As a restaurateur with existing eateries in St. Paul to Minnetonka, Bombay Palace owner and chef Pal Cheema wasted no time putting his personal stamp on what was once a modest Himalayan restaurant in Fridley. Pal adds a health-conscious angle to Bombay Palace's menu of northern and southern Indian fare, constructing dishes with no MSG and a lighter use of oils and butter. And though his chefs create a multitude of vegan, vegetarian, and gluten-free options, from vegetable rice biryani to cheesy grilled paneer, they don't neglect their meats. Tender kebabs of yogurt-marinated chicken, lamb, and fish swelter in the heat of a clay-oven tandoor, and a fully stocked lunch buffet offers a weightlifter's shopping list of proteins from goat and lamb to fresh seafood.
After finishing their meal in one of the burgundy booths, diners can peruse the walls' framed artworks, each of which bears a placard with the name of the picture or instructions on where to locate Waldo.
Authentic aromas of Nepal, Tibet, and India waft up winsomely from the kitchen of Himalayan Restaurant. Chamena (appetizers) such as pyaazi (deep-fried onions and jalapeños, $4.50) and wo (black-lentil pancakes fried up with ginger and cilantro, $4.50) tease taste buds and unleash appetite avalanches. Himalayan’s machaa-masu tarkari mixes fish or meat into saucy and curried dishes—try the lamb-saag (boneless lamb with spinach, $13.95) or the machaa ko masu (fish-fillet curry, $13.95). Vegetarian and vegan entrees abound, including aaloo cauli (stir-fried potatoes, cauliflower, and peas, $9.95) and ram-toria-aaloo (fried okra with potatoes and Nepalese spices, $9.95). Potable chow-chasers such as Himalayan coffee, served with milk and spices, and the mango lassi ($2.50 each) sate liquid hunger and awaken hibernating yetis.
Mojo's Pizza is a locally owned and operated Pizzeria serving you real New York Style Neapolitan thin crust pizza. The owner...created the most phenomenal sauce on the market and now calls it Mojo's Sauce. An Italian and a transplant to Minnesota from New York...has all of Mojo's meats made ...at their butchery in Manhattan
"Your food should be something you get your hands on and become a part of," Rob Dubnecay told a reporter from CBS Minnesota. "Sitting back with a fork and knife is kind of boring."
Rob developed his philosophy?and his palate?while growing up in Chicago, where he honed his motor skills by wrapping his hands around Chicago-style hot dogs and Italian beef sandwiches. Hoping to introduce his childhood cuisine to Minnesota, he founded Chris and Rob's Chicago's Taste Authority, where each week trucks haul in ingredients straight from the Windy City, such as fresh poppy-seed buns and sausages wrapped in old mobsters' hit lists. True to the authentic big-shoulders style, cooks top Vienna all-beef hot dogs with everything but ketchup: mustard, relish, onions, tomatoes, pickles, sport peppers, and a sprinkle of celery salt. For 17 years, the family-friendly restaurant has continued to adapt their roots to other Chicago favorites including Kronos Gyro's, sliced Italian beef sandwiches served on Gonella bread, specialty pizzas, and Maxwell Street polish sausages.
After immigrating to the United States at age 20, Greece native Dino Adamidis cut his teeth in the restaurant industry as an employee at his sister’s steakhouse. He enjoyed the work, but still aspired to own his own business, a dream he carried with him from Greece. In 1982, he and his wife Vona decided to pursue that dream by opening a small white and blue stand at a local art fair where they sold gyros to spectators, often cinching a sale with free meat samples, saying, “We knew if the people would try it they would love it.” Love it they did, but it wasn’t until 1986—four years and several food stands down the road—that the couple opened the first freestanding Dino’s Gyros with only eight booths and a single particle accelerator.
Today, Dino’s is run by the two oldest children and serves quick Greek and Mediterranean cuisine from six locations. The menu still highlights the classic gyro, often with innovative twists, such as the Greek Philly, a gyro-meat mound sautéed with onions, green peppers, and swiss cheese. Catering services offer the same delicious fare as box lunches, family-style buffets, or busts carved from gyro meat.
It started with a single store, opened in Fridley, Minnesota in 1964. But Dick Kempe's pizza proved too tasty for one outpost, and Chanticlear Pizza eventually spread to 14 locations in the following years. And although Dick no longer owns the pizzerias, his uncompromising standards for quality pies remain in place. Fresh dough is mixed up and hand-tossed daily. Vegetables are chopped each morning. Instead of adding sugar to their sauce, the chefs rely on the tomatoes' natural, charm school-perfected sweetness. And the from-scratch foundation is always topped with house-shredded, 100% Wisconsin mozzarella cheese.
Once the dough and sauce are ready, Chanticlear Pizza's chefs continue the process by loading them with meats and veggies. The selection of toppings range from shrimp and bacon pieces to a secret-recipe pickle blend. A splash of spicy, bourbon-tinged molasses or chunky salsa can add additional pizzazz to pizzas. Beyond circular eats, polygonal dishes as pastas, calzones, and sides of buffalo wings and garlic toast populate the menu.