucumber pico de gallo. There's a robust red chile enchilada, flecked with a peppy chorizo and topped with a gently fried egg. Cinnamon-kissed carnitas is served two ways, either as a taco or crowning a pair of sopas and finished in a rich ancho-tamarind sauce. Both are heavenly.The chicken enchilada pretty much shows how the genre is done. Other dont-miss dishes? The grilled shrimp, skewered on sugar cane. The tequila-cured gravlax. The lovely jicama-citrus-pepita salad. The brightly flavored scallop-grapefruit ceviche. The golden empanadas, liberally stuffed with crab. The complex soups (although the one major glitch I encountered was an alarmingly past-its-prime crab soup). After all those glorious small plates, the menus half-dozen entrees seem a bit superfluous. Theyre fine  more than fine, actually.",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"Mexican"
			],
			"latLng" :  "44.9500232,-93.0878626",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=6264",
			"media_url" :  null
		},
		{
			"venue_id" :  "4654",
			"label" :  "Be'wiched Deli",
			"venue_address" :  "800 Washington Av. N.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-767-4330",
			"venue_desc" :  "Deluxe sandwiches, made-to-order salads and simple desserts.",
			"review" :  "Chefs\/co-owners Matthew Bickford and Michael Ryan have scrupulously adapted the high-end culinary practices of their former employers (La Belle Vie, Restaurant Alma, D'Amico Cucina) to the humble sandwich. The results include an astonishingly great pastrami (ultra-lean brisket enveloped in apple and cherry wood smoke, shaved thin and piled high on a sturdy rye) a luxurious tuna (albacore rubbed with oregano, basil and olive oil) and a positively seductive pulled pork version. This joint does the name \"deli\" proud. Sunday brunch, starring their pastrami-egg-harissa sandwich, is a game-changer. Can't get into neighboring Bar La Grassa? Be'wiched offers a few easy, affordable and delicious non-sandwich dinner options; the selection changes daily.\r\nUpdate: Check out a top-rate Sunday brunch, added in late 2010, and featuring a peppery pastrami-and-egg sandwich and an Eggs Benedict with house-cured salmon. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American casual"
			],
			"latLng" :  "44.988962,-93.278592",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=4654",
			"media_url" :  null
		},
		{
			"venue_id" :  "2494",
			"label" :  "Big Bowl",
			"venue_address" :  "3669 Galleria",
			"venue_city" :  "Edina",
			"venue_phone" :  "952-928-7888",
			"venue_desc" :  null,
			"review" :  "This quality-minded Asian-accented chain emphasizes quick noodle dishes, stir fries, curries and other freshly prepared fare with Thai, Szechuan and Vietnamese roots. Build your own stir-fry at the self-serve ingredient bar, and don't miss the house-made fresh ginger ale. There's often a wait for a table, but take a pager and shop until your table is ready. \r\nAlso located at 1705 W. Hwy. 36 (Rosedale Shopping Center), Roseville, 651-636-7173; and 12649 Wayzata Blvd. (Ridgedale Shopping Center), Minnetonka, 952-797-9888. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$",
			"cuisine_array" :  [
				"Asian"
			],
			"latLng" :  "44.876399999,-93.32503599",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=2494",
			"media_url" :  "http:\/\/cal.startribune.com\/images\/2007\/02\/14\/1171504909.s.jpg"
		},
		{
			"venue_id" :  "2465",
			"label" :  "Birchwood Cafe",
			"venue_address" :  "3311 E. 25th St.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-722-4474",
			"venue_desc" :  null,
			"review" :  "A counter-service gem, the Birchwood serves inexpensive, mostly vegetarian fare, often made from locally raised ingredients. Breakfast includes crispy waffles, quiche, addictive cinnamon-raisin rolls and oatmeal. Lunch and dinner ranges from salads and sandwiches to more elaborate entrees. Homey, satisfying desserts include: Key lime pie, chocolate cream pie, layer cakes and big, chewy cookies. A short, cliche-free and value-priced wine roster bears the organic-biodynamic and fair-trade stamps of approval. Saturday night means two pizzas and a bottle of wine for $25. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$",
			"cuisine_array" :  [
				"American",
				"American casual",
				"Vegetarian"
			],
			"latLng" :  "44.957402,-93.223790",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=2465",
			"media_url" :  "http:\/\/cal.startribune.com\/images\/2007\/02\/14\/1171505427.s.jpg"
		},
		{
			"venue_id" :  "5677",
			"label" :  "Black Sheep Pizza - Minneapolis",
			"venue_address" :  "600 Washington Av. N.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-342-2625",
			"venue_desc" :  "Brilliantly prepared pizza is the passion at Minnesota's first coal-fired pizzeria.",
			"review" :  "Chef\/owner Jordan Smith's hot-and-dry-burning coal-fired oven turns out pizzas with superb toppings (house-made fennel sausage; mushroom-mozzarella-rosemary; tomato-oregano)on glorious crusts that are neither too thin nor too thick. They keep it simple here, with just a few salads and non-pizza offerings and a single dessert (a wonderful homemade ice-cream saindwich). -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"Pizza"
			],
			"latLng" :  "44.987314,-93.275694",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=5677",
			"media_url" :  null
		},
		{
			"venue_id" :  "3318",
			"label" :  "Bradstreet Craftshouse",
			"venue_address" :  "601 First Avenue N.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-312-1821",
			"venue_desc" :  "Designer cocktails in swanky Graves Hotel street-level setting.",
			"review" :  "Spend more than 20 minutes at Bradstreet Craftshouse Restaurant, and it's almost guaranteed that you will hear the words \"flavor profile.\" But here's the thing: At this slick new taste-of-New-York addition to the Graves 601 Hotel, the staff isn't referring to the food. They're talking cocktails. Boy, are they ever. Drinking here is treated as a serious pastime, but there's a refreshing absence of the brand of self-conscious pretense that often shadows the mixologist-as-tortured-genius experience. Inside the tome of a menu -- Guttenberg published slimmer volumes -- the tone is strictly business. The care and feeding that goes into these concoctions resembles that of a top kitchen. There's a cavernous selection of house-made bitters and syrups, an herb-fruit-berry selection that rivals the Wedge's produce department, an earnest commitment to heritage liquors, an array of slow-melt ice that's crafted with a sculptural sensibility, even a vast, envy-enducing selection of pretty stemware; all work in concert to make Bradstreet a super-premium drinking experience. Here's more good news: Value. Each splash of labor-intensive gorgeousness in a glass is priced at $10 a pop. While the food isn't always as innovative as its liquid counterparts, it's produced with the same painstaking attention to detail. This can be grade-A grazing. It helps that the hotel's signature Monte Carlo-vein cut marble, spread everywhere like so much butter on toast, is still there to serve as a luxurious backdrop for intricate wood cutouts that could have been produced at Bradstreet's famous Craftshouse studio. The effect is sleek, sensuous and slightly exotic. The irony is that all this compelling design takes place inside Block E, a prime contender for the city's most egregious crime against architecture. It's fun to take a ringside seat at the bar and watch the bartenders go through their paces. Ditto a perch at the roomier kitchen counter, with the cooking staff showing and telling a few feet away. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "44.979591,-93.274804",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=3318",
