Italian$$saint-paul
Mucci's Italian in Saint Paul runs Tim Niver's house-pasta and montanara kitchen on Randolph Avenue, a 2025 James Beard hospitality nominee.
Order: The pizza montanara, deep-fried then baked, with house-made mozzarella.
Why locals love it: On Randolph Avenue a mile west of West Seventh, Tim Niver and Chris Uhrich's house-pasta room reads as a corner cafe, then earns 2025 James Beard hospitality nominations.
Tip: Tuesday through Sunday, dinner only. Reserve via Tock; the 90 to 110 minute table cap means second-seating opens after 8pm.
Tex-Oaxacan$$$linden-hills
Colita in Minneapolis runs Daniel del Prado's Tex-Oaxacan kitchen on Penn Avenue with smoked barbacoa, mole negro and a deep mezcal program.
Order: The lamb barbacoa tacos with handmade tortillas and the mole negro.
Why locals love it: Daniel del Prado's Tex-Oaxacan room sits at the Armatage edge of Linden Hills, six miles south of downtown, with the cocina sending out smoked lamb barbacoa and mole negro.
Tip: Dinner only, 4pm or 5pm start depending on day. The bar pours mezcal flights and is the easiest walk-in seat.
American barbecue$$longfellow-powderhorn
Northbound Smokehouse in Minneapolis runs a Longfellow brewpub on East 38th Street with house-smoked wings, American barbecue and beers brewed on the premises.
Order: Smoked wings with house barbecue and a pint of the Honey Wheat.
Why locals love it: Off the East 38th Street corridor in Longfellow, the smokehouse paired with an in-house brewery rarely shows up on downtown lists yet pours its own beer with smoked wings nightly.
Tip: Kitchen runs to 9:30 weekdays and 10:30 Friday and Saturday. Walk-up tables open after 8pm on weekday evenings.
Pie and biscuits$saint-paul
Hot Hands Pie and Biscuit in Saint Paul bakes scratch pies and buttermilk biscuits on Snelling Avenue, a small Macalester-Groveland counter run from a tight kitchen.
Order: Chicken pot pie and a side of the buttermilk biscuit with jam.
Why locals love it: A small Macalester-Groveland counter on Snelling that bakes pies and biscuits from scratch, open only Tuesday to Sunday with savory pot pies often gone by 1pm.
Tip: Tuesday to Saturday 8am to 3pm, Sunday 9am to 2pm, closed Monday. The biscuit sandwiches are the morning pick.
Venezuelan$$eat-street
Hola Arepa in Minneapolis runs the city's defining Venezuelan kitchen on Nicollet, with stuffed arepas, plantain bowls and tropical cocktails.
Order: Pabellon arepa with shredded beef, black beans and plantain.
Why locals love it: Christina Nguyen and Birk Grudem's South Minneapolis arepa room sits well off the downtown circuit, three miles south of Loring Park.
Tip: Brunch lands Saturday and Sunday from 10:00; tropical rum punch is the order with the arepa plate. Book a Resy for Friday night.
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.
