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Minneapolis’s Top 5 Skyway Foods

Minneapolis’s Top 5 Skyway Foods

For anyone who has visited the downtown Minneapolis area during the winter, they’re probably familiar with (and thankful for) the Skyway: the city’s interior pedestrian pathway connecting more than 7 miles of individual buildings. The climate-controlled environment is a year-round route, but it’s most popular during the subzero winter months.

Given the amount of traffic, there are plenty of dining options both in and out of the Skyway. Many local food trucks park on streets nearby and there are plenty of street-level chain restaurants. If you’re looking to stay indoors, though, here are our picks for the top five places to dine in the Skyway:

  1. Turkey to Go
    As the name suggests, Turkey to Go serves (mostly) turkey in a variety of ways: mixed with a salad, wrapped in a pita, or between two burger buns. They have a variety of sauces (balsamic vinaigrette, blue cheese, and BBQ, for example) and several different garnishes including Brie cheese, fresh mozzarella, salami, bacon, kalamata olives, and shoestring potatoes. We’re eyeing the cranberry Brie sandwiches.
  2. Zen Box Japanese Eatery
    Serving quality Japanese "fast food," Zen Box’s menu offers many styles of bento boxes (which include a salad and gyoza) and donburi bowls. They offer vegetarian specials (either vegetable dumplings or a tofu bento), as well as sides like miso soup, edamame, buckwheat soba salad, and a seaweed salad. Many diners are fans of their Chicken Kara-age option, which comes as both a bento and donburi.
  1. Crave Fresh to Go
    This grab-and-go spot is a concept developed by Crave restaurant, an establishment that focuses on using seasonal and regionally sourced ingredients. The menu at the Skyway location is a condensed and adapted version of the restaurant's offerings with pizza and sushi options. They also offer sandwiches (a roast beef, for example) and salads. The great grain salad, which includes almonds, edamame beans, cranberries, cabbage-and-carrot Asian slaw, quinoa, and wild rice seems to be a healthy and tasty choice.
  1. Broadway Pizza
    Broadway Pizza is famous for their thin crusts, but they also offer New York and Chicago deep-dish styles. Their menu also features appetizers, pastas, sandwiches, burgers, salads, and dessert options and advertises as being an ideal kid-friendly spot. Their menu changes depending on if you plan on eating in, using their delivery service, or hiring them to cater, but always includes their homemade sauce and freshly rolled dough.
  2. D. Brian’s Deli
    Prioritizing ingredients without chemical preservatives or artificial ingredients, as well as organic baking products, D. Brian’s serves traditional deli foods at multiple locations. Takeout options (which are different from their catering menu) include deli sandwiches, lettuce wraps, paninis, grilled cheeses, hot sandwiches, soups, salads, and breakfast. According to diners, the hot sandwiches (with vegetarian options) and soups make these sandwich shops a quick, easy, and delicious Skyway location.

Minneapolis’s Top 5 Skyway Foods - Recipes

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5 best things our food writers ate in the Twin Cities this week

From pot roast to porchetta, here’s a rundown of our food writers’ dining diaries over the past seven days. What were your top eats of the week? Share the details in the comments section.

Still working from home, with nary a skyway in sight, the make-my-own-lunch thing is getting old.

A COVID-necessitated pivot from the owner of Nightingale, this takeout and delivery-only ghost kitchen/sandwich shop is a new answer to the usual “what’s for lunch” question now that it’s added daytime hours.

I ordered the porchetta ($13), which, like all the sandwiches here, come on owner Carrie McCabe-Johnston’s pride-and-joy housemade focaccia. Really, any sandwich would be a good pick on that hearty Italian pan-baked bread. But the porchetta “was the impetus of the place,” McCabe-Johnston told me a few weeks ago when I talked to her about ghost kitchens.

The pork belly comes from Peterson Craftsman Meats in Osceola, Wis., and it’s cooked down to crispy little bits that pop with flavor, then piled onto a swoop of sharp pecorino cream and some arugula, and topped with pickled red onions.

McCabe-Johnston was inspired on a trip to Italy by the shops in Florence that seemed to always have roasted porchetta, salami and fresh-baked focaccia just waiting to be devoured. She started testing recipes on her Nightingale staff long before COVID struck, and when the pandemic foiled her plans to open a stand-alone sandwich spot, she folded into her existing kitchen.

“We’ve been eating focaccia sandwiches for a year,” she said, “and nobody is sick of it yet.”

Oh. and don’t skip the add-on of housemade dill pickle potato chips. ( S.J. )

2551 Lyndale Av. S., Mpls. Delivery and pickup, 11 a.m.-midnight daily.

Growing up in Brittany, France, Claire Corvaisier probably ate crêpes — the particularly Breton kind made with buckwheat flour — once or twice a week. Usually, they’d come paired with the signature drink from that northwestern coastal region of France, hard apple cider.

