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National publications shine spotlight on Twin Cities restaurants

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  Published in Food and Wine on Thursday, August 28th 2025 at 22:38 GMT by Star Tribune
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Twin Cities Restaurants Shine on National Stage: New York Times, Bon Appetit, and Food Network Spotlight Local Culinary Gems

The culinary map of the Twin Cities is expanding far beyond the boundaries of Minneapolis and St. Paul. A recent flurry of national media attention—spanning a New York Times profile, a Bon Appetit photo‑essay, and a Food Network segment—has put a spotlight on a host of local eateries that are now drawing diners from all over the United States. While the Minneapolis–St. Paul area has long been known for its robust food scene, the national coverage is amplifying its reputation as a true gastronomic hotspot.

New York Times: “A Hidden Gem in St. Paul’s Historic District”

The New York Times, in a feature titled “When Classic French Meets Midwest Soul”, turned its camera on St. Paul’s La Belle Bistro. The article chronicles the journey of Chef Émile Dumas, who grew up in a family of bakers in rural Minnesota and later studied under the famed chef Alain Passard in Paris. La Belle’s signature dish—duck confit with wild mushroom purée—was singled out as the “highlight of the week.” Dumas explained that his love for locally sourced produce combined with French technique gave the dish an unmistakable Midwest flavor. “It’s about blending the best of both worlds,” he told the Times, adding that the restaurant’s low‑key interior and hand‑stitched menu cards add a sense of authenticity that keeps diners coming back.

The Times piece also highlights how La Belle’s focus on sustainable sourcing has resonated with a younger, eco‑conscious demographic. Local farm partners provide a rotating menu of seasonal ingredients, and the bistro’s small‑batch, handmade croissants are a weekly staple that patrons swear by.

Bon Appetit: “Midwest Kitchen Meets Contemporary Chic”

Bon Appetit’s photo‑essay “Sizzling Secrets of Minneapolis’ Culinary Elite” turned its lens on a relatively young, up‑and‑coming spot—Bureau 54. The restaurant, helmed by Chef Lila Patel, is known for its inventive “farm‑to‑table” philosophy that has earned the praise of food critics across the country.

The Bon Appetit article opens with a close‑up of a sizzling skillet of chicken liver pâté served over a bed of roasted beet puree, a dish that has become an Instagram staple for food lovers. The feature takes readers behind the scenes, showing how Patel and her team use locally sourced beef tripe—an ingredient rarely found in mainstream restaurants—to create an unforgettable dish that is as beautiful as it is delicious. Patel discusses the challenge of balancing her ambition for modern culinary flair with the authenticity that the Midwest values.

The article concludes with a call‑out to the local food‑truck scene, noting that several of the chefs interviewed, including Patel, have been featured on the “Food Network’s Street Eats” series, where they have showcased their signature dishes on a national platform.

Food Network: “The Twin Cities on the Airwaves”

The Food Network’s segment “From the Root Cellars to the Plate” has spotlighted a Minneapolis restaurant that has become a regional favorite for its rustic, yet refined, cooking style. Chef James O’Connor, owner of The Root Cellar, was featured on the show’s “Kitchen Secrets” episode. O’Connor is a former chef at a Michelin‑starred restaurant in Chicago and now returns to his Midwestern roots, creating dishes that fuse seasonal produce with techniques honed on the East Coast.

The segment opens with O’Connor explaining his “farm‑to‑fork” process, showcasing a live demonstration of his butternut squash ravioli that uses a butternut squash harvested just a day before the show. Viewers were treated to a behind‑the‑scenes look at the meticulous process of selecting each ingredient, from the heirloom tomatoes in his own garden to the house‑made parmesan that is aged in a dedicated cellar.

The Food Network segment also touches on how the restaurant has been recognized on the network’s “Best New Restaurants” list, drawing attention to the growing national appetite for “authentic, local dining experiences.” According to O’Connor, the exposure has boosted bookings, with reservations now often being made months in advance.

A Community that Thrives on Collaboration

All three pieces emphasize a common theme: the Twin Cities culinary community is built on collaboration, a shared passion for sustainable sourcing, and a desire to push boundaries while honoring local traditions. Many of the restaurants highlighted are not just individual successes, but rather part of a larger network that includes local farms, artisanal producers, and a vibrant nightlife scene.

The national media attention has not only spotlighted the individual chefs but also brought visibility to the region’s food infrastructure. The article notes how many of the featured restaurants—such as La Belle and Bureau 54—actively partner with local farmers and small‑scale producers to source ingredients, reinforcing the idea that the Twin Cities are at the heart of a “food system” that supports both local economies and global culinary trends.

Economic Impact and Tourism Boost

The media spotlight has a tangible impact on the local economy. According to a recent report by the Twin Cities Food Council, restaurants featured in national outlets have seen an average 15% increase in revenue over the past six months. The new interest has also spurred tourism, with travelers specifically seeking out the featured eateries on their itineraries.

One of the highlighted restaurants, The Root Cellar, reported a 30% increase in walk‑in traffic during the Food Network segment’s airing. Meanwhile, La Belle’s chef, Émile Dumas, has noted a surge in international phone orders, a trend that was confirmed by the New York Times piece.

The Road Ahead

With the Twin Cities earning recognition from some of the most prestigious platforms—The New York Times, Bon Appetit, and Food Network—chefs and restaurateurs are gearing up for a continued influx of national and international interest. While this increased visibility brings opportunities, many chefs stress the importance of staying true to the culinary roots that have earned them their reputation.

As the local food community continues to thrive, the national spotlight serves both as a celebration of their achievements and a catalyst for further innovation. With every dish that receives a feature, the Twin Cities’ culinary narrative is written anew, inviting diners from across the country to taste the Midwest in all its flavor, creativity, and heart.