Foodies have a common bond over a love of food... especially fresh

ingredients and locally sourced plates. More and more Millennials

are eating out, and are quickly becoming the vast majority of the

foodie subculture. While the Millenial generation (including me) may

have been raised on Kraft Mac and Cheese and the occasional trip

to the neighborhood Applebee’s, we’re quickly becoming a bit more

sophisticated in our 20’s and 30’s.

Jay Johnson, a Minneapolis resident, dines out at least twice a week,

keeping close tabs on the restaurant scene so he can be among the first

through the doors of the the hottest new eateries such as Borough, Smack

Shack and Burch. A recent survey published in the Star Tribune found

that 42 percent of millenials go out at least once a month to a fine dining

restaurant, which is twice the rate for baby boomers. In fact, for most

people born between 1980 and 2000, restaurants have replaced bars as

their socializing hubs, said veteran food observer Andrew Zimmern.

“More and more young people are taking a proactive approach, dining

out, writing blogs, supporting food trucks, supporting famers markets,

working in restaurants or just paying attention to where and how

they eat,” said Charlie Broder, 25, a manager of Broder’s Pasta Bar in

Minneapolis. “I believe twenty- and thirthy-somethings have made

dining out an unseen social status. Where you eat has become the new

cool.” Jack Gerten, manager of 20 farmers markets noted,

TAYLOR CARLSON

A little over a decade ago, you could count the number of fine-dining

restaurants in Minneapolis on one hand. But the city has seen a 58

percent rise in fine-dining restaurants (those that serve wine) in 10

years (Star Tribune). Even the New York Times is taking notice of the

Twin Cities’ foodie scene, “Dining out in this city of sensible industry

is no longer confined to steakhouses. Recently a crop of innovative

restaurants have expanded the city’s culinary landscape with their

cosmopolitan mix of celebrity chefs and their appreciation of organic

and regional ingredients.” “There’s an energy and a force here,” added

Brenda Langton, founder of the Mill City Farmers Market, an organic

market behind her restaurant in the Mill City Museum. “Minneapolis is

finally coming into it’s own.”

Millenials are very mindful of what they’re eating and their health. It’s a big movement that’s only going to get stronger.

“

“

Food trucks are quickly becoming the hottest foodie trend in the Twin Cities. With more and more food-

mobiles on the streets, we couldn’t be happier to have found an app that leads us right to delicious food. Enter

Roaming Hunger, the hub for all things street food. This slick app and website make it impiossibly easy to track down

roaming food trucksin your area. The app also provides helpful reviews and other information about each food truck,

shoutouts from previous customers, as well as photos. What I found most helpful about Roaming Hunger was the

ability to pick which food trucks were the best based on what I was craving at the time. They divide food trucks into

three categories: sweet, savory, and vegetarian.

My taste buds led me to pick savory first. At the top of the list I found AZ Canteen. Andrew Zimmern, the founder

of this truck and is motivated by food with a story. On his menu you will find items inspired by ingredients from all

over the world. He loves sharing his food story with others and creating a culinary experience that won’t be forgotten.

Zimmern’s Cabrito Butter Burger with roasted tomatoes, charred onions, and pickles was chosen as one of the 50

favorite dishes handpicked by City Pages. continued on next page...

food truck

-HAILEY SCHLUETER- It’s that time again to celebrate the best dining in the Twin Cities! Join

Mpls St. Paul Magazine as they host another Restaurant Week right here in the Twin Cities. Restaurant

Week is scheduled for the week of July 14th and will feature some of the best food and trendiest

restaurants that the Twin Cities has to offer. Since the first week in 2007, Restaurant Week has been

a hit for the food fanatics in Minnesota. Wondering what If you are a true foodie, then you will not

want to miss out on this great opportunity to try some of the Twin Cities best restaurants at a portion

of the regular price! Participating restaurants serve two-course lunches between $10 and $20, and the

restaurants provide three-course dinners for $15 to $30. Join more than 300,000 foodies to indulge

in the best of the Twin Cities local dining scene. Be sure to take part in the Restaurant Week fun by

sending MSPMag a photo of you and your friends enjoying your dining experience at the featured

restaurants. By submitting a daily photo, you will get a chance to be named “Diner of the Day” and win a $100 gift certificate to a participating Restaurant

Week restaurant. Join with your fellow foodies in the Twin Cities area the week of July 14th to enjoy some of the best restaurants Minneapolis and St. Paul

have to offer. Don’t miss out on the exclusive offers and your chance to win $100 to your favorite restaurant by submitting photos to MSPMag.