So it was a natural pairing for Corvaisier to set up a kitchen (ok, two circular crêpe griddles) behind the bar at Minneapolis Cider Co. and launch Breizh Crêperie (pronounce it “braise”).

“I just couldn’t find anything like what I grew up with here,” said Corvaisier, who has been in Minnesota for seven years. “So, I started my own business and decided to do it myself.”

Corvaisier has been making savory and sweet crêpes at fairs and events under the name Oh Crêpe!, but with most of those gigs canceled it’s nice to have a home, she said. Briezh officially opens Monday (Oct. 26).

For the team behind Minneapolis Cider Co., crêpes — without their need for a full kitchen — seemed like the best way to test out a food program. (They previously served charcuterie, and had food trucks outside.) “It’s a smaller-scale way to bring a fuller menu to life,” said co-owner David O’Neill.

O’Neill and company hope the cidery becomes “a destination” for thoughtful food and drink pairings, which will be suggested on the menu. At a preview, I sampled two of the savory crêpes with buckwheat batter ($6 to $14), which are known as galettes and are gluten-free. The Brie and honey, tucked into a crisp and lacy envelope of that nutty flour, was a standout, and their raspberry cider was a refreshing way to wash it down. (Pictured above: a galette with prosciutto with Emmental cheese, tomatoes, pesto and arugula.)

As is traditional, Corvaisier makes sweet crêpes with wheat flour. And they go far beyond the classic Nutella/banana combo. Try caramelized pears with an ultra-dark chocolate syrup and a “bone dry” brut cider. C’est magnifique . ( Sharyn Jackson )

701 SE. 9th St., Mpls. Dine-in and takeout available 3-10 p.m. Mon.-Thu., 3 p.m.-midnight Fri., 11 a.m.-midnight Sat., 11 a.m.-9 p.m. Sun.

Malted “Forever” Brownies by Claire Saffitz

One of my co-workers messaged me Wednesday when my story about Claire Saffitz went live on our site that I was living the dream. She’s right.

I was a little star-struck interviewing the breakout star from Bon Appétit, who has now stepped out on her own. Her first cookbook, “Dessert Person,” came out this week, and it might not have the recipes you’d expect, if you know Saffitz from her show “Gourmet Makes,” in which she used her extensive smarts to reverse engineer commercially produced junk food.

If Saffitz had included Pop Tarts or Twinkies in the book, I probably would have given them a shot.

Instead, “Dessert Person” is filled with pastry classics, but with Saffitz’s brainy spin. She coaches you down to the finest details, and offers essential kitchen tricks you didn’t know you were missing. Grate the butter before mixing into flour for a rough puff pastry. Make caramel in layers by repeatedly sprinkling sugar into the bottom of a hot pan. Bloom cocoa in hot water to bring out the chocolate flavor in a brownie recipe.

I made those brownies, twice in fact. They’re so fudgy, I could probably take a butter knife to one and spread it on crusty bread. (Note to self: try that right now.) The recipe is at the bottom of the story (found here), and while you’re there, read all about Saffitz’s next career move, how a Minnesota summer camp introduced her to some of the junk food she recreated, and if you are (or were) a BA video fan, get some insight into the drama that went down there this summer. ( S.J. )

Tuesday’s snowstorm immediately flipped my appetite into pot roast mode. I tweeted as much, noting that my profoundly lazy self might go against type and take on the recipe that chef Gavin Kaysen shared with the New York Times a few years back.

“You can always cheat a bit and buy the pot roast from @spoonandstable,” Kaysen tweeted back.

I’m ashamed that I didn’t think of that myself. What I didn’t know is that this affectionate homage to his grandmother Dorothy Kaysen’s cooking just reappeared on the S & S takeout menu this week, after a monthslong absence.

The take-and-bake meal ($75, two to three servings) features a few thick slabs of fat-rippled, fall-apart-tender pot roast (the superb beef hails from Peterson Craftsman Meats) in a shallow pool of intensely flavorful, rosemary-perfumed jus. Sides include roasted carrots gleaming with truffle-enhanced butter and a decadent potato purée that is surely a 50-50 dairy-tuber split, although a 60-40 ratio cannot be ruled out.

In short: this is an ideal cold-weather meal, one that demanded almost no exertion on my part — just an easy half-hour reheat at 350 degrees, in oven-friendly packaging — and yet gave so much in return. Leave it to the professionals, right?

Turns out, the restaurant recently surveyed its clientele, and one of the big takeaways was that people are hungry for take-and-bake takeout.

“We’re playing with braises, everything from short ribs to chicken thighs to lamb shanks,” said Kaysen. “We’re contemplating lots of things that people can pop in the oven. Convenience is everything now.” ( R.N. )

211 N. 1st St., Mpls., 612-224-9850. Open for dinner 5-9:30 p.m. daily (takeout 4:30-8 p.m.) and for brunch 10 a.m.-2 p.m. Sun.

