Nashville Coop has traded in their food truck-only operation for a brick-and-mortar location at 300 Snelling Ave. S., in St. Paul. They serve Nashville-style chicken sandwiches and tenders, which means they come in a variety of spice levels.
Liquor store extraordinaire, Surdyk’s on Hennepin Avenue in N.E. Minneapolis, has opened a 60-seat bar and restaurant called Sidebar. Chef Mary Richter, who has run the culinary side of the company since 2005, is heading up the kitchen, and Alex Zweber is the bar manager.
T-Rex Cookie Kitchen’s oversized cookies can now be found in the center court area of Ridgedale Center.
A new restaurant will be joining the line-up of local vendors at Potluck in Rosedale Center in mid-October. Smack Shack is moving in with its sister concept, Burger Dive, to make room for Adam’s Soul To-Go. The concept will feature the soulful cooking of Chef/Owner Adam Randall, formerly of Caribbean Smokehouse in Stillwater, such as his signature smokehouse ribs, smoked chicken wings, a pulled-pork sandwich, a small selection of tostadas and a variety of sides including collard greens, beans and rice and cornbread.
A rotating pop-up inside the Lunds & Byerlys in Eagan is kicking off with O’ Cheeze. Called Eat Street, the booth located in the deli section has the façade of a food truck and a rotating menu. Other food trucks that have signed on, include Butcher Salt, Full Belly Happy Heart, Gastrotruck, Elevation 5280 and Bark and the Bite, according to the Star Tribune. Hours are 11 a.m. to 7 p.m. daily, the grocer’s release said.
The former Cherokee Sirloin Room has been transformed into Jameson’s Irish Bar and the Bella Room. The space can hold 190 people for private events and celebrations. Executive Chef/Owner Brian Rubenzer’s collection of salt and pepper shakers will be displayed, as well as original paintings for the old Cherokee Tavern discovered in the basement.
Gustavo Romero just opened Nixta, a storefront tortilleria in Northeast Minneapolis.
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