Food & Drink

Restaurant ninetwentyfive opened at the end of June at the Hotel Landing in Wayzata. The menu features New American cuisine, combining traditional American flavors and cooking techniques with fresh produce, meats and cheeses.

Lily Smith, co-founder of Crisp and Green, grew up and went to high school in Wayzata. The fast-casual restaurant opened here last November. (A second location opened in Minneapolis in March.)

This summer’s newest taproom is on Lake Minnetonka—literally.

For lake-area chef Drew Cohen, the phrase mise en place—French for “everything in its place”—is a cooking philosophy he shares with everyone he can. It’s also become a life mantra.

For much of the year, Minnesotans have to rely on grocery stores for produce. Asparagus from California, strawberries from Florida and a whole lot of things from Mexico.

Al and Alma’s Supper Club.

Come by boat or come by car, Al and Alma’s Supper Club is a destination. Drop anchor in Mound along the grassy, tree-lined shores of Cooks Bay. Whether by land or lake, the trip to Al and Alma’s is a worthwhile journey.

When the weather heats up, there’s no better time for a backyard barbecue. Grilling is a communal experience. It can be informal and social, but for serious contenders, it’s sport. And winning barbecue competitions is easier with the right gear.

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