Carrying the praises of OpenTable diners as the winner of Best Overall restaurant, Best Ambiance, and Best Food, Park Café's executive chef Michael Ganley is no stranger to success. He has honed his skills in the kitchen for more than 17 years, most recently as Executive Chef of The Ritz Carlton in Dearborn, Michigan. Arriving in Duluth in 2004, Ganley brought with him his years of experience perfecting European culinary techniques, crafting a menu of elegant twists on Southern favorites such as fried green tomatoes layered with slabs of warm, creamy brie.
Nestled inside the Knox House—originally erected in 1899 for the first Mayor of Duluth, John Knox—Park Café's refurbished interior remains true to the home's 19th-century character. Largely original hardwood floors and paneled walls lend a quaint charm to the romantic simplicity of the dining rooms, where tables draped in crisp linen glow beneath flickering candles and diners’ recently whitened teeth.
Amidst Bella’s 15,000 square feet of dance floors and VIP booths, a triad of marble, granite, and hardwood accents fills out the lounge’s two-story facility. Throughout the night, a sound system blasts house beats as lights dance to the rhythms of The Nutcracker Suite stuck in patrons’ heads. At the elevated VIP area, a private bar and bottle service keep drinks within reach at all times, and a rooftop patio offers an oasis from the party below with a separate sound system, LCD TVs, and fireplaces.
Formerly known as Chocolate Perks, 45 On Main now has its own sweet reputation in the Duluth community. The staff brews coffee and espresso drinks, makes fresh sandwiches, and bakes desserts to satisfy sweet teeth that draw up picket lines across the tongue when they don’t get enough sugar. The eatery also curates wine tastings for guests, sometimes pairing its pours with cheeses or other complementary snacks.
Flanked by rustic stone columns and carved lions, 5 Seasons Brewing's entrance looks like the secluded front to a Napa Valley villa, belying its cozy atmosphere and community-focused mission to provide tasty, affordable food and drink. Founded by chef David Larkworthy—son of a pioneering advocate of using organic food in restaurants—Five Seasons Brewing carries its commitment to community to its ingredients, cooking with a cornucopia of regularly shifting local produce from a gaggle of affiliated farms. The menu features such fusion dishes as crispy alligator served with a blackened chili glaze and Remoulade. At tables, guests dig in to home-baked bread, whose warm crust exudes tangy scents from the brewery's spent beer grain.
In the towering tanks that skirt the pub, brewmaster Kevin McNerney creates a kaleidoscopic selection of unique small-batch beers. The cofounder of flagship Georgia brewer SweetWater, McNerney brings two decades of experience to his craft, making refreshing brews such as the Chug Monkey and turning to ancient Belgian traditions to make his crisp, orange-infused witbier.
By virtue of its name, Wine & Beer conveys to customers exactly what it sells; but that name doesn?t tell the whole story. Inside, the shop stocks its shelves with red, white, and sparkling wines from small winery's around the globe, as well as more than 100 different kinds of beer. Rather than creating a stack of flash cards during their initial visit, customers can become more familiar with the shop?s inventory simply by attending one of its staff-led tastings. They can also join the Wine & Beer club for exclusive chances to try new arrivals.
A rotating selection of brews fill the 30 taps on Blind Murphy Craft Beer Market's growler wall. Bartenders offer three complimentary 1-ounce pours to patrons per day in order to help them narrow down their selection. Once customers have made their pick, they have it loaded into 32- or 64-ounce reusable growlers to bring home. Blind Murphy's brews are also stored in kegs, pints of beer-spiked ice cream, and hundreds of bottles, which can be mixed into customized six packs.