Minneapolis Travel Guide

F&W features where to eat in America’s most affordable food city, including TV host Andrew Zimmern’s insider picks. Plus: a spotlight on new chef-talents.

Top Picks

Zimmern’s Twin Cities Restaurant Picks

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Top Hotel

Grand Hotel Minneapolis

At the newly renovated Grand Hotel in downtown Minneapolis, chef Chano Bustamante’s menu at Rare Steak & Sushi emphasizes classic cuts like 20-ounce rib eyes from grass-fed beef and imaginative sushi from sustainably-sourced fish. grandhotelminneapolis.com

Plus: Best Hotels for Food Lovers

Minneapolis Travel Guide — From avant-garde desserts to haute Tater Tots, Minneapolis’s restaurant scene is full of incredible finds—at half the price of other cities.

Minneapolis Travel: Editor’s Pick — From avant-garde desserts to haute Tater Tots, Minneapolis’s restaurant scene is full of incredible finds—at half the price of other cities.

Expert Guide

Zimmern Tours Minnesota

Bizarre Foods host Andrew Zimmern is also a classically trained chef and a Minneapolis-based home cook. Here, his favorite local finds.

F&W Best New Chef 2013

Jamie Malone

At Sea Change, Malone is masterfully running one of the country’s best sustainable seafood restaurants.

Recipes from Andrew Zimmern

Cold Cucumber Soup with Yogurt and Dill

In the Zimmern house, when the weather turns steamy in Minneapolis, we always keep a glass pitcher of cold soup, like this cucumber yogurt soup of Turkish origin, in the fridge.—Andrew Zimmern
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Grandma Zimmern’s Tailgating Pot of Love

This one-pot meal is fantastic football food. I get my sausage from Kramarczuk’s in Minneapolis, and it’s worth mail ordering some links if you don’t have a good local sausage shop.—AZ
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Pan-Roasted Cornish Hens with Calvados and Apples

I make this during the cold-weather months, which include everything but July here in Minnesota. The Calvados, the apple vinegar and the apples themselves lend a sophisticated quality to this dish.—AZ
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Asopao with Chicken and Shrimp

In Minnesota, we like to make a lot of what we call “hot dishes” and other casseroles. Inspired by a Christopher Idone recipe from decades ago, I started playing around with this classic island-style jambalaya.—AZ
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Daube de Boeuf with Belgian Ale

January in Minnesota. End of story. We know a thing or two about cold-weather comfort food, especially a one-pot rock star beef stew that will warm you from the inside out.—AZ
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More Zimmern Recipes

I created this bacon-and-egg dish when I was a chef at a French bistro in Minneapolis in the early ’90s. It’s hard to beat the contrasting combination of salty and sweet, hot and cold, soft and crunchy.—AZ
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