If you're searching for a quick and casual spot to grab some pizza, look no further than local favorite Davanni's Pizza and Hot Hoagies.
Cautious diners will appreciate the low-fat and gluten-free fare at Davanni's Pizza and Hot Hoagies.
Parents, bring your kids along to this pizzeria, where you'll find a family-friendly menu and ambience.
Skip long waits and head to Davanni's Pizza and Hot Hoagies with your large group for easy seating.
Business casual dress, tasty food, and a classic atmosphere make this a great place for any occasion.
This pizzeria serves your food any way you like, delivered or carried-out.
The restaurant is within walking distance to a number of parking options.
Travel by bike to Davanni's Pizza and Hot Hoagies and store your bike at a nearby rack.
Whether you're hungry first thing in the morning or prefer to eat a little later, Davanni's Pizza and Hot Hoagies is conveniently open for breakfast, lunch, and dinner.
For just about the best pizza around in a cool atmosphere, Davanni's Pizza and Hot Hoagies is serving up the right pies for you and your company.
When you are in the mood for a delicious, mouthwatering pizza, pay Davanni's Pizza and Hot Hoagies a visit.
Indian entrees are spiced to perfection at Great India, and fans can't get enough of this five-star fare.
The chefs at Great India know how to prepare tasty, gluten-free and low-fat meals.
Take a peek at the drink menu here, and make sure to sample something off the list.
Having trouble finding that family-friendly restaurant everyone will love? This restaurant serves all ages, so little ones are welcome to come along, too.
Skip long waits and head to Great India with your large group for easy seating.
Don't sacrifice comfort for style — Great India's dress code is business casual, so guests can look and feel great.
For those in a hurry, the restaurant lets you take your grub to go.
Through their catering service, Great India can also set out a delicious spread for your next party.
This dining establishment is located near hassle-free parking options.
Meals at Great India are moderately priced — most diners spend about $30 per person.
Whether it's curry or somosas you love, it's time to try the oh-so-highly-praised Indian recipes at Great India.
For classic Indian cuisine filled with endless flavors, make your way over to Great India.
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half-century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.
Take a table at Fifty's Grill in Minneapolis and look forward to your next meal.
Healthier options are featured at Fifty's Grill, including low-fat fare with impressive taste.
Load up the mini-van and bring the kids to this restaurant — they'll love the menu and scene here as much as mom and dad.
Everyone will feel comfortable dining at Fifty's Grill, where business casual attire is standard.
Fifty's Grill will even bring the amazing food from their kitchen to yours.
With food this good, you'll be running into this restaurant to pick it up yourself.
Drivers can take advantage of the parking lot near Fifty's Grill and save time on hunting for a parking spot.
At Fifty's Grill, bikers can lock their bikes safely outside.
Breakfast, lunch, and dinner are all on Fifty's Grill's menu — you can stop by whenever the moment's right for you.
For bar nibbles and pub food par excellence, Al's Center Saloon is a top pick.
With this restaurant's wide selection of refreshments available, you can tap into the drink menu early in the evening.
Don't miss the happy hour food and drink specials, where a great bargain is always in sight.
Sunny day plus appetite equals the perfect time to head to Al's Center Saloon.
Not to be overlooked is Al's Center Saloon's no-charge wifi.
Just through the door at this restaurant, you can claim your food. No delivery required.
If parking is a concern, you'll be happy to hear that there are many convenient options in the area.
Your tab at Al's Center Saloon will usually run to about $30 per guest.
So when you're in the mood for some tasty pub food, make your way over to Al's Center Saloon.
Every iconic food has an origin story—or two or three. For years, diehards have debated the origins of everything from the mai tai to the Coney-style hot dog. The Juicy Lucy (or is it Jucy Lucy?) is no exception. Two Minneapolis restaurants claim to have invented the city’s ubiquitous cheese-stuffed burger, but who’s telling the truth?
On the same street in South Minneapolis, you’ll find both “original” iterations of the Juicy Lucy. But before we get into the specific of which is the real Juicy Lucy, let’s talk about what that might look like. One thing’s for sure: with the Juicy Lucy, however you spell it, it’s what’s on the inside that counts.
Inside this famous burger, you’ll find melted, molten american cheese—and lots of it. If you don’t want a burned mouth, it’s generally a good idea to give it a minute before biting in. When you do take that first glorious bite, the gooey cheese will rush out and everything in your life will start to make vivid sense. Now that you’re up to speed on the anatomy of a Juicy Lucy, it’s time to meet the contenders.
Matt’s BarAt Matt’s, where it’s known as the Jucy Lucy, the legend begins sometime during the 1950s. According to lore, a customer walked in one day and requested a double cheeseburger—with one slight alteration. This wild and reckless man wanted his cheese in between the patties. The legend goes on to state that this rule-breaker then remarked, “That’s one juicy Lucy!” Thus, an iconic burger was born.