			"media_url" :  null
		},
		{
			"venue_id" :  "4562",
			"label" :  "Brasa - Minneapolis",
			"venue_address" :  "600 Hennepin Av. E.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-379-3030",
			"venue_desc" :  null,
			"review" :  "Alex Roberts of Restaurant Alma here runs a moderately priced eatery specializing in golden rotisserie chicken and tender, Minnesota-grown pork, with about a dozen accompaniments, including smoky, thin-sheared andouille sausage that adds a burst of heat to mellow, slightly nutty yams, and cabbage salad kicked up with lime juice, cilantro and serrano chiles. The restaurant was selected as one of the Star Tribune's 2007 restaurants of the year. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"African",
				"Caribbean",
				"South American"
			],
			"latLng" :  "44.989499,-93.251943",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=4562",
			"media_url" :  null
		},
		{
			"venue_id" :  "2461",
			"label" :  "Broders' Pasta Bar",
			"venue_address" :  "5000 Penn Av. S.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-925-9202",
			"venue_desc" :  null,
			"review" :  "It's all about pasta at this south Minneapolis gem, a value-oriented offshoot of the Broder family's popular Broders' Cucina Italiana, located across the street. The ever-changing seasonal menu could include a bowl of pitch-perfect al dente spaghetti singing with lemon, basil and trout, or dill-flecked linguine twirled through colorful kale and chard, chickpeas, shrimp and bits of tangy feta. The lasagna has woody mushrooms layered between sheets of spinach and egg yolk pasta and then bathed in a golden saffron cream sauce. The all-Italian wine list is approachable and affordable, and the roomy patio boasts its own small kitchen, where the grill turns out all manner of simple, affordable and delicious snacks. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"European",
				"Italian"
			],
			"latLng" :  "44.912340,-93.308676",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=2461",
			"media_url" :  null
		},
		{
			"venue_id" :  "4380",
			"label" :  "Cafe Maude",
			"venue_address" :  "5411 Penn Av. S.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-822-5411",
			"venue_desc" :  null,
			"review" :  "Nothing seems to have changed at Cafe Maude, yet everything feels -- and tastes -- a little different. That probably doesn't make sense, but when chef Burke Forster took over earlier this year, he was stepping into a well-established act. His predecessor, chef Aaron Slavicek, had been feeding hordes of happy people on a patented mix-and-match blend of bar snacks, small plates, side dishes and entrees. Even after three years, the place still enjoys a reputation as a coveted reservation. Forster, a Wayzata native with tons of work experience in New England, has wisely inserted his own aesthetic into that winning format rather than bust the menu wide open and start over. On the small-plates side, he glazes meaty spare ribs with hoisin and ginger, and puts a flavorful char on lamb skewers, finishing them with a mint- and garlic-tickled yogurt. There are hot chile and bright lemongrass accents in a velvety tuna compote, and rice croquettes are perfectly crisp outside, perfectly creamy inside. The flatbreads -- long ovals with pizza-like crusts -- boast imaginative topping combinations (don't miss the ham-pear-asparagus), and larger plates swing from gigantic seared scallops dressed with bacon and curly Brussels sprouts leaves to a daily vegetable risotto to a sizzling ribeye gleaming with a rich mushroom glac\u002e0020It's obvious that Burke pays close attention to minor details -- for example, a side dish of sweet roasted beets is jazzed up with mint and a finishing splash of balsamic vinegar -- and basics like burgers and roast chicken are handled with flair and care. A new kids' menu -- barbecued ribs with corn bread, grilled chicken skewers with rice -- dares to go beyond chicken tenders and corn dogs. Oh, did I mention the three-course Sunday and Monday night dinner, a steal at $25? Yeah, Miss Maude is in very good hands. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American casual"
			],
			"latLng" :  "44.904938,-93.308597",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=4380",
			"media_url" :  null
		},
		{
			"venue_id" :  "6250",
			"label" :  "Cheeky Monkey Deli",
			"venue_address" :  "525 Selby Ave.",
			"venue_city" :  "St. Paul",
			"venue_phone" :  "651-224-6066",
			"venue_desc" :  null,
			"review" :  "Chef\/co-owner Matt McArthurs affordable chalkboard menus are simplicity itself: just sandwiches, soups and salads at lunch, with a few entrees added later in the day, plus desserts. The difference is that his kitchen doesnt take shortcuts. Its rare to encounter this level of craftsmanship in the quick-service genre. The centerpiece of the post-3 p.m. menu is a pair of ever-evolving boards, one devoted to cheeses, the other to charcuterie.\r\nThe kitchen brings out the best in inexpensive cuts of meat: pot roast, a pork shoulder slow-braised in white wine and poblano peppers, a succulent meatloaf. The star of the entrees is pot pie. Sandwiches are inspired, and soups are a definite highlight. Don't miss the chocolate pudding.",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$",
			"cuisine_array" :  [
				"American",
				"American casual"
			],
			"latLng" :  "44.9465700,-93.1222505",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=6250",
			"media_url" :  null
		},
		{
			"venue_id" :  "2569",
			"label" :  "Corner Table",
			"venue_address" :  "4257 Nicollet Av. S.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-823-0011",
			"venue_desc" :  null,
			"review" :  "The changes-monthly menu is all about creative use of moderately priced ingredients and the appeal of value-conscious prices and sane portions paired with smart, unpretentious cooking that yields clean, sincere and often intensely satisfying flavors. Comfortable and contemporary, it's the kind of neighborhood restaurant anyone would be happy to find. Wine list: Wisely chosen and exceptionally consumer-friendly. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "44.925840,-93.277940",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=2569",
			"media_url" :  null
		},
		{
			"venue_id" :  "2528",
			"label" :  "Cosmos",
			"venue_address" :  "601 1st Av. N.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-312-1168",
			"venue_desc" :  null,
