Restaurants

Picture an old-school restaurant, decked out like Wes Anderson’s Grand Budapest Hotel. Think of the dining room—a vast chamber framed with dark wood paneling holding court to a sea of white tablecloths, polished silverware, fine china and sparkling glasses.

When you open a menu at a restaurant, where do you look? Some check out the desserts (guilty as charged), while others go straight to the entrées. It’s safe to say that no one scans the side dishes first.

Are you tired of hearing that breakfast is the most important meal of the day? Besides which, if it’s so important, why do so few of us bother with it? Maybe we resist because the dictate sounds a little bossy; maybe it’s that an extra hour of sleep is more compelling.

ONLINE HED: The Herbs That Make Lake-Area Dining Delectable 

If I never ate a steak again, I’d be perfectly fine. But if I were deprived of cheese for one measly week, I’d go mad with urgent cravings for the creamy stuff. Obviously I’d never make it as a vegan, but not because I’m indifferent to animal rights: Simply put, cheese is my favorite food.

Dumas Apple House Rich in tradition, this orchard has been growing apples for more than 70 years. Fresh picks: Fireside, Prairie Spy, Redwell and Regent Dumas Family Apple Cobbler:5-6 apples, peeled, cored and sliced2 eggs 1 cup sugar 8 Tbsp.

Retiring at 50 years old, Walter Donald Douglas, along with his wife Mahala, built their 27-room estate on Lake Minnetonka where the elegant Hotel St. Louis once stood.

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