Tricia Cornell

Author’s archive

Butcher And The Boar

Butcher And The Boar

When the beef long rib comes to the table at Butcher and the Boar, it’s like the appearance of the Thanksgiving turkey: The table gets quiet and some people suppress
Flexitarians Change the Menu

Flexitarians Change the Menu

A good chef asks himself, ‘What could I take away from this dish?’” and sometimes it’s the meat, says Chef Jason Blair of the Red Stag Supperclub in Minneapolis. The

More Kitchen-Counter Start-ups

How many Robin Doroshows are there out there? All due respect to Doroshow herself, there are plenty like her—people who’ve started food businesses in the past few years. Many made
No Hamburger, No Tater Tots

No Hamburger, No Tater Tots

Restaurateur Brenda Langton is known for light, elegant, nearly vegetarian dining and composed, colorful plates. Cassoulet couldn’t be more opposite: a one-pot dish in shades of rustic brown, meat laden
Tasting Menus Come to the ‘Hood

Tasting Menus Come to the ‘Hood

Tasting menus, once a white-tablecloth experience, are moving to the polished wood bar tops and booths of casual restaurants. La Belle Vie, Cosmos, and Meritage all offer excellent tasting menus
Room at the Inn

Room at the Inn

The Inn, a new restaurant from the folks behind St. Paul’s Strip Club, opens in downtown Minneapolis in late November, just in time to offer holiday cheer. A few weeks