Though barbecue is a popular American delicacy, Baltimore?style pit meat is in a category all its own. Hailing from Maryland's working-class neighborhoods, the meat is known for its distinctive spice blend, thin cut, and ability to lip-synch any Springsteen song. The Lyndale Tap House's culinary experts marinate their beef, pork, and ham for three days before searing it on a pit grill until the outside chars and the inside cooks to the pinnacle of tenderness. Then they slice the meats paper-thin before mounding them on kaiser rolls and dressing them with homemade sauces. In addition to their signature barbecue, the restaurant serves up fresh seafood, classic pub entrees, and a slew of domestic and imported craft beers.
moto-i gives diners an authentic Japanese culinary experience without requiring that they leave uptown Minneapolis. Unpasteurized draft sake is brewed inside the izakaya-influenced bar and restaurant; onsite production keeps this staple libation fresh and free of jet lag. Executive chef Omar forges Asian-fusion dishes that meld flavors such as whole fish served with handmade pickles and abura ramen peppered with smoked pork shoulder. Instead of airing football games and soccer matches, the restaurant’s TVs run live and pre-recorded sumo wrestling bouts simulcast from Japan, proving to diners that sports aren’t required by international law to include a ball.
The brewers at Herkimer Pub & Brewery truly embrace the brewing craft as they make their signature Kolsch and Alt microbrews. To complement these staples, the brew masters experiment with small-batch beers that change with the seasons, much like a goose's mailing address. In the kitchen, chef Omar Gillego concocts a slew of pub favorites, including Angus sliders, spicy buffalo wings, and shrimp po’ boys with celery-root rémoulade.
Posters of sultry pinups decorate the walls, and an expansive glass wall gives guests a glimpse of the onsite brewery.
McCoy's extensive menu pairs updated comfort fare for lunch, dinner, and weekend brunch with more than 55 barley pops, including Fat Tire, Boulevard Wheat, and Belgian-style Ommegang Hennepin Saison on tap. Complement a flagon of Rogue Dead Guy Ale with a starter of three soft, Bavarian beer pretzels ($6.49) sprinkled with rock salt and served with a “blue ribbon” cheese dip, or snorkel through a plate of crispy lobster spring rolls ($10.59) with Thai peanut sauce and plum chili. Herbivores and herbivoyeurs, meanwhile, will take heart in McCoy’s large selection of supper-sized salads ($4.99+), while inventive brick-oven pizzas such as the roasted vegetable ratatouille pie ($10.99) reimagine the classic disced dinner in a more rustic light. Entrees at the eatery are as decadent and diverse as the UN General Assembly's annual rave, and include the excelsior grand ($12.99), a smoked chicken-, bacon-, and green pea-loaded mac 'n' cheese. Hearty handhelds such as the 12-hour Reuben ($10.29)—corned beef brisket-, Swiss cheese-, and sauerkraut-filled beauty toasted between slices of marble rye bread—vie for your attention with the bleu cheese-encrusted beef tenderloin filet ($19.99).
The chefs at Eat Street Buddha Kitchen & Lounge specialize in fusing traditional Asian and American flavors into entirely new dishes. Asian-style cooking techniques fill the modern restaurant with the aromas of spicy entrees such as braised short-rib curry, miso-glazed halibut, and grilled lamb loin with hoisin butter. Chilled offerings ranging from oysters on the half-shell to lobster from the raw bar, as well as original house sushi and cuts from the plumpest snowmen, complement the toastier offerings. To complement dishes, the bar pours imported sakes and local craft beers, along with cocktails featuring berries, herbs, and infused spirits. Eat Street Buddha sources many of its ingredients from sustainable domestic fisheries and local, farm-to-table meat and produce suppliers.