Endo Edibles

September 29, 2018
11:20 AM
by: Uhockey

Revival, Minneapolis MN

Revival Minneapolis

Pork Rinds, Hot Cheetos Style, Cheese Sauce

Johnnycakes, Ham, Cheddar, Cowpeas, Sunny-side Up Egg

Southern Fried Whole Bird

Tennessee Hot Leg and Thigh

Herb Crusted Catfish, Pickled Green Beans, Red Beans, Rice

Hush Puppies, Aioli

Mac + Cheese

Cheddar Drop Biscuits

Banana Cream Pie

Peach Snickerdoodle Pie, Mascarpone

If there is any one flaw to traveling solo it is being forced to limit ordering to just “highlights,” but benefited by a blog with over 400 unique visitors daily it was with good fortunate that a group of five was gathered on Saturday to experience Revival, every belly needed to work through ten plates of Food from the deep South.

Opened in 2015 by Chef Thomas Boemer and since spawning a Saint Paul outpost plus a new spot for smoked Meats, accolades arriving fast from both local and national press, Revival is found at 4257 Nicollet Avenue and opening daily at 11am daily it still remains pertinent to arrive early on weekends, the space nearly full by noon and eventually growing a waitlist that is likely unpleasant during Winter thanks to the Restaurant’s limited floor-space.

Focused on Boemer’s Southern childhood and authentic by way of the Chef’s attention to detail, old family recipes scaled to Restaurant service by way of modern technique but never at the expense of process, it was immediately on arrival at 11:30pm that a “complete party” was confirmed before seats were offered, old floors creaking beneath feet white bright yellow wallpaper covered in flowers smiled less than twenty feet to either side.

Casual in terms of service and attire, a come-as-you-are vibe bolstered by overhead music and paper menus, it was after some discussion of hunger and preferences that an order was composed, the opening duo of Pork Rinds dusted in spicy Cheese Powder an all-ages hit while fluffy Cornmeal Flapjacks were mostly savory but nicely balanced by a Pan Reduction of what seemed to be Molasses and Hot Sauce.

Moving next to entrees and sides, the table nearly overwhelmed as three adults and two children had been deemed safe for two four-tops pushed together, it was with Hot Chicken spicy but a bit too greasy that attention turned instead to Boemer’s traditional Southern recipe, a lengthy Buttermilk brine turning both Dark and White Meat tender while seasoned Breading cooked in Lard adheres tightly to the Flesh with hints of Paprika and Black Pepper.

Not just a spot for fried Food, though Hush Puppies with tangy Aioli most certainly justify their $5 price tag, it was here that attention turned to baked Catfish carefully crusted in Herbs and served atop Beans and Rice, the house-pickled green ones adding vibrancy while additional sides including Cheddar Biscuits and crusty Macaroni and Cheese good but not especially memorable.

Rounding out the afternoon with Dessert, one young lady’s birthday prompting a candle and song, it is unfortunate that Revival’s Banana Cream Pie recipe calls for 5x more topping than Fruit or Crust though the seasonal “Peach Snickerdoodle” topped in Mascarpone made up for it by being dense but delightful, at times like a Cobbler and in other bites more like Bread Pudding.

www.revivalfriedchicken.com

Posted in Dessert, Food, Minneapolis, Minnesota, pancake, Pancakes, Pork, Revival, Revival Minneapolis, St. Paul, Vacation Tagged Aioli, Banana, Banana Cream, Banana Cream Pie, Bananas, Biscuit, Biscuits, Bread, Breast, Butter, Cake, Cakes, Catfish, Cheddar, Cheddar Cheese, Cheddar Cheese Drop Biscuit, Cheddar Cheese Drop Biscuits, Cheddar Drop Biscuits, Cheese, Cheese Sauce, Cheeto, Cheetos, Chicken, Cinnamon, Cookie, Cookies, Cornmeal, Cowpea, Cowpeas, Cream, Dessert, Desserts, Drop Biscuits, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Fish, Food, Foodie, Fried Bird, Fried Chicken, Green Bean, Green Beans, Ham, Herb, Herb Catfish, Herb Crusted Catfish, Hot Cheeto, Hot Cheetos, Hot Cheetos Style, Hot Chicken, Hot Sauce, Hush Puppies, Hush Puppy, Johnny Cake, Johnny Cakes, Johnnycake, Johnnycakes, Leg, Mac & Cheese, Mac and Cheese, Mac n' Cheese, Macaroni, Macaroni & Cheese, Macaroni and Cheese, Mascarpone, Mascarpone Cheese, Michael Uzmann, Minneapolis, Minnesota, MN, Molasses, Nashville Hot Chicken, Nashville-Style Chicken, Nashville-Style Hot Chicken, Noodle, Noodles, Onion, Onions, Pancake, Pancakes, Pastries, Pastry, Peach, Peach Snickerdoodle Pie, Peaches, Pepper, Peppers, Pickle, Pickled Green Bean, Pickled Green Beans, Pickles, Pie, Pies, Pig, Pork, Pork Rind, Pork Rinds, Potato, Potatoes, Red Bean, Red Beans, Revival, Revival Minneapolis, Rice, Sauce, Snickerdoodle, Snickerdoodle Cookie, Snickerdoodle Cookies, Snickerdoodle Pie, Snickerdoodles, Southern Fried Bird, Southern Fried Chicken, Southern Fried Whole Bird, Southern Fried Whole Chicken, St. Paul, Sugar, Sunny-side Up Egg, Sunny-side Up Eggs, Tennessee Hot Chicken, Tennessee Hot Leg and Thigh, Tennessee-Style Hot Chicken, Thigh, Thomas Boemer, Travel, Vacation, Vanilla, White Bread, Wing, Yolk, Yolks

September 29, 2018
10:00 AM
by: Uhockey

The Lowry, Minneapolis MN

The Lowry

Dixie Chicken Waffle – Fried Chicken Breast, Sausage Gravy, Pancake Syrup

Chocolate Bread Pudding – Pecan Praline Sauce, Whipped Cream

Favored as a three meal eatery focused on Oysters, Burgers, Breakfast and Booze it was while being mindful of capacity that a stop was made at The Lowry, the space at 2112 Hennepin Avenue found bustling at 10am but seating for one easily accommodated at one of several high-tops adjacent the Bar.

Opened in 2011 by industry veterans David Burley and Stephanie Shimp, former servers who acted on a hunch in 1993 and have since grown their brand across nine eateries, guests entering the Uptown space will quickly find themselves greeted by friendly faces behind a hostess podium, the former Hollywood Video spread across two sections and dark wood with Orange accents.

Serving a diversity of options from 6:30am until 2:00am daily, the menu essentially an “all-day” affair though there are subtle differences before and after four o’clock, it was with Coffee in hand and Golf on television that two items were ordered, an inquiry as to whether they could be served simultaneously thankfully answered with the affirmative.

Described as an “Urban Kitchen,” the precise meaning of such apparently gussied up Comfort Foods with no lack of variety, it was setting aside popular items including Cheese Curds and Patty Melts that plates arrived after twenty minutes, a first glance raising suspicions about “Dixie Chicken” that looked and tasted like overcooked Strips atop a fluffy Round no different than one might make for themselves at La Quinta or Days Inn, the Gravy at least competent while “Maple Syrup” no doubt came from a bottle of Mrs. Butterworth or Log Cabin.

Setting aside 2/3 of the mess and turning attention to a “Feature,” one of four monthly specials tacked onto The Lowry’s Wine list, it was thankfully dense Bread Pudding soaked in what tasted like melted Pralines that buoyed an otherwise forgettable morning, though the swirl of Reddi-wip served as a reminder that in reality this too was composed of ingredients no better than what is found at Denny’s.

www.thelowryuptown.com

Posted in Bread Pudding, Breakfast, Coffee, Dessert, Food, Minneapolis, Minnesota, Pork, St. Paul, The Lowry, The Lowry Uptown, Vacation, Waffle, Waffles Tagged Bread, Bread Pudding, Breast, Butter, Caramel, Chicken, Chicken & Waffles, Chicken and Waffles, Chicken Tender, Chicken Tenders, Chocolate, Chocolate Bread Pudding, Coffee, Cream, David Burley, Dessert, Desserts, Dixie Chicken, Dixie Chicken Waffle, endoedibles, Food, Foodie, Fried Chicken, Fried Chicken Breast, Gravy, Maple, Maple Syrup, Michael Uzmann, Minneapolis, Minnesota, MN, Pancake Syrup, Pastries, Pastry, Pecan, Pecan Praline Sauce, Pecans, Pig, Pork, Praline, Praline Sauce, Pralines, Pudding, Reddi-Wip, Sauce, Sausage, Sausage Gravy, St. Paul, Stephanie Shimp, Sugar, Syrup, The Lowry, The Lowry Uptown, Travel, Vacation, Waffle, Waffles, Whipped Cream

September 29, 2018
9:20 AM
by: Uhockey

Meyvn, Minneapolis MN

Meyvn

Brown Sugar Bagel, Maple Schmear, Salad

Latkes, Crème Fraiche, Apple Butter, Beet

Carrot Cake, Cream Cheese Frosting

Opting to complete a Tim Niver three-peat it was following meals at Saint Dinette and Mucci’s Italian a week prior that Meyvn was visited, the restaurateur’s new Minneapolis concept once again utilizing Chef Adam Eaton’s talents but this time centered on Montreal-style Bagels.

Located on the bones of a former restaurant at 901 West Lake Street, the spacious design with plenty of light bidding guests to place their order at a counter before choosing from a multitude of seating options, it is well before the 7am opening that an oven lovingly named Liza begins to toast rounds hand-formed downstairs while a menu of small plates accompanies at prices ranging $7-$17.

