Family owned since 1961, Broadway Pizza and its accompanying sports bar, the Eagle's Nest Lounge, serve fresh slices and their cool-brew counterparts in an atmosphere perfect for a family meal or a night out. Called the Best Pizza in Town by the Minneapolis Star Tribune, Broadway's dough discs are topped with fresh ingredients that create such cheesy masterpieces as the Broadway Special ($11.99 for personal size) smattered with sausage, veggies, and shrimp. Scoffing at pizza's flat pool of lazily floating toppings, the house-baked lasagna ($10.79) reaches to the sky, buttressed by crisp garlic toast, and the veggie hoagie ($9.99) provides a textural playground for vegivores.
At Sweet Taste of Italy, the secret’s not just in the sauce—although the restaurant has a specialty homemade red sauce—because everything is made from scratch each day. The chefs whip butter, grind cheese, bake fresh, sweet italian bread, and hand slice meats to create Italian favorites with an American twist. Customers can dine in or take out heaping helpings of pasta and Toyota-sized pizzas, and catering services are also available.
Papa's menu unleashes a veritable flood of Italian-American delights, drenching customers in pizza, pasta, hoagies, burgers, soup, salads, desserts, and sides. Indulge in a preconceived pie such as the Ann Kaari, topped with chicken, bacon, spinach, and garlic butter ($15.99/medium), or bring your own Frankenpizza to life by selecting from Papa's extensive list of fresh toppings ($9.99+/small). For lighter but fulfilling fare, opt for a large chef salad topped with ham, turkey, and provolone cheese ($7.99). At the end of your meal, treat your palate to a proper cleansing with a rich, creamy scoop of italian gelato ($3.59), or sugar scrub your gums with a cannoli siciliano ($3.99).
“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.
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 drizzled with truffle cream.
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, not just from around that abandoned train yard.