Restaurants in Minnesota
At this neighborhood favorite, Chef Lucia Watson creates a menu that debuts every Tuesday and concentrates on fresh local ingredients.
High-rollers can sip $750-a-pour, circa-1949 Macallan Scotch at this white-tablecloth hotel bar/grill. Located in downtown's century-old St. Paul Hotel overlooking Rice Park, the restaurant has a classic American menu that's heavy on prime steaks and thick-cut chops.
Black and white tile floors, chandeliers from dangling from the high ceilings, and sleek modern furniture combine to lend a sense of urban stylishness to the scene inside Café and Bar Lurcat.
Situated on historic Saint Charles Avenue, the 100-seat Herbsaint is a bistro-style restaurant inside a warehouse district building. Large windows provide views of the streetcars outside, but patio dining is also available.
This is not your typical Mexican restaurant. Urban chic combines with south-of-the-border style in Masa's sophisticated dining space, featuring the elegance of fabric screens and hand-blown glass fixtures alongside brightly colored sketches of beautiful Mexicans.
A local celebrity among foodies, Spoonriver’s chef, owner, and native Minnesotan Brenda Langton sources only the best locally produced meat, grains, produce, and dairy, resulting in the freshest, most vibrant cuisine in the Twin Cities.
Located in the Loring Park section of Downtown Minneapolis, the King and I Thai has been offering elegant and tasteful dining for over 20 years. Owner and chef Bou Haanpaa of Thailand lends the authentic touch to this Thai restaurant, which regarded as one of the best in the Twin Cities.
Long known as the place where local chefs eat after-hours, 112 Eatery’s own chef is finally getting his due with a James Beard award nomination.
Located downtown in the Graves 601 hotel, the restaurant is known for its New American fare and award-winning wine list.
Come for a juicy grilled porterhouse.
Located at the crossing of Hennepin and Lake in Uptown Minneapolis, Chino Latino serves spicy "street food from the hot zones," from the jerk chicken skewers of Jamaica to the coconut shrimp curry of Thailand.