FDC #43 Esker Grove

In true modern art fashion, i will provide you with images and no context to figure out what you’re looking at, good luck.   Edible art is the best kind of art. If everything in the Walker was edible, i’d actually visit the museum from time to time. Now let’s…

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FDCDC #9: Arroz

Bonus FDC! My sister Claire was visiting DC a few weekends ago and more or less demanded we have an FDC official meal at some point, and I wasn’t going to do anything to prevent that. That was all well and good until she got food poisoning in the Atlanta…

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FDCDC #7: Convivial

After a long fall/winter hiatus of international vacations and pondering the fate of the free world, the DC crew headed over to a spot that had been on our list for a while, the highly touted French restaurant, Convivial. We also decided to come with a bigger crew and brave it for…

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FDC #42 Mucci’s Italian

Mucci’s is a new kind of Italian restaurant. It goes heavy on red sauce dishes, but not quite Goodfellas-level. It diverges from what Minnesotans expect from “Italian,” but not crudo divergence (rip that trend). In short, the food is delicious, familiar yet still surprising, and it’s all scratch made. So how does an important, well-respected…

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FDC #41 Young Joni

Young Joni (rhymes with “pony”) is Ann Kim’s third pizza place which opened a few months ago in northeast Minneapolis. You like the wood-fire pizzas of Pizzeria Lola? Great, you’ll like Young Joni. If you’re not feeling ‘za, that’s okay too — Young Joni offers a wider food selection compared…

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FDC #40: Popol Vuh

It is a simple fact of life that eventually the apprentice will rise up and kill the master.  Obi Wan Kenobi and Darth Vader.  Brett Favre and Aaron Rodgers.  The Sorcerer and The Sorcerer’s Apprentice. The Twin Cities food scene flaunts this dangerous trend by graciously pairing Master Chefs with…

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FDC #39 XAVI

Xavi started things off with a great first impression when owner James Elm greeted us and walked us through the philosophy behind the restaurant. It’s always fun to get insights into the food you’re about to enjoy, especially from one of the minds behind the concept.  Then the pickles came,…

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