The culinary landscape of Duluth is undergoing a remarkable transformation in 2025, driven by an ambitious wave of new restaurant openings that skillfully cater to the local appetite for hearty, comforting meals perfectly suited to Minnesota’s climate. This expansion, however, is not merely a reinforcement of the familiar; instead, it is defined by a surprising and welcome diversification of global cuisines, a resilient spirit of local entrepreneurship, and strategic adaptations to a challenging economic environment. As new establishments introduce everything from authentic Vietnamese noodle soups and innovative Detroit-style pizzas to spirited distillery fare inspired by regional classics, they are collectively enriching the city’s gastronomic identity. This influx of creativity and flavor signals a period of significant growth, demonstrating that even in uncertain times, the community’s desire for connection over good food remains a powerful and unifying force, reshaping the dining experience for residents and visitors alike. These new ventures are more than just places to eat; they are becoming the new social hubs and cultural touchstones of the region.
The Heart of the City: New Comfort Food Hubs
Vietnamese Flavors Redefined
A significant force in this culinary evolution is PhởHolic Taste of Vietnam, which has decisively amplified its presence with the opening of a second, substantially larger location on London Road. This strategic expansion comes after six years of building a loyal following at its original Central Entrance establishment, where it successfully introduced and popularized the Vietnamese noodle soup phở in the Twin Ports. Recognizing the constraints of the first location, owner Ann Nguyen secured a space in the former China Cafe, effectively addressing long-standing customer feedback by providing triple the seating capacity and, crucially, a great deal more parking. This move represents not just a business expansion but a major investment in the customer experience, allowing more diners to comfortably enjoy the restaurant’s offerings. To avoid internal competition, Nguyen made the savvy decision to create a distinct menu for the new venue, ensuring that each location offers a unique draw while maintaining the brand’s core identity and commitment to quality. This thoughtful approach has allowed PhởHolic to grow its footprint without diluting its appeal, solidifying its status as a local favorite.
The London Road PhởHolic location distinguishes itself with an inventive menu that builds upon the restaurant’s foundation of authentic Vietnamese cuisine. While the celebrated phở remains a cornerstone, the new offerings showcase a broader range of flavors and culinary techniques. Among the most popular new dishes are sizzling stone bowls, featuring tender beef or rich pork belly in a savory caramel sauce, which arrive at the table with an impressive presentation. Other standout additions include a delicate salmon coconut curry and a hearty ribeye rice platter, appealing to diverse palates. In a nod to tradition, the menu also incorporates classic Chinese-American dishes like General Tso and Kung Pao chicken, but prepared with what manager Alijah Nguyen calls PhởHolic’s “own twist.” Perhaps the most unique feature is the house-made ice cream, which introduces patrons to distinct Asian flavors such as durian, matcha, and lychee, all crafted from fresh ingredients. The dining room itself boasts an “elegant and clean” aesthetic, with a bright, open layout, modern neon signs, and fresh potted herbs that add a touch of green. Maintaining a family-friendly atmosphere, the restaurant forgoes alcohol in favor of specialty beverages like rich Vietnamese coffee, bubble tea, and an assortment of tropical juices.
Hong Kong’s Soulful Soups and Baked Goods
Joining the city’s burgeoning noodle soup scene is Sol Hong Kong Cafe, where chef and owner Antony Gor is on a mission to make wonton soup as essential to a Duluth winter as its Vietnamese counterpart. Located in the Lakeside neighborhood, the cafe is inspired by the vibrant culture of cha chaan teng—the fast-casual Hong Kong-style diners that emerged in the 1940s, celebrated for their unique fusion of Chinese cuisine and Western ingredients. As the son of Cantonese immigrants from Hong Kong, Gor brings a deeply personal perspective to this concept, infusing the menu with flavors from his heritage while adding his own creative flair. He envisions the cafe, whose name “SoL” stands for “slice of life,” as more than just a place to eat; he aims to cultivate a warm community hub where regulars can connect and feel at home. This philosophy is evident in the welcoming atmosphere and Gor’s hands-on approach, which has already earned him a warm reception from Duluth’s small but supportive Asian community, offering him rare opportunities to converse in his native Cantonese.
The menu at Sol Hong Kong Cafe is a testament to Gor’s creative vision, offering a delightful exploration of classic Hong Kong comfort food. For breakfast, the cafe features unique items built around exceptionally light and fluffy milk bread, such as a savory egg and Spam sandwich that has quickly become a local favorite. A standout offering is the decadent Hong Kong-style French toast, a rich confection filled with sweetened condensed milk and peanut butter, then topped with a delightful cookie crumble. The cafe also showcases a distinctive array of baked goods, including perfectly flaky egg tarts and soft pineapple buns, with Gor confidently claiming to have the best pastry chef in town. On the savory side, he takes immense pride in his dumplings, which are made with meat ground in-house and meticulously folded by hand with more than four pleats—a detail he emphasizes requires significant technical skill and dedication. As the cafe extends its hours and introduces creative specials and dining events, it continues to build its reputation as a destination for soulful, expertly crafted food that tells a compelling story of cultural fusion.