Dreamt up as a three-meal spot with Dinner service beginning at 5:00pm, the addition of Fried Chicken and Pierogis most noteworthy, it is from a list of Mediterranean and Jewish Deli items that decisions are made earlier, Shakshouka and Nova Lox both appearing quite popular but personal tastes opting for three alternative selections at a total of $26 including tax and gratuity.

Criticized by some as too pricey, the $5 for a Bagel and Schmear undoubtedly higher than Panera or Einstein Bros. but justified immediately as teeth crackle through a wood-fired skin to find soft insides and velvety Cream Cheese, it was just as the Sugar-coated masterpiece was finished that three Potato Pancakes arrived, the taste and texture identical to Chef Eaton’s “Hash Brown” from Saint Dinette but this time accompanied by housemade Apple Butter and pureed Beets for $9 instead of Caviar and Cream for $10 which, by comparison, does seem a little steep.

Rounding out the menu with Desserts, warm Chocolate Chip Cookies from Liza no doubt tempting, it was instead a generous square of Carrot Cake that called out for seven dollars, the presentation perhaps not as elegant as a triangle slicked in Buttercream but everything else about it pretty much perfect from the Bread Pudding-like texture with bold spicing to the gooey pool of Frosting.

www.meyvneats.com

Posted in Breakfast, Dessert, Food, Meyvn, Minneapolis, Minnesota, pancake, Pancakes, St. Paul, Vacation Tagged Adam Eaton, Apple, Apple Butter, Apples, Bagel, Bagels, Beet, Beet Puree, Beets, Bread, Breakfast, Brown Sugar, Brown Sugar Bagel, Brown Sugar Bagels, Butter, Cake, Cakes, Carrot, Carrot Cake, Carrots, Cheese, Chive, Chives, Cinnamon, Clove, Cloves, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Crème Fraiche, Deli, Dessert, Desserts, endoedibles, Food, Foodie, Frosting, Icing, Jewish, Jewish Deli, Latke, Latkes, Lettuce, Liza, Maple, Maple Cream Cheese, Maple Schmear, Maple Syrup, Mediterranean, Meyvn, Michael Uzmann, Minneapolis, Minnesota, MN, Nutmeg, Onion, Onions, Pancake, Pancakes, Pastries, Pastry, Potato, Potato Pancake, Potato Pancakes, Potatoes, Puree, Red Onion, Red Onions, Salad, Schmear, St. Paul, Sugar, Syrup, Tim Niver, Tomato, Tomatoes, Travel, Vacation

September 29, 2018
8:00 AM
by: Uhockey

Sun Street Breads, Minneapolis MN

Sun Street Breads

Sweet Potato & Chevre Bundle

Bacon, Corn & Cheddar Biscuit

Downtowner with Cinnamon, Sugar, Cardamom, Cloves

Blackberry Kolacky

Raspberry Cream Scone

Crusher Croissant with Valrhona Chocolate, Almond Butter, Pretzel Finish

Located not far from Patisserie 46 it was at Sun Street Breads that Saturday Breakfast began, the first of three stops finding Chef Solveig Tofte and her team serving a full house just as they have been since opening in 2011.

Designed as a European Bakery focused first on technique, Chef Tofte a one time competitor in Paris’ Coupe du Monde before returning to Minneapolis where her Baguettes and Loaves quickly sold out at Kingfield Farmers Market, 2018 now sees Sun Street serving as a full-service Restaurant for Breakfast and Lunch from Tuesday through Sunday.

Set up for counter-style ordering with what would appear to be plenty of seating, menus near the door and on walls allowing most to compose an order while waiting in line, it was finally reaching the front that plans for Pancakes were terminated in favor of six Pastries, the total cost just over $20 a veritable bargain for tastes starting out with a Viennoiserie densely packed in Green Onions, Sweet Potatoes and Goat Cheese.

Continuing savory with a still-warm Biscuit, several layers of Buttermilk and Flour riddled with Sweet Corn and Bacon plus pockets of Cheese, it is in tribute to Healdsburg Creamery that Sun Street offers The Downtowner, a laminated spiral rising high in the middle where it is gooey with Butter and spices while the exterior is generously covered in Granulated Sugar

Frankly impressed by the variety offered from such a small display, the enriched Dough of an Eastern European Kolach next spilling fresh Blackberries and Cream Cheese, suffice it to say that no Clotted Cream or Preserves are necessary to enjoy Tofte’s Raspberry Cream Scone as both are already incorporated into the buttery base while an item dubbed “Crusher Croissant” skips overly-sweet Frangipane in favor of housemade Almond Butter and inserts two cores of Chocolate at the center of shattering Dough flecked by Salt.

www.sunstreetbreads.com

Posted in Breakfast, Croissant, Croissants, Food, Minneapolis, Minnesota, Pork, Sun Street Breads, Sunstreet Breads, Vacation Tagged Almond, Almond Butter, Almonds, Bacon, Biscuit, Biscuits, Blackberries, Blackberry, Blackberry Kolach, Blackberry Kolacky, Bread, Bundle, Butter, Buttermilk, Buttermilk Biscuit, Buttermilk Biscuits, Cardamom, Cheddar, Cheddar Cheese, Cheese, Chevre, Chevre Cheese, Chocolate, Cinnamon, Cinnamon Roll, Cinnamon Rolls, Clove, Cloves, Corn, Cream, Cream Cheese, Croissant, Croissants, Crusher Croissant, Crusher Croissants, Dark Chocolate, Dough, Downtowner, endoedibles, Flour, Food, Foodie, Goat Cheese, Granulated Sugar, Green Onion, Green Onions, Kolach, Kolacky, Michael Uzmann, Minneapolis, Minnesota, MN, Onion, Onions, Pastries, Pastry, Pig, Pork, Potato, Potatoes, Pretzel, Pretzels, Raspberries, Raspberry, Raspberry Cream Scone, Raspberry Cream Scones, Salt, Scone, Scones, Solveig Tofte, St. Paul, Sugar, Sun Street Breads, Sunstreet Breads, Sweet Corn, Sweet Potato, Sweet Potato & Chevre Bundle, Sweet Potato and Chevre Bundle, Sweet Potatoes, Travel, Vacation, Valrhona, Valrhona Chocolate, Viennoiserie, Viennoiseries, Yeast

September 28, 2018
7:00 PM
by: Uhockey

Restaurant Alma, Minneapolis MN

Restaurant Alma

Balkan Punch – Squash Infused Rum, Tikves Vranic, Orange Curacao, Lemon, Matifoc and Tresmontaine Rancio Sec, Blackstrap Bitters

Housemade Ricotta and Crackers, Truffle Honey, Rosemary, New Olive Oil

Caraway Crackers, Sourdough, Focaccia, Salted Butter

Grass Fed Bison Tartare, Yogurt Raita, Tamarind, Crispy Chickpea Chaat

Soft Cooked Egg, Mushroom Broth, Speck, Polenta Crouton

2010 Colpetrone Sagrantino Di Montefalco

Duck Two Ways, Porcini Bread Pudding, Worcestershire Glazed Beets, Spinach

Coconut Sorbet

Pear Mille Feuille, Candied Almonds, Lemon Paper, Summercrisp Pear Sorbet

Long heralded as one of the Twin Cities’ best Restaurants, a Beard Award for Chef Alex Roberts in 2010 placing Restaurant Alma in the national spotlight, it was Friday evening that a spot at the bar was filled to partake in Executive Chef Lucas Rosenbrook’s Prix Fixe Menu, the fact that a reservation had been made well in advance apparently still not enough to justify a table in the main room despite what appeared to be several open seats.

Located inside a historic building within one of Minneapolis’ older neighborhoods, the addition of a Hotel and Café in recent years turning Alma into a more inclusive space for both travelers and locals, it was just prior to a 7:00pm reservation that the area in front of a youthful bartender and several exceedingly loud guests was found set with plates and menu, Cocktails for just $8-9 admittedly a breath of fresh air compared to Las Vegas and one called Balkan Punch proving complex but nicely balanced in its combination of Wine, Citrus and Spirits.

Best described as New American or perhaps “Farm to Table” in its Fare, everything possible locally sourced and all Breads as well as thick Ricotta made on-site, it was for $8 that a heaping spoonful of Cheese was served slick with Honey and Rosemary, the Caraway Crackers proving a brilliant delivery device both here and for salted Butter later though both Sourdough and Focaccia seemed a bit dry.

Perhaps unfairly frustrated by the seating situation, though the fact that the all five patrons to the right were liberally partaking in Wine and growing louder by the minute made 20+ minute gaps between courses feel infinitely longer, it was finally thirty-five minutes after sitting that a thin layer of raw Bison arrived next to a smear of Yogurt and crumbled Chickpeas, the flavors fine but gone in three bites and followed by more unintentional eavesdropping before receiving a bowl of tepid Broth and a rubbery Egg.

Perhaps sensing some displeasure or perhaps being friendly, the difference hard to tell when a Bartender is forced to act as sever while being constantly tasked with mixing and pouring for the whole room, it was alongside “Duck Two Ways” that a complimentary pour of 2010 Colpetrone Sagrantino Di Montefalco was offered, the rich Cherry flavors playing very well off rosy Flesh and crisp Confit as well as the umami-rich round of Stuffing.

