Grape Vine offers a real taste of Greek cuisine
It’s cheesy, but I like that flaming saganaki thing they do at Greek restaurants. The waiter pours Metaxa, the strong Greek brandy, over a slab of sheep-goat’s milk cheese. She lights it and gets you to shout “Opa!” (roughly translated as “woo-hoo” in Greek) along with everyone else in the restaurant.
By by Tom Wilkowske , November 20, 2008
A TABLE FOR TWO: Crabby Benny a rich breakfast that satisfies cravings
By By Tom Wilkowske , November 13, 2008
The Kitchen offers basic, bargain breakfast fare
For fans of breakfast in the Northland, Peter Staudohar is a treasure trove, a mother lode, a veritable cornucopia of local intelligence on this most important meal of the day.
By
By Tom Wilkowske
, November 06, 2008
Joe Jitters soothes with real food, satisfying salads
Doris Clough doesn’t have time for doggy bags or food that tastes like it was manufactured.
By By Tom Wilkowske , October 30, 2008
Mexico Lindo’s Pollo el Chipotle OK, but lacks greatness
Discussions about authentic Mexican food in Duluth resemble Socrates’ four blind men arguing over the true nature of an elephant.
By By Tom Wilkowske , October 09, 2008
Breakfast is the meal of the day at these Northland establishments
West Duluthians love their Sunshine Cafe. Hillsiders swear Uncle Loui’s Cafe is best.
By By Tom Wilkowske , October 02, 2008
Go to Bangkok Royal for Angel Winds, authentic Thai food
Thailand takes its food seriously. You could say cooking is king, or at least prime minister.
By By Tom Wilkowske , September 25, 2008
Soup at Vietnamese Lotus Inn not quickly ‘pho’-gotten
Pho, Vietnamese noodle soup, inspires a passion bordering on obsession in some diners. Pronounced, variously, “foe” or “fuh,” it’s widely considered to be Vietnam’s national dish, and has even inspired a Web site — www.phofever.com — that lists 1,471 noodle joints in the U.S.
By By Tom Wilkowske / For the News Tribune , September 18, 2008
Table for Two: Got a jones for good grub? Great food options are close to campuses
One of the most important things I learned in college was how to eat.
Of course, I’d had the spoon, fork and knife mastered years earlier. What I’m talking about is the art and science of filling the belly — how to get the best food possible for the least amount of money, given your time and location.
By By Tom Wilkowske , September 11, 2008
You’ll gobble up the Turkey Ciabatta at Proctor Black Woods
Sally Sundquist is such an adventurous eater, she doesn’t even need to know what the food is before she dives in.
By By Tom Wilkowske , September 04, 2008
