As a countdown to the Best of the Twin Cities 2016, coming April 20, we're serving up 100 of our favorite local dishes. Here are the best dishes, drinks, snacks, and sweet treats we encountered over the last year.
In German beer halls, steins of Pils serve to wash down hearty sausages; at the sprawling Surly compound in Northeast Minneapolis, you have your choice of the brewery’s beloved beers to pair with a gourmet yet homey charcuterie board. Carnivores will find themselves in -ahem- hog heaven as they survey the foot-long wooden plank laden with all manner of meat. Pig is represented, but so are rabbit, turkey and duck. And while the four meat selections certainly stand on their own merits, each is partnered with a housemade accompaniment that elevates every bite.
Everything on the charcuterie board is made in-house, with the exception of Big Chet’s salami from local favorite Red Table Meats. Big Chet’s is spiked with garlic and fennel and enough spice to make your taste buds sit up and take notice. It’s served alongside shaved fennel and pickled cippolini onions, Dijon mustard and pickled mustard seeds. The braunschweiger is not the stuff that comes in a tube from the grocery store. This is almost foie gras-like, smooth and luxurious; the accompanying caramelized onion sauce and pickled red onions provide a nice texture contrast. The turkey terrine is actually a combination of turkey, duck and pork fat, with cranberry compote, celery leaf salad and sage-dusted breadcrumbs. The rabbit rillette takes on an Asian flair when combined with a salad of carrots, Fresno peppers, and cilantro in a Thai vinaigrette. Add a few beers and call it a day.
<!————————EndFragment————————>90: Boiled Peanut Hummus at 4 Bells