Cleansing the palate with pure Coconut Sorbet, the lack of added sweetness surprising but greatly appreciated, it was deciding between Mille Feuille or Pot de Crème that the evening ended on a high note, the noisy group at this point shouting but not quite loud enough to silence a spoon crackling through crisp layers that at first look like Biscotti but in reality may very well contain a thousand leafs of Puff Pastry divided by thick Custard.

www.almampls.com

Posted in Alma Minneapolis, Bread Basket, Bread Pudding, Dessert, Food, Ice Cream, Minneapolis, Minnesota, Restaurant Alma, St. Paul, Truffle, Truffles, Vacation Tagged 2010 Colpetrone Sagrantino Di Montefalco, Alex Roberts, Alma Minneapolis, Almond, Balkan Punch, Beet, Beets, Bison, Bison Tartare, Bitters, Blackstrap Bitters, Bread, Bread Pudding, Broth, Butter, Cake, Cakes, Candied Almond, Candied Almonds, Caraway, Caraway Cracker, Caraway Crackers, Caraway Seed, Caraway Seeds, Chaat, Cheese, Chick Pea, Chick Peas, Chickpea, Chickpea Chaat, Chickpeas, Cocktail, Cocktails, Coconut, Coconut Sorbet, Coconuts, Colpetrone Sagrantino Di Montefalco, Confit, Cookie, Cookies, Cornmeal, Cracker, Crackers, Cream, Crispy Chickpea Chaat, Crouton, Croutons, Curacao, Custard, Dessert, Desserts, Duck, Duck Breast, Duck Confit, Duck Leg, Duck Two Ways, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Extra Virgin Olive Oil, Focaccia, Focaccia Bread, Food, Foodie, Garbanzo, Garbanzo Bean, Garbanzo Beans, Grass Fed Bison Tartare, Honey, Housemade Ricotta, Housemade Ricotta Cheese, Ice Cream, Lemon, Lemon Paper, Lemons, Lucas Rosenbrook, Matifoc and Tresmontaine, Matifoc and Tresmontaine Rancio Sec, Michael Uzmann, Mille Feuille, Minneapolis, Minnesota, MN, Mushroom, Mushroom Broth, Mushrooms, New Olive Oil, Olive Oil, Orange, Orange Curacao, Oranges, Pastries, Pastry, Pear, Pear Mille Feuille, Pear Sorbet, Pears, Pig, Pigs, Polenta, Polenta Crouton, Porcini, Porcini Bread Pudding, Porcini Mushroom, Porcini Mushroom Bread Pudding, Porcini Mushrooms, Porcinis, Pork, Puff Pastry, Punch, Raita, Rancio Sec, Red Wine, Restaurant Alma, Ricotta, Ricotta Cheese, Rosemary, Rum, Salt, Salted Butter, Sauce, Seed, Seeds, Soft Cooked Egg, Soft Cooked Eggs, Sorbet, Sourdough, Sourdough Bread, Speck, Spinach, Squash, Squash Infused Rum, St. Paul, Sugar, Summercrisp Pear, Summercrisp Pear Sorbet, Tamarind, Tartare, Tikves Vranic, Travel, Truffle, Truffle Honey, Truffles, Vacation, Vanilla, Wine, Worcestershire, Worcestershire Glazed Beets, Worcestershire Sauce, Yogurt, Yogurt Raita, Yolk, Yolks

September 28, 2018
4:21 PM
by: Uhockey

Young Joni, Minneapolis MN

Young Joni

YOLO Pizza – House Red Sauce, Mozzarella, Fennel Sausage, Nueske’s Bacon, Natural Casing Pepperoni

Mini Cone Trio – Vanilla Soft Serve, Twist Soft Serve, Butter Pecan Soft Serve

Church Basement Cookie and Bar Plate – Apple Bar, Special K Bar, Chocolate Chip Cookies, Cold Milk

Born of Korean heritage and educated at Columbia in English one can fairly assume Chef Ann Kim did not grow up wanting to be a Pizzaiolo, yet ever since opening Pizzeria Lola in 2010 her name has been synonymous with dining in Minneapolis, a follow-up called Hello Pizza built in tribute to all the Slices she devoured while in College and Young Joni the most ambitious project yet.

Opened late 2016 as a “fine-dining” concept in the Northeast, the cavernous wood interior featuring an open kitchen and varied seating options from which a big communal table is available to walk-ins, it was perhaps twenty minutes after Friday’s 4:00p opening that the space was found already busy, a brief wait followed by the presentation of Water and a menu divided into sections offering Pizza, Vegetable, Salad, and “Other Delights.”

Rooted in wood’s fire, leaping flames visible behind the counter while a large copper oven resides in a separate area to the left, Young Joni’s Food is currently under the watch of Executive Chef Michael Shaughnessy and although several items competed for attention a rule against half-and-half Pies unfortunately handicaps solo diners tremendously.

Not at all “stuffy” or expensive despite its self-described genre, the severs pleasant and efficient with overall volume lively but not “loud,” it was after lengthy debate amongst global inspirations that “YOLO” was ordered in favor of Kim’s famous Short Ribs, the Crust picking up a good blister and remaining slightly puffy at the center of a modest cornicione while “Meat Lovers” toppings, Red Sauce and Mozzarella were all the quality one might expect in a single-person $17 Pie.

Saving room for one more meal and thus reluctant to delve further into a menu built on share plates, though the server was happy to advise on what might be most appropriate, it was under the assumption that Cookies and Ice Cream can never take up that much stomach space that two Desserts were ordered, the “Church Basement” Plate a good bargain at just $1 per piece and highlighted by miniature Apple Cobblers while the Soft Serve was so-so and without a lot of difference between flavors.

www.youngjoni.com

Posted in Dessert, Food, Ice Cream, Minneapolis, Minnesota, Pizza, Pork, Vacation, Young Joni Tagged Ann Kim, Apple, Apple Bar, Apple Cobbler, Apple Cobbler Bar, Apple Pie, Apples, Bacon, Bar, Bars, Beef, Butter Pecan, Butter Pecan Ice Cream, Butter Pecan Soft Serve, Butter Pecan Soft Serve Ice Cream, Cake, Cakes, Caramel, Cheese, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Church Basement, Church Basement Cookie and Bar Plate, Church Basement Cookie Plate, Cinnamon, Cobbler, Cobbler Bar, Cold Milk, Cone, Cones, Cookie, Cookie Plate, Cookies, Cow, Cows, Cream, Dark Chocolate, Dessert, Desserts, endoedibles, Fennel, Fennel Sausage, Food, Foodie, House Red Sauce, Ice Cream, Ice Cream Cone, Ice Cream Cones, Michael Shaughnessy, Michael Uzmann, Milk, Mini Cone Trio, Mini Ice Cream Cone, Minneapolis, Minnesota, MN, Mozzarella, Mozzarella Cheese, Natural Casing Pepperoni, Natural Pepperoni, Nueske, Nueske's Bacon, Oat, Oatmeal, Oats, Pastries, Pastry, Peanut, Peanut Butter, Peanuts, Pecan, Pecans, Pepperoni, Pig, Pizza, Pork, Pork Sausage, Red Sauce, Salt, Sauce, Sausage, Sea Salt, Soft Serve, Soft Serve Ice Cream, Special K, Special K Bar, Streusel, Sugar, Tomato, Tomato Sauce, Tomatoes, Travel, Twist, Twist Ice Cream, Twist Soft Serve, Twist Soft Serve Ice Cream, Vacation, Vanilla, Vanilla Ice Cream, Vanilla Soft Serve, Vanilla Soft Serve Ice Cream, YOLO, YOLO Pizza, Young Joni

September 28, 2018
11:03 AM
by: Uhockey

Up North Pizza Pub, East Grand Forks MN

Up North Pizza Pub

Bavarian Pretzels – Cheese Sauce

Meatballs – Barbeque Sauce, Gorgonzola Ranch, Celery

Drunken Rooster – Pheasant Sausage, Whiskey Glazed Apples, Pistachios, Béchamel / Duck Duck Goat – Duck Confit, Roasted Grapes, Pecans, Goat Cheese, Arugula, Béchamel Sauce, Balsamic Drizzle

It seems safe to assume that most people from more than two hours away are unaware that Grand Forks and East Grand Forks are not only different cities but also in different states, thus it was with some confusion that the GPS exclaimed “Welcome to Minnesota” en route to Up North Pizza Pub, a friend from the area having just arrived moments prior to parking in an empty lot and entering the space at 314 4th Street Northwest.

Launched late 2016 by a group of four friends hoping to bring unique Pizza and Craft Beer to their city, both in fairly low supply despite the nearby University of North Dakota, Up North Pizza Pub is housed in a spacious building flooded with natural light from tall windows, a bevy of seating options including bar, tables and high-tops seeing the latter most favorable for two guests on a Friday just after the eleven o’clock opening.

Not particularly busy despite the day and impending lunch hour, only a few other tables filled throughout the meal’s eighty minute course, it was after being informed that the Restaurant was “out” of Burrata that the decision was made to invest in two Appetizers and a split-Pizza, the “Honey Buffalo” Meatballs also unavailable as listed and instead served as rubbery gobs of Meat topped in overly-sweet Sauce while two Bavarian Pretzels for $9 rivaled Las Vegas or New York City pricing but were thankfully buttery and well-proofed alongside thick Beer Cheese.

