Reservations are open for Rosalia’s new St. Louis Park location

The third location of DDP Restaurant Group’s Rosalia will open on Feb. 12 for lunch and dinner, and reservations are now available on Open Table. Located inside Texa-Tonka, St. Louis Park’s midcentury modern strip mall, the restaurant will serve pizzas, salads and small plates along with Sicilian pastas.

DDP operations director Kiri Gray told us last summer that the kitchen was working to add even more gluten-free options alongside Rosalia’s beloved GF pizza crust. Behind the bar, beverage director Megan Luedtke has created a drink menu of cocktails, spritzes and Amaros along with wine and beer options.

Gray said that the new location (8000 Minnetonka Blvd.) is part of a plan to expand the Rosalia brand into the greater metro area. DDP’s overall restaurant portfolio has continued to grow too, having just opened Noma Hi-Fi Bar and Thèrése in Edina.

No more hauling your cookies all over town to track down Dahlia’s treats. The beloved bakery pop-up has taken up permanent residence inside MN Nice Cream’s Northeast storefront (807 NE. Broadway St., Mpls.).

It’s open Thursdays through Sundays from 8 a.m. to 1 p.m., and the menu includes seasonal pastries, brown butter chocolate chip cookies, sandwiches, soups and coffee treats. When the bakery closes, the business flips to the soft serve ice cream shop for the afternoon and evening. Find more info and the menu at eatatdahlia.com.

Killen’s Irish Pub expects to open inside the former First Draft Tap Haus (324 6th Av. N., Mpls.) space in May.

The bar and restaurant is the work of Peter Killen, the former CEO of Cara Irish Pubs, which operates the Local and Kieran’s. The pub will be the first he’s owned and operated on his own. The goal is to create that warm Irish welcome and comfort just a few blocks away from Target Field.

It’s been a short-lived revival for the northeast Minneapolis restaurant with the spinning Ferris wheel patio. Hey Ya’ll Tipsy Taco Bar (2501 NE. Marshall St., Mpls.) announced an indefinite closure after service on Saturday, Feb. 7, via Instagram, saying in part, “Minneapolis continues to persevere through unprecedented challenges, and your resilience inspires us.”

The restaurant opened in May 2025; there was much anticipation for the unique restaurant venue to reopen. Along with the notable patio, the space includes several dining rooms with distinctive decor, a large bar, room for private events and multiple patio spaces.

Until the final night, Hey Ya’ll expects to operate regular hours.

As local restaurants continue to face challenges stemming from the federal ICE surge in Minnesota, a new fund was launched by and for those who know and love them.

The Salt Cure Restaurant Recovery Fund was co-founded by longtime food journalist Stephanie March, who has teamed with the Minneapolis Foundation to create the nonprofit that will help struggling restaurant owners.

The Salt Cure fund collects money to distribute to restaurants, prioritizing those lacking the larger platform to reach wide audiences. Financial assistance is meant to cover rent, payroll and ensure the viability of small businesses.

“Make no mistake, we are on the verge of losing the soul of our dining scene,” March said in a statement. “Restaurants don’t exist without immigrants, and our community doesn’t thrive without these shared tables. We are here to ensure they stay set.”

The Salt Cure Restaurant Recovery Fund launched Jan. 23 and is now accepting donations; they’re putting the finishing touches on the application process. Find more information at thesaltcurefund.org.

Take-and-bake meets barbecue at the new dual concept Famous Dave’s. The longtime St. Paul restaurant (1930 W. 7th. St.) has joined forces with Papa Murphy’s, and it’s already up and running.

Officials from BBQ Holdings, Famous Dave’s parent company, told the Pioneer Press that they’ve seen a sustained uptick in takeout orders — and fewer people dining in — since COVID-19. BBQ Holdings was acquired by the parent company of Papa Murphy’s (MTY Food Group) in 2022. With the take-and-bake model baked right in, the collaboration was an opportunity to increase takeout options for customers. The Highland Park location is the first of several planned co-branded locations across the country.