Page 2 of 2 Previous

Continued: Restaurant news: Mason's, Thomas Keller, Belgian beer dinner, North Shore and Butcher & the Boar

  • Article by: RICK NELSON , Star Tribune
  • Last update: May 16, 2013 - 11:38 AM

Open-air cooking

That construction crew working outside Butcher & the Boar (1121 Hennepin Av. S., Mpls., www.butcherandtheboar.com)? They’re building an outdoor kitchen — with a targeted late-June opening date — where chefs Jack Riebel and Peter Botcher are going to be serving four kinds of sausage, a jalapeño-Cheddar summer sausage, sandwiches, fries and other casual fare (“There won’t be a burger, that much I can tell you,” said Riebel with a laugh. “We’re anti-burger.”).

Riebel and Botcher are also working on getting those four sausages into Lunds and Byerly’s stores, and soon.

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

question of the day

Poll: Which State Fair staple do you most want to eat?

Weekly Question
Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close