Certainly not a place unwilling to take chances, the Cheesesteak Sandwich give a Korean spin while Salads and Mac n’ Cheese also reach globally, it was setting aside simple Red Sauce or Pepperoni that a round Pie with Foccacia-like Crust was topped generously, the “Salad” half balancing convincing Confit Duck with Grapes, Pecans and Goat Cheese plus Bechamel while “Drunken Rooster” trended a little too sweet thanks to Balsamic Drizzle that, at least based on an obviously inaccurate menu, was only supposed to be on the Duck half.

www.upnorthpizzapub.com

Posted in East Grand Forks, Fargo, Food, Grand Forks, Minnesota, Pizza, Pork, Up North Pizza, Up North Pizza Pub, Vacation Tagged Apple, Apples, Arugula, balsamic, Balsamic Drizzle, Balsamic Vinegar, Balsamic Vinegar Drizzle, Barbecue, Barbecue Sauce, Barbeque, Barbeque Sauce, Bavarian Pretzel, Bavarian Pretzels, BBQ, BBQ Sauce, Bechamel, Béchamel Sauce, Beef, Beer, Beer Cheese, Beer Cheese Sauce, Blue Cheese, Blue Cheese Dressing, Bread, Butter, Celery, Cheese, Cheese Sauce, Chevre, Chevre Cheese, Confit, Cow, Cows, Cream, Dressing, Drizzle, Drunken Rooste, Drunken Rooster Pizza, Duck, Duck Confit, Duck Duck Goat, Duck Duck Goat Pizza, East Grand Forks, endoedibles, Fargo, Food, Foodie, Glazed Apple, Glazed Apples, Goat Cheese, Gorgonzola, Gorgonzola Cheese, Gorgonzola Cheese Ranch, Gorgonzola Dressing, Gorgonzola Ranch, Grand Forks, Grape, Grapes, Meatball, Meatballs, Michael Uzmann, Minnesota, MN, Nut, Nuts, Pecan, Pecans, Pheasant, Pheasant Sausage, Pig, Pistachio, Pistachios, Pizza, Pork, Pretzel, Pretzels, Ranch, Ranch Dressing, Roasted Grape, Roasted Grapes, Sauce, Sausage, Sugar, Travel, Up North Pizza, Up North Pizza Pub, Vacation, Vinegar, whiskey, Whiskey Glazed Apple, Whiskey Glazed Apples, whisky

September 28, 2018
10:40 AM
by: Uhockey

Darcy’s Cafe, Grand Forks ND

Darcy’s Cafe

Cinnamon Roll Pancakes

Bread Pudding

Conveniently attached to a Barber Shop and featuring a sign that reads “Better than your Grandma’s, as good as your Mom’s” it was around 10:30am that Darcy’s Café was found mostly full, a collection of construction works having recently bellied up to the bar flirting with two waitresses who did their best to be pleasant while at the same time taking orders, clearing tables, settling tabs and serving Food.

At one time a gas station but later converted into an eatery by Darcy Fonder, her retirement seeing the space suited for at-most forty sold to a former North Dakota Fighting Sioux, guests entering the shabby building will quickly notice just five tables and three booths surrounding the center island, a first come-first served policy often leading to long lines even when the weather turns frigid and in particular on weekends.

Featuring a two-sided laminated menu plus several specials, a 6am opening Monday through Friday with slightly later Weekend hours making Darcy’s the top spot in Grand Forks for all-day Breakfast, it was passing over Soup and humongous Sandwiches that eyes focused squarely on Pancakes, bottomless 99-cent Coffee as good as the $2.49 stuff in Cafes elsewhere and always piping hot.

No doubt a meeting place for locals, persons of all ages engaged in conversations of varying volume, it was less than ten minutes after placing an order that two items arrived simultaneously, three fluffy Flapjacks upgraded with gooey Frosting and lots of Cinnamon far better than their $6.58 pricetag would indicate while Bread Pudding baked in a Coffee Mug was unfortunately a touch dry at the bottom even though the top half was buttery, rich and full of plump Raisins.

www.facebook.com/Darcys-Cafe-86692181492

Posted in Bread Pudding, Breakfast, Coffee, Darcy's Cafe, Dessert, Fargo, Food, Grand Forks, pancake, Pancakes, Vacation Tagged Bread, Bread Pudding, Butter, Buttermilk, Buttermilk Pancake, Cake, Cakes, Cheese, Cinnamon, Cinnamon Roll, Cinnamon Roll Pancake, Cinnamon Roll Pancakes, Cinnamon Rolls, Coffee, Cream, Cream Cheese Icing, Darcy Fonder, Darcy's, Darcy's Cafe, Dessert, Desserts, endoedibles, Fargo, Food, Foodie, Frosting, Grand Forks, Iciing, Michael Uzmann, ND, North Dakota, Pancake, Pancakes, Pastries, Pastry, Pudding, Raisin, Raisins, Roll, Rolls, Sugar, Travel, Vacation

September 28, 2018
8:05 AM
by: Uhockey

Bronuts Donuts & Coffee Shop, Winnipeg MB

Bronuts Donuts & Coffee Shop

Blair – Yeasted Donut, Strawberry Glaze, Balsamic Drizzle

Special – Espresso Glaze, Dulce de Leche, Sea Salt

Trixie – Honey Oat Cake Donut, Raisins

Francine – Apple Cider Vinegar Cake Donut, Spice Glaze, Blueberry Drizzle

Brock – Rocky Road Fritter, Chocolate, Marshmallow, Pecans, Walnuts

PJ – Peanut Butter Glaze, Peanuts, Raspberry Jam Filling

Predating the arrival of Oh Doughnuts by approximately 18 months one can safely say Bronuts brought Artisan fried Dough to Manitoba, and with a location in walking distance from Clementine it was on the way out of town that Brett and Dylan Zahari’s comfortable Café was visited and found to be excellent despite its surfer-dude name.

Yet another fairly new business hoping to make Winnipeg’s Exchange District a destination, aforementioned Clementine as well as deer + almond also earning accolades both local and national, it is immediately on entering the brightly lit space at 3-100 King Street that guests will notice a stark contrast from Amanda Kinden’s Doughnuttery on Broadway, the clean layout and loquacious employees happy to discuss their concept and make recommendations amongst ten daily choices.

A passion project for the locally raised brothers, time and research including baking classes in The Bay Area finally yielding a signature Brioche base that raises high with subtle egginess and plenty of Yeast, each Bronut is named after an unspecified Woman or Man and beginning first with a lady named Blair the quality of Glaze is immediately evident as the flavor of fresh Strawberries walks in-step with reduced Balsamic Vinegar.

Continuing next with Friday’s Special, a weekly tradition where Bronuts tries out new ideas, it probably will not surprise anyone that Caramel and Coffee pair nicely considering the success of Starbucks Macchiato while a transition to Cake shows versatility as two entirely different flavored bases came across moist and dense, Trixie like a warm bowl of Oats and Francine better than any fair or farm ring thanks to bold aromatics plus a lightly fruity linger.

Rounding out the morning with filled and Fritter, the fact that Bronuts covers a wide-range of styles despite such a concise collection speaking volumes about the Zaharis’ attention to detail, suffice it to say that even Peanut Butter and Jelly is benefitted by scratch made Jam plus whole salted Peanuts while “Brock” eschewed typical Fruit flavors and went all in on a Fritter that is grease-free but still hefty thanks to Dark Chocolate, Marshmallows and Nuts both on top and within.

www.bronuts.ca

Posted in Breakfast, Bronuts, Bronuts Donuts, Bronuts Donuts & Coffee Shop, Bronuts Donuts and Coffee Shop, Canada, Coffee, Dessert, Food, Manitoba, Vacation, Winnipeg Tagged Apple, Apple Cider, Apple Cider Vinegar, Apple Cider Vinegar Cake Donut, Apple Cider Vinegar Cake Doughnut, Apples, balsamic, Balsamic Drizzle, Balsamic Vinegar, Bismark, Blair, Blair Donut, Blair Doughnut, Blueberries, Blueberry, Blueberry Drizzle, Brett Zahari, Brock Fritter, Bronuts, Bronuts Donuts, Bronuts Donuts & Coffee Shop, Bronuts Donuts and Coffee Shop, Butter, Cake, Cake Donut, Cake Donuts, Cake Doughnut, Cake Doughnuts, Cakes, Canada, Caramel, Chocolate, Cider, Cinnamon, Clove, Cloves, Coffee, Coffee Frosting, Coffee Glaze, Coffee Icing, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Drizzle, Dulce de Leche, Dylan Zahari, endoedibles, Espresso, Espresso Frosting, Espresso Glaze, Espresso Icing, Filled Donut, Filled Doughnut, Filling, Food, Foodie, Francine, Francine Donut, Francine Doughnut, Fritter, Frosting, Glaze, Honey, Honey Oat Cake Donut, Honey Oat Cake Doughnut, Icing, Jam, Jelly, Manitoba, Marshmallow, Marshmallows, MB, Michael Uzmann, Nut, Nutmeg, Nuts, Oat, Oat Donut, Oat Doughnut, Oatmeal, Oats, Pastries, Pastry, Peanut, Peanut Butter, Peanut Butter & Jelly, Peanut Butter & Jelly Donut, Peanut Butter & Jelly Doughnut, Peanut Butter and Jelly, Peanut Butter and Jelly Donut, Peanut Butter and Jelly Doughnut, Peanut Butter Frosting, Peanut Butter Glaze, Peanut Butter Icing, Peanuts, Pecan, Pecans, PJ, PJ Donut, PJ Doughnut, Raisin, Raisins, Raspberries, Raspberry, Raspberry Jam, Raspberry Jam Filling, Raspberry Jelly, Rocky Road, Rocky Road Fritter, Salt, Sea Salt, Special, Special Donut, Special Doughnut, Spice Frosting, Spice Glaze, Spice Icing, Strawberries, Strawberry, Strawberry Frosting, Strawberry Glaze, Strawberry Icing, Sugar, Travel, Trixie, Trixie Donut, Trixie Doughnut, Vacation, Vinegar, Walnut, Walnuts, Winnipeg, Yeast, Yeasted Donut, Yeasted Donuts, Yeasted Doughnut, Yeasted Doughnuts

September 28, 2018
7:05 AM
by: Uhockey

Clementine Cafe, Winnipeg MB

Clementine Cafe

Americano

Cashew & Banana Chia Seed Pudding, Peaches, Raspberries, Blueberries, Granola

Brussels Style Waffle, Blueberries, Lemon Whipped Cream, Blueberry Syrup, Frosted Pecans

Originally opened with Adam Donnelly, though the Chef of Segovia Tapas Bar and Restaurant has since sold his piece to partners, Clementine Cafe has been earning accolades since 2016 as one of Winnipeg’s best spots for Breakfast and on Friday morning with snowflakes falling the no reservations space at 123 Princess Street proved why with a concise menu focused on locally sourced ingredients and big flavors despite low prices.

