The 5 best things our food writers ate this week

In a breakfast rut? Shake up your morning with near-infinite ways to consume eggs at Scramblin’ Egg, a new breakfast lover’s dream of a strip mall takeout spot in Bloomington.

The concept started in a wood-paneled trailer, then went brick and mortar when founders Grant Veitenheimer and Nick Peterson won a grant in the first Hatch Bloomington competition for local entrepreneurs.

The menu hasn’t changed much in the new setup, other than a few more options, bringing the total number of egg-meat-sauce-vessel combinations to a mind-blowing number.

Start by choosing a burrito (with rice and potatoes), a bowl (same as the burrito, and add quinoa) or a sandwich on Norwegian milk bread. Then decide how you want that wavy omelet of Larry Schultz Organic eggs adorned: with as many sautéed veggies as you’d like, a meat (our picks: chunks of country ham in the burrito, and a chorizo-spiced sausage for the bowl) and a healthy pour of sauce (hollandaise, country gravy, chili crisp or the house aioli). We got it all for $11, but the basic (egg, cheese and sauce) starts at $7.

Another must: the hash bites ($4), fried little shredded potato squares that hit the Hanukkah latke spot, even in mid-summer. Dip those into that country gravy and you might never go back to apple sauce. We also loved the miniature cinnamon pancakes, with icing for dipping. And our egg-allergic co-worker appreciated the eggless cheesy roll-up, which starts at $2. See? There’s no excuse to skip the most important meal of the day. (Sharyn Jackson)

7828 Portland Av. S., Bloomington, scramblinegg.com

Our server was quick to point out the pedigree of this sandwich, one of the first chef that Thomas Boemer developed in his new role as culinary director of Wondrous Collective restaurant group. “He wasn’t sure he wanted to do chicken, because everyone expected it,” he said of the former Revival co-owner. “But if he did, he knew it had to be the best.”

Curiouser is one of five Wondrous concepts in Apple Valley’s Revolve Hall. Another, the Wanderer, is Boemer’s first menu concept for the group. Focused on global “bar culture,” the smoked pork shoulder and pineapple fried rice ($15.99) stands out. Order at the counter for a casual setting, or opt for the full-service side, where all the concepts are combined in one (very large) menu. (Nicole Hvidsten)

14889 Florence Trail, Apple Valley, revolvehall.com

When on St. Paul’s West Side this week, a taqueria called El Charrito with a “Now open” banner was all the temptation we needed to stop in, and it was a gem of a find. (If the name sounds familiar, El Charrito runs the taco truck by the same name stationed at 1690 S. Robert St. in West St. Paul.) The small, unassuming, ultra-casual place feels broken in with a steady stream of what seemed like regulars ordering dine-in and takeout.

The menu covers standards such as gorditas, chilaquiles, tacos and burritos. What makes it extra special is the appearance of the more elusive taco acorazado, a dish originating from the south-central Mexican state of Morelos.

Acorazado means “battleship” or, loosely translated, armored taco, in which tortillas hold a haul of Mexican rice, sautéed onions and peppers as well as protein. Here the taco acorazados ($9 each) are served with handmade house corn tortillas and there are three filling choices: Chile Relleno (cheese-stuffed poblanos), Milanesa (breaded chicken) or the most traditional Huevo Hervido, or boiled eggs.

Just one more reason to head to St. Paul’s West Side for authentic Mexican eats. (Nancy Ngo)

168 Cesar Chavez St., St Paul, bit.ly/CharritoSTP

Open road, stacked playlist, rolled-down windows and nowhere in particular to be: That’s where we began the day. And when the bend of asphalt brought us to an expansive field with rows of grapevines and a welcoming red building in Spring Valley, Minn., we had to stop. Four Daughters Vineyard is a destination for weddings, family gatherings, summer movie nights and an excellent snack and sip stop for a BFF road trip.

Founded in 2010, Four Daughters produces a lineup of Minnesota wines, Loon Cider and Traditionalist bourbon. The intention was a crisp glass of Itasca, but I took a left turn when I saw a special summery Rhubarb Old Fashioned ($12). Mixed-to-order in the back bourbon lounge of the taproom, this swank sipper charmed with brown sugar and charred oak flavors that mingled with the distinctive tart edge of rhubarb and orange.

We took our drinks out to the patio to enjoy among the vines as the sun chased sprinkler droplets away. It was exactly the kind of adventure that makes a person grateful to call Minnesota home. (Joy Summers)

“Bam!”-famous chef Emeril Lagasse was in town last week, along with his culinary prodigy of a son, EJ Lagasse, to cook with the Spoon and Stable restaurant team for the latest installment of the Synergy Series, a slate of collaborative dinners with top chefs beyond Minnesota’s borders.

The four-course bar menu was a miniature tasting through some of the signature dishes at Emeril’s, Lagasse’s New Orleans flagship restaurant, and a fine-dining legend. Each course was memorable, and delicious, but I can’t get this starter out of my head. The salmon cheesecake, as it’s called, is a pie slice of cream cheese stacked with smoked salmon and topped with glistening baubles of the creamiest Petrossian caviar. And if that wasn’t luxe enough: gold leaf.

My dining companion turned to me as we both scraped our plates clean and said she was sad that it was gone. I was, too, until I remembered I have an upcoming trip to New Orleans. Now that I’ve had a taste, you can bet I’ll be visiting the real Emeril’s for one more slice. (S.J.)