R E S TA U R A N T W E E K coming j u ly 1 7 t h

He believes this dish is best served when followed by an Izzy’s handcrafted ice cream sandwich. Thinking of

ice cream led me to choose the sweet category for my next food truck. The list included crepe, pastry, and

bakery trucks. Although all of these sounded wonderful, I chose the truck “A Cupcake Social”. Their core value is

that cupcakes should look and taste amazing. Their ingredients include fresh fruits, creamy butter, cream cheese,

and delectable toppings. Cupcake Social is about more than just providing cupcakes; they allow customers to take

part in a gourmet experience. This has led them to make any occasion a special experience. On their menu they

have weekly, classic, gourmet, and gluten free flavors.

My last truck of choice came from the vegetarian section. “Gastrotruck” was the highest rated truck among

vegetarians and non-vegetarians due in part to their focus on sustainability and zero waste while providing “gas-

tro-rrifically good eats!” Everything they make is handcrafted, condiments included. Top menu items are the

alpaca meatloaf sandwich, pork belly sliders, and anything with their fresh veggies. Armed with you handy new

app, you’ll be amply equiped to venture into the land of Food trucks!

fascination

Rhubarb has always been a food of great nostalgia for me. Although I wasn’t a fan of the bitter fruit when I was younger, the older I got, the more I began to

acquire a taste for what has become one of my favorite summer foods. My mom’s Strawberry Rhubarb crisp is well known throughout the five-state area (maybe a slight exaggeration) and is always served fresh from the oven with a giant scoop of vanilla ice cream. I wait all winter for this delicious treat, and am still waiting impatiently for the rhubarb stocks to come up in my backyard. You can’t go wrong serving this recipe at your next summer gathering!

Crepes with Rhubarb Compote

G luten-Free PreferencesMore and more consumers are developing sensitivity to gluten, a pro-

tein composite found in grains and other related goods. In 2013, there

will be a strong push for easily accessed and good tasting gluten-free options through

both grocers and restaurants. Consumers are also becoming aware that gluten is dif-

ficult to digest and therefore decreases energy levels throughout the day. Many in-

formed buyers are making the switch to gluten-free alternatives, forcing food suppli-

ers to increase their gluten-free options.

S ophisticated Fast FoodWith the emergence of Potbelly, Chipotle, and Panera, the fast food indus-

try is taking huge hits in profits. Diners are willing to spend more money

for a healthier and more substantial meal, instead of making a quick stop at McDon-

alds or Taco Bell to fill their bellies. Trends suggest that more restaurants like the

aforementioned will spring up, offering consumers a more sophisticated form of fast

food options. Also, look for a concentrated effort from the likes of McDonalds and

Taco Bell to add more appealing, gourmet options to their menus.

H ealthy SnacksA strong push for healthier consumption doesn’t stop with glu-

ten-free options and healthier fast food locations. Consumers are

trending toward healthier snack options like veggie fries, whole grain crackers, real

fruit leather, and baked chips. The demand for snack foods is not lacking difference,

but the foods being demanded are. Traditional snack foods like Doritos, fruit snacks,

candy, and preserved meat are being thrown out the window and replaced by more

health conscious alternatives.

I nternational RestaurantsA final trend that is emerging in 2013 is the demand for restaurants offering

quality and authentic international food. Twin Cities restaurants that are

seeing throngs of consumers coming their way include Fogo de Chao and Rosa Mex-

icano in downtown Minneapolis, and Everest on Grand and Tanpopo Noodle Shop

in St. Paul. A peaked interest from Foodies and less dedicated diners has increased

the demand for international foods in the Twin Cities.

