According to John Ng, chef and co-owner of Zen Box Izakaya, there are four components that go into making a perfect bowl of ramen: the broth, the seasoning, the oil, and the noodle.
Be a water buffalo or be a lion. That’s what Bill Summerville would tell his service staff at La Belle Vie and, later, Spoon and Stable. Hint: Don’t pick the water buffalo.
St. Paul is the latest Minnesota city to delve into the issue of earned sick and safe leave for employees, with the goal of having draft policies unveiled in mid-May.
The Urban Growler is just a year-and-a-half old and it’s already hit the owners’ five-year projections.
Voters named Jorge Guzman the Minneapolis Prince of Porc during the porcine revelry that is Cochon 555.
In today’s world of farm-to-table foodservice and restaurants that highlight the origin of every ingredient, frozen foods sometimes get a bad rap.
Restaurants are testing new ways to speed the ordering process, replacing humans with machines in various permutations.
Davanni’s executives got somewhat of a reality check during a focus group session in 2014. That’s when, as President and CFO Bob Stupka put it, “we could have jumped out the window listening to the millennials.”
By March, St. Paul diners should have a better idea of how many restaurants will take advantage of the city’s expanded on-sale liquor license regulations.
It takes time to create something special. Time to form the idea, develop the necessary skills, and execute a plan properly.
Based here in landlocked Minnesota, Sushi Avenue has built a sprawling $36-million-dollar business covering 16 states and supplying sushi to 270 retail locations nationwide, from the shelves of Target to Whole Foods.
A willingness to explore new concepts and a desire to expand into new communities are guiding principles for Kaskaid Hospitality.