Fargo is cool.
Everyone who’s been to Fargo already knows this. Everyone else doesn’t always believe me.
When I think of Fargo-Moorhead, I think of hanging out on our friends’ big front porches and drinking wine. I think of tromping down main street in a snow storm, popping in and out of bars ordering pickled eggs and Chuck Norris shots.
I think of the troll lounge at the Sons of Norway building, cheese plates with slices of cheeses fanned out as opulently as a peacock’s tail feathers at Mezzaluna (half-price at happy hour!), and knoephla soup. I think of overflowing molcajete and ridiculously cheap beer at Mango’s and buttermilk pie at Josie’s.
I think of blowing up Peking ducks with air compressors in M State culinary school and the madness that was German Sausage Chowder day in the Sanford hospital cafeteria.
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.
Broders’ Cucina Italiana’s Eggplant Special Pizza has been my favorite pizza for almost ten years.
I worked behind the deli counter at Broders’ during my first year after college. As employees, we were given opportunities to nearly everything from the menu and learn about the Italian food products sold in the restaurant. How are you supposed to answer customers’ questions about the menu or communicate a genuine enthusiasm foods if you haven’t tried them? Broders’ gets this.
Even though I ate a lot of food from Broders’ while I worked there, I never got tired of it. The Eggplant Special pizza was my favorite then and it is now.
I’m really picky about my favorite places.
And by favorite places, I mean the places I return to time and again. The same goes for my favorite people, including hair stylists, butchers, car shops, tax preparers, and veterinarians. I’ve had to find my new favorite places and people more often than most. Each time we’ve moved I had to start the process from scratch. Sometimes I find my favorite person or place right away and sometimes it takes a while. But when I find it, I just know.
A lot has to fall in place for a place to become my favorite place. The actual product, noise level, availability of snacks, music choices, smell, location, customer service, parking, table spacing, outlets (in the case of coffee shops), temperature, and price.
When I first started a position in downtown Minneapolis, I set a goal to try a new restaurant once per week. And I have failed miserably because I’ve found a favorite place.