Grab a quick and tasty sandwich for lunch or dinner at Firehouse Sub.
Bring the whole clan to this restaurant — kids and parents will love the menu and ambience here.
For those in a rush, the restaurant lets you take your food to go.
This dining establishment is located near hassle-free parking options.
If a sandwich from Firehouse Sub is calling your name, head on over and browse the latest selection.
Wildwood Bowl & Lounge in Willernie is the perfect place to hold a birthday party.
Parking is plentiful, so patrons can feel free to bring their vehicles.
Whether you're planning a birthday party or just want to spice up your Friday night, Wildwood Bowl & Lounge is a great place for groups to hit the lanes in Willernie.
Gorman's Restaurant is a relaxed restaurant with an elegant decor and classic American dishes.
Give your stomach a break and try some of Gorman's Restaurant's gluten-free or low-fat items.
With its kid-friendly vibe, this restaurant is a great spot for families to chow down.
Stay in the loop (and online!) by tapping into Gorman's Restaurant's free wifi hotspot.
At Gorman's Restaurant, the prime seating is on the patio. Come check out what all the buzz is about.
No time to sit down? No worries! This restaurant offers a take out option so you can grab your food on the go.
Endless parking options are readily available close to Gorman's Restaurant.
Make use of the safe and efficient bike parking at Gorman's Restaurant.
Wake up early to catch a bite of Gorman's Restaurant's breakfast, or swing by later for some tasty lunch or dinner.
When you have a hunger craving, head over to Gorman's Restaurant and treat yourself to an American classic.
There's no doubt about it. A satisfying meal can always be found at Gorman's Restaurant.
If you're seeking a highly-rated American restaurant in the area, look no further than Gorman's Restaurant.
Machine Shed is serving up American favorites with a tasty tweak.
Score low-fat and gluten-free eats at Machine Shed.
Whether you have something to celebrate or just need something to take the edge off, the drink menu at this restaurant won't disappoint.
Youngsters are more than welcome to join mom and dad at this restaurant.
Machine Shed's business casual policy makes it the perfect place for a number of occasions.
Getting your food to go is also an option.
Bring the Machine Shed's great food to your place.
Driving to the restaurant is easy as pie, and parking surrounds the area.
Bike parking is quick and easy at Machine Shed.
You can take it easy on your wallet at Machine Shed — prices are generally less than $30 per person.
Breakfast, lunch, and dinner are all available at Machine Shed.
A hearty salad, juicy burger, or classic chicken — all of your favorite American dishes will be made fresh when you head to Machine Shed.
Make your way over to Machine Shed and enjoy a delicious American meal in a laid back setting.
Opened in 2009, PINZ features high-tech amenities and a modern design, all part of its goal to offer customers a contemporary bowling experience that makes them forget about the dingy bowling alleys of the past. While sitting on leather benches, guests reach out to rest their drinks on wooden coffee tables before lacing up a pair of bowling shoes. After selecting a ball from a wooden and chrome rack, they center themselves in one of 10 lanes before sending pins sailing. This upscale experience is thanks to PINZ's 10 Pin Alley, a lounge with a private wait staff, and one of many amenities that sets PINZ apart from other bowling alleys. When not bowling in the lounge or on one of the alley's other 34 lanes, bowlers can grab a bite at Harvey's American Pub—an in-house restaurant and bar that serves pizza, burgers, and hearty entrees—or indulge in entertainment such as billiards and arcade games. The alley also contains a glow-in-the-dark laser-tag arena for settling bets over who is the best bowler.
If there’s a way to create flavorful chicken wings, chances are the culinary team at Sgt. Peppers Grille & Bar has thought of it. The eatery’s menu spotlights four different preparations––from deep-fried to wood-roasted––with 10 sauce options among them, including thai peanut and jerk barbecue. That blend of creativity and comfort dominates Sgt. Peppers’ menu, which encompasses everything from deep-fried walleye sandwiches to Philadelphia–inspired burgers crowned with cream cheese, green onions, and bacon.
An extensive selection of brews and wines complement feasts, which patrons can savor while watching the day’s biggest games or participating in the bar’s myriad events. On any given week, these range from rounds of Texas hold ‘em and bingo to crooning favorite tunes during karaoke sessions. Sgt. Peppers even sports a modest arcade full of new and classic titles, including pinball and Man Hunt, a dystopian game where the ducks hunt us.
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.