O.G. Chicken Yum Yum Rice Bowl at World Street Kitchen

I love the back story behind this signature dish.

This dynamic restaurant started as a food truck that operated out of Saffron, chef/co-owner Sameh Wadi’s former (and much-missed) Middle Eastern restaurant.

Like so much of what Wadi was initially serving on that pioneering food truck, this multiculti rice bowl grew out of the research-and-development exercise otherwise known as the Saffron staff’s daily family meal.

“We knew that we had a good idea on our hands because if we craved it, that meant others would be happy with it, too,” said Wadi.

For a takeout-ready dish, the painstaking sense of detail is extraordinary. The egg is nurtured in a sous vide process for an hour, which barely sets up the whites while the yolk inches toward a custard-like texture. Fried onions mimic the crunch of crisped-up rice, a nod to Wadi’s affection for bibimbap , the classic Korean rice dish. Chicken thighs are marinated in yogurt, chiles, lemon and chermoula, a combination that harmoniously works with a pop of another Korean staple, fermented soybean paste.

When the brick-and-mortar version of WSK opened in 2013, Wadi concocted other Yum Yum bowls, and now his beef-kimchi version is the top seller, followed by chicken, tofu and lamb.

One constant has been the overriding sense of value: the portion size is as generous as always, and the price ($12) has climbed just $2 over the past decade.

“Good food shouldn’t be for a certain set of people,” said Wadi. “Good food should be for everybody.” ( R.N. )

2743 Lyndale Av. S., Mpls., 612-424-8855. Open for curbside pickup and delivery 11 a.m.-10 p.m. daily.

Rick Nelson joined the staff of the Star Tribune in 1998 and is the newspaper's restaurant critic. He is a Twin Cities native, a University of Minnesota graduate and a James Beard Award winner.

Sharyn Jackson is a features reporter covering the Twin Cities' vibrant food and drink scene.


Minnesota Specialties: The Juicy Lucy

Locals may disagree about exactly which South Minneapolis bar first served a Juicy Lucy, but experts agree that this cheese-stuffed hamburger hails from the Twin Cities. Make one at home and find out Where to Get the Best Juicy Lucy from our Guide to Minneapolis/St. Paul.


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How to Make Chocolate-Covered Strawberries

Ingredients

  • 1 pound fresh strawberries with leaves intact
  • 16 ounces chocolate chips or bar (chopped into small pieces)
  • 2 tablespoon shortening (optional for added smoothness and sheen)
  • 8 ounces white chocolate for drizzling (optional)
  • Sprinkles, coarse sugar, or finely chopped nuts for decorating (optional)

Equipment

  • Paper towels
  • Baking sheet
  • Parchment or waxed paper
  • Saucepan (optional)
  • Heatproof/microwave-safe bowl
  • Heatproof silicone spatula (wood can retain water)
  • Skewer or toothpick (optional)
  • Spoons (optional)

Directions

1. Rinse berries under cold water and dry thoroughly, even the leaves. Important: You&aposll want to make sure not the slightest਍rop of water comes into contact later with your melted chocolate, otherwise it will go from silky smooth to thick and grainy in an instant. Set the washed and dried berries on a perfectly dry towel and let them come to room temperature while you prep the baking sheet and the chocolate.

2. Line a baking sheet with parchment or waxed paper. Use a large enough pan to allow an inch or two of space between the strawberries.

If you plan on coating dipped strawberries with finely chopped nuts, sprinkles, coconut flakes, crushed candy, etc., prep those ingredients now and put them in bowls.

3. Melt the chocolate. This video shows you two easy ways to melt chocolate: in a bowl set over hot water or in the microwave. The key is to go low and slow for a smoother melt. And I can&apost say this enough: Do not let any water come into contact with the chocolate. Some people add shortening to the chocolate to make it smoother, but this isn&apost necessary if you&aposre using a good quality, high cocoa fat chocolate.

4. Dip the strawberries. The chocolate should be warm, not hot. Working one at a time, pick up a strawberry by the stem, or insert a skewer or toothpick into the top, or just pick up by the leaves. Dip into the chocolate, bottom first, to about ¾ of the way up. Gently rotate the strawberry as you pull it out of the chocolate, so the excess drips back into the bowl and the last drip rolls onto the strawberry.

Optional: Dip the strawberry into the nuts, sprinkles, etc. that you&aposve prepped. Instead of rolling, use a small spoon to scoop the ingredients over the wet chocolate.

Place the strawberry onto the lined baking sheet. Repeat until all the strawberries are dipped.

How to Make Marbled Chocolate-Covered Strawberries

For this pretty pastel version of chocolate-covered strawberries, you&aposll dip your washed and dried strawberries in a bowl of microwaved candy melts. Check out the recipe for full instructions.