Located below street level in the Exchange District, several stairs necessary to be navigated en route to a sizable room flanked by bars for Espresso and Booze plus an open kitchen to the back, it was shortly after Clementine’s Seven o’clock opening that the space was found empty save for two Senior Citizens, service expectedly prompt and efficient as Women and Men in the back stayed busy preparing for a rush around 8:00am.

Serving just nine plates and eight sides daily, most prone to frequent variation, it was warmed by a bold Americano that mere moments passed before receiving a bowl of Chia Seed Pudding fortified with Cashew Milk and pureed Bananas, the addition of diced Peaches plus Berries and Granola creating a cool and rich mixture that likely fares equally well in cold or warm weather.

Admittedly intrigued by Mushroom Chilaquiles and Fried Chicken on Toast, though a lengthy drive back to Minneapolis studded with additional dining plans warned against over-indulgence, it was instead in a “Brussels Style Waffle” that additional appetite was invested, the overused regional reference here thankfully found 100% accurate as the rectangle was crispy on the edges yet cake-like at the center and beautifully garnished in Blueberry Syrup, plump Berries and a big spoonful of Whipped Cream with Lemon Zest, Candied Pecans and dried Pomegranate Arils.

www.clementinewinnipeg.com

Posted in Breakfast, Canada, Clementine, Clementine Cafe, Coffee, Food, Manitoba, Vacation, Waffle, Waffles, Winnipeg Tagged Americano, Aril, Arils, Banana, Bananas, Blueberries, Blueberry, Blueberry Syrup, Bread, Brussels Style Waffle, Brussels Style Waffles, Brussels Waffle, Brussels Waffles, Butter, Canada, Candied Pecan, Candied Pecans, Cashew, Cashew & Banana Chia Seed Pudding, Cashew Milk, Cashews, Chia, Chia Pudding, Chia Seed, Chia Seed Pudding, Clementine, Clementine Cafe, Coffee, Cream, endoedibles, Food, Foodie, Frosted Pecan, Frosted Pecans, Granola, Lemon, Lemon Whipped Cream, Lemon Zest, Lemons, Manitoba, MB, Michael Uzmann, Nut, Nuts, Peach, Peaches, Pecan, Pecans, Pomegranate, Pomegranate Aril, Pomegranate Arils, Pudding, Raspberries, Raspberry, Seed, Seeds, Sugar, Syrup, Travel, Vacation, Waffle, Waffles, Whipped Cream, Winnipeg, Zest

September 27, 2018
4:59 PM
by: Uhockey

Segovia Tapas Bar and Restaurant, Winnipeg MB

Segovia Tapas Bar and Restaurant

Jamon Croqueta, Lemon

Pan Con Tomate, Jamon Iberico

Razor Clam Pinxto, Lebneh

Patatas Bravas

Mushroom Escabeche, Hummus, Flatbread

BBQ Quail, Celeriac, Salsa Verde

Espresso, Dark Chocolate, Ice

Churros, White Chocolate Yogurt

Date, Mascarpone Cheese, Pistachios, Maple Syrup

Originally slated for Dinner on Wednesday, an eight o’clock arrival finding the 43-seat Restaurant completely full with a sixty minute wait for even solo diners, it was instead on Thursday at 4:55pm that Segovia was visited, a seat at the Chefs counter easily secured though the place would again be full within an hour.

Thoroughly titled Segovia Tapas Bar and Restaurant, a name that has stuck to the Osborne Village hot spot for nearly a decade as it fully defines what was Manitoba’s first Spanish small plates venue, guests entering the space at 484 Stradbrook Avenue are first greeted by heavy wooden doors before entering a dimly lit space, the former home fully renovated and now comprised of two dining rooms including one with a full view of the kitchen.

Rustic yet elegant in design, a combination of exposed brick, wood tables, steel and leather situated behind slate countertops, Segovia represents the vision of Chef Adam Donnelly who opened the Restaurant at just 26 years old, the fact that the place remains packed six days a week despite not accepting reservations a testament to a combination of excellent service and an ever changing menu that stands out more than just locally.

Rooted in tradition but at the same time looking forward, an embrace of Winnipeg’s limited seasonality differentiating Donnelly’s cooking from what one might find in Barcelona, Bilbao or even the city from which his Restaurant takes its name, guests are wise to begin their tasting with items including Ham Croquettes or Tomato-brushed Toast topped in imported Jamon Iberico, both sold at fractions of what Celebrities like Jose Andres charge yet just as precise while fresh Canadian Razor Clams with strained Yogurt and Herbs atop toast were absolutely delightful in their balance of sweet and sour.

Treated next to Segovia’s take on Patatas Bravas, justifiably one of the few items consistently offered since day one, it was with the smoky flavor of Paprika still lingering on the lips that a sizable plate of Wild Mushrooms followed, the use of Acid and Hummus intended to be eaten on crispy Flatbread not particularly Spanish but everything about the combination wonderful and arguably the best dish tasted in all of Winnipeg.

Rounding out savories with a plump Quail grilled and served over lengths of Celeriac, the Root predictably earthy but well balanced by vibrant Salsa, it was after readying the palate with Espresso and Dark Chocolate that Dessert was served, a quartet of Churros with smooth Yogurt as good as what one will find in Mexico or overseas while Dates split and stuffed with Mascarpone plus Pistachios in a pool of Maple Syrup are as simple yet stunning as they are sweet.

www.segoviatapasbar.com

Posted in Canada, Coffee, Dessert, Food, Manitoba, Pork, Segovia, Segovia Tapas Bar, Segovia Tapas Bar and Restaurant, Vacation, Winnipeg Tagged 100% Pure Maple Syrup, Adam Donnelly, Barbecue, Barbecue Quail, Barbeque, Barbeque Quail, BBQ, BBQ Quail, Bread, Canada, Celeriac, Celery Root, Cheese, Chick Pea, Chick Peas, Chickpea, Chickpeas, Chocolate, Churro, Churros, Cinnamon, Cinnamon Sugar, Cinnamon Sugar Donut, Cinnamon Sugar Donuts, Cinnamon-Sugar Doughnut, Cinnamon-Sugar Doughnuts, Clam, Clams, Cocoa, Coffee, Cream, Croqueta, Croquetas, Croquette, Croquettes, Dark Chocolate, Date, Dates, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Escabeche, Espresso, Extra Virgin Olive Oil, Flatbread, Flatbreads, Food, Foodie, Garbanzo Bean, Garbanzo Beans, Grilled Bread, Ham, Ham Croquette, Ham Croquettes, Herb, Herbs, Hummus, Ice, Jamon, Jamon Croqueta, Jamon Croquette, Jamon Croquettes, Jamon Iberico, Jamon Iberico de Bellota, Lebneh, Lemon, Lemons, Manitoba, Maple, Maple Syrup, Mascarpone, Mascarpone Cheese, Mayo, Mayonnaise, MB, Michael Uzmann, Mushroom, Mushroom Escabeche, Mushrooms, Olive Oil, Pan con Tomate, Paprika, Pastries, Pastry, Patatas Bravas, Pepper, Peppers, Pig, Pimento Pepper, Pimento Peppers, Pinxto, Pinxtos, Pistachio, Pistachios, Pork, Potato, Potatoes, Pure Maple Syrup, Quail, Quails, Razor Clam, Razor Clam Pinxto, Razor Clams, Salsa, Salsa Verde, Seafood, Segovia, Segovia Tapas Bar, Segovia Tapas Bar and Restaurant, Spanish Paprika, Strained Yogurt, Sugar, Syrup, Toast, Tomato, Tomato Bread, Tomatoes, Travel, Vacation, White Chocolate, White Chocolate Yogurt, Wild Mushroom, Wild Mushroom Escabeche, Wild Mushrooms, Winnipeg, Yogurt

September 27, 2018
12:15 PM
by: Uhockey

Oh Doughnuts, Winnipeg MB

Oh Doughnuts

Turtle Doughnut with Caramel Glaze, Chocolate, Pecans

Vegan Pershing with Yogurt Glaze

Vegan Chocolate Cream Doughnut with Peanut Butter Glaze

Blackberry Curd Doughnut

Key Lime Pie Doughnut with Graham Cracker

Brown Butter Banana Cheesecake Doughnut

Having visited Calgary and Edmonton in January 2017 to find Tim Hortons still the only viable Canadian choice for fried Dough it was with modest expectations that Oh Doughnuts was visited immediately after lunch at The Don Restaurant, the space below street level at 326 Broadway severely lacking for charm in terms of decor though service was efficient and pleasant.

Owned and operated by Baker Amanda Kinden, her goal to provide Manitoba with a better brand of Doughnut hatched in 2016 and developed since into a sustainable business that even goes so far as to recycle fryer Oil to Biofuel, it is by way of a board outside (and social media) that daily flavors are announced, some sixteen or so including several Vegan choices ranging from simple glazed rings to Chicago Popcorn Mix.

Higher priced than big chains or even local Artisan competitor Bronuts, though the use of locally sourced Organic Eggs, Flour and Butter no doubt justifies the cost, it was taking a half-dozen elsewhere that indulgence began by way of the Turtle, a soft Brioche base with plenty of spring topped in all the appropriate ingredients while the follow-up Vegan Pershing achieved a near-identical crumb structure as a coil around Cinnamon topped in tangy “Yogurt” Glaze.