			"review" :  "The sophisticated restaurant and bar in the Graves 601 Hotel is beyond gorgeous; not only is it difficult to believe that you're inside Block E, it's tough to imagine you're in Minneapolis. And chef Hakan Lundberg's menu, one of unadulterated and unapologetic luxury (and brushes with molecular gastronomy), continually changes; pastry chef Khanh Tran's skillful work is not to be missed. Business breakfast? There's no better venue in downtown Minneapolis. The restaurant is hard to find -- on the fourth floor of the hotel, but well worth a visit. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605\u2605",
			"price_code" :  "$$$$",
			"cuisine_array" :  [
				"American",
				"American contemporary",
				"American fine dining"
			],
			"latLng" :  "44.979591,-93.274804",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=2528",
			"media_url" :  null
		},
		{
			"venue_id" :  "691",
			"label" :  "Craftsman",
			"venue_address" :  "4300 E. Lake St.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-722-0175",
			"venue_desc" :  null,
			"review" :  "The brief but distinctive menu, which changes monthly, consists of a handful of starters and six or seven entrees, noteworthy for their flair, top-notch ingredients, relative value and aversion to the same-old, same-old. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "44.948355,-93.211387",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=691",
			"media_url" :  null
		},
		{
			"venue_id" :  "3821",
			"label" :  "Crema Cafe",
			"venue_address" :  "3403 Lyndale Av. S",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-824-3868",
			"venue_desc" :  null,
			"review" :  "Hyper-fresh, well-sourced ingredients handled with respect, intelligence and flair are trademarks at the place formerly known for its homemade Sonny's ice cream, and now serving lunch, weekend brunch and dinner. Paninis rule at lunch. Deftly composed pastas, dumplings and salads are standouts on the dinner menu. The dessert offerings are amply complemented by a dozen flavors of ice creams and sorbets. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$",
			"cuisine_array" :  [
				"American",
				"American casual",
				"Ice cream"
			],
			"latLng" :  "44.941134,-93.288176",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=3821",
			"media_url" :  null
		},
		{
			"venue_id" :  "6378",
			"label" :  "D'Amico Kitchen",
			"venue_address" :  "901 Hennepin Av. S.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-767-6960",
			"venue_desc" :  null,
			"review" :  "The Chambers Kitchen (and celebrity chef Jean-Georges Vongerichten) is out, and D'Amico Kitchen is in at the Le Meridien Chambers Hotel, with chef Justin Frederick at the helm, serving breakfast (a standard-setter), lunch and dinner daily. The redone room is less Dwell and more Better Homes & Gardens. Check out the unbeatable lunch special -- three items for $10. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"European",
				"Italian"
			],
			"latLng" :  "44.976037,-93.27692",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=6378",
			"media_url" :  null
		},
		{
			"venue_id" :  "128",
			"label" :  "Dakota Jazz Club & Restaurant",
			"venue_address" :  "1010 Nicollet Mall",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-332-1010",
			"venue_desc" :  null,
			"review" :  "The Dakota's bar, restaurant and peerless live-music venue all \r\nwork in well-rehearsed harmony. The food boasts the nuance, imagination and technical prowess of some of the city's top kitchens, but its tone is playfully approachable and full of surprises. At dnner, highlights include crostini with a glossy smoked trout rillette; fried oysters on a celery-root salad; curry-rubbed pork, roasted in an apple cider grilled lamb, and even plain-old roast chicken and wild rice. The wine list has a wide range of all-American choices. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"American",
				"American casual",
				"American contemporary"
			],
			"latLng" :  "44.973908,-93.274752",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=128",
			"media_url" :  "http:\/\/cal.startribune.com\/images\/2007\/02\/27\/1172629488.s.jpg"
		},
		{
			"venue_id" :  "4255",
			"label" :  "Good Day Cafe",
			"venue_address" :  "5410 Wayzata Blvd.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "763-544-0205",
			"venue_desc" :  null,
			"review" :  "The Good Day, in the former CocoLezzone space, hoists breakfast onto a pedestal, treating it with the respect it deserves but so infrequently gets. The pecan-topped caramel rolls are wonders of grandmotherly baking, and most of the breakfast standbys -- from the lumpy crab cakes capped with poached eggs and hollandaise to the jaunty waffles -- are presented with lavish attention to detail. Lunch includes a fantastic pan-roasted steak sandwich, a textbook Reuben and a half-dozen salads. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American casual"
			],
			"latLng" :  "44.971664,-93.349151",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=4255",
			"media_url" :  null
		},
		{
			"venue_id" :  "6638",
			"label" :  "Haute Dish",
			"venue_address" :  "119 Washington Av. N",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-338-8484",
			"venue_desc" :  null,
			"review" :  "After a single bite of chef Landon Schoenefeld's insanely fatty -- and insanely delicious -- mortadella, one of five glorious entries on his charcuterie platter, I probably should have programmed my cardiologist's number into my cell phone, just as a precaution. That charcuterie! Jalape\u006f002d0020and tequila-kissed head cheese. The creamiest chicken liver p\u0074 imaginable, with a hint of Madeira. A rustic ham-chicken terrine topped with snappy, cinnamon-laced pickled watermelon. Each element radiated an impressive amount of legwork and imagination, and served as a precursor for the technical fireworks that were headed our way. And, although we didn't realize it at the time, they signaled Schoenefeld's passionate love affair with rich foods. It's more than possible to order lighter dishes before going in for one of the cholesterol-killing courses. Case in point: A colorful Crenshaw melon soup, finished with berries and radicchio, was as refreshing as a jump in the lake, and, true to Schoenefeld's cerebral cooking style, each spoonful yielded nuanced hints of salt and heat. The vast majority of the menu finds Schoenefeld twisting a familiar dish, each seemingly culled from a retro church cookbook or a vintage food magazine. The danger in this kind of cooking is the temptation to veer into kitsch, or parody, or mad-scientist territory, or arrogant self-aggrandizement, all at the expense of creating delicious food. The kitchen's namesake dish turns meat and potatoes on its ear, marinating, braising and then basting short ribs in various red wine reductions until they take on a luxe, lacquered sheen, then pairing them with ultra-creamy mashed potato croquettes and a modern version of green bean casserole. It's marvelous, a shining example of Schoenefeld's fascination with presenting competing yet complementary textures. HauteDish-ers haven't quite figured out where their business falls on the restaurant-bar continuum. Perhaps a keener attention to detail might push the needle in the right direction. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"European",
				"French"
