The restaurant industry in the Twin Cities area is experiencing a dynamic period of growth and resilience. Despite the challenges posed by the pandemic and other setbacks, new ventures are emerging, popular eateries are expanding, and restaurateurs are adapting to new locations. This article explores the latest developments in the local hospitality sector, highlighting the vibrant and evolving restaurant landscape.
New Beginnings and Resilience
Khue’s Kitchen: A Story of Perseverance
Chef Eric Pham’s Khue’s Kitchen is set to open on March 6 inside MidCity Kitchen, located at 693 Raymond Avenue, St. Paul. This marks a significant milestone for Pham, who faced a challenging year after a fire destroyed the building where Khue’s Kitchen was initially supposed to open. Originally a ghost kitchen and pop-up started during the pandemic, Khue’s Kitchen has garnered community support and crowdfunding to secure a new space. Pham’s perseverance is a testament to his dedication to honoring his mother, Khue, and his culinary heritage. The restaurant will now operate inside a commercial kitchen and event space, with further details to be shared on Khue’s Kitchen’s Instagram page.
Pham’s journey from a pop-up and ghost kitchen to a permanent location underlines the resilience and support within the local community. His ability to bounce back after such a significant setback demonstrates the strong connections between local restaurateurs and their patrons. As Pham prepares to open Khue’s Kitchen, he not only honors his mother’s recipes but also sets an inspiring example of determination and adaptability in the face of adversity.
Two Mixed Up: A New Chapter
Two Mixed Up, a popular burger business founded by Katelyn Williams, E.J. Williams, Sophie, and Emilio Estevez, will take over the kitchen at Bleechers Bar & Grill in Maplewood starting March 1. Initially launched as a collaboration between neighborly couples with a passion for food, the business has grown from its early days inside the B-Dale Club in Roseville to having a presence in the North Loop’s Graze Food Hall and area stadiums. Their comfort food, led by the signature Justaburger, has garnered a loyal fan base. The move to Bleechers, a women-owned, family-run neighborhood bar, aligns well with both businesses’ values.
Their journey from small beginnings to partnering with Bleechers Bar & Grill reflects the expanding demand for Two Mixed Up’s unique offerings. The new location will feature some of their favorite dishes, such as wings and chicken sandwiches, while also introducing sweets by Sophie Estevez, including a possible apple crisp. This partnership brings together like-minded entrepreneurs who value community and high-quality food, providing a fresh chapter for both establishments in Maplewood.
Honoring Tradition and Embracing Innovation
Beirut Lebanese Street Food & Catering: A New Chapter
Beirut Lebanese Street Food & Catering has opened in Rosemount at 14873 Robert Trail, marking a new chapter for the restaurant that was a beloved fixture on St. Paul’s Robert Street for over 40 years. John Khoury, continuing his family’s legacy, has transitioned the business toward a more quick-service and casual setup, offering kebabs, wraps, and hummus bowls. This modernization aims to appeal to a broader audience while preserving the traditional flavors that made Beirut a local favorite. The new location operates from 11 a.m. to 8 p.m., Monday through Saturday, ensuring accessibility for diners seeking a taste of heritage and convenience.
Khoury’s ability to blend tradition with modern dining trends showcases his dedication to preserving his family’s culinary heritage while meeting contemporary dining expectations. By shifting from a full-service restaurant to a quick-service model, Beirut Lebanese Street Food & Catering can reach a wider audience and adapt to the growing demand for fast, flavorful meals. This strategic move highlights Khoury’s innovative approach to sustaining his family’s legacy in an evolving industry.
St. Pierre’s Steak and Seafood: A Reimagined Concept
Nancy St. Pierre and Isaac Becker are opening St. Pierre’s Steak and Seafood on March 11. This establishment is a reimagining of Snack Bar, located adjacent to their Bar La Grassa at 800 Washington Avenue North. The new steakhouse is seen as an homage to their former restaurant, Burch Steak. While the menu details have not been fully released, it is expected to feature an array of steak and fresh seafood options, bringing a touch of elegance and culinary excellence to the area. Becker emphasized that the restaurant is a recognition of St. Pierre’s significant contributions and passion, despite her preference for staying out of the spotlight.
The transformation of Snack Bar into St. Pierre’s Steak and Seafood signifies a commitment to delivering high-quality dining experiences while paying tribute to the couple’s past accomplishments. Emphasizing steaks and seafood signifies an upscale, timeless approach to dining, which aligns with the legacies of both Nancy St. Pierre and Isaac Becker. This new venture aims to blend their expertise, offering an inviting yet sophisticated restaurant that honors their dedication to the culinary arts.
