25 cent wings? I'm there posted by cschaefe24 on Jul. 21, '09 at 9:12 PM
This place has the cheapest greasiest food I've eaten in a long time. I've never been disappointed. Its a little hole in the wall, great for getting a cheap brat and some beer, and 25 cent wings on Mondays. Heart.
Rating: ***
thank god for tater-tots posted by backally on Apr. 28, '08 at 11:26 PM
Do you remember tater-tots? Not just the inane pop-culture references to them in movies, but actually EATING THEM as a child? If so, do you sometimes get nostalgic and want some fucking 'tots? Bullwinkle's has got that shit on lockdown, kiddies. Beautiful little golden-brown pillows of potato-y goodness!
I've only been there once so far, but I was impressed by the reasonable prices on food, and how well-prepared it all was. I don't drink, but my friends seemed pleased with the beer selection!
Rating: ****
I live here posted by auddiemercury on Apr. 16, '08 at 12:15 PM
I go here about once a week, or once every other week. Good food, good drink specials, a relaxed atmosphere, good service.
Rating: *****
17 hot dogs posted by MattMartigan on Oct. 25, '07 at 2:56 PM
I entered a Hot Dog eating contest there a couple of years ago. 3rd place at 17 dogs. The winner ate 23, which would have been a world record as late as like 1998.
At this laid-back coffeehouse, expect to find an ambitious live-music schedule (performed in an adjacent music room), a nicely retro setting and inexpensive fare that effortlessly swings from breakfast (burritos, oatmeal, waffles) to dinner (black-bean burger, smoked trout salad, aoili/three-cheese grilled sandwich). Beyond coffee, there's an impressive beer selection (including 24 tap choices, from Bell's Oberon Ale to Frostop root beer) and more than a dozen affordable wines by the glass.
This second-story Dinkytown hangout does three things exceedingly well: burgers, fries and malts. In fact, if diners don't order a cheddar cheeseburger, a half-basket of the kitchen's hand-cut, skin-on fries and a gigantic malt, then frankly, there's something wrong with them. (OK, there might be a little wiggle room in the Plazaburger department, which is a burger topped with sour cream, onions and chives). Steer clear of the forgettable BLT or the greasy grilled cheese. The hot fudge-banana sundae is second to none, although the Caribbean sundae, a few scoops of vanilla ice cream topped with rum sauce, shredded coconut and slivered almonds, is pretty special. Don't let anyone seat you in the dreary overflow dining room, and if the weather's cooperating, take a table on Annie's amiable deck. There's an inexpensive kid's menu, too.
Chef-owner Thom Pham's strikingly attractive pan-Asian enterprise shrewdly targets diners looking for fusion cuisine adapted to the Minnesota palate. The hyper-stylish Caterpillar Lounge pours an extensive list of cocktails and stocks a huge range of sakes. Anemonie, Pham's adjacent sushi and oyster bar, is Eat Street's first.
This cozy, family owned eatery claims to be the country's first Kurdish restaurant. Every meal at Babani's should start with the naska nan wa paneer, a plate that includes a few wedges of the kitchen's thick yeasty bread served with olives, cucumber and Roma tomato slices and feta cheese mixed with olive oil, oregano and garlic. It should also include the dowjic, a tangy chicken-and-rice soup zipped up with yogurt and lemon and pretty flecks of basil. And it most definitely must involve the salata tanyata, a salad that's half tabbouleh (a wonderfully refreshing one, popping with parsley, green onions and lemon) and half jaajic, a cool blend of yogurt and cucumbers flecked with dill. From there, the Kurdish fare - which tastes like it is related to the food traditions of several cultures familiar to Twin Cities diners, including Greek, Afghani, Indian and Lebanese - gets a little unpredictable.
A modern-day diner that serves breakfast all day - three-egg omelets, scrambles and pancakes - plus panini, soups and salads at lunch and dinner. The name is a play on the counter-service set-up - no waitresses - and a nod to the clever retro decor, which includes covers from the kind of tawdry dimestore-novels that could conceivably feature a hash-slinging gal gone bad.
Wine: Short selection, with a half-dozen offbeat beers.
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.
The lively bar, popular with Uptown twentysomethings, pours more than 40 tequilas and shakes up two dozen margaritas. The menu focuses on contemporary Tex-Mex fare: corn-crusted oysters, picadillo empanadas, burritos, enchiladas, barbecue pork sandwich and a showy tableside guacamole.
Barbette focuses its considerable creative energies on incorporating local, seasonal, and organic ingredients into uncomplicated, classically satisfying bistro fare, served in quirky, vintage-store surroundings. The menu changes weekly. Recommended dishes: Amish chicken, pork tenderloin, Nicoise salad, steamed mussels, beet salad, croque monsieur, daily tartare, sweet and savory crepes, chocolate fondue. The late-night menu ranks as one of the best in town.
Wine list: Extraordinary collection of affordable, unusual labels.
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.
The schnitzel and sauerbraten are good year-round at this friendly, unpretentious German restaurant, and on a sunny summer day there's no more blissful place to quaff down a stein of Hacker-Pschorr or carve up a bratwurst than the lovely patio at the Black Forest Inn. Sculptures and a fountain adorn the partially shaded dining area, and there is even a retractable canvas roof in case of an unforeseen downpour. All the German classics are available, from Wiener schnitzel and sauerbraten to the best apfelstrudel in town. If you are looking for lighter fare, the choices range from a seafood salad and a vegetarian lentil spaetzel to a grilled salmon kebab and an Alsatian sauerkraut casserole.
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.
Perhaps the most creative menu you'll encounter at a bowling alley. The postage stamp-size kitchen cranks out an appealing range of snacks and full meals: grilled bison over field greens with a buttermilk-blue cheese dressing, a fantastic potato salad, salmon with tarragon pesto and basmati rice, a spicy pad Thai, an artisanal cheese plate with locally raised smoked trout, one of the city's best burgers (made with grass-fed Minnesota beef) and a justifiably popular carrot cake. Breakfast (scrambles, biscuits and gravy, omelets) is hugely popular, particularly on weekends. The beer and ale list is exceptional, as is the affordable, adventurous (particularly for a bowling alley) wine list.
Landon Schoenefeld has put his sweat-equity education to very good use at his new gig. As chef at the new-ish Bulldog N.E., he uses Grade A ingredients, strong technique, creative thinking -- and applies them to traditional neighborhood pub genre. Although the results are far from fancy, Schoenefeld's next-generation bar food exudes obvious smarts and attention to detail. Oh, yeah -- it tastes good, too. That includes an exemplary burger (with variations), great fries, overscaled salads, brisket, chili, and a terrific chicken-and-waffles combo.
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