Latest news with #Korean-influenced
Eater
14-07-2025
- Entertainment
- Eater
The Twin Cities' Saddest Restaurant and Bar Closures for July
The hottest season has brought a slew of restaurant openings to the Twin Cities. But it's also marked the end of some longtime favorites. From legendary dive Palmer's Bar to fine dining beacon Café & Bar Lurcat, these are the places that have closed in recent months or announced they will in the near future. The Shutter is a regular roundup of restaurant and bar closures around the Twin Cities. The list is by no means comprehensive. Have information on another closing? Send all tips to twincities@ July DINKYTOWN — Classic burger-and-malts spot Annie's Parlour is no more. The restaurant, a favorite of the University of Minnesota community, made a comeback in 2024 after a four-year hiatus. In an Instagram post, the owners said the business was simply 'losing too much money.' Annie's originally opened in 1974. 313 14th Avenue SE in Minneapolis. LORING PARK — The curtains will fall on Café & Bar Lurcat after service on September 5. For the past 23 years, the posh space next to Loring Park has been a gathering place for celebratory dinners and fine dining American cuisine. It's also been a magnet for celebrities, including Prince, Mick Jagger, and Lady Gaga. 1624 Harmon Place in Minneapolis. WEST BANK — Iconic dive bar Palmer's has announced it will be closing for good in September. Opened in 1906, the watering hole was popular for cheap drinks and nightly live music, ranging from punk to folk to blues. 'We will be open regular hours until bar close[s] on September 14th with a jam-packed calendar and plenty of time to party and say farewell. Please join us in saying goodbye to a West Bank institution, raise a glass to all the good times and great people, and make it a last summer to remember here at Palmer's Bar.' 500 Cedar Avenue in Minneapolis. COLUMBIA HEIGHTS — The end is near for beloved 72-year-old institution Heights Bakery. According to a Facebook post, owners Debbie Doty and Dave DeShaw are retiring. The bakery, a family-owned business across four generations, is currently closed for a summer break but will reopen July 22. The final day will be August 1. 4925 Central Avenue NE in Columbia Heights. June KINGFIELD, NICOLLET — Chef Jamie Yoo has closed the Abang Yoli outposts in the Market at Malcom Yards and Nicollet. On Instagram, he cited the struggles of running multiple restaurants, which left him 'physically and mentally exhausted.' Fans can still get his Korean fried chicken at Abang Yoli's new Minnetonka spot. 501 30th Avenue SE and 3749 Nicollet Avenue in Minneapolis. NORTHEAST — Chef Ann Kim's pizzeria Young Joni will end its run on September 14. The restaurant was locked in a legal dispute with its landlord over unpaid rent, and the two sides were unable to come to terms on a new lease. The acclaimed wood-fired pies and Korean-influenced plates helped Kim win the James Beard Award for Best Chef: Midwest in 2019. 165 13th Avenue NE in Minneapolis. NORTHEAST — StepChld's last day will be August 24. The Ethiopian-influenced restaurant by Kamal Mohamed is closing after almost five years, with the chef telling the Star Tribune that rising costs, labor, rent, and limited seating were all factors in the decision. StepChld's menu features East African influences in dishes like birria tacos with berbere spice, and a smash burger topped with mitmita aioli. 24 University Avenue NE in Minneapolis. DOWNTOWN — Apostle Supper Club closed at the beginning of June, with owner Brian Ingram citing crime as one of the main challenges the restaurant faced in a since-deleted Facebook post that received national attention. The Pioneer Press looked into the claim and found that crime stats in 2025 have been down compared to the same period last year. 253 Kellogg Boulevard in St. Paul. LOWERTOWN — Customers have had their last taste of the wood-fired pies at Big River Pizza in downtown St. Paul. It closed at the end of June, with a Facebook post explaining that 'the current political and policy landscape in St. Paul has made it increasingly difficult to ensure the safety of our employees.' The Neapolitan pies featured a variety of toppings such as purple potatoes, bacon jam, and spinach artichoke dip. 280 5th Street E in St. Paul. May LONGFELLOW — Less than a year after debuting, both Lagniappe and the Du Nord Cocktail Room closed at the end of May. The restaurant and bar from the owners of Du Nord Social Spirits brought the flavors of New Orleans to town through offerings like gumbo, charbroiled Gulf oysters, boudin balls, and po' boys. The two establishments were both located inside the historic Coliseum Building. 