Minnetonka Sunday Brunch Cruise

Minnetonka Sunday Brunch Cruise

Sunday Brunch Cruise

Wayzata Bay Charters: Sundays are for brunch! Cruise around Lake Minnetonka and enjoy a full brunch buffet spread on this two-hour cruise. There’s no better way to wrap up the weekend!


Fresh Seasonal Fruit, Scrambled Eggs with Cheese, Sausage, Hash Brown Potatoes, Sliced Bacon, Assorted Danish, Doughnuts, Bagels, Coffee Cake and Breakfast Breads. Orange Juice and Coffee.


Ingebretsen’s is your Minneapolis Home for Exploring Scandinavian Food and Culture!

Ingebretsen’s is your Minneapolis Home for Exploring Scandinavian Food and Culture!

Ingebretsen’s meat counter in the 1930s with the new refrigerated case!

Ingebretsen’s is celebrating 100 years on Lake Street! For our anniversary we want to hear from you. Do you have an Ingebretsen’s story to share? We want to hear your memories of visiting the store or ordering specialty items from us. With your permissions they might end up on our website or even in print! Thanks to your support, we are still here. Find the submission form at: Ingebretsens.com/about

Mr. Viking in the Meat Market

Inglebretson’s Butcher Shop & Deli

Picture an old-fashioned Butcher Shop laden with delicious homemade products:  a long refrigerated case filled with specialty Scandinavian deli items made daily from original recipes; rows of imported cheeses; and shelves lined with imported delicacies in boxes, cans and jars. Ingebretsen’s also makes dozens of meat products that aren’t available anywhere else in town. Some of the butchers have worked behind the same counter for more than 40 years.  (Don’t tell them we told you!)

Our Specialties…
Swedish Meatball Mix / Blood Sausage “Klub” / Swedish Herring / Medister Pølse
Sylte / Lefse / Middag Pølse / Danish Liver Pate / Rulle Pølse / Swedish Anchovies
Fresh Lutefisk / Spekekjøtt (dried meats) / Famous Home Smoked Ham & Bacon

For an extensive list of our Butcher Shop & Deli’s (in-store) specialty items, please see: Ingebretsen’s Scandinavian Market Specialties

Bellecour Bakery at Cooks of Crocus Hill – St. Paul, MN

Bellecour Bakery at Cooks of Crocus Hill – St. Paul, MN

Bonjour, St. Paul is open with Bellecour Bakery at Cooks of Crocus Hill St. Paul location on Grand Avenue.
Inspired by French bakery and bistro culture, you can enjoy our pastries at Bellecour Bakery at @cooksofcrocushill in St. Paul and in the North Loop.
Bellecour Bakery at Cooks is a collaboration between Cooks of Crocus Hill and Bellecour Bakery, and we couldn’t be happier! Bellecour brings the expertise, bakers and delicious French pastry. We bring the space, neighborhood and community together. A match made in viennoiserie and pastry heaven!
Inspired by French bakery and bistro culture, Bellecour Bakery is named after the bustling town center of Place Bellecour in Lyon, France. It borrows inspiration from the storied gastronomical capital of the Western world — a place rooted in Chef/Owner Gavin Kaysen’s lifelong love of cooking. Each day, freshly baked viennoiserie and patisserie are on offer along with soups, salads, sandwiches and coffee.

A great bakery is an essential part of everyday life. The smell of freshly baked bread and the decadent aroma of buttery layers melting into a freshly baked croissant — to us, these things define comfort. Our team takes great pride in creating nourishing experiences for our guests.

A Chef’s Eating Guide to the Twin Cities’ Hmong Village – St. Paul, MN

A Chef’s Eating Guide to the Twin Cities’ Hmong Village – St. Paul, MN

                                                           Chef Yia Vang at Lucki’s Kitchen in Hmong Village. // Photo by Pao Houa Her for Resy

As the home to the largest concentration of Hmong people outside of Southeast Asia, it only makes sense that the Twin Cities would boast the epicenter of Hmong cultural life in America. 

Enter Hmong Village, a sprawling indoor market nestled in the heart of St. Paul’s Eastside neighborhood. Here, more than 250 vendors selling everything from clothes to beauty products co-exist with chiropractors, health clinics, law firms, and everything in between. 