Foodies are intrigued by not only the food, but also the ambiance, which has led to

the emergence of restaurants such as Babani’s Kurdish Restaurant in St. Paul. Look

for these trends to continue through 2013. You can join, too, by exploring interna-

tional restaurants in the Twin Cities, today.

FOOD FADSBEN THOM

With summer just around the corner, trending food fads are already taking form. The year 2013 is taking

form. The year 2013 is sure to hold a number of unique trends among food lovers. Taylor Carlson

The North Loop Neighborhood, located in northeast Min-

neapolis, is quickly becoming one of the top foodie destina-

tions in the Twin Cities.

Situated between downtown and the Mississippi River, this

area was originally an industrial area, the warehouse dis-

trict, situated within the neighborhood, was home to a rail-

road yard, warehouses, and factories. It is now listed in the

National Register of Historic Places. In the 1980s, the area

was also the heart of the Minneapolis art scene with more

than twenty galleries. Today, many of the factories and

warehouses have been renovated, keeping the industrial feel,

and become loft condos, apartments, and commercial space.

AS people have moved into the area, it has become a unique

neighborhood and is lush with small businesses, restaurants

and bars. This neighborhood has a lot of pride, and for

good reason. The bike trails that run through the neighbor-

hood, and the newly built Target Field, bring a lot of traffic.

The increased foot traffic has helped create business, and

in turn, a lot of buzz about the exceptional dining eateries

that have helped the neighborhood become what it is today.

With roughly 24 restaurants, the neighborhood draws

in a lot of people who appreciate quality food. Borough,

Parlour, The Bachelor Farmer, Haute Dish, and the new-

ly established Smack Shack, are some of the most no-

table options when looking for a unique spot to eat.

Many of the restaurants in the area have implemented sus-

tainable practices, like using locally raised ingredients, and

produce grown on their rooftops. Not only does this eliminate

many genetically modified produce, meat with hormones,

and preservatives, this helps support the local economy, and

creates a greater sense of community and connectedness.

A large majority of the restaurants in this area have received

4 stars or more (on a 5 star scale) on websites like Yelp.com

and Opentable.com. The Bachelor Farmer’s menu, a notably

Nordic fare, is constantly changing as the availability of in-

gredients changes. They choose to use organic ingredients

whenever possible, as well as their own herbs and produce

grown above the restaurant on the rooftop. Not only is the food

exceptional but as a recent review said, it is “easily one of the

most aesthetically pleasing restaurants in the Twin Cities.”

The Smack Shack is a perfect example of the direction that

food in the Twin Cities can take. Originally a gourmet food

truck, the restaurant has moved indoors to its kitchen at the

1029 Bar. Named for a fishing vessel, the Smack Shack has

a surf ‘n turf menu featuring lobster rolls and shrimp po

boys. It has become a quintessential part of the North Loop.

Borough is another notable restaurant in the neighbor-

hood. “It had been awhile since I’d visited and enjoyed a

restaurant so much that I had to come up with an excuse

to go back within the same week until I joined friends for

happy hour at Borough a few months ago.” This review is

one of many that exalt the restaurant as one of the best. Us-

ing organic and locally grown ingredients, Borough features

contemporary American food, with a focus on simplicity.

Using local ingredients means that the dishes chefs create

are constantly changing. The result is menus that provide re-

freshing and unique options, causing each trip to a restaurant

in the North Loop to become a new and exciting experience.

When tired of the same old boring restaurants week after a

week, a trip to the North Loop is a perfect change of pace.

FOODIE DESTINATION:

The North LoopEllen Groff

•Cook the pasta in a saucepan of salted boiling water ac-cording to package directions or until al dente. Drain, rinse and set aside in a large bowl.•Blanche the green beans in a saucepan of simmering water for 1 minute. •Remove and rinse with cold water, add to pasta. Add zucchini, garbanzo beans, olive oil, lemon juice and zest, salt, pepper and dill to pasta and beans and toss well to combine. •Top with crumbled queso fresco or feta cheese. Refrigerate for one hour for flavors to marry.