A Spirited Take on Minnesota Classics
In the heart of the Lincoln Park Craft District, the Duluth Whiskey Project offers a different yet equally comforting experience, blending artisanal spirits with classic Northland fare. Owner Kevin Evans, who began his distilling journey in 2013, openly admits that his primary expertise lies in crafting fine whiskey rather than culinary arts. Consequently, he collaborated with a talented chef to develop a menu of “good, wholesome food you might like to have with a cocktail.” This synergistic approach has resulted in a cozy and rustic cocktail room that perfectly captures the spirit of the region. The ambiance is immediately welcoming, featuring a long bar crafted from reclaimed wood, comfortable leather furniture, a crackling fireplace, and walls adorned with historic photos that tell the story of the area. It is a space designed for lingering, where guests can settle in and enjoy thoughtfully prepared food and drink in a genuinely warm and inviting atmosphere that feels distinctly Minnesotan.
The food at the Duluth Whiskey Project leans heavily into beloved state classics, reimagined for a modern palate. The menu features familiar favorites such as chips served with Top the Tater, hearty skillets of tater tot hotdish, and creamy mac and cheese. One of the most popular items is the wild rice meatball skillet, which includes what the menu describes as an “aggressively sized meatball” simmered in marinara sauce, topped with melted mozzarella, and served with garlic bread for dipping. A significant aspect of the establishment’s philosophy is its commitment to affordability, a direct and conscious response to economic inflation. Evans has deliberately kept prices accessible, with cocktails like the Uff Da vodka or gin with a mixer priced at just $6, and several appetizers and soups available for under $10. This commitment extends to the distillery’s production strategy. While continuing to age premium whiskeys that require years of maturation, Evans is also focused on providing more mid-level options to meet a broader market. Noting the local popularity of Canadian whiskey, he plans to release a blended whisky similar to Crown Royal in the spring and is also experimenting with rum and agave spirits to further diversify his offerings.
Diversifying Downtown and Beyond
From Big Sandwiches to Unique Pies
Downtown Duluth has seen its culinary options expand with the opening of Rocket Deli, a New York-style delicatessen that fills a distinct and much-needed niche in the city center. Owner Robert Guiliani reports that the deli has quickly gained a following with its robust and flavorful sandwiches. Popular items include the inventive kim chi Reuben, which adds a spicy, fermented twist to the classic, the timeless deli turkey club, and the robust Italiano, packed with cured meats. The business has enjoyed steady traffic from both downtown workers seeking a quality lunch option and weekend tourists exploring the city, demonstrating a clear demand for its offerings. Looking ahead, Guiliani has plans to further grow the business by expanding into retail sales, allowing customers to purchase high-quality deli meats and cheeses to take home. This move will solidify Rocket Deli’s role as a key purveyor of classic delicatessen fare in the heart of Duluth.
Meanwhile, another significant addition has arrived with considerable buzz from its successful Twin Cities locations. Wrecktangle Pizza opened inside Wild State Cider in August, introducing Duluth to its unique take on Detroit-style pizza. This style is characterized by its deep-dish, rectangular shape, crispy, cheesy crust, and inventive toppings that go far beyond traditional pizzeria fare. The menu is known for its creative and often playful combinations, designed to surprise and delight customers. Standout examples include the Very Nice Breakfast Pizza, a decadent morning-inspired pie topped with scrambled eggs, cheese, and sausage gravy, offering a savory start to the day. Another popular choice is the Betty White, a sophisticated pizza featuring lemon pepper ricotta, garlic butter, and other complementary flavors. By pairing these unique pies with the craft ciders available at Wild State, Wrecktangle has created a compelling new dining destination that combines innovative food with a relaxed, social atmosphere, further diversifying the local food scene.
New Life in Superior and Lakeside
Across the bridge in Superior, Wisconsin, the dining landscape is also evolving with the launch of a new dual-concept establishment. The Remedy Room, a sophisticated cocktail lounge, opened its doors in December, providing a new destination for evening socializing and expertly crafted drinks. This venture is set to be complemented by the attached Souptown Deli, which is slated to open early in the new year. Souptown will cater to the daytime crowd, offering a menu of fresh soups and sandwiches. This two-in-one concept is designed to maximize the use of the space, creating a versatile establishment that can transition seamlessly from a casual daytime eatery to a stylish evening lounge. This strategic approach allows the business to serve different customer needs throughout the day, bringing a new and dynamic option to Superior’s growing food and beverage scene.