Expansions and Community Support
Hope Breakfast Bar: Ambitious Growth
Hope Breakfast Bar, an all-day breakfast restaurant known for its unique twists on classic dishes, is expanding ambitiously. New locations are planned for Blaine, Maple Grove, Roseville, and Wayzata. Currently, there are seven Hope Breakfast Bar locations in Eagan, Edina, Minneapolis, St. Paul, St. Louis Park, Woodbury, and a stand inside Gillette Children’s Hospital. Founded in a historic St. Paul firehouse, Hope Breakfast Bar gained popularity with extravagant dishes like red velvet waffles and shrimp and grits with fried chicken skin. This expansion reflects the restaurant’s growing popularity and the increasing demand for its unique breakfast offerings.
Despite the controversy regarding improper paperwork for their nonprofit status during the pandemic, Hope Breakfast Bar has remained committed to serving the community. They also offer a membership option, providing fans with perks like free entrees, discounts, and priority reservations for an annual fee. This program builds a sense of community and rewards loyal customers while ensuring steady patronage. By expanding their presence, Hope Breakfast Bar continues to contribute positively to the local dining scene, providing both culinary delights and community engagement.
Herbie Butcher’s Fried Chicken: A Temporary Farewell
Herbie Butcher’s Fried Chicken, a vegan fried chicken spot, will take an “indefinite sabbatical” starting March 30. The popular plant-based chicken by the Herbivorous Butcher team will still be available in strip form at J. Selby’s in St. Paul and frozen at the H.B. storefront. The announcement emphasized that the legacy and crunch of Herbie Butcher’s Fried Chicken will continue, even though the physical location will temporarily close. This decision allows the Herbivorous Butcher team to focus on other ventures while maintaining a presence in the market through alternative channels. Until the last day, Herbie’s will remain open every weekend, giving fans ample opportunity to enjoy their favorite plant-based dishes.
The sabbatical reflects the evolving nature of the plant-based food industry and the Herbivorous Butcher team’s strategic adaptability. By leveraging partnerships and alternative distribution channels, Herbie Butcher’s Fried Chicken maintains its presence and meets the growing demand for vegan options. The temporary closure may also allow the team to reassess and innovate, ensuring that their offerings continue to satisfy an expanding customer base.
Culinary Events and Community Engagement
Bayport’s Brrr Crawl: A Winter Celebration
Bayport will be hosting the Brrr Crawl on February 22, an outdoor event featuring food specials, ice sculptures, and an ice bar. The event involves local restaurants such as Olio, Manger, the American Legion, Not Justa Bar, and Woody’s Bar and Grill. Tickets cost $20 and include various discounts and freebies. The weather forecast indicates almost freezing temperatures for the event, considered favorable compared to the recent subzero conditions.
This winter celebration not only supports local businesses but also fosters community spirit and engagement. The Brrr Crawl provides an excellent opportunity for residents and visitors to explore Bayport’s culinary scene while enjoying unique winter attractions. By participating in such events, local restaurants can showcase their specialties and attract new customers, further strengthening the community’s culinary landscape.
Eagan’s Restaurant Week: Celebrating Local Cuisine
The restaurant industry in the Twin Cities is undergoing an exciting period of growth and adaptation. The pandemic and other challenges didn’t dampen the spirit of local restaurateurs; instead, they fueled a wave of innovation and expansion. New dining spots are popping up, while established favorites are enlarging their footprints across the area. These changes are not just about survival but are reshaping the local culinary scene into a more vibrant and diverse space.
As the industry bounces back, entrepreneurs are finding creative ways to attract patrons. Many are experimenting with new concepts, fusing various cuisines, and offering unique dining experiences to stand out in a competitive market. In addition to traditional dine-in options, there is also a noticeable increase in takeout and delivery services, catering to the changing preferences of consumers.
The enthusiasm for new ventures shows the resilience and passion of the local food community. Adapting to new locations has become a common trend, with many restaurateurs seizing opportunities in different neighborhoods, reaching new customer bases, and bringing culinary excitement to various parts of the Twin Cities.
Overall, the restaurant landscape in the Twin Cities area remains dynamic and promising. The pandemic-induced shifts have spurred growth and innovation, leading to a more varied and lively dining environment. This period marks a significant chapter in the local hospitality sector, filled with opportunities and continuous evolution.
