“You feel like you’re in a museum, or some other metropolis hotspot,” a reporter for the Minnesota Monthly said after a visit to My Burger. The article went on to praise the menu, applauding “beefy, thin burgers with good, sweet, fresh buns.” Each quarter-pound burger is prepared fresh to order, with standard toppings as well more adventurous options such as Cajun bacon. Amid crackling décor infused with pop-art influences, patrons also swap in patties made of fish, chicken, turkey, or veggies like the best friend of a lonely chef.
The staff also claims they have their french-fry process down to a science, which may be true: they were listed in Citypages’ Top 10 French Fries in the Twin Cities in 2012. Robin’s-egg-blue stand mixers churn out fresh malts in chocolate, vanilla, or strawberry, and glasses click together at the small bar, spilling rivulets of wine, hard ciders, and draft Surly.
Like all world-class competitors, the chefs at Pizza Champions know that you get back what you give. That’s why they craft each of their pizzas using dough and sauce that is made each day entirely from scratch. After a generous sprinkling of 100% real mozzarella cheese, they top each golden ring with fresh toppings ranging from traditional sausage and pepperoni to spicy banana peppers or sweet chunks of pineapple. For those who have trouble choosing, a list of six specialty pizzas offers up preapproved flavor combinations, including an alfredo pizza with grilled chicken and white sauce, and the Champion’s Special, which arrives with three kinds of meat, five types of veggies, extra cheese, and a commemorative Wheaties box.
Mountains of homestyle noshes spill into mouth caverns at Nokomis Cafe, where a menu of fresh, from-scratch breakfast, lunch, and dinner fare treats taste buds to salads, sandwiches, omelets and more. Newly plucked veggies shimmy into the vegetable hash's morning medley of eggs and hollandaise sauce ($7.50). The Southwest burger ($8.50) dons a signature avocado spread and pico de gallo disguise to crash the Hamburglar's annual western-themed charity gala. Chefs leisurely roast Monday's midday chicken plate special ($7.95 for 1/4 chicken, $8.50 for 1/2 chicken) before slathering it in homemade gravy, then introduce fluffy mashed potatoes to Friday's market selection of fresh fish ($8.50).
Oak City transforms familiar American dishes into scrumptious delicacies worthy of the modern and memorably inviting atmosphere. Oak City's Bloomington and Brooklyn Center locations each offer a different menu and present a plethora of earthly and aquatic delights to hungry patrons. Hearty entrees display the best of beef, chicken, and seafood in plates such as the crusted sirloin steak ($18.95) and the gingery, glazed bang bang chicken ($14.95). Satisfy cravings for the sea with the fish 'n' chips ($12.99) and haul palates back onto dry land with a sizzling fajita ($12.49) bathed in a mélange of peppers and monterey jack cheese. Both locations also serve deluxe burgers such as the swiss-coated wild-mushroom burger ($9.99–$10.95) or the applewood-bacon-topped blue cheese burger ($9.49–$10.95). Flatbread pizzas ($8.95–$9.99), multifariously dressed salads ($10.99–$13.95), and sandwiches ($8.99–$13.95) round out the selections and ensure that tongues will be sufficiently stimulated without having to lick philosophy textbooks. Oak City's drink menu also dazzles libation-longing patrons with creative and classic cocktail selections. The stoli doli ($8.95), a house-infused smooth pineapple vodka, shares rank with a tangy top-shelf margarita ($8.95) and a wide array of beers.
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half-century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.
From its humble origins as a soda fountain in 1930s Saint Paul, Green Mill Restaurant and Bar has grown into a franchise with more than 28 locations all over Minnesota and the Midwest. As TV screens blast sports news in the background, patrons at each eatery dine on a menu of classic American and pizzeria fare. Thick, hand-pressed burgers form bunned towers with hefty toppings such as smoked bacon, haystack onions, and chipotle mayo. Families looking to bond can practice fractions on regular, deep-dish, or thin and crispy pizzas or group juggling acts with samplers of 27 juicy wings. In addition to pastas and salads, each location's bar carries a varied drink menu that includes draft beers such as Blue Moon and Samuel Adams alongside wine, martinis, and margaritas.