Frankly shocked at the Vegan Doughnut’s texture, another Egg-and-Butterless masterpiece found in a Bismark stuffed with Dark Chocolate and topped with sugary Peanut Butter, it was transitioning back to three un-restricted Bismarks that a difference finally was noted, the base more buttery and able to stand up to diverse textures such as pureed Blackberries and creamy Key Lime, though by far the best was one called Brown Butter Banana Cheesecake that had precisely the right consistency to earn its naming and not a whole lot of added sweetness which thus let ripe Fruit flavors shine.

www.ohdoughnuts.com

Posted in Canada, Dessert, Food, Manitoba, Oh Doughnuts, Vacation, Winnipeg Tagged Amanda Kinden, Banana, Banana Cheese Cake, Banana Cheesecake, Banana Cheesecake Donut, Banana Cheesecake Doughnut, Bananas, Blackberries, Blackberry, Blackberry Curd, Blackberry Curd Donut, Blackberry Curd Doughnut, Bread, Brioche, Brioche Bread, Brioche Donut, Brioche Donuts, Brioche Doughnut, Brioche Doughnuts, Brown Butter, Brown Butter Banana Cheesecake Donut, Brown Butter Banana Cheesecake Doughnut, Butter, Canada, Caramel, Caramel Glaze, Cheese, Cheese Cake, Cheesecake, Chocolate, Chocolate Cream, Chocolate Cream Donut, Chocolate Cream Doughnut, Chocolate Donut, Chocolate Doughnut, Chocolate Glaze, Cinnamon, Cracker, Crackers, Cream, Curd, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Food, Foodie, Frosting, Glaze, Graham, Graham Cracker, Graham Crackers, Grahams, Icing, Key Lime, Key Lime Donut, Key Lime Doughnut, Key Lime Pie Donut, Key Lime Pie Doughnut, Key Lime Pie Doughnut with Graham Cracker, Lime, Manitoba, MB, Michael Uzmann, Oh Doughnuts, Pastries, Pastry, Peanut, Peanut Butter, Peanut Butter Glaze, Peanuts, Pecan, Pecans, Pershing, Sugar, Travel, Turtle Donut, Turtle Doughnut, Vacation, Vanilla, Vegan, Vegan Chocolate Cream Donut, Vegan Chocolate Cream Doughnut, Vegan Chocolate Cream Doughnut with Peanut Butter Glaze, Vegan Pershing, Vegan Pershing with Yogurt Glaze, Vegan Yogurt, Winnipeg, Yogurt, Yogurt Glaze

September 27, 2018
10:55 AM
by: Uhockey

The Don Restaurant, Winnipeg MB

The Don Restaurant

Crack & Hash – Shaved Hash Browns, Crispy Crackling, 2 Overeasy Eggs

Perogys – Potatoes, Onions, Bothwell Medium Cheddar, Cream Gravy

Feeding downtown Winnipeg for over thirty years The Don Restaurant seems as close to an “institution” as any in the city, and with a wide-ranging menu of locally sourced items including several Mennonite specialties the spot at 120 Donald Street serves its purpose as an early-day diner respectably.

Open 7:00am until 3:30pm daily, a low building and patio tucked in amidst offices, it is just inside the entry that guests are greeted from a hostess stand, a pre-lunch arrival finding only a few tables full though by noon this would change substantially.

Favored by locals as well as travelers, the train station plus several public parking lots nearby, it was after perusal of items including everything from Kjielkje to Teriyaki that the decision was made to invest in The Don’s signature, a dish called “Crack & Hash” plus a side of Pierogis and no Dessert as they were inexplicably “all out” of Bread Pudding.

Admitting up front that Dumplings are outsourced, each of three pan-seared pockets filled with Potatoes and Cheese hand-made by Country Perogy Shop in Kleefeld, it was wishing that filling would have been a bit more flavorful that attention turned to the Hash, in reality just a pile of buttery Potatoes beneath a crispy slab of finely chopped Pork parts that tastes better when blended with Spuds plus Eggs on the side.

www.thedonrestaurantwinnipeg.com

Posted in Canada, Food, Manitoba, Pork, The Don, The Don Restaurant, Vacation, Winnipeg Tagged Bothwell Cheddar Cheese, Bothwell Cheese, Bothwell Medium Cheddar, Bothwell Medium Cheddar Cheese, Butter, Cheddar, Cheddar Cheese, Cheese, Country Perogy Shop, Crack & Hash, Crack and Hash, Cream, Cream Gravy, Crispy Crackling, Crispy Cracklings, Crispy Pork Crackling, Crispy Pork Cracklings, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Food, Foodie, Gravy, Hash, Hash Brown, Hash Browns, Medium Cheddar, Medium Cheddar Cheese, Michael Uzmann, Onion, Onions, Overeasy Egg, Overeasy Eggs, Pasta, Perogy, Perogys, Pierogi, Pierogis, Pig, Pork, Pork Crackling, Pork Cracklings, Potato, Potatoes, Shaved Hash Browns, The Don, The Don Restaurant, Travel, Vacation, Yolk, Yolks

September 27, 2018
10:13 AM
by: Uhockey

La Belle Baguette, Winnipeg MB

La Belle Baguette

Apple Strudel Danish

Apple Cream Puff

Butter Tart

Almond Croissant

Date Square

Located not far from St. Mary’s Cathedral, an area affectionately known as Winnipeg’s French Quarter, it was after touring the Church that the walk was made to La Belle Baguette, a time between Breakfast and Lunch finding the small Bakery quiet as staff brought forth new items from the kitchen to replenish shelves and racks.

Serving St. Boniface since 2015 and now with a second location in St. James, the Bakery’s goods also offered at a variety of local retailers, it was with a friendly smile that guests were greeted on entry, a bevy of choices creating tough decisions but the tiny female clerk happy to offer suggestions.

A place for both sweets and savories, one patron stopping by to collect Sandwiches for the office, it was opting for only the former that five items were plated and bagged, first bites of an Almond Croissant immediately causing pause as a result of cloying and excessively applied Almond Paste while a follow-up Apple Strudel Danish fared far better, though given its texture one might better label it a Sticky Bun.

Trusting next in Pate a Choux, a Cream Puff shaped like an Apple just put on display, those looking for La Belle Baguette’s best bite should not miss out on airy cream centered by stewed Fruit in dainty Pastry, though both the no-bake Bar with Date Preserves and a sticky Butter Tart enhanced by Raisins were also quite delicious.

www.labellebaguette.ca

Posted in Breakfast, Canada, Croissant, Croissants, Dessert, Food, Manitoba, Vacation, Winnipeg Tagged Almond, Almond Croissant, Almond Croissants, Almond Frangipane, Almond Paste, Almonds, Apple, Apple Cream Puff, Apple Cream Puffs, Apple Strudel, Apple Strudel Danish, Apple Strudel Danishes, Apples, Bread, Brown Sugar, Butter, Butter Tart, Butter Tarts, Canada, Canadian Butter Tart, Canadian Butter Tarts, Choux, Cinnamon, Cream Puff, Cream Puffs, Croissant, Croissants, Danish, Danishes, Date, Date Bar, Date Square, Dates, Dessert, Desserts, endoedibles, Food, Foodie, Frangipane, La Belle Baguette, Manitoba, MB, Michael Uzmann, Pastries, Pastry, Pate a Choux, Streusel, Strudel, Sugar, Travel, Vacation, Vanilla, Winnipeg

September 27, 2018
8:42 AM
by: Uhockey

Stella’s Cafe at Plug In, Winnipeg MB

Stella’s Cafe at Plug In

Butter Tart

Maple Caramel French Toast, Sliced Banana, Blueberries, Maple Caramel Sauce

With nine locations in Manitoba ranging from the suburbs to YWG Airport it seemed pertinent to stop by Stella’s at some point while in Winnipeg, the space attached to Plug In Institute of Contemporary Art proving most convenient after a stop at Jonnie’s Sticky Buns just West on Portage Avenue.

Originally opened in 1999 at 166 Osborne Street, two original investors selling their shares prior to mass expansion, it was after securing paid parking on a nearby street that doors to the Institute were opened, a rush of young adults carrying sketchbooks and poster tubes making their way to class while Stella’s Café was also quite busy to the left.

Offering an up-front Pastry case and dining room beyond, a brief wait at the hostess stand followed by seating at a cozy two-top flanked on both sides by students, it was after briefly perusing options that two selections were made, the first a classic Canadian Butter Tart that tasted good but seemed to have been previously frozen based on both temperature and texture of its sugary center.

Taking a lengthy wait as an opportunity to indulge in still-warm Buns from Jonnie’s, all three magnificent, it was perhaps twenty minutes before French Toast was delivered as three thin slices topped in runny Syrup, the Bread itself no better than store-purchased while Pure Maple Syrup would have been preferred to the “Caramel Sauce,” though at least the tiny Wild Blueberries bursting with flavor were enjoyable.

www.stellas.ca

Posted in Breakfast, Canada, Dessert, Food, French Toast, Manitoba, Stella's, Stella's Cafe, Stella's Cafe & Bakery, Stella's Cafe & Bakery at Plug In, Stella's Cafe and Bakery, Stella's Cafe and Bakery at Plug In, Stella's Cafe at Plug In, Vacation, Winnipeg Tagged Banana, Bananas, Blueberries, Blueberry, Bread, Breakfast, Brown Sugar, Butter, Butter Tart, Butter Tarts, Canada, Canadian Butter Tart, Canadian Butter Tarts, Caramel, Caramel French Toast, Dessert, Desserts, endoedibles, Food, Foodie, French Toast, Manitoba, Maple, Maple Caramel, Maple Caramel French Toast, Maple Caramel Sauce, Maple Syrup, MB, Michael Uzmann, Orange, Oranges, Pastries, Pastry, Sauce, Sliced Banana, Sliced Bananas, Stella's, Stella's Cafe, Stella's Cafe & Bakery, Stella's Cafe & Bakery at Plug In, Stella's Cafe and Bakery, Stella's Cafe and Bakery at Plug In, Stella's Cafe at Plug In, Sugar, Syrup, Tart, Tarts, Toast, Travel, Vacation, Winnipeg

September 27, 2018
8:02 AM
by: Uhockey

Jonnie’s Sticky Buns, Winnipeg MB

Jonnie’s Sticky Buns

Caramel Sticky Bun

Carrot Ginger Sticky Bun, Cream Cheese Icing

Into the Woods Sticky Bun with Apple, Blueberry, Toasted Sunflower Seeds, Hemp Hearts

One need not look too closely in order to realize Northerners are obsessed with Sticky Buns, an associate from North Dakota repeatedly claiming his “Ma’s are the best,” and having already tasted celebrated versions from The Buttered Tin as well as Isles Bun & Coffee it was during a cold and rainy morning while in Winnipeg that Jonnie’s Sticky Buns outperformed them both.