Or was it?5-8 ClubThe folks at another Minneapolis institution would beg to differ. At the 5-8 Club, where the standard spelling is embraced, the staff will vehemently argue that their Juicy Lucy is the first and most faithful iteration of the famous cheeseburger. So are they right? Well, they sort of have time on their side, but the details are a bit murky.
Opened in 1928, the 5-8 Club initially functioned as a speakeasy that served light fare. Sometime during the 1950s (sound familiar?), american cheese shimmied down off the patty and right into the midst of things, and the 5-8’s very own version of the Juicy Lucy was born. Since then, it’s been scarfed down by Adam Richman on Travel Channel’s Man v. Food and even made a bucket list of “50 Things to Do in the Twin Cities Before You Die.” In 2008, the cooks set the world record for creating the largest Juicy Lucy ever made—it comprised more than 80 pounds of beef and 30 pounds of american cheese.
The Winner Is … We may never know who was responsible for the first Juicy Lucy, but the cheese-stuffed burger has since become a staple at some of the best restaurants in Minneapolis, and that’s certainly something we can get behind. At times like these, it’s best not to think of things in terms of who’s right and who’s wrong. When it comes to the Juicy Lucy, pretty much everyone wins.
Photo: courtesy of the 5-8 Club's Facebook page
As many know in Saint Paul, restaurants aren’t necessarily the best place to find their favorite dish. Mention the word booya to someone from the St. Paul-East Metro region, and the wave of nostalgia is palpable as they remember neighborhood gatherings, playing games with their cousins and classmates, the grownups dancing, their uncles ladling fragrant stew into bowls and freezer containers.
Mention the word booya to anyone outside the area, even other Minnesotans, and you’ll likely get a confused high-five. The dish is so regional that many Minnesotans who aren’t from the St. Paul area have never heard of it.
You Won’t Find Booya at a RestaurantAs mentioned, you probably won’t find booya served at Minneapolis restaurants—unless, that is, there’s a special event. Also known as booyah, bouja, or other phonetic iterations, its roots, like those of many regional dishes, are murky. According to the most told tale, a schoolteacher organized a community picnic. To feed everyone, he gathered ingredients from neighborhood families for a traditional Belgian soup he called bouillon.
The word booya also refers to the gathering at which the booya is served. Usually a community event in the fall, such as a church or school fundraiser, some booyas have been running for decades.
But What Is Booya?At its most basic, it’s a thick soup or stew ostensibly of Belgian origins, per that schoolteacher. Its broth is made from pig bones. It usually includes pork, beef, and chicken, sometimes oxtail as well. Chopped veggies and beans are added.
The seasoning blend that each crew uses is heavily guarded. Longtime booya chefs cook from top-secret recipes that have been passed down from chef to chef, some for decades. Fans are known to wait ardently all year for their favorite booya, toting to-go containers so they can freeze some at home.
Never Too Many ChefsEven the crafting of the booya is a community endeavor. Neighbors donate ingredients, such as vegetables and meat, lend the cooking team tools and utensils, and most of all give their time to the dish’s creation.
A good booya can take up to three days to make—some even go for a week. As it’s meant to feed many mouths, it requires prep time for pounds of vegetables and meats and hours upon hours of stirring and simmering and stirring some more. It takes at least two people to pull it off; some booya chefs put together teams of sous chefs and simmer attendants to help with the work.
And then there are the pots. Booya is cooked and served in enormous batches, enough to feed hundreds, and therefore requires huge kettles to make sure it’s cooked properly. Some municipalities own their own set; the Highland neighborhood’s kettles are more than 50 years old and collectively simmer over 350 gallons of the stuff. Another crew’s pots are so big, they stir their booya with canoe paddles.
Where to Get ItIn the St. Paul areaHere are some traditional booyas that serve up a stew many residents say might be better than what’s served at the best restaurants in Minneapolis:Obb’s Sports Bar & Grill holds a booya in the fall plus one for New Year’s Eve.Even if you miss the yearly fall booya at the Church of St. Agnes, you can pick up some frozen at the church kitchen on Sundays.For a hearty breakfast, hit up Maplewood’s St. Jerome Catholic Church, where the ladles hit the pots at 7 a.m. for the fall festival.You have to act fast to get some of the Roseville Fire Department’s fall booya—they start serving at 11 a.m. and usually run out by 1 p.m.Out of StateAs booyas are also popular in Wisconsin (and the Upper Peninsula of Michigan), you can find the dish at these restaurants:Motor Bar, the café at the Harley-Davidson Museum in Milwaukee, serves a bowl of booya stew made with chicken and beef.Green Bay’s Kroll’s West Restaurant serves slow-cooked booya in a diner-style setting.Find chicken booya crafted by comfort-food specialists The Rite Place, also in Green Bay.