“It’s iconic,” says Yia Vang, the chef-owner at the Union Hmong Kitchen pop-up in St. Paul and the upcoming restaurant Vinai in Minneapolis. “The moment you step in, it’s like you’re in a bazaar,” he says. 


Chef Vang likes to get sugar cane, Hmong mustard greens, and special herbs at Hmong Village’s marketplace. // Photo by Pao Houa Her for Resy


The Hmong American chef is here to guide Hmong American photographer Pao Houa Her through the maze that is Hmong Village. Past the stalls displaying toys making beeping noises, you’ll find a fresh produce marketplace in the center, punctuated by the sounds of people talking, making deals, and haggling with each other. 

But we’re here for the long corridor located on the northwest side — where the food vendors lie.

“As you get closer, the smell of the food hits you hard,” says Vang. “It smells like grandma’s house. You have a mix of all these hot curries, grilled and fried food, roasted meats, some of the funk from papaya salads and the fish sauce. You’re bound to bump into old friends that you haven’t seen in years. Or cousins and family, because everyone goes there.” 

Here are Vang’s favorite dishes to get at the Hmong American community’s landmark food court. 

Welcome to the Hmong American community’s favorite food court: a flavor-packed corridor within Hmong Village. // Photo by Pao Houa Her for Resy


“You have to get the crazy steak at Santi’s,” Vang declares. “That’s just the jam. It’s a husband-and-wife duo, the husband is Laotian, the wife is Hmong. They take an inexpensive cut of meat, slice it thin (almost butterflied), and grill it medium-rare. They serve it with sticky rice and two kinds of sauce: wasabi sauce and pepper paste sauce. They put it in this little to-go box and I just go at it.”


Lucky Food Express (formerly Lonchen) 

Vang particularly loves the pork from this vendor. “They have the crispiest pork here,” he says. “They roast it, skin-on, and they crisp the skin like a chicharron almost, before chopping it into little pieces. You can get it small, medium, or large, and it’s just delicious. It’s one of Hmong Village’s best crispy pork dishes. Lucky’s took over the food stall Lonchen was in, and when they did, they bought the recipe from them. So, it’s a different name, but the same technique, and same pork.” 

Lucky Food Express bought the recipe for the crispy pork from their previous tenant, the Lonchen food stall. // Photo by Pao Houa Her for Resy


Mai’s Kitchen

“One of my favorite dishes here are the cow intestines skewers that are grilled at Mai’s,” Vang says. “They roast the intestines in the oven and throw them on the grill for a little bit. The skewers have this fatty crispy texture and the chew of the intestines, ahh, I just love it. They’ll cut it up and chop it into small pieces, and sometimes, I’ll get a little thing of it to snack on in the car when I drive. I eat it like popcorn basically.” He also loves ordering Lao sausage balls. “They’re stuffed with rice and noodles called sai krok that are hung and fermented a bit. There’s a funk, a tang to them. They’re like boudin without the blood. Also, get their papaya salad.” 


You’re here for intestine skewers, Lao sausage balls, and papaya salad. // Photo by Pao Houa Her for Resy


Lucki’s Kitchen

“At Lucki’s, they kind of have a twist on a meat-and-three combo,” Vang explains. “What I like to get is one container of what we call sweet meat — braised pork belly with cinnamon, soy, all spice, and brown sugar — alongside another container of braised beef tendon, another one of braised mustard greens, and it all comes with a side of sticky rice. It makes everything in the world that’s wrong right in that moment.” 


Come to Lucki’s Kitchen for its twist on the meat-and-three combo. // Photo by Pao Houa Her for Resy


Bonus: Stuffed Chicken Wings

You may notice stuffed chicken wings on many a menu at the Hmong Village food court. “They debone the wings, take the meat and the bones out, and stuff it with egg roll fillings. So, imagine an egg roll, but instead of an egg roll wrapper, you have a chicken wing! It’s the most delicious thing in the world.” Vang likes to grab his from Mai’s Kitchen.


Chef Yia Vang and his absolute favorite dishes. // Photo by Pao Houa Her for Resy


One Last Pro Tip:

If you can, avoid going to Hmong Village on holidays and weekends. “You won’t find a parking spot, and the lot is huge,” says Vang.


Clockwise: Cow intestines atop sticky rice, papaya salad, crispy pork, sweet meat, braised beef tendon, mustard greens, and Lao sausage balls. // Photo by Pao Houa Her for Resy

Hmong Village Shopping Center is open Monday through Sunday from 9 a.m. to 6 p.m. 1001 Johnson Parkway, St. Paul, Minn., 55106.

