Midwest barbecue$$north-loop
Animales Barbeque Co. runs the smoker that defines Minneapolis barbecue, with brisket and ribs from a 12,500 square foot Harrison music hall on Fremont Ave N.
Order: The brisket plate by the pound with white bread, pickles and onions.
Why locals love it: After a decade as a Bauhaus parking-lot pop-up, the smoker moved into a 12,500 square foot Harrison room with a live music stage in 2025.
Tip: Wednesday to Sunday only; meats sell out by 8pm on busy weekends. Order at the counter, grab a booth, listen for the band.
Ice cream and burgers$uptown
Bebe Zito on West 22nd Street is Minneapolis's chef-driven ice cream and smash burger counter, with a flamed creme brulee scoop as its calling card.
Order: The smash burger paired with a creme brulee ice cream, flamed at the counter.
Why locals love it: On a quiet Uptown side street off Lyndale, the original Bebe Zito flies under the radar of the Lake Street crowd ten blocks south.
Tip: Open daily 11am to 10pm. The Malcolm Yards stall at 501 30th Ave SE is the easier sit; Uptown is the original.
Aegean Mediterranean$$$lowry-hill
Cardamom in Minneapolis runs Daniel del Prado's Aegean Mediterranean kitchen inside the Walker Art Center, with grilled fish and meze plates.
Order: The whole grilled branzino with lemon and Aegean greens.
Why locals love it: Hidden inside the Walker Art Center, Daniel del Prado's Aegean room reads as a museum cafe at first glance, then sends out grilled octopus and koji-aged lamb.
Tip: Closed Monday and Tuesday. Brunch from 11:00 Wednesday to Sunday; the Walker sculpture garden is the post-meal walk.
Detroit-style pizza$$north-loop
Wrecktangle Pizza in Minneapolis runs the canonical Detroit-style pan pie inside Graze Food Hall, with crispy-cheese edges and the signature Bimbo pie.
Order: The Bimbo: red sauce, banana peppers, crumbled sausage and ricotta.
Why locals love it: Tucked inside the Travail-run Graze Food Hall since late 2025, the city's defining Detroit-style pan pizza sits past three other counters from the door.
Tip: Slice-plus-Caesar lunch special weekdays. The hall opens 11am to 9pm Sunday through Thursday, 11am to 10pm Friday and Saturday.
New American$$$saint-paul
Tongue in Cheek in Saint Paul runs Chef Leonard Anderson's casual fine-dining kitchen on Payne Avenue, with humanely raised proteins and craft cocktails.
Order: The pork belly with parsnips three ways and the seasonal small-plates flight from Chef Anderson's counter.
Why locals love it: Two miles east of downtown Saint Paul on Payne Avenue, Leonard Anderson's casual fine-dining room sits in a Payne-Phalen storefront most visitors never see.
Tip: Closed Monday and Tuesday. Reserve through their site for Friday and Saturday; the bar's craft cocktail program keeps walk-up seats interesting.
Italian$$saint-paul
Mucci's Italian in Saint Paul runs Tim Niver's house-pasta and montanara kitchen on Randolph Avenue, a 2025 James Beard hospitality nominee.
Order: The pizza montanara, deep-fried then baked, with house-made mozzarella.
Why locals love it: On Randolph Avenue a mile west of West Seventh, Tim Niver and Chris Uhrich's house-pasta room reads as a corner cafe, then earns 2025 James Beard hospitality nominations.
Tip: Tuesday through Sunday, dinner only. Reserve via Tock; the 90 to 110 minute table cap means second-seating opens after 8pm.
