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When you think of Minnesota food, you might think of a few classic staples: nutty wild rice, flaky walleye, and stick-to-your-guts hot dish. Change, of course, has arrived with a vengeance as a food revolution has swept the state, and tradition is increasingly seen as a platform for invention. Chefs around the state revel in adapting and sometimes completely transforming hidebound dishes, creating menus that riff playfully on familiar flavors and foods.
For years, domestic beer was viewed as wine's lowbrow cousin, suitable for drinking during sporting events or cookouts, and little else. The craft brew revolution has turned that thinking on its head, and the past five to 10 years have seen an explosion in artisan beer production in Minnesota.
Most people can appreciate the flavor and texture of a ripe apple, but few are capable of improving upon it. The University of Minnesota managed to achieve such a feat in 1991 when it released the Honeycrisp apple cultivar. A true, ripe Honeycrisp tastes like an apple with the volume turned up: Both honey-sweet and bracingly tart, it conveys its full flavor in extra-juicy bites. Its larger-than-typical cells allow for the delivery of more moisture than most apple varieties.
When you head north to the stunning rocky shores of Lake Superior, food may not be the first thing on your mind. But the region has a lovely gastronomic style all its own. From smoked fish to fresh berries to cured meat to some of the region's tastiest breakfasts, the foods found here can transform a pleasant trip into a great vacation.
The link between food and love may be ancient, but it continues to thrive in modern times right here in the Upper Midwest. Wherever you travel in Minnesota, there's likely to be a romantic culinary getaway awaiting you.
Just because visitors don't typically come to Minneapolis-St. Paul to eat Japanese food doesn't mean that they shouldn't. The metro area boasts more than just respectable sushi — from warm, soothing bowls of noodles to fried pub delicacies to skewers of marinated meats to sustainable seafood with a modern story to tell, there's something in Minnesota — by way of Japan— for every diner's taste.
What makes a perfect pie? Much is made of crust (butter versus lard, shortening versus everything else), and its flakiness, or lightness, or general durability. But the real heart of a pie is the filling—so much filling veers toward the goopy, and/or the oversweet, that it's a delight to find a pie with a sense of balance and restraint to it, something that challenges you not just to finish a piece, but to avoid finishing the whole pie.