Author’s archive

Happy 4706!

  Where:  2450 Nicollet Ave. S., Minneapolis, 612-870-8000   When:  M–Th, 11 a.m.–10 p.m., F, 11 a.m.–Midnight, Sa, 10 a.m.–10 p.m., Su, 10 a.m.–Midnight   Price:  Dinner Entrées, $10–80 On

Valentines for Some of Us

Dear St. Valentine,   This is that time of year when roses, chocolates, and Cupid’s arrows cause us to remember St. Valentine’s Day. But the history of St. Valentine’s Day

Rino, Star

The highest honor an Italian chef can receive is “the black jacket,” signifying election to the Master Chef Board of the International Federation of Italian Chefs. This fall, Calogero Rino

Northern Comfort

Where: Pop! 2859 Johnson St. NE, Minneapolis 612-788-0455 poprestaurant.com   When: M–Th, 11 a.m.–3:30 p.m., 5–9 p.m. F–Sa, 11 a.m.–3:30 p.m., 5–10 p.m. Prices: Dinner entrées, $10–$15.50 Everyone has their

“I’d Like That ‘Pittsburgh Blue'”

Pittsburgh Blue in Maple Grove is the latest addition to Phil Roberts’ Parasole restaurant group, but “we’ve been serving steaks ‘Pittsburgh blue’ for 20 years down at Manny’s,” he says.

So Not a Hotel Restaurant

  Where FireLake Grill 31 S. 7th St., Minneapolis 612-216-3473 www.firelakerestaurant.com When Dinner, 5–11 p.m.  M–F  2–11 p.m. Sa–Su Price Entrées, $15–30   FireLake Grill suffers some risks as an

Bridges Shouldn’t Fall Down

Governor Pawlenty: My office window overlooks the I-35W bridge, officially known as Bridge 9340. Now it will always be identified as the bridge that fell down. Major bridges should not

Eating Good in the Neighborhood

  Where  Café Levain  4762 Chicago Ave.  Minneapolis  612-823-7111  www.restaurantlevain.com When  5:00 p.m.–9:00 p.m., T–Th  5:00 p.m.–10:00 p.m., F–Sa Price  $20 or less Levain aspired to be a destination restaurant

Kitchen Aid

You’re a newlywed, or a student, or a new grad living in your first apartment. You’ve never had a kitchen or cooked more than toast. Make a chicken dinner? Mystifying,

Dear Informed Citizen

Democracy requires that citizens be informed. Perhaps this is why democracy doesn’t work in a lot of places—it’s hard work that requires constant self-education. The economist Bryan Caplan has just