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Jon Cheng

Restaurant Critic | Restaurant Critic
Recent content from Jon Cheng
Sushi from Kado no Mise, which translates to “Corner Restaurant,” in Minneapolis.

These 2 Minneapolis restaurants are raising the Twin Cities sushi game

Billy Sushi and Kado no Mise provide two very different experiences. Here's what to expect.
In late 2020, tables were spaced out and plexiglass divided dining areas at Alma.

Our best Minnesota dining experiences of 2021

From old favorites to new places, dining out had a deeper meaning after a rocky 2020. Our food writers share their best moments.
Honey and cream cake at Spoon and Stable.

The 5 best things our food writers ate in the Twin Cities this year

The Taste team recounts their favorite meal of the year, from takeout to a communal spread.
Dana Thompson and Sean Sherman, co-owners of Owamni by The Sioux Chef in Minneapolis, Minn.

5 Twin Cities restaurants and chefs who survived 2020 to thrive in 2021

After a crippling 2020, these restaurants and makers forged ahead, only to re-emerge.
Owamni is the Star Tribune's 2021 Restaurant of the Year

Owamni is the Star Tribune's 2021 Restaurant of the Year

Chef Sean Sherman has worked tirelessly to reclaim Indigenous cuisine.
Pappardelle with mushroom bolognese at All Saints.

The 5 best things our food writers ate in the Twin Cities area this week

Our food writers share the highlights of their weekly dining experiences.
Smoked whitefish smörgåsar at Fika.

The 5 best things our food writers ate in the Twin Cities area this week

Our food writers share the highlights of their weekly dining experiences.
Potica from Sunrise Bakery by way of Iron Ranger in St. Paul.

The 5 best things our food writers ate in the Twin Cities area this week

Our food writers share the highlights of their weekly dining experiences.
Squash tart at Owamni by The Sioux Chef in Minneapolis, Minn.

Review: Owamni empowers chef Sean Sherman and the Indigenous food he's famous for

The Minneapolis restaurant is garnering international attention, but to call it the "hot new" restaurant is a disservice. ⋆⋆⋆ ½
A trio of amuse on the tasting menu at Myriel in St. Paul.

Review: St. Paul restaurant Myriel masters the art of improvisation

Chef Karyn Tomlinson's talent and connections to local farms both run deep.
The baklava tart at Cardamom should not be missed.

Walker Art Center's Cardamom stays true to its Mediterranean mission

Restaurant review: Chefs Daniel del Prado and Shawn McKenzie join forces to reinvent the museum's culinary offerings. ⋆⋆