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Plus a Mendota speakeasy, proletariat bagels and on-the-job culinary training.

-Submitted photo The ribeye from Rudy’s inlcludes a chimichurri sauce. Here it is served with bacon-wrapped asparagus and potato wedges. -Messenger photo by Chad Thompson Kendall Kail, chef and owner of Rudy’s in Farnhamville, stands outside of the recently opened restaurant. Kail, who is deaf, moved back to the area he grew up to start a business after the restaurant he was working for in Minneapolis closed during the COVID-19 pandemic in 2020. -Messenger photo by Chad Thompson Kendall Kail, chef and owner of Rudy’s, chops some onions in the kitchen of the recently opened r...

5 best things our food writers ate in the Twin Cities this week Food writers Sharyn Jackson and Rick Nelson highlight the favorites of their weekly dining experiences.  January 22, 2021 — 10:38am Text size Copy shortlink: When chef Soleil Ramirez emigrated to this country in 2016, it was Venezuela's loss and Minnesota's gain. After spending several years in chef Jack Riebel's kitchen at the Lexington, Ramirez struck out on her own, using the Midtown Global Market as a launchpad. Her cheery counter-service setup, which opened Jan....

The Twin Cities Most Anticipated New Restaurants, 2021 Fresh feasts for the new year, because even a pandemic can’t and won’t stop these ambitious chefs Chef Karyn Tomlinson of Myriel Optimism and anticipation are the words of the year thus far, with remarkable changes on the horizon that include the next chapter in the story of the pandemic. The coming months promise exciting openings, including that of new restaurants from established tastemakers like Ann Kim and Yia Vang, plus a revolutionary new way to approach cuisine from Sean Sherman, and more fried chicken — the dish we couldn�...