Where the experts eat

By TOM HORGEN

Last update: November 4, 2009 - 7:16 AM

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We asked three restaurant owners -- all finger-food enthusiasts -- for their bar food picks. Their choices might surprise you.

Matt Lokowich, founder of the Bulldog (Uptown, Northeast, Lowertown)

His hotspot: Meritage. When Lokowich leaves the Bulldog, the last thing he wants is a hot dog or a hamburger. This French-style restaurant in downtown St. Paul might not be a traditional bar, but its amazing finger food goes well with a European beer.

He's eating: Meritage's "amusements" are a steal at $3 apiece. These mini-appetizers include house made lamb bacon, braised oxtail strudel, a tiny tuna tartare taco and an oyster-Bloody Mary shooter. "They tax your tastebuds!" Lokowich said.

HAI TRUONG, Chef and owner of Ngon Vietnamese Bistro

His hotspot: Moto-i. This sake brewpub near Lake and Lyndale specializes in Asian-inspired street food. "It reminds me of the snack foods I had growing up," Truong said. He also sees a kinship between Moto-i and his St. Paul restaurant -- both feature an all-Minnesotan tap beer list. "It's really about finding the pairing of the two things you want to drink and eat," said Truong, a true beer geek.

He's eating: House-cured kimchee and assorted pickles (which can include spicy cucumber, pickled okra, etc.). "It goes well with beer," Truong said. "You don't feel weighed down before you go to bed."

KIM BARTMANN, Owner of Bryant-Lake Bowl, Barbette and Red Stag Supperclub

Her spot: Sea Change. When she's not super busy with her restaurants, Bartmann is looking for tasty small plates to eat with a wine or beer. "Little plates are more fun," she said. "You get to try more stuff."

She's eating: The Bristol Bay king crab. The shell on this giant crab leg has been partly removed to showcase its meaty interior. "I know what goes into making a dish," she said. "So when I see a really nice presentation, I appreciate it. There's an art in that." The fact that it tastes amazing doesn't hurt, either.