			],
			"latLng" :  "44.982973,-93.270423",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=6638",
			"media_url" :  null
		},
		{
			"venue_id" :  "2682",
			"label" :  "Heartland Restaurant and Farm Direct Market",
			"venue_address" :  "289 E. 5th St.",
			"venue_city" :  "St. Paul",
			"venue_phone" :  "651-699-3536",
			"venue_desc" :  null,
			"review" :  "Now in a roomier and more ambitious location opposite the St. Paul Farmers Market, this temple to locally raised foods offers a serene dining room, a more casual lounge and a open-all-day market and grab-and-go counter. Heartland is a role model for the burgeoning local foods movement, one that's bound to become more important with each passing year. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605\u2605",
			"price_code" :  "$$$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "44.950028,-93.085433",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=2682",
			"media_url" :  "http:\/\/cal.startribune.com\/images\/2007\/02\/27\/1172632639.s.jpg"
		},
		{
			"venue_id" :  "7254",
			"label" :  "Heidi's Minneapolis",
			"venue_address" :  "2903 Lyndale Av. S",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-354-3512",
			"venue_desc" :  null,
			"review" :  "",
			"rating_code" :  "\u2605\u2605\u2605\u2605",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"American",
				"American contemporary",
				"American fine dining"
			],
			"latLng" :  "44.949925,-93.28765",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=7254",
			"media_url" :  null
		},
		{
			"venue_id" :  "3937",
			"label" :  "Hot Plate",
			"venue_address" :  "5204 Bloomington Av.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-824-4794",
			"venue_desc" :  null,
			"review" :  "A destination for diner-inspired fare, with a twist: Owners Sam Beberg and Carrie Lewis buck diner protocol by incorporating premium-quality, locally sourced ingredients into thoughtfully re-energized versions of \r\nbreakfast and lunch standards. Truly special are the pumpkin-buckwheat waffles, a juicy he-man burger and the daily hot dish. Be sure to leave room for terrific sweets. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$",
			"cuisine_array" :  [
				"American",
				"American casual"
			],
			"latLng" :  "44.908776,-93.252418",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=3937",
			"media_url" :  null
		},
		{
			"venue_id" :  "2764",
			"label" :  "La Belle Vie",
			"venue_address" :  "510 Groveland Av.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-874-6440",
			"venue_desc" :  null,
			"review" :  "For the serious food freak, chef Tim McKee's eight-course tasting menu may be the ultimate Twin Cities dining experience, a three-hour parade of courses. The flavors are intense but balanced and presented in measured portions that compel the diner to savor each taste in turn. For a less formal experience, the restaurant's chic lounge is the place for a beautifully rendered cocktail by mixmaster Johnny Michaels and a roster of carefully prepared small plates. McKee was named Best Chef: Midwest by the James Beard Foundation in 2009, the first Minnesotan so honored.",
			"rating_code" :  "\u2605\u2605\u2605\u2605",
			"price_code" :  "$$$$",
			"cuisine_array" :  [
				"American fine dining",
				"European",
				"French",
				"Italian"
			],
			"latLng" :  "44.966815,-93.287223",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=2764",
			"media_url" :  null
		},
		{
			"venue_id" :  "4071",
			"label" :  "Little Szechuan - University",
			"venue_address" :  "422 University Av. W",
			"venue_city" :  "St. Paul",
			"venue_phone" :  "651-222-1333",
			"venue_desc" :  null,
			"review" :  "Gastronomic adventurers will find plenty of authentic dishes, and fiery spicing, but with some inconsistency. A green menu lists more Americanized fare(General Tao's chicken, Hunan beef, hot-and-sour soup), and a menu with a black cover offers more authentically Chinese dishes (diced rabbit big sister style, eel strips with spicy sauce and tofu). Favorites include the Chung King chili shrimp and the kung pao chicken. The Szechuan cold spicy noodle was a surprise and a delight. -- Jeremy Iggers",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$",
			"cuisine_array" :  [
				"Asian",
				"Chinese"
			],
			"latLng" :  "44.955689,-93.117938",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=4071",
			"media_url" :  null
		},
		{
			"venue_id" :  "3731",
			"label" :  "Lucia's Wine Bar",
			"venue_address" :  "1432 W 31st St",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-823-7125",
			"venue_desc" :  null,
			"review" :  "Proprietor Lucia Watson makes this Uptown storefront (and the adjacent bakery and take-out counter) a happy place. Another major draw is the food, inspired by the restaurant's 25-year commitment to local farmers. The short menu (generally four appetizers and four entrees) changes weekly, designed to take advantage of what's available from local purveyors. The adjoining wine bar is Uptown's most romantic post-movie destination. Watson is a 2004, 2005 and 2006 nominee for the James Beard Award for Best Chef: Midwest. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "44.946620,-93.298659",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=3731",
			"media_url" :  null
		},
		{
			"venue_id" :  "4709",
			"label" :  "Meritage",
			"venue_address" :  "410 St. Peter St.",
			"venue_city" :  "St. Paul",
			"venue_phone" :  "651-222-5670",
			"venue_desc" :  null,
			"review" :  "Meritage doesn't bill itself as a seafood restaurant. But that's exactly what it is, plus a whole lot more. It just might be the best of its kind in the Midwest. The restaurant is located off the glorious lobby of the equally glorious Hamm Building, and when an adjacent storefront became available in 2010, co-owners Russell and Desta Klein wisely snapped it up. The much-needed elbow room was transformed into an oyster bar outfitted in the same style as the urbane dining room, and voila: What had been a French restaurant with a flair for seafood has become a French-accented seafood fanatic's destination. And a fantastic one, at that. Chef Russell Klein skillfully finds parity between classic and contemporary, formal and casual. That culinary balancing act is best viewed through the prism of lobster -- specifically, Klein's approach to it -- because anyone who loves lobster will adore Meritage.Because the Kleins have gone to the considerable effort of developing relationships with purveyors on both coasts, their raw bar is stocked with oysters rarely, if ever, seen in the Twin Cities. Along with a second-to-none selection (which also happily includes whelks, coaxed from a Maine forager), the oysters are also beautifully and skillfully presented, a rarity for this landlocked region. But Meritage isn't solely a fish story.  A couscous house in Marseilles formed the inspiration for a boldly seasoned lamb\/chicken\/lamb-sausage dish, with each principal ingredient braised in the ever-more-concentrated juices of its predecessor. Klein puts out a dream of a pork chop and a grilled-to-perfection steak, and anyone in a roast-chicken-and-mashed potatoes mood need look no further than the expert version putforth here. Yes, Meritage (the name rhymes with heritage) is as flexible as a Bikram yoga practitioner. A Wild fan in search of a phenomenal burger, equally addictive French fries and an ice-cold beer will feel right at home seated next to a table of special-occasion diners, and vice versa. The bar food is superb. The noon-hour soup-and-salad crowd will appreciate how Klein manages to make chicken soup with matzo balls an elegant experience. Post-Ordway sweet-seekers can find refuge in the traditionally minded desserts. Weekend brunch is a delight. A newly installed chef's table allows Klein to indulge in tasting-menu spontaneity. The sidewalk patio, with its scenic Rice Park surroundings, and the sweep of gleaming terra cotta gorgeousness that is the Hamm Building's facade, has few peers. There's even a terrific little weekday cr\u00700065 stand, a source for an ever-changing array of both savory and sweet streetwise snacks. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605\u2605",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"European",
