Jax Café has been surf-and-turfing its way into the hearts and duodenums of Minneapolis since 1933, when the end of Prohibition finally let its chefs sterilize cooking utensils with alcohol rather than throw them away after a single use. Treat your liberated taste buds to a thoroughly modern tickling with a glass of effervescent champagne, versatile red, or intriguing white wine from Jax's extensive wine menu, best when paired with a plate of palate-pokers such as Jax's "famous" crab rolls ($8.95), N'awlins cajun shrimp ($9.95), or gorgonzola cheesebread ($7.95). But Jax Café's menu is best known for its steaks and chops. Carnal connoisseurs can get their professional-grade protein in the form of slow-roasted prime rib ($28.95) seasoned and served with au jus, creamy horseradish, and a baked potato; center-cut New York strip steak ($38.95) served with a baked potato; bone-in steer tenderloin ($42.95) topped with a giant mushroom cap and served with a baked potato; and twin lamb chops ($31.95) served with mint jelly and a baked potato. Seasoned seafarers, meanwhile, can pick out their own whole Maine lobster ($48), pan-seared scallops ($26.95), and rainbow trout ($26.95) out back before getting reacquainted with it under slightly more cooked and lemon-buttered circumstances in the burnished glow of the dining room. All entrees come with your choice of soup or house salad.
Amid scenic views of the Mississippi River, the two-tiered patio and all-glass-enclosed dining room treat diners to breathtaking vistas of North America's largest river system and its mermaid inhabitants basking on the shore. Not just about the scenery, at Mississippi Pub, the cooks maintain a strong passion for the food they dish out. Plating traditional pub grub and fresh seafood entrees like fish tacos and shrimp po' boys, they take a fresh approach with their menu. A full bar, boasting bottled and draft beers, shots, and cocktails, complements hearty American fare, including burgers, sandwiches, salads, and weekend breakfast options.
At Osaka Sushi and Hibachi Steakhouse, teppanyaki chefs preside over sweltering tableside hibachi grills, entertaining diners as they slice and dice succulent cuts of filet mignon, chicken, and swordfish. A customer can wrap a partner's lips around the hibachi lover's dinner for two, which lets scallops, shrimp, lobster, and filet mignon rendezvous on a romantically arranged platter that is perpetually serenaded by a thumb-size accordion player. Alternatively, a slate of dishes that comes to life away from the hibachi grill includes proteins slathered in teriyaki sauce, hidden in tempura batter, or mixed with stir-fried noodles. Special sushi rolls—such as the Dancing roll with tuna, salmon, and yellowtail—also cha-cha from table to mouth.
A pool table has six pockets, but the pool sharks at Two Stooges Sports Bar & Grill can sink 8-balls into 258 of them. That's because 43 tables inhabit the bar’s top 10(In North America) rated billiard room, open until 2 a.m. nightly. But the fun at Two Stooges spills out of the pool hall and on to the karaoke stage on Tuesdays and Sundays, and on weekends extends to the dance floor when live bands and Djs spin groove –worthy tunes.
After taking in all the live entertainment at Two Stooges—not to mention games and fights shown on flat-screens throughout the bar—guests can dig into snacks of boneless wings and juicy burgers. More substantial entrees include pasta dishes and a 10-ounce ribeye topped with butter compound, not to be confused with a secret building in which to hoard butter.
Restaurant establishment is a Kozlak family tradition. Back in 1943, Joseph and Gertrude Kozlak purchased what would eventually become the well-known Jax Café. In 1977, their son Jax Kozlak and family embarked on a massive restoration project to beautify and expand a new large space that would become Kozlak's Royal Oak Restaurant, which has since been voted Best Ambiance, Best Service, and Neighborhood Gem by OpenTable diners.
Well known for its steaks, Kozlak's serves top-shelf cuts such as bone-in tenderloin, roasted prime rib, and tenderloin filet crowned with add-ons of rich blue cheese, Cajun spices, or fresh sauteed mushrooms. Single tails of steamed African lobster recline on plates with drawn butter, and Australian sea bass receives a stuffing of spinach and crab before being topped with a butter-tarragon sauce. Kozlak's Royal Oak Restaurant boasts a screened-in patio with a canopy.