Riley's Pub & Grill is known for its barbecue ribs, which the chefs cook slowly until the meat falls off the bone alongside piles of cole slaw and seasoned potato wedges. They also pile burgers and pizzas with unusual toppings, such as pulled pork and pickles. The relaxed bar amps up during special events, including live music performances and bingo nights.
The Dog House's endlessly edible bill of eats accumulates a satisfying variety of burgers, dogs, sammies, fish, and fried chicken. Settle disagreeable hunger grievances with the justice of comfort foods such as the pulled-pork sammie ($7), then follow its order to pick up a hefty portion of fried pickles ($6) and deep-fried onion straws ($6). The St. Bernard chicken rescues hungry taste buddies with a fine cut of grilled chicken blanketed in cheese, bacon, and mushrooms ($9), and the half rack of St. Louis–fashioned Rottweiler Ribs ($11) fills diners with a satisfaction paralleled only by watching a Meg Ryan romantic comedy. Guests can also quell burger cravings with one of six options, including The Great Dane, a mammoth patty piled with blue cheese, bacon, and mushrooms ($8), or choose to ebb the rising tide of seafood desires with the hand-battered Fish and Collie Chips ($10).
Chef Dennis Lewis of Ursula's Wine Bar & Cafe draws from his cornucopia of seasonal produce, sourced from local farmers, to craft his monthly changing menu. It’s a menu that has earned OpenTable Diners' Choice Awards for "Best Food" and "Best Overall" experience. In the kitchen, Chef Lewis chops greens from local producers, including Twin Pine Farm, Grandmas Bakery, and Pine Tree Apple Orchard, to toss with blueberry-balsamic vinaigrettes and curried, creamy coconut dressings. His monthly updated menu has included appetizers such as goat-cheese gratin with sun-dried tomatoes and spicy red-pepper hummus with warm flatbread. The kitchen team also prepares entrees that are seasonally inspired, like reindeer lawn ornaments and air-conditioner window decorations. An example of this seasonal food is the pork loin rubbed with ancho-chipotle chili and served with pumpkin mashed potatoes and bacon brown butter. The dining area accommodates 39 guests, meaning there are more than three times as many varieties of domestic and imported wines—150 to be exact—as there are guests at any given time. There’s also an outdoor patio, where wine flights can be sipped while plane flights sip the sky overhead.
Generally speaking, there's not a bubble to be found in bubble tea. Instead, the "bubbles" that the cold Taiwanese drink takes its name from are chewy tapioca pearls or jellies resting at the bottom of the glass, waiting for a straw to suck them up. The tea is there, however—but it's not alone. Mixed with it is the flavor of mango, matcha, or peppermint. In fact, at Steepery Tea Bar—owned by the same aficionados as the Tea Garden—more than 30 flavors combine with 10 bubble varieties to exercise creative muscles and comfort anyone who's afraid of repeating themselves.
Bubble tea is just one of the drinks at Steepery Tea Bar. And it's not even the only drink that can contain bubbles. Shakes and coolers can also hold the chewy treasures in their depths, as well as the cafe's signature drinks such as the royal tea latte. Of course, being a tea bar, Steepery brews up hot drinks too. More than 50 kinds of green, black, white, and herbal loose-leaf tea—most of which are fair-trade, organic, and inclined to give only positive fortunes to tellers—fill cups and pots.
In 1962, Lawrence William Yanz opened Hastings Bierstube, where he dished out German delicacies such as bratwursts, Reubens, and 6-ounce sirloin steaks. After his passing in 1983, his sons, Jim and Mike, started two new locations before forming a fourth with a family friend. The sons expanded Hastings Bierstube’s already extensive menu, introducing the Taste of Deutschland sampler platter, which features a selection of wienerschnitzel, sauerbraten, and house-made spaetzle.
Along with slinging authentic cuisine, the owners send lucky diners on vacations to Germany during giveaways, which fall on special occasions such as Oktoberfest and David Hasslehoff’s half birthday. For visitors remaining on American shores, the restaurants host weekly events, including bingo, open mics, karaoke, and live music.
Chorizo, chihuahua cheese, lemongrass, and bamboo shoots are equally at home in Señor Wong’s kitchen, where executive chef Cody Monson fills the menu with Asian Mexican fusion plates. Tacos topped with barbacoa or smoky black beans join entrees such as szechwan steak stir-fry served with jasmine rice. Señor Wong also pairs more traditional bar bites, such as what the Star Tribune thinks “might be the best sweet potato fries in town,” with 18 draft craft beers from breweries such as Surly Brewing Co. and Summit Brewing Company. Weekly special events such as trivia and karaoke further foster the laid-back pub vibe, as patrons can sample sakes or sing lullabies to the Yuzo Sour Baby cocktail, which mixes rye whiskey, sour mix, egg whites, and lemon-peel essence.