The most prestigious awards in the restaurant industry have been handed out, and one Twin Cities chef is heading home with some hardware.
Food & Drink
A Man Called Ove: a Novel by Fredrik Backman
Recommended by Laura Carlson
1/2 oz. Madison Avenue Orangecello
1 oz. Dry Fly Gin
1 oz. Campari
1/2 oz. Contratto Vermouth Rosso (sweet vermouth)
Orange slice for garnish
Growing up, George Zheng dreamed of pursuing a career as a lawyer. “I certainly never thought about becoming a restauranteur,” he says.
- by Deborah Rodriguez
Recommended by Mary Severson
In three short years, Tavern 4&5 has turned an inconspicuous corner near Highway 212 and 78th Street into a drive-worthy destination that serves pub food with a twist, topped off with a cocktail menu and 22 draft beers.
There’s no need to fire up the grill for your next backyard BBQ— just order up a pizza oven. These two southwest metro rolling restaurants specialize in pizza catering to-go with portable ovens that pop up at farmers markets, fairs, festivals or your backyard.