2700 E Lake Street in Minneapolis. SOUTHWEST — Although it closed earlier this year, the owners of Terzo have officially announced that the Italian restaurant will not be reopening. A water main break flooded and caused extensive damage to the space in February. The Broder family wrote in a post on Instagram that 'the time, energy, and resources needed to rebuild Terzo are beyond [their] capacity.' Terzo originally opened in 2013. 2221 W 50th Street in Minneapolis. April MINNEAPOLIS — All four Café Ceres locations closed in April. The coffee shop started in Linden Hills in 2021, with pastry chef Shawn McKenzie earning a James Beard Award nomination for Outstanding Pastry Chef or Baker in 2023. DDP Restaurant Group intends to focus on its other restaurants, but hospitality union Unite Here Local 17, which includes Café Ceres workers, criticized the move in a statement that read, 'Heads of restaurant empires like Daniel del Prado would rather close shop than give a fair share to the workers who make them rich.' Eater Twin Cities All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . 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Eater
07-07-2025
- Entertainment
- Eater
North Center Welcomes a Beefy New Addition
From a fancy French-leaning steakhouse (The Alston) and a Korean-influenced one (Perilla Korean American Steakhouse) to an upcoming asador that embraces Mexico, Spain, and Argentina (Trino), Chicago's obsession with meat hasn't been satiated, even as PETA declares Chicago as America's Most Vegan-Friendly City. That's a concept not lost on Sami and Simon Mikhail, the brothers behind North Center Prime. Rather than add to the growing number of meat-focused restaurants in Chicago's downtown area, the duo opted for a neighborhood-oriented steakhouse on the North Side. Open since early June at 4138 N. Lincoln Avenue, the Mikhails aim to offer all the amenities of a classic city steakhouse — think premium beef, thoughtful service, tableside preparations — but with prices 15 to 20 percent lower. 'We want to make it accessible to the average person who doesn't want to spend $300 for a steakhouse experience,' says Sami Mikhail. Located in the former ROCKS Northcenter space, North Center Prime hopes to attract the changing demographics of the neighborhood. 'North Center and Lincoln Square have evolved with more new families and less college kids,' says Simon Mikhail, who also owns Si Pie Pizzeria in East Lakeview. 'When we were building out the space, the neighbors kept telling us they were happy we weren't a sports bar.' Sami Mikhail, who worked at several Chicago restaurants, including the now-closed Kyoto, Sushi-Steak-Seafood; and chef de cuisine Dervin Orellana, who most recently was the chef at the Amalie Arena in Tampa, Florida, have created a menu that primarily sticks to the classics. 'A lot of steakhouses have become modernized, but some of that old school stuff is still great,' says Simon. To start, there's steak tartare made with filet mignon, oysters Rockefeller, and braised escargot topped with puff pastry. Both the lobster bisque (light on cream, heavy on lobster, says Simon Mikhail) and Caesar salad are served tableside. Seafood entrees include pan-seared diver scallops paired with braised endive and microgreens, and Chilean sea bass served with grilled broccoli and an herb beurre blanc. For the rotating selection of meat, expect anywhere from eight to 10 different cuts, including filet mignon, New York strip, bone-in ribeye, and porterhouse. A 32-ounce tomahawk ribeye is meant for sharing. Rack of lamb and double-cut Berkshire pork chop are menu regulars. For now, the steaks are wet-aged for 28 days, but an in-house dry-aging program is in the works. Meat dishes currently range from $39 to $95. An infrared broiler that goes up to 1,600 degrees Fahrenheit is used to cook the steaks, a similar technique used at top steakhouses like NYC's Peter Luger Steakhouse, says Simon Mikhail. 