Inside the open-space facility surrounded by lush vegetation, winemaker Billy Smith marries Minnesota grapes with fresh Northern California varietals. Aged and oaked in traditional fashion, that fusion has led to the creation of several award-winning wines, including the Best Minnesota Red and Best Minnesota White at the 2012 Minnesota Monthly Food & Wine Experience. Warehouse Winery’s fermented pleasures are available onsite, as well as on the shelves of local stores, theaters, and restaurants.
For nearly two decades, Chef Filippo Caffari mastered the skills of butchery in Rome. Since relocating to Minneapolis, the executive chef of The Butcher Block Restaurant draws upon that training to prepare a range of organic, grass-fed, and sustainable meats. On his authentic Italian menu, mashed potatoes and mushrooms accompany marsala made with veal liver, and house-ground pork sausage flavors a rigatoni drizzled with truffle cream.
Even without meat, Chef Filippo brings out Italy's flavors with items like ravioli stuffed with ricotta and spinach. He concludes meals with desserts such as tiramisu infused with housemade limoncello and zucchini cake. To complement these delicacies, guests can peruse a wine list that features bottles from around the world, not just from around that abandoned train yard.
Educate your tongue-palate with Spill the Wine's amazing selection of red and white nectar. Choose from more than 30 wines by the glass, with provenance in wine hotspots across the globe, from Argentina to Italy to New Zealand. Try a glass of Avalon Cabernet Sauvignon from California for $7 or share a bottle of South African Robertson Shiraz for $26. Most glasses cost $6 to $11 and bottles start at $24. Affordable wine flights are available and rotate by season. Spill the Wine also offers a selection of Champagne, organic, and dessert wines.
Though Little Venetian opened in 2002, the family behind the operation has been treating locals to Italian flavors since 1928, when Mama and Papa Vitale opened a modest vegetable stand. Now, decades later, diners can enjoy their fresh produce whipped up into hearty meals, made in accordance with Vitale family recipes. Pastas and pizzas come coated in slow-cooked marinara or alfredo sauces, and plates of chicken parmigiano and Italian sausage warm forks and souls with homemade flavor.
The founder of Finnish Bistro, who moved to the United States from Finland decades ago, recently passed the torch to a new owner, Sandra Weise. With the same care for authenticity that the restaurant’s founder brought to bear, Sandra curates a menu full of fresh fish, lefse flatbreads, and Finnish-style baked goods—as well as sundry continental, European offerings. A robust selection of traditional delights includes pickled herring, beets, and cucumbers, as well as smoked salmon, salami, and spicy reindeer sausage.
Patrons can peruse fresh-baked goods on display in glass cases, ranging from the familiar—donuts—to the more unique—their signature almond kringlers and gluten-free flourless tortes. When the weather is nice, guests can sit outside to enjoy Finnish eats and listen to the wind whisper about its recent trip to Europe.
Acqua Restaurant - Forest Lake's passionate clientele like to spread the word about their favorite eatery, and their word-of-mouth reviews culminated in three OpenTable Diners’ Choice Awards for best ambiance, Italian food, and view. Tucked into the northern shore of Forest Lake, this restaurant allows patrons to stare out at blue waters and lush tree lines punctuated by the occasional sasquatch as they feast on Executive Chef Chris Whalen’s upscale Italian cuisine. Whalen twirls spaghetti around sautéed tiger shrimp and pairs broiled cold-water-lobster tail with truffle risotto and clarified butter. His shareable dishes include pizza with Calabrese Italian Sausage and fresh mussels sautéed in garlic, parsley, and cream.