Wrecktangle Pizza returns to North Loop with a new address

When one oven door closes, another opens.

Wrecktangle, which lost its first incubator of a home when the North Loop Galley food hall closed last spring, has found a new food hall in which to sling its signature Detroit-style pan pizzas.

Wrecktangle opens today at the Travail-owned Graze Food Hall, also in the North Loop. They’re not actually new to Graze, though these particular pizzas are.

The team behind Wrecktangle — Jeffrey Rogers, Breanna Evans and Alex Rogers — have been operating a stand at Graze for some time: the dual concept Wrap and Wrad. Wrap was devoted to sandwiches, while Wrad made thin-crust pizzas out of Wrap’s housemade turmeric-kissed tortillas. Both those concepts are now closed, and in its place, the team is going back to its roots with crusty, cheesy-edged square pies.

The new/old space is “perfect for a Wrecktangle,” Jeffrey Rogers said, especially after losing the first food hall that gave Wrecktangle its start.

“We weren’t planning on not being in the North Loop," said Evans, “Graze has a whole vibe. It’s good.”

The menu will feature “primarily pizza,” Evans said, similar to Wrecktangle’s stand at the Market at Malcolm Yards. There will also be a slice-and-Caesar-salad lunch special.

Fans of Wrap and Wrad’s handiwork can take solace that those concepts will live on in some form, but they’re not ready to commit to anything just yet.

In addition to the new outpost at Graze (520 N. 4th St., Mpls.), Wrecktangle has three other locations (703 W. Lake St., Mpls.; 501 30th Av. SE., Mpls., 2515 W. Superior St., Duluth. wrecktanglepizza.com).

Jenny and Savio Nguyen have come a long way since launching Caphin as a coffee trailer at Mill City Farmers Market in 2022, which drew lines around the block. In February 2024, they opened their first brick-and-mortar and now they’re getting ready to open a second Minneapolis location of their Vietnamese coffee-centric concept.

In addition to their Linden Hills outpost, they’re setting up shop downtown on the ground floor of the Kickernick Building two blocks from Target Center. Because it will be a slightly smaller space, at 575 square feet, Jenny said they will scale back on food, meaning no banh mi sandwiches, but will continue to offer pastries.

However, the drink menu, which includes traditional Vietnamese coffees as well as trendy egg and coconut coffees with beans sourced from Vietnam, will remain familiar.

If all goes as planned, the downtown Caphin will roll out in December.

The downtown Minneapolis skyway is now home to a third location of Cardigan Donuts, the purveyor of crackle-topped old fashioneds, brightly sprinkled dough rings, ice cream and more. The latest outpost is now open in the former Wuollet Bakery space at 200 S. 6th St. inside U.S. Bank Plaza.

The new spot is starting with limited hours before expanding in November. It joins the original location in the City Center skyway, which opened in 2017, and a second store in the IDS Center, which opened in 2022.

Nicollet Mall is getting a new spot for downtown power lunches. 801 Restaurant Group, which operates 801 Chophouse and the former 801 Fish, has announced its newest concept: 801 on Nicollet.

The contemporary American restaurant and cocktail bar takes over the group’s previous seafood concept, on the ground level of U.S. Bancorp Center, 800 Nicollet Mall.

In the kitchen, executive chef Richard Harrison is introducing a wide-ranging menu, with duck potstickers, sandwiches such as prime rib French dip, pastas and composed entrees.

801 on Nicollet opens Nov. 6 for lunch and happy hour Monday through Friday, and for dinner daily.

The trailblazing gluten-free bakery Hold the Wheat is adding dinner to its lineup. The St. Louis Park storefront, at 4050 Brookside Av., now offers savory meals from 3:30-6:30 p.m. Tuesday through Saturday. Dinner is also available for delivery through DoorDash.

The current menu includes fish and chips, sweet-and-sour pork with fried rice, a corn dog, pizza, a chicken sandwich and cheese curds.

And, of course, there’s dessert. The bakery is known for its hand-pies, cupcakes and more — all without a trace of gluten.

The quick-serve counter, a spin-off of the full-service Mill Valley Kitchen in St. Louis Park, anchored the Trailhead, the handsome recreation hub managed by the Loppet Foundation.

Mill Valley Market sustained guests who passed through the park on trails from mountain biking racers to Nordic skiers; or for events, like summer Friday music nights.

“Our goal was always to create a place where the community could connect around good food and good energy,” chef and co-owner Mike Rakun said in a statement. “Looking back, I’m proud of how we stayed true to that, no matter what came our way.”

The stand opened in 2020, deep in the pandemic. Launching at that time, said co-owner Abby Rakun, “was never easy, but it was full of grit, creativity, and a lot of heart. We’re proud of what we built here and grateful to everyone who’s been part of it.”

The Loppet Foundation will have information about the “next chapter of the cafe space” in the coming weeks, they said in a statement.

In addition to the St. Louis Park location of Mill Valley Kitchen, the Rakuns own another one in Rochester, as well as Benedict’s in Wayzata, Rochester, Fargo and North Mankato; and Longtrees in Alexandria. They will move the Friday music nights to the Wayzata Benedict’s this fall.