'We wanted to get a nice, seared crust and char without overcooking,' he says. Steak and entrée add-ons range from blue cheese crumble and bone marrow butter to foie gras, as well as sauces like chimichurri and béarnaise. Side dishes include four kinds of potatoes, including a truffle potato gratin, and thyme butter-sauteed wild mushrooms. Desserts stick to the old-school theme like the flambéed tableside bananas Foster and soon-to-join-the-menu cherries jubilee. For now, Prime is BYO as the restaurant waits for approval of its liquor license. In the meantime, a mocktail program is being created for those bringing in their own alcohol. To transform the once casual bar into a more formal steakhouse, dramatic chandeliers are paired with Edison-bulb light fixtures. Tables are topped with white tablecloths in the main dining room with seating for up to 100. Exposed brick walls provide a striking textural contrast to the shiny, dark hardwood floors. French doors open to the cozy side street patio. In the lounge area, a smattering of high-top tables is located near the 15-seat bar, which was recently resurfaced. Service is another important aspect at North Center Prime. 'We want to make sure two to three people touch each table,' says Simon Mikhail. 'Service and food are what we are focusing on and will help make us a successful steakhouse in this area.' North Center Prime , 4138 N. Lincoln Avenue, reservations via OpenTable See More: Chicago Restaurant Openings
Straits Times
01-05-2025
- Business
- Straits Times
Food Picks: Chinese-Korean barbecue restaurant Xita Lao Tai Tai debuts at Bugis+
Xita Lao Tai Tai's pineapple glazed beef rib finger is marinated in pineapple and comes with extra pineapple slices for grilling. PHOTO: XITA LAO TAI TAI SINGAPORE – Marrying both on-trend cuisines from South Korea and China is the Korean-influenced barbecue restaurant Xita Lao Tai Tai. With more than 600 outlets across China, the brand made its debut at Bugis+ with a 120-seat restaurant in April. The 'lao tai tai' (old lady in Chinese) mentioned in the restaurant's name is n ot a fictional character. This Korean matriarch, now in her 80s, is said to have started a clay-stove barbecue stall servi ng grilled meat in the 1950s in Xita, a neighbourhood in Shenyang, known for having the largest Koreatown in north-east China. Since then, her stall has evolved into the popular modernised barbecue chain of today, which still specialises in grilling meat over charcoal in a clay stove. Xita Lao Tai Tai is brought in by Bao Shi F&B Management, the food company behind restaurant chains The Hainan Story and Wee Nam Kee Chicken Rice. I recommend focusing on the menu's tender and juicy beef cuts, as they outshine the pork in the flavour department. Xita Lao Tai Tai's menu focuses on a variety of beef cuts. PHOTO: XITA LAO TAI TAI Highlights include the Xita fatty beef short plate ($27.90), flagship feather blade steak (from $36.90), Xita speciality sliced beef chuck ($30.90) and marbled beef short rib ($44.90). The pineapple glazed beef rib finger ($34.90) is marinated in pineapple for tenderness and comes wit h pineapple slices. Pair the sweet, grilled pineapple with the beef for the perfect bite. To complement the meats, there is free flow of side dishes (at no extra cost), such as kimchi, mashed potato and pumpkin soup. Accompanying condiments include a signature sesame sauce mixed with onions and coriander, a spicy dipping sauce and a Chinese-style savoury dry spice blend. Besides barbecued items, the restaurant offers an array of noodles, rice and cooked dishes – good for solo diners who may want to have just one portion of grilled meat with noodles. Xita Lao Tai Tai's cold buckwheat noodles. PHOTO: XITA LAO TAI TAI I enjoy the refreshing Korean-style cold buckwheat noodles ($16.90) and Korean-style fried chicken (from $12.90), along with the Chinese-style cold dressed chicken ($12.90). Wash everything down with a green apple squash ($6.50), Korean yuzu tea (from $4.80) or go all out with a beer tower ($60) or moutai tower ($68). Sign up as a member to get discounted prices for the dishes and access the set menus priced from $78.90. Where: 04-06 Bugis+, 201 Victoria Street MRT: Bugis Open: Noon to 3pm, 5 to 10pm daily Info: Join ST's Telegram channel and get the latest breaking news delivered to you.
