Restaurant establishment is a Kozlak family tradition. Back in 1943, Joseph and Gertrude Kozlak purchased what would eventually become the well-known Jax Café. In 1977, their son Jax Kozlak and family embarked on a massive restoration project to beautify and expand a new large space that would become Kozlak's Royal Oak Restaurant, which has since been voted Best Ambiance, Best Service, and Neighborhood Gem by OpenTable diners.
Well known for its steaks, Kozlak's serves top-shelf cuts such as bone-in tenderloin, roasted prime rib, and tenderloin filet crowned with add-ons of rich blue cheese, Cajun spices, or fresh sauteed mushrooms. Single tails of steamed African lobster recline on plates with drawn butter, and Australian sea bass receives a stuffing of spinach and crab before being topped with a butter-tarragon sauce. Kozlak's Royal Oak Restaurant boasts a screened-in patio with a canopy.
Lewis Walter "Lindey" Lindemer spent years trying to find a Minnesota restaurateur who would serve his steaks. And when he finally found one who said yes, he was only allowed to set up shop in the restaurant's basement. It was no matter, because even from that subterranean dining room, word about his delicious steaks spread quickly, and within a few years he was putting a deposit down on his very own restaurant.
Lindey's Prime Steak House opened in the spring of 1961, debuting a menu that, to this day, remains refreshingly simple. At dinner, there are only four options: Lindey's special sirloin, prime sirloin, broiled shrimp, or prime chopped sirloin. Though Lindey's sons now prepare each steak, they use the exact same recipe their father crafted more than a half-century ago. The decor is similarly vintage?the dining room resembles a mid-century cabin with knotted-cedar paneling, a stone fireplace, and bags of Sputnik-brand Moon Marshmallows.
Behind the sushi bar at Suishin Restaurant, chefs prepare hand rolls from a menu of more than 50 different kinds of sushi for onlookers, positioning each piece of sushi and sashimi in artistic displays inside a glass case. At dark-wood tables with leather chairs, sprays of steam blossom from pots of broth, in which crab meat, beef, and vegetables cook. The communal style of eating fuels chatter, which floats past a full bar with purple lighting and sand-hued brick walls. The modern decor complements sleek bento boxes, whose compartments brim with sushi and shrimp tempura. On an outdoor patio, chopsticks click together with the sound of a tap dancer having a pleasant dream, pulling noodles from bowls of ramen-noodle soup.
A renowned chips and salsa bar stocked with eight spicy sauces forged from fresh ingredients winds through Baja Sol Tortilla Grill, where customizable tacos, faijtas, and burritos showcase marinated meats, crisp vegetables, and homemade tortillas. A variety of meat-free, gluten-free, and sentience-free entrees and sides compile the concise menu, and catering services amp up soirees with crowd-pleasing caches of hard-partying quesadillas and churros.
Since 1986, 7th Street Tavern, formerly known as Champps Americana, has served up burgers and classic American dishes, satiating sports fans and families with a comfortable, welcoming atmosphere. Amid the sunlit dining room, diners at wooden tabletops have views of 25 TVs broadcasting sports games, competing with a cluster of arcade games for eyes' attention. Chefs cater to taste buds by plumping up pastas with chicken, shrimp, and vegetables and piling rolls with beef patties, barbecued pulled pork, and spicy buffalo chicken. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with an expansive selection of draft beers and wine. The bar and grill draws guests with regular specials and events throughout the week, including daily happy hours, Thursday-night trivia, and Sunday brunch. Every Tuesday, the restaurant serves up free meals to children, as a magician saunters table to table, entertaining kids with tricks and balloon art, crafting replacement siblings on request.
The year 1927 saw Babe Ruth’s Yankees dominate pro baseball and the precursor to Big Louie's Bar and Grill—Main Street Tavern—open in Minneapolis. In addition to depicting athletes from that bygone era, the Big Louie’s menu catalogs an array of traditional American bar and grill fare. From boneless wings to fish ‘n’ chips, the cuisine roster has even more depth than the famed Yankees lineup of ’27. The restaurant further establishes its entertainment value by hosting karaoke and bingo and by not allowing recitations of real-estate-law books.