1 lb. orecchiette pasta (penne or farfalle would would work as well)

3 medium size zucchini, diced into 1/4 in. pieces1 15 oz. can organic garbanzo beans, drained (I like Westbrae brand)

1/2 lb fresh green beans, trimmed and chopped into 1 in. pieces1/4 cup fruity olive oil, the best you can afford1/4 cup freshly squeezed lemon juiceLemon zest from one lemon1 1/2 tsp kosher or sea salt1 tsp cracked fresh pepper1/4 cup fresh dill, chopped1 cup or 10 oz package queso fresco cheese, crumbled(you can also use any dry, white cheese such as feta)

Adapted from Donna HayServes 4 as main course, 8-10 as a side dish)

-Emily Olson-

10. Hopkins Farmers Market (16 Ninth Ave S, Hopkins)

9. Northeast Farmers Market (Seventh and University Ave NE)

8. Centennial Lakes Farmers Market (Centennial Lakes Park, Edina)

7. Maple Grove Farmers MarkET (12951 Weaver Lake Road, Maple Grove)

6. richfIELD Farmers Market (6400 Portland Ave., Richfield)

5. Midtown Farmers Market (Lake Street and 22nd Avenue South)

4. Mill City Farmers (704 S. Second St., Minneapolis)

3. Kingsfield Farmers Market (4310 Nicollet Ave., Minneapolis)

2. Minneapolis Farmers Market (Various locations in Minneapolis)

1. St. Paul Farmers Market (Various locations in St. Paul area)

Visit startribune.com and twincitiesfarmersmarkets.com for more

information on farmers markets in the twin cities.

The metro area is home to more than 50 farmers markets, each with their own specialties and uniqueness. Whether you’re looking for the best local fruits and veggies, fresh flowers or unique gifts, there is sure to be a market near you that has what you’re looking for. We’ve narrowed it down to our top ten favorites...be sure to stop by and support local farmers this summer! -Ellen Groff

L a B e l l e V i e510 Groveland Ave.

Minneapolis, MN 55403

612-874-6440

N i c o l l e t I s l a n d I n n95 Merriam St.

Minneapolis, MN 55401

612-331-1800

V i n c e n t A R e s ta u r a n t1100 Nicollet Ave.

Minneapolis, MN 55403

612-630-1189

F o r e pa u g h s276 S. Exchange St.

St. Paul, MN 55102

651-224-5606

Looking for a romantic yet unique dining experience for you and your date? There are plenty of great romantic spots for any celebration all over the Twin Cities – We’ve listed a few of our favorites!

d at e N I G H T-Samantha Bierbaum

Here, the food and the atmosphere literally define elegance. La Belle Vie is known as one of the best restaurants in the Twin Cities, earning Awards of Excellence. With its freshly interpreted French and Mediter-ranean Cuisine, each dish looks like a work of art!

Nicollet Island Inn has been known for its romantic offerings for years; earning it the reputation as the Valentine’s Day destination. Addition-ally, it has been voted Most Romantic, Best View, Best Hotel Food, Best Brunch and Free Parking

Vincent A Restaurant truly deserves the title of a romantic restaurant with its open dining room, elegant lighting, and amazing views of downtown! The American-influenced French cuisine has earned the restaurant Best Restaurant in Minneapolis and St. Paul.

From its three-story, Victorian mansion setting to the warm and gor-geous dining rooms, Forepaugh’s is all romance. This New American Cuisine restaurant has won Best Outdoor Dining Spot and Diners’ Choice 2009.

Diners, Drive-Ins and Dives takes over the Twin Cities

The popular Food Network show “Diners, Drive-Ins and Dives,” also known as “Triple D,” is an American food televi-sion phenomenon that is sure to capture your taste buds and attention. Guy has visited 26 different diners, drive-ins and dives in Minnesota, many of the stops were located right in the Twin Cities. The latest stop that Guy made in Minneso-ta was The Nook on Hamline Avenue in St. Paul. The Nook is a local Twin Cities hot-spot that is famous for their Juicy Lucy cheeseburger. The Blue Door Pub is another St. Paul fa-vorite that Triple D featured on Guy’s “road trip”. The Blue Door Pub is located in St. Paul off of Selby Avenue and is also known for amazingly tasteful burgers that will make your taste buds explode! . Take some time this summer to get out in your neighborhood and try some of your favorite Minnesota din-ers, drive-ins and dives, and soon you might see it featured on “Diners, Drive-Ins and Dives!” -Hailey Schlueter

