Pat’s Tap has many lovely qualities.
If you can forgive Pat for preferring the Packers, you’ll appreciate her generous happy hour, Skee-ball machines and a patio welcoming to pets.
Oh yeah, and the food’s good too.
What I’m here to talk about today is cheese curds.
It’s easy to make OK versions and hard to perfect. Deep frying battered cheese so that it has the ideal taste and texture is a complicated and beautiful thing.
At first I thought about adding a blurb about Fogo De Chao’s lunch to my Minneapolis Skyway food post. However, Fogo’s Market Table lunch is so glorious that it deserves a post of its own.
Fogo De Chao is a Brazilian steakhouse chain. Servers wander the dining room with metal spears of meat that they slice table side. You can choose from a wide variety of steaks, and cuts of chicken, pork, and lamb. The options are practically endless. Bacon-wrapped, ribs, parmesan chicken, filet mignon, top sirloin, you can have it all. Servers will also ask what doneness you prefer. The well-done people can have their well-done steaks without preventing everyone else from eating medium rare.
As if all of the meat isn’t enough, all meals come with the salad bar Fogo calls the Market Table, feijoada and soup bars, and side dishes.
I never want to drink another Wondrous Punch but I have no regrets about trying one.
Until this weekend, I had never had a “Wondrous Punch,” but I’ve always known the name. Most Twin Cities residents do. It’s the signature drink at Red Dragon, a dive bar located on Lyndale in South Minneapolis. As far as I know, Red Dragon’s always been there. The exterior looks the same as it did when I used to drive past every day ten years ago.
People tell their Red Dragon stories wistfully. They typically occurred a while ago and end in “I don’t remember much,” a brawl, or puking. “The Wonderous Punch is really strong,” they add.
Many things in Uptown have changed. When everything becomes newer and shinier, I’m drawn to establishments that keep serving what they’ve always been serving in an unapologetic, irony-free manner. They don’t serve kale salad or change their menu font from Comic Sans because they don’t want to.
At any moment I expected the bartender to tell Jake, “I’m sorry sir, but we have to cut you off.
“Can you get cut off at a kombucha bar?” I wondered, as he ordered another glass.
Jake’s best described as a beverage enthusiast. He loves all kinds of beverage, from coffee to tea to kombucha to beer. His favorite non-alcoholic drink is definitely kombucha, something I haven’t learned how to make yet. As long as we were at a fermentation bar, he wanted to try everything.
In a recent post I wrote about one of my latest Minneapolis skyway food adventures. I still haven’t branched out as much as I had intended, but have had opportunities to try a few more restaurants.
The skyway is a fascinating microcosm you might not know exists unless you work downtown. Many of the restaurants and cafes are only open Monday-Friday during daytime hours. This post serves as a running list of all of the foods I’ve tried from the Minneapolis skyway system.