DeRusha Eats: 2016 In Review
The big wins of 2016 were all about casual dining with big flavors and big heart.
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The big wins of 2016 were all about casual dining with big flavors and big heart.
On New Year's Eve, there is one choice of drink, and that choice comes with lots and lots of bubbles.
Owner Tim Niver named his restaurant after his mom, Audrey Mucci. Italian food is always personal, and with that can come strong expectations.
The book focuses on 33 coffee shops all over the country, all innovative roasters who are doing cool things with design.
Have you thought about brewing your own craft beer or maybe you want to try your hand at wine-making? You don't have to just think about it, there's a brewery in St. Paul where you can use their equipment and get their help.
Baking the perfect bread isn't really that difficult: it's water, flour and, if you're Chef David Fhima, it's a starter dough that's been passed down for generations.
Just like the current trend in restaurants: the ingredients for these bracelets are all whole, simple ingredients.
A Minneapolis restaurant has been named one of the 21 best new restaurants in the country. People already are flying in from around the country to visit Upton 43.
When you ask Twin Cities chefs where they like to eat when they're not at work, Marla's Caribbean is often the answer.
You might expect a machine pumping cup after cup of orange curry vinaigrette to be in a salad dressing factory. You probably wouldn't expect it inside the headquarters of a school district's food program.
The first snowfall of the season occurred in northern Minnesota on Friday. With that in mind, Rachel Slavik and Mike Augustyniak covered a mix of indoor and outdoor activities and events on WCCO Saturday Morning. Here they are!
Favorable Treats is about more than just cookies; it's about a business woman with passion and a dream.
The WCCO weather team is forecasting a beautiful stretch of weather for the weekend ahead! Enjoy the sunny skies and 70 degree temps by checking out some of these events and activities.
The fastest growing sector of the restaurant business is fast-casual: entrepreneurs trying to become the next Five Guys or Chipotle. A Twin Cities accountant and financial analyst is hoping he's onto something with Spitz.
If Bob Marley opened a Chipotle, it would look like Pimento Jamaican Kitchen on Eat Street in Minneapolis.
In a part of town where many restaurants are named after Arby or Wendy, it's easy to miss Marianne tucked away in a Shoreview strip mall. But Marianne's Kitchen is trying to bring something to this northern Twin Cities suburb that's been lacking.
In September, Andrew Zimmern is partnering with the non-profit No Kid Hungry to talk about hunger.
In a way, J. Carver Distillery isn't so different from the car dealership that used to sit on this land in Waconia. It's still a showroom. They have a product line-up. And there's an expert ready to help.
The Bloomington Hyatt Regency's team cooks for room service, a quick-serve market, the sit-down Urbana Craeft Kitchen restaurant, and hundreds of meetings and events.
In a part of town where two new restaurants have flamed out within six months of opening, Parasole's Libertine continues to thrive -- entering its second year.
What Taya Schulte and Seamus Fitzgerald are doing in Ramsey seems so far away from the ski ball at Pat's Tap or the fried chicken at Third Bird. But eight urban dive bars and restaurants are directly linked to this one-acre farm in the north suburbs, thanks to restaurant owner Kim Bartmann.
Farm to table is a promise many restaurants make, but it's a promise a Minnetrista farm and Mound restaurant are living.
It is unusual to see a long line outside a locally-owned, ethnic restaurant in downtown St. Paul during lunch. But that's exactly what's happening at Afro Deli.
When Bob Gerken is cooking salmon tableside, or diners walk through Mike Brown or James Winberg's station in the kitchen to assemble their dish, you know you're experiencing something very different.
It is a one-of-a-kind restaurant, run by a nonprofit and a chef who used to be an administrative assistant for a nonprofit.
