With Irish tradition mixed with a splash of invention, The Bull and Finch Gastropub is standing tall in Excelsior.
If you do something long enough, you can easily forget how you got started in the first place. That’s how Koshiki Yonemura Smith and her husband, Benjamin Smith, feel about their Lowertown establishment, Tanpopo.
Forty years ago, John Rupp and some partners opened a bar on the site of an old drugstore and called it W.A. Frost and Company.
When co-owner Matty O’Reilly talks about the early days of 318 Café in Excelsior, you might think he’s referring to the wild, wild west—and no, not the west-of-Highway-494 kind.
Anoush and Elli Ansari of Tonka Bay have been eating organic at home for 15 years. It’s a personal choice that’s turned into a passion—and a mission—for Anoush and his business partner, Tim Cary.
Which came first, the egg or the egg dish? We love our eggs in every meal, every cuisine, every which way. Scrambled, baked, boiled, fried, puffed or pickled—the eating possibilities are almost endless.
There is almost nothing as comforting as made-from-scratch pizza—but, to be frank, there aren’t a bevy of local eateries where from-scratch pies can be found.
If you try to list some of the classic downtown Saint Paul establishments, it is likely that The St. Paul Grill comes up in conversation. Nestled in The Saint Paul Hotel, across the street from Rice Park, The St.