Read Yia Vang’s personal essay about growing up as a Hmong American immigrant, and how he’s learned to embrace his Hmong culture here

By Noëmie Carrant

Noëmie Carrant is a Resy staff writer. Follow Resy on Instagram and Twitter.

Owamni by The Sioux Chef: A Modern Indigenous Full Service Establishment – Minneapolis, MN

Owamni by The Sioux Chef: A Modern Indigenous Full Service Establishment – Minneapolis, MN

by THE Sioux Chef

Presented by Sean Sherman and Dana Thompson

Decolonized Ingredients

Experience the true flavors of North America, featuring foods of Mni Sota Makoce, Land Where the Waters Reflect the Clouds.

Sacred Land

Located at OwamniYomni, the sacred site of peace and well-being for the Dakota and Anishinaabe people.

Our Menu

We prioritize purchasing from Indigenous food producers locally and nationally. We have removed colonial ingredients such as wheat flour, cane sugar and dairy. We are proud to present a decolonized dining experience.




We are a team of Anishinaabe, Mdewakanton Dakota, Navajo, Northern Cheyenne, Oglala Lakota, Wahpeton-Sisseton Dakota and are ever growing. We are chefs, ethnobotanists, food preservationists, adventurers, foragers, caterers, event planners, artists, musicians, food truckers and food lovers.

We are committed to revitalizing Native American Cuisine and in the process we are re-identifying North American Cuisine and reclaiming an important culinary culture long buried and often inaccessible.

Sean Sherman:  Founder / CEO Chef

Sean Sherman, Oglala Lakota, born in Pine Ridge, SD, has been cooking across the US and World for the last 30 years.  His main culinary focus has been on the revitalization and awareness of indigenous foods systems in a modern culinary context.  Sean has studied on his own extensively to determine the foundations of these food systems which include the knowledge of Native American farming techniques, wild food usage and harvesting, land stewardship, salt and sugar making, hunting and fishing, food preservation, Native American migrational histories, elemental cooking techniques, and Native culture and history in general to gain a full understanding of bringing back a sense of Native American cuisine to today’s world.

In 2014, he opened the business titled The Sioux Chef as a caterer and food educator to the Minneapolis/Saint Paul area.  In 2015 in partnership with the Little Earth Community of United Tribes in Minneapolis, he also helped to design and open the Tatanka Truck food truck, which featured pre-contact foods of the Dakota and Minnesota territories.  Chef Sean and his vision of modern indigenous foods have been featured in numerous articles and radio shows, along with dinners at the James Beard House in Manhattan and Milan, along with teaching and sharing his knowledge to gatherings and crowds at Yale, the Culinary Institute of America, the United Nations, and many more.

Sean has been the recipient of a 2015 First Peoples Fund Fellowship, 2018 Bush Foundation Fellowship, National Center’s 2018 First American Entrepreneurship Award, 2018 James Beard Award for Best American Cookbook, and a 2019 James Beard Leadership Award.

The Sioux Chef team works to make indigenous foods more accessible to as many communities as possible. To open opportunities for more people to learn about Native cuisine and develop food enterprises in their tribal communities, we founded the nonprofit North American Traditional Indigenous Food Systems (NATIFS) and are working to launch the first Indigenous Food Lab restaurant and training center in Minneapolis.


Dana Thompson: Co-owner/COO, The Sioux Chef; Executive Director, NATIFS (North American Traditional Indigenous Food Systems)

As co-owner of the company The Sioux Chef, Dana Thompson, lineal descendant of the Wahpeton-Sisseton and Mdewakanton Dakota tribes and lifetime Minnesota native, has been working within the food sovereignty movement for the past six years. Within that time, she has traveled extensively throughout tribal communities engaging in critical ways to improve food access. Last year Dana jointly founded the non-profit NATIFS (North American Traditional Indigenous Food Systems) for which she is acting Executive Director. Through this entity, she will focus her expertise on addressing and treating ancestral trauma through decolonized perspectives of honoring and leveraging Indigenous wisdom.



Find Owamni

Owamni is located inside the Water Works Pavilion in Mill Ruins Park, between 3rd Ave S and 5th Ave S.


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