In addition to an enormous inventory of beer, wine, and spirits, MGM Wine and Spirits' knowledgable staff can help shed light on not just where things are stashed?but how they taste, what they can be used for, and what will pair well with your dinner. On the website, browse recipes that incorporate booze?and not just in the usual ways. Use bottles of beer to flavor stews and chocolate cake, or learn to make cocktails at home instead of the standard midday office martini under your desk.
Since purchasing a used limo in 1993, Leland ?Lee? Casto has had the same job: transporting clientele on trips and tours throughout the Twin Cities. His fleet, however, is now significantly larger, with numerous vehicles including stretch limos that fit 6?22 passengers. Guests can sip refreshments from tumblers and champagne flutes as Lee whisks them off on all types of journeys, from bar-hopping excursions to airport-bound jaunts. He also accommodates patrons on several tours, which include winery visits, two gangster-themed expeditions, and guided treks past ghost-filled mansions and twinkling holiday lights.
Inside its rustic Uptown dining room, Spill the Wine invites diners to pair local wines with tapas-style servings of new American cuisine. The menus?which readily accommodate vegan and gluten-free diets?rotate seasonally as the chefs scour local, sustainable farms for new ingredients. Shareable plates of wild-caught salmon with elote salad or house-made spaghetti with quinoa meatballs reflect the chefs' eclectic influences.
With more than 100 wines?including more than 30 by the glass?Spill the Wine provides plenty opportunities for pairing food and drink. The selection of Old and New World bottles is designed to complement the current menus, with everything from crisp French sauvignon blancs to bold Columbia Valley syrahs occupying the extensive list.
A Glance Inside
Edison bulbs, walls with patchy brickwork and mismatched wooden slats, and a bar supported by empty wine barrels provide a rustic ambiance. At the same time, the dining area features some elements that lend a modern, industrial vibe, such as the exposed ductwork, concrete floors, and the furnace where the staff smelts every piece of used silverware after service.
For nearly two decades, Chef Filippo Caffari mastered the skills of butchery in Rome. Since relocating to Minneapolis, the executive chef of The Butcher Block Restaurant draws upon that training to prepare a range of organic, grass-fed, and sustainable meats. On his authentic Italian menu, mashed potatoes and mushrooms accompany marsala made with veal liver, and house-ground pork sausage flavors a rigatoni in a truffle cream sauce.
Even without meat, Chef Filippo brings out Italy's flavors with items like ravioli stuffed with ricotta and spinach. He concludes meals with desserts such as tiramisu infused with housemade limoncello and zucchini cake. To complement these delicacies, guests can peruse a wine list that features bottles from around the world.
Challenge Nation pioneered the urban-adventure race with a race season that includes visits to more than 35 cities across the country. Each scavenger hunt is personalized to the hosting city, exploring its many diverse neighborhoods with a series of clues that would test even the most skilled children's-book detective. The teams?composed of at least two people?vie for a $300 first-place prize. The Amazing Race?style competition rewards quick wits and wise planning over physical fitness, so the best way to prepare is by doing logic puzzles while eating Funyuns and lounging in a La-Z-Boy. The top 25 teams qualify, the top five receiving free entry, to compete in the national championship, which rewards winning teams with a $5,000 cash prize.
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.