Chorizo, chihuahua cheese, lemongrass, and bamboo shoots are equally at home in Se?or Wong?s kitchen, where the executive chef fills the menu with Asian Mexican fusion plates. Tacos topped with barbacoa or smoky black beans join entrees such as szechwan steak stir-fry served with jasmine rice. Se?or Wong also pairs more traditional bar bites, such as what the Star Tribune thinks ?might be the best sweet potato fries in town,? with 18 draft craft beers from breweries such as Surly Brewing Co. and Summit Brewing Company. Vegan and vegetarian options are also available. Weekly special events such as trivia and karaoke further foster the laid-back pub vibe, as patrons can sample sakes or sing lullabies to the Paloma En Fuego cocktail, which mixes Hornitos Reposado tequila, serrano pepper, grapefruit soda, hopped grapefruit bitters, limeade, and smoked salt rim. Friday and Saturday nights also feature live music from various local musicians.
Focusing on fare sourced locally from family farms, the WA Frost menu features dishes dictated by the growing calendar and micromanaging harvest gods. For the nonce, you can sample small-plate selections such as homemade rutabaga gnocchi tossed with Brussels-sprout petals, Parmesan, sage, pancetta, and truffle syrup ($8.50), and marinated diver sea scallops bedded in a grapefruit, apple, and radicchio salad with verjus vinaigrette ($9.50). Grilled sustainable Wisconsin rainbow trout ($21), monkfish chioppino ($25), and Norwegian grilled salmon with black trumpet mushrooms and cabbage ($24) all star in WA Frost's featured dinner entrees, with assists from collard greens and smoked ham hock, vegetable mélange, or Yukon Gold potato puree ($6 each). Follow up the feast with a sophisticated sweet ending like the organic carrot cake ($6.75) mounted with chevre-cream-cheese mousse. WA Frost also boasts an impressive wine list with a strong representation of Bordeaux, California cabernet sauvignon, and chardonnay, as well as a wide range of vintage and non-vintage champagnes and sparkling wines.
At Dive Bar & Grill, the rules are simple: the party goes late, flip-flops are permissible, and cowboy hats are always welcome. The sports bar and dance club fires up a group party each night with thumping DJ sets, group events, and VIP bottle service. Take a break from the action to scarf down sizzling bar treats from the kitchen, including tater-tot nachos, crinkle-cut fries, and burgers stuffed with fillings from mushroom and swiss to jalapeño bacon. The kitchen also serves breakfast dishes all day, and tosses wings in a choice of eight sauces, one for each nostril on Mount Rushmore.
Inside a restaurant whose vibrant purple awnings help diners spot it from afar, cooks concoct 75 different dishes derived from the "roof of the world." Artwork-laden walls surround the tables and cushioned chairs in the dining area, where patrons enjoy home-cooked items ranging from Tibetan-style dumplings made with lean chopped beef to batter-fried sesame chicken. The restaurant's separate bar area provides patrons with a place where they can grab a drink, watch TV, and practice thumb-wrestling moves with others.