As any good Minnesotan knows, the Juicy Lucy was created in their great state. However, few people know who actually invented the incredible burger. Many people claim that Matt’s Bar in Minneapolis created the first Juicy Lucy. In fact,

Matt’s Bar calls their burger the Juicy Lucy. According to the Bar’s website, the Juicy Lucy was created when, “a local cus-tomer asked for two hamburger patties with a slice of cheese in the middle. Upon biting into this new, molten hot burger, he exclaimed ‘that’s one juicy Lucy,’ and a legend was born.”

Of course, Matt’s Bar is not the only one to lay claim to one of the best burger inventions of all time. Another bar on the same street claims to have been the inventor of the Juicy Lucy. Supposedly, employees of the 5-8 Club had shirts at one point that read, “if it’s spelled right, it’s done right.” Matt’s Bar has attacked that and claimed, “Remember, if it’s spelled correctly, you just might be eating a shameless ripoff !”

Regardless of who originally created the Juicy Lucy or if it should be spelled “Juicy” or “Jucy,” the burger remains one of the most famous burger inventions of all time. Minnesota Foodies have something to be proud about.

t w i n c i t i e s ' best j u i c y l u c y s

m at t ' s b a r - Minneapolis

5 - 8 C l u b - Minneapolis

T h e n o o k - St. Paul

t h e b l u e d o o r p u b - St. Paul

Matt Thom

One of the two restaurants that claim to have created the Jucy Lucy. They were featured on ‘Man v Food’ and ‘Food Wars’ where they won the award for the best tasting Jucy Lucy in town. Matt’s Bar is located at 3500 Cedar Ave S. Minneapolis, MN 55407.

As seen on the Travel Channel’s ‘Man v Food’ and ‘Food Wars.’ Rated #1 in Mpls St Paul Magazine: Critics’ Choice ’09, Readers’ Poll ’11. Voted Honorable Mention for “Best Burger” for 2011 in the Minnesota Month-ly. The 5-8 Club is Located at 5800 Cedar Avenue South Minneapolis, MN 55417-2648.

The “Juicy Nookie” has been a local favorite for years. This burger is the classic Juicy Lucy that Minnesota is famous for. The Nookie Supreme is one of the more popular items on the menu and if you eat two, you win a free t-shirt. The Nook is located at 492 Hamline Avenue SouthSaint Paul, MN 55116.

Claims to be the creator of the Juicy Blucy: a burger stuffed with Bleu Cheese and fried in garlic. The Blue Door Pub is popular for its infamous challenge to eat all of its Stuffed Burgers in one year to win a free burger. The Blue Door Pub is located at 1811 Selby Ave St Paul, MN 55104.

frugal foodiesc h e a p e at sfor

Foodie on a budget? No worries, we’ve got your back. Check out these local hot spots for delicious food that won’t break your bank.

Matt’s Bar $ South Minneapolis - Burgers, Pub Food, Sandwiches/Subs 3500 Cedar Ave S

Annie’s Parlour $ Dinkytown - Burgers, Desserts/Ice Cream, Sandwiches/Subs 313 14th Avenue SE

The Anchor Fish & Chips $ Northeast Minneapolis - English/Irish, Seafood 302 13th Avenue NE

Caffrey’s Deli & Subs $ Uptown - American, Sandwiches/Subs 3008 Lyndale Ave S

Baker’s Wife’s Pastry Shop $ South Minneapolis - Bakery & Desserts 4200 28th Ave S

Al’s Breakfast $ Dinkytown - American, Breakfast/Brunch, Coffee 413 14th Ave SE Sea Salt Eatery $ South Minneapolis - Seafood 4801 Minnehaha Ave Quang $ Eat Street - Asian, Noodle Shop, Vietnamese 2719 Nicollet Ave S Convention Grill $ Linden Hills - American, Burgers, Diner 3912 Sunnyside Rd