				"French",
				"Seafood"
			],
			"latLng" :  "44.946397,-93.096895",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=4709",
			"media_url" :  null
		},
		{
			"venue_id" :  "2825",
			"label" :  "Modern Cafe",
			"venue_address" :  "337 13th Av. NE.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-378-9882",
			"venue_desc" :  null,
			"review" :  "Because he labors in such modest surroundings, chef Phillip Becht doesnt have the high profile that he might enjoy elsewhere, an oversight for one of the citys culinary luminaries.Under Bechts nearly seven-year tutelage, the Modern has never been better. Becht subtly nudges the boundaries of his tightly focused menu in engaging new directions without putting a dent in the Moderns likable aversion to formality or its hugely appealing blue-collar diner roots. The kitchen has no pretense when it comes to its limited technical prowess. Instead, the cooking avoids obvious razzle-dazzle in favor of a visceral integrity. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "45.000900,-93.262917",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=2825",
			"media_url" :  null
		},
		{
			"venue_id" :  "5679",
			"label" :  "moto-i",
			"venue_address" :  "2940 Lyndale Av. S.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-821-6262",
			"venue_desc" :  "Sake bar.",
			"review" :  "Because it's more bar -- a brewpub, to be precise -- than restaurant, moto-i's food tends to get overshadowed by owner Blake Richardson's sake-making efforts. That's a shame, because chef Jason Engelhart's work more than stands up to Richardson's liquid counterparts. The bar snacks are tasty enough to crank up nibbling from a hobby into, at minimum, a part-time vocation: roasted Spanish peanuts that brazenly whistle with lime and Thai chile flavors. Wrinkled, finger-length shishito peppers, gently fried and twinkling with salt, have a teasing sweet-hot bite. Nutty taro, cut like matchsticks, is fried and served with a feisty chile-kissed mayo. Ropes of chewy, flavorful beef jerky give jaws a workout. Puck-shaped sweet potato croquettes have a pleasantly crunchy outside that give way to a rich, mellow interior. Along with fantastic dumplings, the menu's small-plate section really shines, starting with steamed buns, slider-size sandwiches filled with crispy caramelized pork belly glazed in a thick hoisin sauce or pulled roast chicken splashed with a fiery chile sauce. Because they start with first-rate beef, pork and chicken from Minnesota family farms, the juicy grilled skewers require little or no embellishment. Engelhart does a more-than decent bulgogi -- the traditional Korean grilled beef -- and has a nice touch with kimchee (Korean fermented vegetables), steering clear of using brined shellfish but obviously not timid with the sweat-inducing seasonings. Salads, including a refreshing crab-avocado blend and a pretty toss of spicy mezuna and paper-thin shears of cool Asian pear, clearly embody Engelhart's keep-it-simple ethos. There's no sushi -- praise the heavens -- but Engelhart, a total rising star, offers a daily sashimi special, showcasing beautifully cut fish so clean-tasting that you wonder if the restaurant keeps a standing first-class reservation on Northwest. Tempura is restricted to a single (and, frankly, so-so) sweet potato effort. For larger appetites, Engelhart produces a handful of rice and noodle dishes, with mixed results. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"Asian",
				"Japanese"
			],
			"latLng" :  "44.948653,-93.288511",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=5679",
			"media_url" :  null
		},
		{
			"venue_id" :  "5102",
			"label" :  "Ngon Vietnamese Bistro",
			"venue_address" :  "799 W. University Av.",
			"venue_city" :  "St. Paul",
			"venue_phone" :  "651-222-3301",
			"venue_desc" :  null,
			"review" :  "Ngon (Its like saying long, with an N, said Hai Truong, who runs this place with spouse Jessica Ainsworth-Truong) is Vietnamese for delicious. And how. Great pho, redolent of slow-cooked beef bones, anise and nutmeg, also shows Ngon's dedication to locally raised meat  and produce. Truong crafts delicious dishes from Minnesota pork, from spring rolls to barbecue to chops. Also stellar: duck confit with coconut-curry sauce, pudgy scallops seared to caramelized perfection, much more. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"Asian",
				"Fusion",
				"Vietnamese"
			],
			"latLng" :  "44.956056,-93.133770",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=5102",
			"media_url" :  null
		},
		{
			"venue_id" :  "4691",
			"label" :  "Nick and Eddie",
			"venue_address" :  "1612 Harmon Place",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-486-5800",
			"venue_desc" :  null,
			"review" :  "Much of the muy-affordable menu (entrees average $15) could be described as contemporary comfort food. Pot roast, mac-and-cheese, fish and chips, steak and potatoes, they're all here, but in lighter, brighter versions. The item that can probably never disappear is a variation on chicken and dumpling soup; the chicken is cured in its own fat and then rendered until the meat falls off the bone and the skin is tantalizingly crisp, then served in an herb-flecked broth brimming with crunchy carrots and onions and pillowy pan-seared gnocchi.  Breads and desserts, courtesy of co-owner Jessica Anderson, are simply delicious. Her crowning achievement is a voluptuously caramel-ey butterscotch pudding, finished with a splash of cream, that has to be tasted to be believed. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "44.971652,-93.285619",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=4691",
			"media_url" :  null
		},
		{
			"venue_id" :  "6122",
			"label" :  "Northeast Social",
			"venue_address" :  "359 13th Av. NE",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-877-8111",
			"venue_desc" :  null,
