Tongue in Cheek's passion for using animal products taken from humane and sustainable sources is evident in every bite you take. That strong focus on quality touches upon everything here -- from the service to the decor. It's part of what draws people from all over the Twin Cities region to this eclectic eatery. If your weekends need an upgrade, try the Sunday brunch with selections of poached eggs and grits, hot cross buns (with braised pork belly), and a farmers market omelette that makes fine use of seasonal ingredients. At dinner, Tongue in Cheek deftly weaves together a delectable collection of teasers, shareables, and "piece de resistance" picks like the fried chicken roulade, salmon gravlax sammy, and a braised beef bowl finished with mashed potatoes, zucchini, horseradish, and dill. One fantastic way to enjoy your time at Tongue in Cheek is to order from one of the eight-course tasting menus, which cover both carnivores and herbivores. There's even an option to add custom drink pairings to your feast. If you like to spend time trying new and exciting drinks, the bar here does a masterful job of creating ingredient-driven, hand-crafted cocktails, as well as serving up a mix of bottled beers and wines. The everyday happy hour from 4-7 p.m. is definitely something you don't want to miss.