What time is it? Time to grab one of American's favorite dishes at Biff's Sports Bar and Grill.
This restaurant's fully stocked bar is a perk for patrons who enjoy a fine wine (or more) with their meal.
The happy hour at Biff's Sports Bar and Grill is sure to impress.
When the weather is nice, hurry to Biff's Sports Bar and Grill to grab a spot on the patio.
Put on your dancing shoes! The restaurant provides plenty of space for those who love to boogie.
Weekends are when crowds really head to Biff's Sports Bar and Grill, so plan accordingly.
If you're strapped for time, take out food from this restaurant.
Save time and money with nearby parking options at Biff's Sports Bar and Grill.
Make use of the safe and efficient bike parking at Biff's Sports Bar and Grill.
Biff's Sports Bar and Grill is cash-only so be sure to swing by an ATM on your way.
When American food comes to mind, Biff's Sports Bar and Grill should be your first choice.
So head on over to the highly-rated Biff's Sports Bar and Grill for some American eats and see what the buzz is all about.
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.
Hankering for a side of fries? Try the grub at R J Riches Family Restaurant, a tasty restaurant serving American-style fare.
Fill up on healthy eats at R J Riches Family Restaurant, a local restaurant.
Grab the kids when you head to this restaurant — its family-oriented menu and ambience are perfect for the whole clan.
Need to get out of the house? Order and pick up from this restaurant.
That's right! R J Riches Family Restaurant will bring their delicious food to your house for any occasion.
We're happy to report we have parking available onsite. We'll meet you here.
Travel by bike to R J Riches Family Restaurant and store your bike at a nearby rack.
Reviewers heap high praise on the restaurant's brunch menu, but lunch and dinner are also available.
Isn't it time you indulged in the old classics of American food? Stop by R J Riches Family Restaurant to have a bite of deliciousness.
So head on over to the highly-rated R J Riches Family Restaurant for some American eats and see what the buzz is all about.
Grab a bite at Cowboy's Saloon in Circle Pines.
Ready for a drink to unwind? At this restaurant, you can pair your meal with something from their full bar.
Shake off your workday and treat yourself to Cowboy's Saloon's happy hour.
Weather permitting, come enjoy a wonderful meal outside at Cowboy's Saloon.
Pull your partner onto the dance floor — the restaurant provides more than enough room to twist the night away.
Between the music and the crowds, Cowboy's Saloon's noise levels can be intense.
During the restaurant's weekend rush, waiting in line is the name of the game (so avoid Friday and Saturday nights if you're looking for something quick).
Find a space on the street or park in the lot not far from the restaurant.
Bike parking is quick and easy at Cowboy's Saloon.
Cowboy's Saloon's moderately-priced platters and top-notch taste bring foodies back to Cowboy's Saloon time and time again.
For that all-American meal, head to burger house Burger King in Circle Pines' Lexington district.
Take it nice and easy at Burger King, where casual dress is the rule of the day.
Take the comfort of your own home and add great grub from Burger King to create the perfect night.
At Burger King, service is a priority. That why we provide parking spaces on site.
At Burger King, you can score inexpensive fare and leave with a full stomach.
Burger King provides morning, afternoon, and evening service, so you can easily find time to dine.
So when your stomach starts growling, make your way over to Burger King and satisfy your hunger with a juicy burger.
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.