			"review" :  "Go for the congenial surroundings, stay for the engaging, uncomplicated and value-conscious menu. Along with an exceptional roast chicken, other don't-miss items include snappy house-made lamb sausages, each bite best swiped with a hearty dose of coarse stone-ground mustard, as well as the pair of seared scallops served over a heaven-sent combination of crunchy sweet corn, smoky bacon and drops of a pert limoncello syrup. There's a mean burger, too, each half-pound monster topped with Cheddar and pickled, deep-fried chiles, a clever touch. Oh, and a thick-cut pork chop, sizzling outside, gently pink inside and teased with a bit of fat, is flat-out fabulous. It was served with zucchini and summer squash that had been cut into thin ribbons, saut\u00650064 in a scandalous amount of butter and layered like lasagna; suddenly two of the most boring vegetables in the late-summer repertoire were as exciting as a late-game Brett Favre touchdown pass. Pastry chef Amy Zander's desserts may be short on selection but they're long on flavor: a luscious panna cotta finished with complementary honey and rosemary accents, a pitch-perfect blueberry cheesecake crowned with a rapturous blueberry-balsamic vinegar sauce. But the real attention-grabber is a moist, dark-chocolate cake covered in thick milk-chocolate icing, the kind of layer cake that we all wish we could make at home but which gives us a reason to patronize well-run restaurants instead. One word of warning: The dining room can be deafeningly, migraine-inducingly loud. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "45.000897,-93.261789",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=6122",
			"media_url" :  null
		},
		{
			"venue_id" :  "6942",
			"label" :  "Parma 8200",
			"venue_address" :  "5600 W. 83rd St",
			"venue_city" :  "Bloomington",
			"venue_phone" :  "952-896-8888",
			"venue_desc" :  null,
			"review" :  "Campiello veteran Michael Dalton is running the show at the D'Amico's latest Italian-inspired venture. Dalton's cooking isn't flashy or trendy, but given his meticulous attention to detail, it doesn't need to be, either. Witness the pork ragu that he liberally spoons over cavatelli. He glams up pot roast with a slow and intense red wine braise accented with cinnamon and nutmeg trace notes, with fall-apart, succulent results. The menu's eight pastas are first-rate, including a delicate, nearly translucent ravioli filled with a dab of house-made ricotta, a bit of basil and a touch of tomato. The toothy linguine is tossed with tiny clams coaxed open in a garlic-infused white wine steam, and fusilli is splashed in a vibrant basil pesto. All are sold in pasta-course and entree-sized options. Oh, and the meatballs! They're a winning blend of ground chuck and ground pork, seasoned with plenty of dried oregano and kept moist with ricotta and milk-soaked bread crumbs. The decor, all sophisticated browns and tans that wink toward a 1970s flashback, works overtime to gloss over the fact that the restaurant is buried deep within a soulless and confusing collection of office towers. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"European",
				"Italian"
			],
			"latLng" :  "44.854135,-93.355465",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=6942",
			"media_url" :  null
		},
		{
			"venue_id" :  "2878",
			"label" :  "Peninsula",
			"venue_address" :  "2608 Nicollet Av. S.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-871-8282",
			"venue_desc" :  null,
			"review" :  "The upscaling of Eat Street continues apace with the opening of this stylish Malaysian restaurant. A sprinkling of Thai dishes is offered, as well as a few dishes representing Malaysia's Indian and Chinese ethnic minorities, but most of the offerings are distinctively Malay, such as the ayam rendang (chicken with lemon grass, chili paste, coconut milk, ginger, cinnamon and cloves in red curry sauce), or sambal sotong, (sauteed squid in spicy belacan shrimp paste). Full bar.",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"Asian",
				"Chinese",
				"Thai"
			],
			"latLng" :  "44.955372,-93.277861",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=2878",
			"media_url" :  null
		},
		{
			"venue_id" :  "6574",
			"label" :  "Piccolo",
			"venue_address" :  "4300 Bryant Av. S.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-827-8111",
			"venue_desc" :  null,
			"review" :  "If there were a contest for accurately named restaurants, Piccolo might take the top prize. The word is Italian for small, and size, or lack thereof, is the leitmotif that runs through nearly every aspect of this exceptional new south Minneapolis restaurant. The bantam-weight numbers speak loud and clear: Thirty-six seats. Sixteen menu items. A top price of $14. Thirty-dollar-and-under wine prices. A staff of 12. The exception to the \"small\" rule is chef\/co-owner Doug Flicker's talent and his ambitions. Both are big. Huge, even. Not that he's shoehorning himself into a matchbox. This isn't the culinary equivalent of watching \"Lawrence of Arabia\" on an iPhone. Piccolo may be a small stage, but it's an appropriately intimate venue for enjoying some colossal flavors. Don't expect to encounter a 50-ounce bone-in rib-eye -- to date, the menu's sole beef selection has been tripe, another signal that Piccolo is so far removed from meat-and-potatoes Minnesota that it practically deserves its own area code. Nor should you expect some other Metrodome-sized protein surrounded by side dishes (this is definitely a no-doggie-bag zone). Instead, the menu is a graduated series of exquisitely rendered, modestly portioned plates. Taken in concert, they become a do-it-yourself tasting menu, with diners determining the number of dishes that their appetite -- and budget -- allow. Stick with our or five courses, including dessert, although the whole 16-course enchilada is an incredible experience. The menu changes monthly.  Desserts are fine but don't occupy the same ethereal address as their savory counterparts.  Doug Flicker is demonstrating that being small doesn't mean you can't think big. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605\u2605",
			"price_code" :  "$$$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "44.924973,-93.290855",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=6574",
			"media_url" :  null
		},
		{
			"venue_id" :  "4318",
			"label" :  "Red Stag Supperclub",
			"venue_address" :  "509 1st Av. NE.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-767-7766",
			"venue_desc" :  "Up-north supper club meets big-city hipster.",
			"review" :  "Owner Kim Bartmann, she of the Bryant-Lake Bowl, reinvents the supper club. The stroganoff, for example, features  medium-rare venison with egg noodles and mushrooms. Other highlights: fried smelt in a gossamer-light batter, grilled sardines and pepper-crusted mahi-mahi. A Friday-night fish fry is deservedly popular. Weekend brunch shines, and lunch is another strong suit. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "44.990475,-93.253764",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=4318",
			"media_url" :  null
		},
		{
			"venue_id" :  "2931",
			"label" :  "Restaurant Alma",
			"venue_address" :  "528 University Av. SE",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-379-4909",
			"venue_desc" :  null,
