Just about any Twin Cities native knows exactly what Eat Street is. This lovely stretch of Nicollet Avenue in Minneapolis is a foodie’s dream, with a wide range of restaurants in not only type of food but also size and “spendyness.” Lucky for us, local company Zeus Jones agrees that it is an amazing part of our metro and endeavored to bring us a cookbook with a collection of recipes from a few of these great restaurants.
That cookbook, From Eat Street, with Love: Stories and Recipes From Minneapolis’ Best Tasting Neighborhood, includes starters, sides, and salads from Pimento Jamaican Kitchen, the Wedge Table, Christo’s Greek Restaurant, GYST Fermentation Bar, and Black Forest Inn; main dishes from Rainbow Chinese, Icehouse, Marissa’s Supermarket & Bakery, the Copper Hen, and newcomer Khunnai Thai Cuisine; treats from Greater Goods, Eat Street Social, Spyhouse Coffee, Glam Doll Donuts, and the Bad Waitress; and a special feature on bánh mì sandwiches from several restaurants. It spans over 100 pages and all proceeds go to help the Whittier Alliance.
One of the awesome things about this cookbook is the stories, which highlight what is so fantastic about each place, talk about the owners’ stories and the unique offerings and style of each restaurant, and show their connections to not only food but also their heritage and this community. There is a real love from the restaurant owners for the work they do that shines through in these stories. The insights into the owners makes the recipes all the more fun to try.
It makes total sense that each story then serves as the introduction to that restaurant’s recipe. The layout of the recipes makes them really easy to follow, which will help for those trying at home. They’re also offset by some amazing full color-photography that instantly brings forth growls of hunger. As I was reading through it the first time, I became so enamored of the book and hungry that I wanted to make something immediately! With what I had on hand, that meant the homemade mustard from the Black Forest Inn. Not only was it super easy to make, it also goes with so much! It’s a bit spicy, but I’d recommend it as a spread on sandwiches with avocado, lettuce, Swiss or provolone cheese, and tomato. It also has gone really well with sweet-potato fries, and I plan on trying it with celery!
Honestly, reading through this has introduced me to a number of places that I might not have considered trying before—and after reading the stories and seeing some of the recipes, I’ll definitely be looking forward to a few nights out now. If you’re adventuresome, you could try making at least one thing from each category for a potluck meal. A portion of these meals, however, may need to be adjusted if you have gluten or dairy intolerances. Not too many—and perhaps for those savvy in substitutions wouldn’t be bothered too much. There are a few I’d like to try once I figure out how I will veganize them.