Still sort of a hidden gem despite feeding the people of Winnipeg for nearly a decade, the small Bakery and Restaurant at 941 Portage Avenue additionally providing their Classic to several local businesses, it was easily allocating parking behind the store at 8:00am that cozy confines were found, just one sever and two patrons busily chatting about the news but pausing briefly to answer questions and make a sale.

Taking the still-warm bag just two kilometers away to enjoy, Jonnie’s limited seating and inclement weather eliminating the possibility of immediate indulgence, it was with the Car perfumed by Cinnamon that expectations inched upward, a first taste of tangy Cream Cheese Icing atop a golden swirl containing Carrots and Ginger as delicious as it was fragrant while the “Classic” offered for just $2.75 Canadian outperformed smaller Buns sold in Minnesota (for twice as much) thanks to plenty of sticky Caramel.

Saving halves of each for later, Microwave rewarming not compromising taste in any way though Toppings obviously became runny, it was finally as Dessert after Breakfast that “Into the Woods” had its opportunity to impress, and boy did it ever thanks to the heterogeneity of Fruits and Seeds plus plenty of Butter but restrained sweetness.

www.jonniesstickybuns.com

Posted in Breakfast, Canada, Dessert, Food, Jonnie's, Jonnie's Sticky Buns, Manitoba, Vacation, Winnipeg Tagged Apple, Apples, Blueberries, Blueberry, Bread, Bun, Buns, Butter, Canada, Caramel, Caramel Sticky Bun, Caramel Sticky Buns, Carrot, Carrot Ginger, Carrot Ginger Sticky Bun, Carrot Ginger Sticky Buns, Carrots, Cheese, Cinnamon, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Dessert, Desserts, endoedibles, Food, Foodie, Frosting, Ginger, Hemp, Hemp Heart, Hemp Hearts, Icing, Into the Woods, Into the Woods Bun, Into the Woods Sticky Bun, Jonnie's, Jonnie's Sticky Buns, Manitoba, MB, Michael Uzmann, Pastries, Pastry, Seed, Seeds, Sticky Bun, Sticky Buns, Sugar, Sunflower, Sunflower Seed, Sunflower Seeds, Sunflowers, Toasted Sunflower Seed, Toasted Sunflower Seeds, Travel, Vacation, Vanilla, Winnipeg

September 26, 2018
8:05 PM
by: Uhockey

deer + almond, Winnipeg MB

deer + almond

Popcorn, Cinnamon, Garlic, Cayenne, Salt

Barbeque Carrots, Celeriac Puree, Hazelnut Butter, Mimolette Cheese, Granola

Pickerel, Bacon, Dashi Grits, Roasted Pumpkin, Jalapeno Feta

Apple, Pumpkin Ice Cream, Spiced Pavlova, Cranberry, Oat Crumble

Not know as a destination city for dining, or really much but wildlife and hockey based on research while planning a three day visit, it was around 8:00pm on Wednesday that walk-in availability was found at Winnipeg’s deer + almond, one of only two Manitoba Restaurants on Canada’s “Top 100” in addition to Segovia which would be experienced the following evening.

Located downtown near the Exchange District, a low-slung building amidst modest skyscrapers easily found as it appears to be the only inhabited space in the area after dark, guests approaching deer + almond will start to notice the thump of bass from some three meters out, the opening of doors immediately telling of just what sort of “experience” the Restaurant is trying to create.

Toqued by Chef Mandel Hitzer and considered avant-garde for Winnipeg, the menu best described as fusion and presented as “Tapas” by servers, it was immediately upon seating in a room built for 68 but holding just seven that specials were described, the server pleasant but unpolished as she recited directly from a blackboard clearly visible to the left.

Certainly no place for those skeptical about big flavors or loud sounds, thumping Rap seemingly growing louder as time progressed, it was with a small bowl of heavily-seasoned Popcorn and Water that nearly twenty minutes passed before the arrival of requested plates, the first a tangle of charred Carrots whose intrinsic sweetness found balance in Hazelnut Butter and grated Cheese plus crunchy specks of Granola while earthy Celeriac thankfully took a backseat.

Deciding next amongst diverse items ranging from Soba to Weiner Schnitzel, Mandel’s German first name which translates to Almond explaining both the Restaurant’s name and dish, it was mostly childhood memories of Walleye that led to a selection of Pickerel amidst umami, the Grits a bit watery on their own but a nice contrast to Pumpkin and Pickled Vegetables plus lightly spiced Cheese.

Intentionally saving room for Dessert, the meager Canadian Dollar offering three choices at bargain prices, it was on the Waitress’ recommendation that “From the Earth” was selected, a blend of textures and flavors befitting early Autumn proving better than both savories largely on the strength of an elegant Pavlova and creamy housemade Pumpkin Ice Cream.

www.deerandalmond.com

Posted in Canada, deer & almond, deer + almond, deer and almond, Dessert, Food, Ice Cream, Manitoba, Pork, Vacation, Winnipeg Tagged Apple, Apples, Bacon, Barbecue, Barbecue Carrot, Barbecue Carrots, Barbeque, Barbeque Carrot, Barbeque Carrots, BBQ, BBQ Carrot, BBQ Carrots, Bonito, Bonito Flake, Bonito Flakes, Butter, Canada, Carrot, Carrots, Cayenne, Cayenne Pepper, Cayenne Peppers, Celeriac, Celeriac Puree, Cheese, Cinnamon, Cookie, Cookies, Cranberries, Cranberry, Cream, Crumble, Dashi, Dashi Grits, deer + almond, deer and almond, Dessert, Desserts, endoedibles, feta, Feta Cheese, Fish, Food, Foodie, From the Earth, Fusion, Garlic, Granola, Grit, Grits, Hazelnut, Hazelnut Butter, Hazelnuts, Ice Cream, Jalapeno, Jalapeno Feta, Jalapeno Feta Cheese, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Kombu, Mandel Hitzer, Manitoba, MB, Michael Uzmann, Mimolette, Mimolette Cheese, Oat, Oat Crumble, Oatmeal, Oats, Onion, Onions, Pastries, Pastry, Pavlova, Pepper, Peppers, Pickerel, Pickerel Fish, Pig, Popcorn, Pork, Pumpkin, Pumpkin Ice Cream, Pumpkins, Puree, Roasted Pumpkin, Roasted Pumpkins, Salt, Seaweed, Spiced Pavlova, Sugar, Tapas, Travel, Vacation, Walleye, Walleye Fish, Winnipeg

September 26, 2018
5:06 PM
by: Uhockey

Fergie’s Fish ‘n Chips, Winnipeg MB

Fergie’s Fish ‘n Chips & Seafood Market

Fried Pickerel, Fried Cod, Lemon, Tartar Sauce, Ketchup, Malt Vinegar

Poutine – Hand Cut Fries, Shredded Cheese Curds, Brown Gravy

Arriving in Winnipeg just past 4pm, the drive from Minneapolis shorter than expected even when accounting for a stop in Fargo, it was immediately to The Forks Market that a path was made, an unanticipated political debate leaving limited paid parking though security was fairly lax and all businesses remained open.

Considered one of Manitoba’s few must-visit attractions, its location at the junction of Red and Assiniboine Rivers relevant to the city’s development while the Food Hall now inhabiting the space sees some five million visitors annually, it was after perusing Coffee, Pastries and several ethnic eateries that Fergie’s Fish and Chips was found, the space serving locally caught Fish since 2004 not particularly busy and the two men working just as pleasant as can be.

Expectedly limited in scope, Winnipeg’s take on the British tradition additionally offering specialties such as Soup, Fish Curry and Deep-fried Desserts, it was after gauging hunger and portions that the decision was made to stick with classics, both Walleye and Cod breaded and fried to order with a crisp and oilless bite that went nicely with both house Tatar Sauce and more traditional Malt Vinegar.

