When Doug and Jane Oyen founded C. McGee's in 1987, their goal was "to be the Cheers of the deli business." Given their restaurant's friendly atmosphere, dependably tasty food, and secret tunnel to Boston, it's clear that the Oyens achieved their dream. Chefs at C. McGee?s build sandwiches and soups from scratch, creating meaty works of art such as the cheddar-laden avocado turkey and the Cowboy, stuffed with hot horseradish and medium-rare roast beef. Box lunches pair sandwiches with sides, such as clam chowder and cream of broccoli soups, and breakfast burritos bundle morning meals.
Whole Foods Market's commitment to the interdependent network of sustainable farms and organic producers can be seen in its carefully selected product lines. The homegrown 365 Everyday Value brand makes it easy to eat naturally, organically, and economically. It features an array of items from all product categories, including groceries, vitamins, household items, and more—each manufactured to meet the rigorous quality standards woven into the fabric of Whole Foods Market, which itself is made from 100% alpaca wool.
Offering more than 300 varieties of cheese from 15 countries, Surdyk’s provides one-stop shopping for cheese aficionados, party planners, plasticine Englishmen and their put-upon dogs, and nests of mice disguised as parka-wearing human shoppers. Liven up your next book club, Civil War re-creation meeting, or Civil War creation meeting with the Australian Roaring ‘40s blue, English Colston & Basset Farmhouse Stilton, and Stinging Nettle Gouda varietals. Tongues frightened by the thought of pronouncing Ekte Gjetost can cheese it a little closer to home with domestics such as Constant Bliss from Jasper Hill Farm, 10-year-aged cheddar, and Cypress Grove Midnight Moon. If you're not sure which variety is best for party platters or swan-shaped centerpieces, Surdyk's knowledgeable cheese consultants will happily impart their know-how and enthusiasm to anyone who asks. And because man does not live by cheese alone, Surdyk’s 12,000-square-foot store also provides plenty of wine and deli-pairing options to further pique the palate.
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How does a small Middle Eastern deli end up with a city holiday named after it? Well, as Wajdi Wadi learned, the first step is to make the venture a family affair. When he moved to America from Kuwait, Wajdi brought with him his grandfather's century-old recipe for pita bread. He also brought his mother and father, who contributed memorable personalities and cooking expertise to Wajdi's new business, known as Holy Land.
Holy Land really started growing when Wajdi's brother Majdi joined the business. Majdi's marketing background helped the family launch multiple expansions and earned them the aforementioned holiday: August 21, 2002, known in Minneapolis as Holy Land Bakery and Deli Day. The family has since seen the rise of their very own hummus factory, whose flavored creations have been featured in the New York Times.
Their deli location, meanwhile, remains committed to old-world cuisine cooked over wood-fired grills, in tandoor clay ovens, and on rotisserie-style spits. It fills bellies with a variety of Mediterranean and Middle Eastern dishes, everything from tender lamb kebabs to sweet baklava. Minneapolis Eater particularly enjoyed the deli's falafel and kebabs, and the food magazine Heavy Table praised its rotisserie chicken, calling it "sensational" with "flavor [that] penetrates all the way down to the bones."