			"review" :  "The soothing aura of this exceptional restaurant extends far beyond the name on the door. The serene room is all honeyed wood and sunlight; it's the Aveda of restaurants.Chef\/owner Alex Robert's confident, attention-to-detail cooking focuses on bringing out the best in organic, locally raised ingredients. The menu changes frequently and is structured for create-your-own three-course fixed-price dinners. Roberts was named 2010 Best Chef: Midwest by the James Beard Foundation. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605\u2605",
			"price_code" :  "$$$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "44.983734,-93.248144",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=2931",
			"media_url" :  null
		},
		{
			"venue_id" :  "4023",
			"label" :  "Saffron Restaurant & Lounge",
			"venue_address" :  "123 N 3rd St.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-746-5533",
			"venue_desc" :  "Cuisine inspired by north Africa and the Middle East.",
			"review" :  "Sameh Wadi is definitely a chef to watch. At his appealing downtown Minneapolis restaurant, Wadi manages to borrow from the culinary traditions of North Africa and the Middle East without getting bogged down by them. Recommendations: merguez sausage, blue crab salad, vegetable fritters, veal-tuna carpaccio, salmon-clam tagine, lamb BLT, shrimp tartine. The restaurant was selected as one of the Star Tribune's 2007 restaurants of the year. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"African",
				"Fusion",
				"Middle Eastern"
			],
			"latLng" :  "44.982245,-93.271636",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=4023",
			"media_url" :  null
		},
		{
			"venue_id" :  "5239",
			"label" :  "Salty Tart",
			"venue_address" :  "920 E. Lake St.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-874-9206",
			"venue_desc" :  null,
			"review" :  "Michelle Gayer bakes a seriously fabulous macaroon, which her staff nicknames \"crackaroons.\" These triumphs of simplicity are the summit of Gayer's rustic aesthetic, one that is forged in the oven's searing rather than through the tip of an icing-filled pastry bag. Other, lesser bakers would succumb to the temptation to dip them in chocolate or otherwise embellish their auburn allure, but Gayer understands and appreciates the beauty of understatement. No running, no hiding, just a full-on celebration of the power and glory of coconut. That philosophy rules everything that comes out of Gayer's ovens. No one does eggy-buttery brioche better, equally adept with the its sweet and savory split personality. Gayer's proximity to the Produce Exchange, the MGM's swell greengrocer, means she has access to the kind of superb seasonal fruits that allow her to maintain a marvelous improvisational air. Gayer lavishes respect and ingenuity on her don't-miss cookies, and the divine cupcakes are designed with grown-up tastes in mind. Gayer's baguettes, ciabattas and focaccias are the basis for exceptional grab-and-go sandwiches that boast all the right touches. Gayer is a 2010 James Beard Foundation awards \"Outstanding Pastry Chef\" nominee. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605\u2605",
			"price_code" :  "$",
			"cuisine_array" :  [
				"Bakery"
			],
			"latLng" :  "44.948348,-93.261117",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=5239",
			"media_url" :  null
		},
		{
			"venue_id" :  "5042",
			"label" :  "Sanctuary",
			"venue_address" :  "903 Washington Av. S.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-339-5058",
			"venue_desc" :  null,
			"review" :  "Diners should be more than happy to place their appetite in chef Patrick Atanalian's capable hands: salmon tartare finished with traces of molasses and chipotle; shards of endive and apples dressed with sharp citrus-date accents; exquisitely caramelized scallops topped with cool Asian pears and smoky bacon, in a fragrant pool of mint and cucumber. To finish, a just-perfect nibble of dense dark chocolate and a fine piece of manchego drizzled with lavender honey. Not many downtown restaurants offer such imaginative cooking at such middle-of-the-road prices. Best deal: an ever-changing five-course meal for $35, offered Monday through Thursday. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "44.976403,-93.255650",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=5042",
			"media_url" :  null
		},
		{
			"venue_id" :  "3004",
			"label" :  "Sapor Cafe and Bar",
			"venue_address" :  "428 Washington Av. N.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-375-1971",
			"venue_desc" :  "Menu influenced by cooking from all over the world.",
			"review" :  "Where to eat near Target Field? Sapor Cafe and Bar. No other nearby restaurant also features a talent like chef Tanya Siebenaler, or her inspired, continent-hopping cooking style. The current menu borrows flavors and traditions from India, China, Morocco, Russia, Italy, Mexico and the American Southwest, a culinary polyglot that could come off as a discordant jumble or an exercise in spreading one's self too thin, but Siebenaler almost always makes it work, beautifully. Siebenaler routinely fashions a lot out of a little, turning a plain-old Bibb lettuce into a birthday party, dressing it up in tons of herbs, lemon and hints of honey, and makes the combination of tart grapefruit and smoky salmon seem utterly natural -- inevitable, even. Her soups are gorgeous, whether she's turning potatoes and cream into something as supple as a piece of silk, or putting her reliably light touch on the often-ponderous combination of peas and ham. That sense of economy works its way through the too-brief menu. At dinner Siebenaler offers six entrees (half of them available in either full- or half-size portions, a thoughtful touch), a somewhat skimpy total, particularly when one or two are a little off. Her pastas, for example, can be a tad dull; but when they're right on, they're golden. Her fiery kung pao chicken is the last word on the subject, and her version of short ribs -- with their kicky Latin American accent -- is a dream. Sports fans in search of a snack should drop the Dinger Dogs and dive into Sapor's short bar menu, which features a half-dozen well executed nibbles at inexpensive prices, including spicy chickpea croquettes with a bright feta-cucumber salad dressed in a parsley-flecked yogurt, tasty tube-shaped tacos filled with mashed potatoes and paired with a kicky tomatillo salsa, a hearty plate of fish and chips and a decent beef slider topped with tangy house-made pickles. Spend even five minutes chez Sapor and you'll discover that the setting's most valuable asset is the seemingly eternal presence of co-owner Julie Steenerson. She's forever in her restaurant, an Energizer Bunny of sheer ebullience greeting guests at the door, hanging coats, seating customers, running plates from the kitchen or drinks from the bar, filling water glasses and chatting up her guests, usually by name. She watches over her serene dining room with an eagle-eyed brand of hospitable warmth that's oddly rare for a business that's all about hospitality. That makes her a role model for restaurant owners everywhere. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"American",
				"American contemporary",
				"Fusion"
			],
			"latLng" :  "44.985937,-93.274524",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=3004",