Yahoo
01-05-2025
- Business
- Yahoo
New in Town: China's No. 1 charcoal BBQ opens 1st SEA outlet in Bugis
Xita Lao Tai Tai, China's Number 1 charcoal BBQ brand is said to be the Haidilao of the country's BBQ scene. The chain with over 600 outlets across China hails from Shenyang, and its Southeast Asian outlet has opened in Bugis! The Singapore outlet is located on Level 4 of Bugis+, and the brand is in the process of expanding into other SEA countries like Malaysia and Indonesia. Originating as a pushcart in Xita, Shenyang 20 years ago, the brand was started by a Korean lady affectionately dubbed Xita Lao Tai Tai (Xita old lady) by the locals. It's most well-known for its flavourful meats made based on her recipes cooked over a special Korean-influenced Clay Stove Barbecue. Using over 28 house-made marinades, the restaurant promises customers an incredible tasting experience with their tender seasoned meats. The charcoal also gives the meat a strong smoky aroma due its ability to produce a higher level of heat compared to normal stoves. Xita Lao Tai Tai's signatures are the Pineapple Glazed Beef Rib Finger (S$34.90, Member S$29.90) and Xita Fatty Beef Short Plate (S$27.90, Member S$20.90). Join the brand's membership to enjoy exclusive discounts on these dishes and more. Served (and marinated) with chopped pineapple, the Pineapple Beef is thick and tender with a hint of tang. Meanwhile, the Beef Short Plate is fattier and softer with a faint sweetness. Mix and dip these in the Signature Sesame Dip which contains 10 ingredients that include coriander and onions. It provides each slice with a fragrant nuttiness to match the savoury. The leaner Flagship Feather Blade Steak (S$36.90, Member S$33.90) was thick and best eaten medium rare. Meanwhile, we found the Marbled Beef Short Rib (S$44.90, Member S$38.90) melt-in-the-mouth rich; it had a more obvious marbling and more fat. Other beef dishes served by Xita Lao Tai Tai include the Special Marinated Beef Rib Finger (S$33.90, Member S$29.90) and Xita Specialty Sliced Beef Chuck (S$30.90, Member S$23.90). These were thinly sliced, tender and on the sweet side. We also tried non-beef dishes like Special Marinated Pork Collar (S$35.90, Member 30.90) and Thick Cut Pork Belly (S$28.90, Member S$24.90). The former's high-fat content made it firm yet tender and juicy. It wasn't seasoned heavily, which meant the natural flavours of the pork were able to shine through with each bite. The Pork Belly's alternating ribbons of fat and meat on the other hand made it meatier than the Pork Collar. Don't skip out on Xita Lao Tai Tai's non-barbeque dishes. If you're peckish for noodles, go for the Cold Buckwheat Noodles (S$16.90, Member S$13.90). The naengmyeon is super chewy and bouncy and accompanied by a refreshingly tangy chilled broth. Grab a cold drink such as the Lychee Squash (S$6.50) or the Iced Korean Tea (S$5.80) to counter the fiery charcoal heat. Signature sides or liangcai/banchan (depending on which language you prefer referring to them with) like kimchi, mashed potato and lettuce are free-flow. You can also purchase additional side dishes like the Lady Finger with Pickled Chilli (S$9.90, Member S$7.90) and Cold Dressed Chicken (S$12.90, Member S$12.90). The Spicy Chicken Wings (S$14.90, Member S$12.90) is also a nice side snack with a spicy kick to elevate your meal. Would you like to try Xita Lao Tai Tai, China's best charcoal BBQ brand? New in town: Free-flow banchan buffet at cinema-themed Korea Culture The post New in Town: China's No. 1 charcoal BBQ opens 1st SEA outlet in Bugis appeared first on
