Whatever it is, Marvel Bar has it. But even its creator isn’t quite sure what makes Marvel such a marvel.
“There’s just something, like, magical. Which is what I’ve always tried to do,” says Pip Hanson, the man behind the basement speakeasy-style bar below The Bachelor Farmer in Minneapolis’s North Loop. “It’s something magical that you can’t quite put your finger on.”
By Joey Hamburger
You’ve just graduated from college. You’re sitting in your parents’ basement. You’re wearing 3D glasses made out of cardboard. Everyone is telling you to get a job or at least like the one you have and hate. You just want to save the world. The doorbell rings; you answer. It’s a superhero, here to save the day—and deliver your pizza. Enter Galactic Pizza: Saving the planet one pizza at a time.
By Laura Michaels
Cocktails are having their heyday. House-made bitters, herb-infused simple syrups, egg white emulsions—all have become part of a bartender’s repertoire and imbibing guests are loving it.
But what about people who don’t drink alcohol? An offering of sodas, teas and coffees is adequate, but more restaurants are beginning to see the value of adding non-alcoholic cocktails—complex, thoughtfully composed, multi-ingredient drinks—to their beverage programs. Not only is it respectful to guests, it acts as a high-margin add-on to boost check averages and opens up the drink menu to potential customers who’ll happily spend $4 or $5 for a booze-free, yet adult-appealing drink.
By Nancy Weingartner
Three separate incidents spawned the Angry Catfish Bicycle Shop & Coffee Bar in Minneapolis. First, while in his early 20s, Joshua Klauck never seemed to land the higher paying bike shop jobs with benefits, so “I created my own,” he says. Second, a close friend told him he’d travel 50-plus miles for a cup of Intelligentsia Coffee. And third, a random woman in a bar told Klauck he looked like a catfish. He never saw the woman again, but her offhand remark became the bicycle/coffee bar’s moniker, with emotion added to it.
While a coffee bar in a bicycle shop featuring both upscale bicycles and repair services may seem a disconnect, it’s the latest trend, according to The Wall Street Journal, which predicts the segment will grow by 500 percent over the next five years. Currently, according to a survey by the National Bicycle Dealers Association, around 12 percent of the 4,000 bike shops in the U.S. offer coffee. Beer, along with spin classes and yoga, are other offerings bike shops are incorporating.
By Laura Michaels
Jamie Sue Caudy’s given the Minnesota Twins a consistent sweet spot since 2010, when she joined Delaware North Sportservice and took Target Field’s pastry program from nonexistent to extraordinary. Since then she’s appeared at two World Series and two Stanley Cup Finals, not to mention the Chicago NATO Summit.
It’s a rarity for a sports arena to have its own in-house pastry program, Caudy explained, as most venues opt to bring in premade desserts and avoid the hassle. But Delaware North, which manages Target Field’s food and beverage services, puts pastry chefs on the culinary team to enhance the fan experience and bring in additional event business. The chefs also travel around the country to other arenas managed by the company, which is how Caudy found herself at those premier events.
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