Grab a seat and dig in! Buca di Beppo offers tasty eats in Minneapolis.
Ordering a gluten-free meal isn't difficult at Buca di Beppo.
Buca di Beppo is well-known for being able to seat large parties.
No need to dress to the nines here — Buca di Beppo's policy is business casual, so guests can dine in comfort.
At Buca di Beppo, you can find ample parking that is readily available any time of day.
Buca di Beppo may cost you a little bit more than some spots, but this deliciousness is fairly-priced (and well worth the few extra bucks).
For good eats and good times in Minneapolis, dine at Manny's Steakhouse.
Drivers can enjoy the luxury of valet parking or park in a lot nearby Manny's Steakhouse.
The food at Manny's Steakhouse can be a little pricey, and it is also known to blown diners' minds.
Whether you're in the mood for AM eggs, a midday salad, or an evening entree, Manny's Steakhouse provides service throughout the day.
Fresh fare can be found at Loring Park's Oceanaire Seafood Room, where visitors seek to sample every seafood dish on the menu.
Oceanaire Seafood Room is also a good option for those with special dietary needs, offering both low-fat and gluten-free items on the menu.
Spend less on dinner when you bring your own drinks — Oceanaire Seafood Room is BYOB.
Round out your meal with a little tipple — Oceanaire Seafood Room has a terrific drink list, including beer, wine, and more.
Got a big family? Tons of friends? An entire soccer team? Consider the private room at Oceanaire Seafood Room, where large groups can get together to celebrate life's biggest milestones.
The patio tables outside of Oceanaire Seafood Room are the perfect spot for a summer meal.
Love the food at Oceanaire Seafood Room but don't have the time to stay? You can pick up your food to eat when you're ready, or have them deliver straight to your home.
You can also serve food from Oceanaire Seafood Room at your next party — the restaurant offers catering.
Parking is available in the lot next door, as is valet. If the lot is full, street parking is also an option.
Prices are a bit on the higher side, so this might be a good pick for a special night out.
Head on over to Oceanaire Seafood Room first thing in the morning or last thing in the evening — Oceanaire Seafood Room is open for breakfast, lunch, and dinner.
Stop by International Business Cafe in Minneapolis for a quick and tasty bite to eat.
Score parking in the lot adjacent to International Business Cafe, a local restaurant.
Dining at International Business Cafe will set you back about $30 per person on average.
Whether you're in the mood for AM eggs, a midday salad, or an evening entree, International Business Cafe provides service throughout the day.
Melt in your mouth pasta, decadent sauce, and need I say more? Head to Buca di Beppo for great Italian cuisine.
Great place to bring the whole family with great food and a business casual dress code.
Impress the visitors at your next gathering by calling in Buca di Beppo for catering.
At Buca di Beppo, service is a priority. That why we provide parking spaces on site.
Buca di Beppo offers a nice selection of mid-range cuisine, so you can expect a meal there to cost about $30 or less per person.
All the best flavors of Italy await you at Buca di Beppo.
Passing through the stone-lined threshold of Ichiban Japanese Steak House & Sushi Bar's pagoda-style building, visitors enter an indoor garden where plants burst from beds around a waterfall and bubbling stream. The decor draws from Japanese tradition and culture—on which both Ichiban locations base their aesthetic variations—in much the same way as the chefs’ cuisine. Since 1979, these culinary greats have introduced diners to the teppanyaki style of grilling as well as classic Japanese dishes such as tempura, udon, and gyoza.
At tableside grills, knives flash as chefs sizzle, flip, and set ablaze morsels of scallops, filet mignon, salmon, and chicken. While cooking, each chef displays an individualized sense of showmanship and culinary style by spotlighting a range of spatula moves and carving meats into the profiles of their favorite celebrities. Sushi chefs fill boat-shaped platters with more than 40 varieties of sushi, rolling seaweed around roe, eel, squid, cucumber, and fried tofu before placing each on a canapé of seasoned rice. All these dishes flit across tongues with complementary sips of sake, wine, beer, or mixed drinks with names such as Panda and Kabuki.
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.