Andrew Zimmern's Favorite 'Bizarre Foods' Dishes

Andrew recounts his 10 most mouthwatering encounters of the Bizarre Foods kind.

10. Mixed Grilled Udders, Intestines and More at La Brigada (Buenos Aires)

I was brought into the kitchens at La Brigada and served a variety of grilled beef dishes. The meat literally melts in your mouth. I will never forget that meal. It was meat heaven.

9. Cuttlefish in Its Own Ink at Al Covo (Venice, Italy)

Cuttlefish ink makes for fantastic flavoring. It's delicately briny, with the faintest hint of lemons. I can't get enough of the stuff. Cesare Benelli is one of the world's great chefs, and this dish captures the essence of Venice.

8. Pork Brain Tacos at Carnitas Kiko (Baja Peninsula, Mexico)

Chopped pork brain with red-hot chilies, onions and cilantro. The brains are so creamy, they're just like meat butter.

7. Cajun Head Cheese at Cochon Butcher (New Orleans)

The best meat of any animal is in the face. Chef Don Link takes those delicious bites and adds some amazing Louisiana flavors with his German grandmother's technique. Many cultures in the world make this dish, but Cochon has perfected it.

6. Pig-Skin Spaghetti With Wild Boar Sofrito at Incanto (San Francisco)

It's no coincidence that Chris Cosentino's Incanto makes it onto this list twice. He is a master at making the impossible possible. In this dish, he combines the best of 2 worlds with a carb-free pasta dish of pig on pig.

5. Grilled Tuna Spines at Incanto (San Francisco)

The grilled tuna spine sounds foreboding, but in chef Chris Cosentino's hands, it's a seafaring version of Japanese barbecue.

4. Donkey Skin and Donkey Tasting Menu at Beijing Qun Sheng Shi Jia Can Yin (Beijing)

Sliced thin and stir-fried, donkey is one of the great wok-tossed dishes of the world. The stuff is amazing and tastes like an earthier version of veal.

3. Horse-Mane Sashimi at Koshin (Osaka, Japan)

A slice of raw horse mane (the fatty flesh and fat beneath the skin that the hair is attached to) with a bit of ginger and soy sauce. Fatty umami awesomeness.

2. Sea Urchin and Lardo Crostini at Marea (New York City)

Sea urchin with pork fat on toast. The dish is insanely simple but has so much flavor.

1. Goat Butter Burger at AZ Canteen (Minneapolis)

Goat is eaten around the world, but often, Americans will hesitate before trying it. I might be biased, but the goat burger from my food truck, AZ Canteen, is one of the best things I've ever eaten. The meat comes from my pal Pat LaFrieda, and the roasted tomatoes, charred onion and pickles add the perfect kick of flavor.

MORE: See What Travel Essentials Andrew Zimmern Packs in His Suitcase


Hell's Kitchen Minneapolis

Our dining room is finally reopen for service! We’re BEYOND excited to welcome you back into our underground lair on Fridays (10:30am-8pm), Saturdays (9am-8pm), and Sundays (9am-3pm) for dine-in service. Reservations are required as per local statutes, and you can click here to make yours right now. In addition to taking all standard covid precautions, we’re also maintaining a capacity of far less than the legal allowance as well as spacing out reservation times in order to ensure that you and our staff are all as comfortable as possible.

Not ready to return yet, or just need a convenient meal? We're happy to be offering delivery & curbside pickup so you can take a little Hell home with you. Just order using the button below and we’ll bring your food straight to you for delivery. If you’re doing Curbside Pickup, come to the pickup zone under our flashing red awning, give us a call at 612-238-1424, and one of our Hellians will run your order out straight to you safe and sound. We're taking orders from 8am-7:30pm Wed-Sat (and 8am-2pm Sun), and we're so excited to see all of you again!

Our team is proud to show off their brand-new delivery & curbside menu full of Hell's Kitchen favorites and fun new options. Of course you can choose from classic dishes such as our award-winning Lemon-Ricotta Hotcakes, the made-from-plants Impossible Burger, Mitch & Steve’s $10,000 Award-Winning Ribs, and plenty others. But we're also whipping up take-and-make brunch platters, take-home Mahnomin Porridge kits, Build-Your-Own Bloody Mary & Mimosa kits, bartender-curated beer samplers, and more to help bring the full Hell's Kitchen experience home with you.

Outside of our delivery range? You can also click here to order thru DoorDash, or here to order thru GrubHub. We prefer you order via our website directly (if possible) because deliveries made by our staff save us handing over a percentage of each sale to a third party, but no matter which you choose, we want, need, and appreciate all orders.


While perfect for halibut, this classic pan-fried preparation works with other white fish as well. If you're sticking with halibut, look for a thick-cut fillet (at least 1 ½ inches).

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