Parlour, the restaurant that began as a cocktail haven in Minneapolis’ North Loop neighborhood is launching a food truck in February. When the restaurant first opened, the focus was on well-made cocktails with a dive bar soul. Perhaps its fitting then that the emerging food hit from the restaurant was a burger that soon climbed to legendary status. Now, an icon of the Twin Cities, Parlour’s burger has been served at the original location, at the second Parlour outpost on St. Paul’s West 7th, and even at Viking’s games. Now, the burger that launched a thousand beefy cravings is coming to a food truck.
In addition to that diner-style burger with the melted cheese, there will be a salad and French fry offerings on the truck. It’s available for booking private events and will be rolling in at distilleries and breweries all over town.
Yia Vang’s New Show Gets Picked Up By PBS
We’re barely one month into 2020 and already we’re looking at a year built to be dominated by chef Yia Vang. Vang is working on opening a new restaurant Vinai, operated his Union Kitchen out of an Airstream at Sociable Ciderwerks, hosted sold-out Slurp! pop-ups, collaborated with distilleries on drink menus, and launched a webseries. That show, Relish, has Yang visit with other notable local chefs to discuss a deeply personal ingredient. He’s made Laotian sticky rice with Ann Ahmed of Lat14 and Lemongrass, made molé verde with Eater Award winning chef Jose Alarcon of Centro and Popol Vuh, and made steamed buns with his mom. The show has gone from local to national as PBS has picked it up. Filming on season 2 is already underway.
Travail 3.0 Readies for a Robbinsdale Return
2019’s Restaurant of the Year was several restaurants, as the Travail collective worked at a breakneck pace churning through different ideas and collaborators in its temporary home on Hennepin Avenue. The final restaurant, Uffda is going fast and once it’s finished, the crew will move everything into an impressive, newly constructed space on main street in Robbinsdale, across from the last location. The impressive space functions from basement up to a rooftop patio with a wealth of ideas and plans.
The first space inside the complex to open to the public will be the basement bar, with inviting subterranean vibes and an impressive cocktail lineup from beverage master Nathaniel Smith. It will open February 19 at 6:30pm. The bar will serve Wednesday through Saturday 6:30 to midnight.
Tickets for dinners inside the gorgeous, new restaurant will go on sale soon.
Cook St. Paul Returns to the Breakfast Game
It was a fun experiment while it lasted, but Eddie Wu, owner of St. Paul’s Cook has made the decision to return to breakfast/diner hours. The restaurant had tried an ambitious run to shift the menu and hours to serving lunch and dinner in October. It looks like people just couldn’t live without that mix of plate-sized pancakes and bimibop for brunch. The restaurant will now serve lunch on the weekdays from 11 a.m. to 3 p.m. and breakfast starting at 9 a.m. on the weekends.