Back in Duluth, the health-conscious eatery Ritual Salad and Apothecary has undergone a significant transformation. After relocating from its original Lincoln Park location to a larger space in the Lakeside neighborhood in July, the business has continued to expand its reach. It recently opened Ritual Marketplace in Superior, taking over the former Red Mug Coffeehouse space. This new venture is more than just another restaurant; it is a collaborative hub that is co-located with other women-owned businesses, fostering a strong sense of community and mutual support. The Superior marketplace serves a similar menu of fresh salads, bowls, and soups that earned the brand its loyal following, while also functioning as a community gathering spot. The space hosts a variety of events, including book sales and tarot readings, further cementing its role as a local hub. This expansion reflects a growing demand for healthy dining options and community-oriented spaces in the Twin Ports region.
Worth the Drive: Regional Culinary Gems
Northwoods Charm and North Shore Views
The culinary expansion extends beyond Duluth’s city limits, with noteworthy new establishments enriching the dining scenes of nearby Iron Range and North Shore communities. In Virginia, The Arrowhead has revived a historic bar, transforming it into a vibrant and playful destination that opened in August. The atmosphere is infused with local character, featuring colorful paintings of Northwoods animals and a collection of Iron Range memorabilia that pays homage to the region’s rich history. The establishment serves a curated menu of craft cocktails alongside carefully selected snacks, including Fraboni’s mini pasties and pizza from Do North Pizza. Adding to its charm, The Arrowhead shares ownership with the legendary Canelake’s Candies next door, creating a unique pairing of classic confections and modern libations that has quickly made it a popular spot for both locals and visitors exploring the Iron Range.
Further up the North Shore, in the scenic town of Lutsen, Charlie’s Alpine Bistro opened in July as the replacement for the beloved Papa Charlie’s, which was tragically destroyed in a fire. While the iconic music venue that was a hallmark of the original establishment was not rebuilt, the new bistro offers a refined and inviting dining experience that honors its predecessor’s legacy while forging its own identity. The restaurant features a broad dinner menu with a diverse range of items, from classic Scotch eggs to a perfectly prepared walleye sandwich, catering to a variety of tastes. One of the bistro’s most significant assets is its location, which provides diners with breathtaking panoramic views of the Sawtooth Mountains. This stunning natural backdrop elevates the dining experience, making Charlie’s Alpine Bistro a must-visit destination for those seeking high-quality food in an unforgettable North Shore setting.
A Taste of Mexico in the Northland
Just a short drive from Duluth, the community of Esko has welcomed Tequila Town, a Mexican restaurant that is part of a small Minnesota chain. Opening its doors in February, the establishment quickly became a local favorite. Due to its close proximity to a school, the restaurant cannot serve hard liquor but has adapted by offering a selection of beer and wine to accompany its flavorful dishes. According to representative Victor Valencuela, popular menu items include savory birria tacos, crispy chimichangas, and sizzling fajitas, all prepared with an emphasis on authentic flavors and high-quality ingredients. The restaurant has been met with strong support from the local community, a welcome reception that has helped it thrive despite a generally slow economy. This success is a testament to the demand for diverse and well-prepared cuisine in the smaller communities surrounding the Twin Ports.
The team at Tequila Town credits its positive reception to more than just its food; they emphasize their commitment to friendly service and a welcoming atmosphere. Valencuela noted that the community’s support has been instrumental and that the restaurant strives to reciprocate that warmth in every interaction. He proudly stated that the staff “make with love,” a philosophy that reflects their dedication to creating a positive dining experience for every guest. Looking to the future, the restaurant plans to update its menu to continue attracting customers from the broader Twin Ports area, further solidifying its position as a regional dining destination. By focusing on exceptional service and consistently high-quality food, Tequila Town has successfully carved out a niche for itself, bringing a vibrant taste of Mexico to the Northland and demonstrating the power of community support in building a successful local business.
A Year of Culinary Revitalization
The wave of restaurant openings in 2025 reshaped the culinary identity of the Duluth region in profound ways. This period of growth was defined not just by the introduction of new flavors and diverse global cuisines but by the resilient and creative spirit of local entrepreneurs who invested in their communities. These new establishments, from family-run cafes perfecting traditional recipes to ambitious distilleries and pizzerias, provided more than just meals; they created vital new spaces for social connection and community engagement. The successful launch and warm reception of these ventures demonstrated a collective desire for quality, comfort, and innovation, proving that the region’s appetite for new experiences was as strong as ever. Ultimately, this dynamic expansion did more than just diversify the local menu; it enriched the cultural fabric of the entire area, leaving a lasting legacy of culinary revitalization.