Not especially Canadian without Poutine, the twice-fried hand-cut Fries also available naked or with Fish Curry and Cheese, suffice it to say that using shredded instead of whole Curds was a unique choice that offered more melt but less textural juxtaposition and although preference still leans toward chunks of Cheese the Gravy was simple, rich and precisely as it should be.

www.fergiesfishandchips.ca

Posted in Canada, Fergie’s Fish and Chips, Fergie’s Fish and Chips & Seafood Market, Fergie’s Fish n Chips, Fergie’s Fish n Chips & Seafood Market, Fergie’s Fish ‘n Chips, Fergie’s Fish ‘n Chips & Seafood Market, Manitoba, Winnipeg Tagged Beef, Beef Gravy, Brown Gravy, Canada, Cheese, Cheese Curd, Cheese Curds, Cod, Cod Fish, Curd, Curds, endoedibles, Fergie’s Fish and Chips, Fergie’s Fish and Chips & Seafood Market, Fergie’s Fish ‘n Chips, Fergie’s Fish ‘n Chips & Seafood Market, Fish, Food, Foodie, Forks Market, Fried Cod, Fried Pickerel, Fried Walleye, Fries, Fry, Gravy, Hand Cut Fries, Ketchup, Lemon, Lemons, Malt Vinegar, Manitoba, MB, Michael Uzmann, Pickerel, Potato, Potatoes, Poutine, Sauce, Shredded Cheese Curds, Tartar, Tartar Sauce, The Forks, The Forks Market, Tomato, Tomatoes, Travel, Vacation, Vinegar, Walleye, Winnipeg

September 26, 2018
3:52 PM
by: Uhockey

Sandy’s Donuts & Coffee Shop, Fargo ND

Sandy’s Donuts & Coffee Shop

S’mores Longjohn Donut

Glazed Fried Cinnamon Roll

Yeasted Donut with Chocolate Frosting

Apple Cluster

Glazed Old Fashioned Sour Cream Donut

Cinnamon Pretzel Donut

Cake Donut with Chocolate Frosting and Vanilla Drizzle

Yeasted Butterfinger Crumble Donut

Yeasted German Chocolate Donut

Chocolate Cake German Chocolate Donut

Oreo Stuffed Donut

Blueberry Cake Donut

Angel Iced Bismark Donut

Recently voted North Dakota’s best Donut by MSN, an accolade of questionable relevance considering a significant amount of experience with other such awardees in several States, it was on the way out of town that a stop was made at Sandy’s Donuts & Coffee Shop, a pre-order requested some 48-hours in advance found ready to go for just over $2 per item inclusive of tax and tip.

Located at 300 Broadway and with the original location in West Fargo, a van additionally making deliveries as far out as Grand Forks, it was easily finding parking in an area riddled with construction that the shop was entered, a pair of vagrants outside asking for Food apparently not uncommon per a local talking with her spouse though they certainly were not obtrusive.

Open since 2014 Downtown, the flagship actually serving guests Fried Dough since 1983, it was sitting down inside comfortable confines that boxes were unwrapped and photographs taken while sampling, first bites of a Longjohn topped in Fluff, Graham Crackers and Chocolate impressing by way of its fluffiness plus a good bit of Sweetness and Yeast in the base.

Offering over eighty daily varieties, everything from Raised to Cake and Filled to Fritter included, it was next that a heavily glazed Cinnamon Roll proved a touch *too* sweet before moving on to mellow Milk Chocolate Frosting, the follow-up “Apple Cluster” a Fritter by any other name and absolutely textbook in the West Coast tradition of a crispy exterior and plenty of Fruit in the middle.

Mostly impressed by a Sour Cream Old Fashioned, the tanginess accounted for but Glaze added a bit too late to penetrate, it was with far greater success than the fried Roll that a Cinnamon Pretzel Donut conveyed its flavor, the Vanilla Cake tasted next showing excellent texture as did the Cocoa-laden version served beneath Coconut Pecan Frosting later.

Saving several halves or more for the drive to Winnipeg, a yeasted base liberally topped in pulverized Butterfinger probably best eaten over a plate as it is as messy as it is delicious, it was again with German Chocolate Frosting that another raised Ring was found, the first of two filled creations to follow doubling down or Oreo Cookies both on top and blended into the airy Cream inside.

Having to this point held off on a personal favorite, the Blueberry Cake thankfully living up to expectations thanks to natural flavors and a melt-in-the-mouth texture, it was finally with Sandy’s famous “Angel Iced Bismark” that tasting concluded, the pocket said to be almost weightless by many in reality probably just over an ounce of the same great yeasty Dough sheltering sweet Cream with the lightness of Meringue.

www.sandysdonuts.com/downtown/

Posted in Dessert, Fargo, Food, Grand Forks, Sandy's Donuts, Sandy's Donuts & Coffee Shop, Sandy's Donuts and Coffee Shop, Vacation Tagged Angel Iced Bismark, Angel Iced Bismark Donut, Angel Iced Bismark Doughnut, Apple, Apple Cluster, Apple Fritter, Apples, Bismark, Bismark Donut, Bismark Doughnut, Bismarks, Blueberries, Blueberry, Blueberry Cake, Blueberry Cake Donut, Blueberry Cake Doughnut, Bread, Butter, Butterfinger, Butterfinger Candy, Butterfinger Crumble Donut, Butterfinger Crumble Doughnut, Cake, Cake Donut, Cake Donut with Chocolate Frosting and Vanilla Drizzle, Cake Doughnut, Cake Doughnut with Chocolate Frosting and Vanilla Drizzle, Cakes, Chip, Chips, Chocolate, Chocolate Cake, Chocolate Cake Donut, Chocolate Cake Doughnut, Chocolate Cake German Chocolate Donut, Chocolate Cake German Chocolate Doughnut, Chocolate Chip, Chocolate Chips, Chocolate Frosting, Chocolate Icing, Cinnamon, Cinnamon Pretzel Donut, Cinnamon Pretzel Doughnut, Cinnamon Roll, Cocoa, Coconut, Coconut Pecan Frosting, Coconuts, Cookie, Cookies, Cracker, Crackers, Cream, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Drizzle, endoedibles, Fargo, Fluff, Food, Foodie, Fried Cinnamon Roll, Fritter, Fritters, Frosting, German Chocolate Donut, German Chocolate Doughnut, German Chocolate Frosting, Glaze, Glazed Fried Cinnamon Roll, Glazed Old Fashioned Donut, Glazed Old Fashioned Doughnut, Glazed Old Fashioned Sour Cream Donut, Glazed Old Fashioned Sour Cream Doughnut, Glazed Sour Cream Old Fashioned, Glazed Sour Cream Old Fashioned Donut, Glazed Sour Cream Old Fashioned Doughnut, Graham, Graham Cracker, Graham Crackers, Grahams, Grand Forks, Icing, Marshmallow, Marshmallow Fluff, Marshmallows, Michael Uzmann, Milk Chocolate, ND, North Dakota, Old Fashioned Donut, Old Fashioned Doughnut, Oreo, Oreo Bismark, Oreo Cookie, Oreo Cookies, Oreo Cream, Oreo Fluff, Oreo Stuffed Donut, Oreo Stuffed Doughnut, Oreos, Pastries, Pastry, Pecan, Pecans, Roll, S'mores Longjohn, S'mores Longjohn Donut, S'mores Longjohn Doughnut, S'mpres, Sandy's Donuts, Sandy's Donuts & Coffee Shop, Sandy's Donuts and Coffee Shop, Shredded Coconut, Shredded Coconuts, Sour Cream, Sour Cream Old Fashioned, Sugar, S’mores Donut, S’mores Doughnut, Travel, Vacation, Vanilla, Vanilla Drizzle, Vanilla Icing, Yeast, Yeast Donut, Yeast Doughnut, Yeasted Butterfinger Crumble Donut, Yeasted Butterfinger Crumble Doughnut, Yeasted Donut, Yeasted Donut with Chocolate Frosting, Yeasted Doughnut, Yeasted Doughnut with Chocolate Frosting, Yeasted German Chocolate Donut, Yeasted German Chocolate Doughnut

September 26, 2018
2:05 PM
by: Uhockey

Würst Bier Hall, Fargo ND

Würst Bier Hall

Bavarian Pretzels, Haus Beer Cheese

Smoked Buffalo and Cheddar Sausage, Peppers, Onions, French Bread

Kuchen, Vanilla Ice Cream

Located in Downtown Fargo and apparently popular enough with locals to have spawned a second location it was around 2:00pm that Würst Bier Hall was found fairly quiet, the lunch crowd having just cleared out and vintage music videos playing on televisions throughout the space.

Open now for just under five years, the promise of an extensive Beer list paired to an “Oktoberfest” atmosphere immediately evident upon entry, it was seated outside the main hall at a picnic table where an unkempt server offered greetings, his mannerism pleasant enough but clothing and grooming making it seem as though he had just gotten up from a long night of partying.

Featuring imported Lager, Hefeweissen and Lambic alongside some American Craft Ales with extensive tasting notes, the scope of Taps as well as Bottles admittedly quite impressive, it was turning to reasonably authentic German Cuisine that decisions were made, the giant Pretzel felt probably to be a bit much for just one while three salted Batons intended to be dipped in Beer Cheese were thick, chewy and glistening with Butter.

Sad to see that Würsts and Sausages are not made on-site, though some do come from North Dakota, it was setting aside more common varieties that a $9.75 “Exotic” comprised of Buffalo and Cheddar was selected, the Casing snappy and interior nicely ground with bits of Cheese throughout while housemade Kuchen offered good Custard but a soggy Crust that was done no favors by already part-melted store-bought Ice Cream.

www.wurstfargo.com/wurst-bier-hall-downtown-fargo

Posted in Dessert, Fargo, Food, Grand Forks, Ice Cream, Vacation, Würst Bier Hall, Wurst Bier Hall Tagged Bavarian Pretzel, Bavarian Pretzels, Beer, Beer Cheese, Bratwurst, Bread, Buffalo, Buffalo Sausage, Butter, Cake, Cakes, Cheddar, Cheddar Cheese, Cheese, Cinnamon, Cream, Crust, Custard, Dessert, Desserts, endoedibles, Fargo, Food, Foodie, French Bread, Grand Forks, Haus Beer Cheese, Ice Cream, Kuchen, Michael Uzmann, ND, North Dakota, Onion, Onions, Pepper, Peppers, Pretzel, Pretzels, Sausage, Smoked Buffalo, Smoked Buffalo and Cheddar Sausage, Smoked Sausage, Sugar, Travel, Vacation, Vanilla, Vanilla Ice Cream, Würst Bier Hall