			"media_url" :  null
		},
		{
			"venue_id" :  "6254",
			"label" :  "Sea Change Restaurant & Bar",
			"venue_address" :  "818 S. 2nd St,",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-225-6499",
			"venue_desc" :  null,
			"review" :  "The Guthrie Theater's principal (and appropriately dramatic) dining venue, formerly Cue, has changed hands, hired the area's highest-profile chef, Tim McKee, and is offering a sustainable-seafood focus. Much of the food is sublime, the room has had an attractive redo and the prices (with the exception of wine and desserts) are kept reasonable. Tantalizing small plates await you at the raw bar. Dishes from the beet salad to the smoked salmon are artfully presented. Stellar entrees (with an average price of $21)include a satisfying bouillabaisse, ocean trout, a memorable cassoulet and an elegant beef tenderloin. Complaints? Service glitches, trying-too-hard desserts, steep prices for wines by the glass, some clunkers on the entree list, and lack of offerings for vegetarians. Overall, this is a change we all can believe in. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"American",
				"American contemporary",
				"Seafood"
			],
			"latLng" :  "44.978173,-93.255277",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=6254",
			"media_url" :  null
		},
		{
			"venue_id" :  "1137",
			"label" :  "Solera",
			"venue_address" :  "900 Hennepin Av. S.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-338-0062",
			"venue_desc" :  "Tapas, bar and rooftop bar.",
			"review" :  "An homage to the Spanish tapas tradition, lively Solera hoists the humble appetizer up on a pedestal and worships it for all it's worth, with a menu of 50-plus tapas choices.",
			"rating_code" :  "\u2605\u2605\u2605\u2605",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"European"
			],
			"latLng" :  "44.976441,-93.277338",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=1137",
			"media_url" :  null
		},
		{
			"venue_id" :  "3539",
			"label" :  "Spoonriver",
			"venue_address" :  "750 S. 2nd St.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-436-2236",
			"venue_desc" :  null,
			"review" :  "Owner Brenda Langton remains dedicated to locally grown and organic ingredients, but with surprising and delicious twists. Want a robust mushroom-pistachio terrine, a terrific pulled pork sandwich or thick slices of shoulder steak popping with big, beefy flavor? Not a problem. Add in Kristen Schafbruch's show-and-tell desserts, a stellar weekend brunch and the compact room's looky buildout and you have a winning combo. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American contemporary",
				"Vegetarian"
			],
			"latLng" :  "44.978524,-93.256695",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=3539",
			"media_url" :  null
		},
		{
			"venue_id" :  "4850",
			"label" :  "Strip Club Meat & Fish",
			"venue_address" :  "378 Maria Av.",
			"venue_city" :  "St. Paul",
			"venue_phone" :  "651-793-6247",
			"venue_desc" :  null,
			"review" :  "Chef J.D. Fratzke, with co-owners Tim Niver and Aaron Johnson, have forged a vibrant menu that skillfully merges an appreciation for locally raised ingredients with affection for uncomplicated gastropub fare. The restaurants namesake dish is a near-perfect New York strip: grass-fed, super-lean cut, from Minnesotas own superb Thousand Hills Cattle Co. Also great: cornmeal-fried catfish, walleye fritters, duck confit, fries and a category-killing burger. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American casual"
			],
			"latLng" :  "44.956653,-93.072232",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=4850",
			"media_url" :  null
		},
		{
			"venue_id" :  "7440",
			"label" :  "Tilia",
			"venue_address" :  "2726 W. 43rd St.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-354-2806",
			"venue_desc" :  "A neighborhood restaurant catapulted to a culinary high point.",
			"review" :  "Chef Steven Brown energizes familiar favorites brilliantly at this small Linden Hills restaurant, the first for which he is also on the ownership side of things. Complex soups, a sophisticated pair of hot dogs, a wondrous pork tenderloin, scallops and more add up to a great eating experience, even if the staff often seems overextended. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American casual",
				"American contemporary"
			],
			"latLng" :  "44.924677,-93.314077",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=7440",
			"media_url" :  null
		},
		{
			"venue_id" :  "6227",
			"label" :  "Victory 44",
			"venue_address" :  "2203 44th Av. N.",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-588-2228",
			"venue_desc" :  null,
			"review" :  "Victory 44 would stand out anywhere, but the fact that it's located on the far North Side of Minneapolis, a drop of water on a parched restaurant desert, makes it all that more remarkable. The team that made it special has moved on to their own shop -- Travail Kitchen Amusements in Robbsindale -- but owner Erick Harcey has retained his former employees' sense of adventure and fun. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American contemporary"
			],
			"latLng" :  "45.035458,-93.308954",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=6227",
			"media_url" :  null
		},
		{
			"venue_id" :  "3050",
			"label" :  "Vincent",
			"venue_address" :  "1100 Nicollet Mall",
			"venue_city" :  "Minneapolis",
			"venue_phone" :  "612-630-1189",
			"venue_desc" :  null,
			"review" :  "Chef\/owner Vincent Francoual's elegant downtown restaurant offers such dishes as seafood cappuccino, pan-seared scallops and sesame-crusted halibut. At lunch, order the well-prepared omelets, and don't miss \"Vincent's Favorite Dessert,\" a childhood favorite of Francoual's in the form of madeleines, vanilla ice cream and warm chocolate sauce. Looking for a memorable dinner? Book the kitchen table and enjoy a five-course meal, served back behind the line. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605 \u00BD",
			"price_code" :  "$$$",
			"cuisine_array" :  [
				"European",
				"French",
				"Seafood"
			],
			"latLng" :  "44.972998,-93.275543",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=3050",
			"media_url" :  null
		},
		{
			"venue_id" :  "3066",
			"label" :  "Yum! Kitchen and Bakery",
			"venue_address" :  "4000 Minnetonka Blvd.",
			"venue_city" :  "St. Louis Park",
			"venue_phone" :  "952-922-4000",
			"venue_desc" :  null,
			"review" :  "Patti Soskin's dine-in\/take-out venture hasn't Changed Dining As We Know It, but through smart packaging and an obvious attention to detail, shen has forged a concept that feels perfectly calibrated to our casual, time-pressed times and comfort-seeking tastes. The menu, which changes twice a month, has a similar ease: nothing fancy, just fresh ingredients, clean flavors and uncomplicated preparations. -- Rick Nelson",
			"rating_code" :  "\u2605\u2605\u2605",
			"price_code" :  "$$",
			"cuisine_array" :  [
				"American",
				"American casual"
			],
			"latLng" :  "44.948445,-93.330114",
			"venue_url" :  "http:\/\/www.vita.mn\/venue_detail.php?venue_id=3066",
			"media_url" :  null
		}
	]
}