The cooks at Restaurante La Laguna craft housemade Mexican dishes each day. They fill 14-inch flour tortillas with meats, mozzarella cheese, and fresh salsa for their signature burritos, and they serve skirt-steak strips with onions, tomato, and jalapeños to create another specialty, bistec a la Mexicana.
Paisano’s Pizza's sauce slingers create the menu's specialty thin-crust pizzas, Stromboli, and hoagies. Breadsticks escort 16-inch signature pizzas ($19.99) such as the mediterranean pie, whose artichoke hearts sidle up to olives and feta, and whose sun-dried tomatoes resolve to avoid the sun during their next trip to the beach. The tuscan disk unites canadian bacon and fresh basil, and the taco specialty brims with tortilla chips and seasoned beef under a layer of cheddar. Bright yellow and green walls wrap around group tables, where diners can bite into hoagies ($7.29) and look out wide windows. A high red counter with individual seating supports original, vegetarian, or pepperoni Stromboli ($6.99), and allows guests to bring along their laptops, books, or imaginations.
From its humble origins as a soda fountain in 1930s Saint Paul, Green Mill Restaurant and Bar has grown into a franchise with more than 28 locations all over Minnesota and the Midwest. As TV screens blast sports news in the background, patrons at each eatery dine on a menu of classic American and pizzeria fare. Thick, hand-pressed burgers form bunned towers with hefty toppings such as smoked bacon, haystack onions, and chipotle mayo. Families looking to bond can practice fractions on regular, deep-dish, or thin and crispy pizzas or group juggling acts with samplers of 27 juicy wings. In addition to pastas and salads, each location's bar carries a varied drink menu that includes draft beers such as Blue Moon and Samuel Adams alongside wine, martinis, and margaritas.
Though Little Venetian opened in 2002, the family behind the operation has been treating locals to Italian flavors since 1928, when Mama and Papa Vitale opened a modest vegetable stand. Now, decades later, diners can enjoy their fresh produce whipped up into hearty meals, made in accordance with Vitale family recipes. Pastas and pizzas come coated in slow-cooked marinara or alfredo sauces, and plates of chicken parmigiano and Italian sausage warm forks and souls with homemade flavor.
When a national chain delivered him a pale imitation of a pizza, Eddie Lane thought, “I can do better than this.” The winner of more than 37 Minnesota State Fair ribbons put his money where his mouth was, laboring away until he perfected Pizza Three's stone-cooked thin-crust pies. Eddie and his culinary team craft more than 10 specialty, veggie, and chicken pizzas ranging from classic pepperoni to a loaded-baked-potato pizza topped with garlic mashed potatoes and bacon. Their culinary innovation extends to dessert with the s'mores pizza, a chocolate-, graham-cracker-, and marshmallow-topped pie that evokes memories of sitting around campfires in the Coliseum. Chefs also fold pizzas into calzones, douse wings in award-winning barbecue sauce, and whip up pastas from some of Eddie's Blue Ribbon–winning recipes.