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At the Happy Gnome, beer belongs in your dinner and alongside it.
At Victory 44 and Travail, a bargain-priced tour of a chef's creative thinking.
Tim Niver and company serve up a convivial space and "elevated comfort food."
Eat carefully; at Szechuan Spice, the soup is in the dumpling.
Chef Stewart Woodman's new book, despite its title, is "meant to be cooked from."
Heartland and others tuck into the charcuterie trend.
At Meritage and elsewhere, they're the street food of the day.
Will Minneapolis get with the mobile restaurant trend?
Octopus grabs hold at Piccolo and elsewhere.
Read this month's issue of Twin Cities Business.
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