6 Twin Cities restaurant openings to put on your calendar, from the Butcher’s Tale to Buttered Tin

One of the prime locations in downtown Minneapolis is back in business, just in time for patio season.

The Butcher’s Tale (1121 Hennepin Av. S., Mpls., butcherstale.com) is now open in the former Butcher & the Boar space with a fresh look and an updated menu, but familiar faces.

Chef Peter Botcher and general manager Chad Waldon are back, along with several other key staffers. They’re serving up favorites like the smoked long rib and fresh seafood, as well as housemade sausages and locally sourced charcuterie and wagyu beef. A top-notch bar program and well-chosen desserts round out the menu.

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5 best things our food writers ate in the Twin Cities this week

French cruller at Cardigan Donuts

“They’re our best-kept secret,” said general manager Justin Bedford, referring to this uncomplicated study of deep-fried elegance. “To true fans, they’re No. 1. We have a special subset of customers who come in just for the crullers.”

That devotion is easy to comprehend. The egg-heavy dough is a traditional pâte à choux, the miraculous foundation of profiteroles, cream puffs, beignets and other delights, and makes for a rich bite, which is puzzling since the delicate crullers are infused with air pockets.

“Essentially, it’s a soufflé in the shape of a doughnut, which is why the

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