Restaurants in Minnetonka

At Gyros Grill, cooks prepare an array of Greek and Mediterranean dishes made from traditional family recipes. Diners can dig into pitas made with freshly shaved gyro meat or interrogate greek pizzas about their defection from Italian menus. Kebab sandwiches sate meat lovers, and falafel sandwiches fill their vegetarian kin.

Mediterranean Grill’s authentic kebabs, fresh hummus, and overflowing pitas have earned it not just one but six Best Middle Eastern awards from Creative Loafing—including those for 2012, 2010, and 2009—as well as a gushing news profile by CBS Atlanta. The eatery’s chefs earned these laudations by charbroiling tender cubes of sirloin and chicken, frying falafel patties to the perfect crisp, and layering phyllo dough with a blend of spinach, feta, and ricotta for spanakopita triangles that precisely illustrate the Pythagorean theorem. Guests can sit down to eat their wraps and kebab plates at the intimate dining room’s two-person tables and booths or call ahead to place orders for pickup, delivery, or catering.

A bright illustration of a burger and beer towers over Adrian's Tavern, inviting the neighborhood inside to enjoy sandwiches and brews. Since its origins as a steak house in 1931, Adrian's has remained a family-owned-and-operated establishment run by Jim and Karen Pratt. Nine varieties of burgers, craft and domestic beers, and red and white wines satisfy dinnertime hungers and thirsts. The bar welcomes kids with an extensive child-friendly menu, and old-fashioned pinball machines and video games offer families alternative entertainment to staring contests with Grandpa.

Osaka Sushi & Hibachi's talented team of chefs is split between two delicious specialties—sushi and hibachi. Each day, they perform a culinary spectacle for guests, transforming fresh seafood into maki and sashimi at the sushi bar or searing meats and veggies tableside at hibachi grills. Their gourmet repertoire also includes traditional Japanese entrees such as teriyaki, tempura, and noodle dishes. With seven locations in the Twin Cities metropolitan area, the restaurant franchise keeps locals packed with enough soy sauce to withstand Minnesota's harsh winters and harsher condiment famines.

The clatter of chopsticks and the clinking of silverware sounds throughout the dining room at D. Fong's, where diners can dig into finely crafted dishes cooked Cantonese and Szechuan-style. Owner David Fong, Jr. draws on family recipes and techniques learned while working in the kitchens of his father's Bloomington eatery, David Fong's Restaurant, which has been a local institution since 1958. D. Fong's also provides catering for corporate events, graduation parties, or the city-wide celebrations held whenever someone beats the final boss of Tekken 3.

Chef Nong's culinary journey began in Bangkok at age 12, when she would procure supplies from the corner market and cook for her family. She spent her adolescence perfecting her mother and grandmother's recipes, and then gained extra practice when she started a family of her own.

At age 35, Nong decided it was time to share her culinary flair with members of other families. She progressed through restaurant jobs in Thailand and Malaysia before landing a gig in Minneapolis, where she earned her sriracha-soaked stripes by cooking at a number of area restaurants before opening her own eatery, Nong's Thai Cuisine.

In her own kitchen, Nong relies on her stockpile of inherited recipes to create a menu of authentic, homestyle Thai fare, which earned the eatery the distinction of Best Thai Restaurant 2010 from City Pages. Featured in Mpls.St.Paul Magazine, the "perfectly timed noodles" of the pad thai carry al dente firmness, and the "high quality" curries stimulate taste buds in a more refined manner than chili pepper stimulates the eye. Flavors of tamarind and papaya infuse salads and stir-fries, and crisp veggies top noodle dishes, all calibrated to customer-chosen levels of heat.