A Sofritas-stuffed Chipotle burrito

The hulking bean and rice burrito with an extra-large dollop of guac has long been the guilty pleasure of choice for vegetarians and vegans on the go.

But now the company with a conscience (Chipotle has long touted its commitment to sustainable, local, and organic animal protein sourcing) is introducing a product specifically designed with meatless eating in mind.

See also:
Chipotle offering locally grown chicken in Minnesota stores

More »

Robbinsdale has made arrangements for a new brewery to move into its popular downtown district. The city has purchased the former TCF Bank building downtown near the city's water tower and has a signed agreement for a microbrewery to move into the exurb located just 8 miles northwest of downtown Minneapolis.

See also:
Millers & Saints Rides the First Wave of Craft Distilleries in Minnesota

More »

"I pretty much think of everything in cookie terms," says Holly Lowe of Pipeline Custom Cookie Bakery. She says she grew up in a house with an avid baker for a mom and a cartoonist for a dad, and inevitably for her the two talents mind-melded.

See also:
A Cupcake Social to open up shop in Standish

More »

Mark Ou

In an effort to shorten your errands list by one all-important stop, Target is proposing a liquor store inside its Midway store in St. Paul.

See also:
Target Opens Its First Minnesota Liquor Store in Otsego

More »

Sparks is the somewhat little-known gem in the perpetually under-served neighborhood of Bryn-Mawr and one of our picks for some of the best pizza in either city -- thin-crust, hand-tossed, wood fired with white and red oak, topped with hand-pulled mozzerella, and finished with the finest olive oil.

But each winter, when the cold weather rolled in, Sparks' teeny dining room would shrink by half.

See also:
Best Restaurant in Bryn-Mawr Minneapolis 2014 - Sparks

More »

"We grind our own meat -- why wouldn't we bake our own buns? It's kind of like if we were baking buns but then buying frozen meat patties."

Bulldog N.E. chef Kevin Kraus cringes at the very thought, but his tiny basement kitchen space just wouldn't allow for in-house baking -- until now.

See also:
100 Favorite Dishes: Bulldog N.E. tater tots

More »

Alma Guzman

We are fortunate here in the Twin Cities. Our fair homeland boasts a veritable cornucopia of culinary selections, catering to every possible dietary restriction, adventurous palate, and food trend. It seems that there is hardly a restaurant without a handful of menu items devoted to the gluten-averse, veggie-loving, lactose-intolerant among us. And it's not just diet-driven stuff, either: Our restaurant scene is all about local love, sustainable farming, and ethical cuisine. Those principles might as well be our dining commandments.

But how many times, after we've ordered that seared Wild Acres duck breast or vegan butternut squash ravioli, have we stopped to consider the glass of wine we've paired with it?

See also:
Dessert Wines to Try and Where to Buy in the Twin Cities

More »

Bradstreet

Cocktails at Bradstreet

We've been stalking the new Uptown Bradstreet Craftshouse going into the old Rye Deli space, and while menus listing corned beef and rye were still on the facade just a few days ago, the team has announced a mid-January opening on the restaurant's Facebook page, with the inevitable quip: "Hopefully no one takes New Year's resolutions of austerity and restraint too seriously!"

See also:
UPDATE: Bradstreet Craftshouse will move into former Rye Deli space

More »

Charlie Awards

Sunday is the 4th annual Charlie Awards at the Pantages Theatre, where food industry pros are honored by their peers in formal, ceremonial, celebratory style. Some sneak peeks for this year's festivities include chef Steven Brown of Tilia and a band of mates literally banging on pots and pans, and conceivably, other instruments too.

According to Rick Nelson of the Star Tribune, Brown says Sue Zelickson, mastermind of the awards, thought he was a musician. "I love Sue Zelickson, and if she asks me to do something, I say 'Yes,'" said Brown. "She thought I was a musician, but I'm not. But there are so many people who work in restaurants who are involved in music, so we put out an open call."

Should be interesting. And if that ear candy doesn't, um, pan out, attendees will be treated to an afterparty at the IDS Crystal Court with the more traditional sort of chef contributions.

Without further ado, here are our Charlie Award predictions.

See also:
Charlie Awards finalists announced

More »

Stacy Spensley

Good food is all about the present. Spend all your time geeking out about the MN55, the lovechild of a Honeycrisp and a MonArk and the next big thing coming from the poindexters at the University of Minnesota apple research lab, and you'll miss the seasonal flavors sweetening up menus across the Twin Cities right this very minute.

We've got a list of 10 nibbles and tipples to get you started on this quest for that teacher's-favorite, doctor's-worst-nightmare, doesn't-fall-far-from-the-tree kind of autumnal fruit that makes Minnesotans go wild.

See also:
Dessert Wines to Try and Where to Buy in the Twin Cities

More »