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Step right up, ladies and gents, see the miracle material molded into a hundred different spine-tingling shapes. You've seen it before, it's pasta, but you've never seen it like this: Thrill to the sight of housemade egg fettuccine with crimini mushrooms, smoked paprika and wild boar ragu. Gape at exquisite preparations of traditional pasta dishes done as you've never seen them before. Quiver at an ever-changing list of delicate pastas using fresh fish and herbs. Marvel at the well-priced, pasta-positive wine list. But remember: You'll also chill at the lengthy waits imposed by the no-reservation policy.
Late Monday evening, nearly 150 foodies, fans, and employees of Broders' Pasta Bar and Cucina Italiana gathered at Vincent on Nicollet Mall to enjoy cured meats, fine cheeses, and champagne to toast t... More »
Offering more evidence that Guy Fieri has run out of actual diners, drive-ins, and dives to highlight on his Food Network show, tonight's episode of Diners, Drive-ins, and Dives will feature a Minneap... More »
If you want to eat an affordable plate of pasta, you have dozens of options around the area. If you want to eat a craftily concocted, beautifully presented, top-quality, affordable plate of pasta, your best bet is heading out to Broders' Pasta Bar and sampling the ever-changing variety of egg pasta dishes (from noodles prepared fresh daily) or imported semolina-based artisan pasta dishes. While the menu presents a seasonally aware, rotating extravaganza of Italian food, some evergreens call out to regular Broders' diners. The kicky, outrageously fresh-tasting penne alla puttanesca, for example (a $9.95 dish of pasta with plum tomatoes, crushed red peppers, olives, capers, and anchovy paste), is guaranteed to keep pasta lovers streaming out of Broders' overstuffed parking lot and through the front doors.
One thing I think is underappreciated about Broders' is the pizza. If you go to the cafe (across the street from the sit-down restaurant), they serve a fabulous pizza, Neopolitan style, plus lasagna and entrees for 5 or 6 bucks each- very affordable! Broders' was named best restaurant in the Twin Cities by Dara Moskowitz because everyone there has been there for years, knows their jobs well, and participates fully in the making of great food. This place is not to be missed!
Ever pick up the book Drawing on the Right Side of the Brain? Its main message is that art is taken to another level when the artist draws what her subject actually looks like, rather than what she thinks it looks like. Most people draw from memory--not faithful likenesses of apples in a bowl, but crude circles with no shading. Such is the fate of "traditional" cuisines, most notably Italian, which, drawn from memory, looks like red sauce on noodles--totally recognizable in a... More »
If you want to eat an affordable plate of pasta, you have dozens of options around the area. If you want to eat a craftily concocted, beautifully presented, top-quality, affordable plate of pasta, your best bet is heading out to Broders' Pasta Bar and sampling the ever-changing variety of egg pasta dishes (from noodles prepared fresh daily) or imported semolina-based artisan pasta dishes. While the menu presents a seasonally aware, rotating extravaganza of Italian food, some evergreens call... More »
The ongoing domestic culture wars have lately pitted virtuous know-nothings against those who are "foodier than thou"--you know the type: those people who prefer pig's trotters to meat loaf, pretty much on principle. There is one place that everyone in the Twin Cities seems to agree on, whether their idea of a good time involves the most esoteric foodie flight or the simplest peasant joy: Broders' Pasta Bar. The base of the bliss is the handmade, exquisitely fresh egg pasta that the... More »
A neighborhood trattoria that speaks the international language of pasta--fresh stuff handmade every day. (The menu warns against taking anything home to reheat; hand-cut egg fettuccini just doesn't revive nicely in the microwave.) Try any of chef Michael Rostance's traditional or original creations, like rustic spaghetti alla puttanesca with a hot anchovy kick from the southern end of Italy; tender risotto with porcini and sage from the northern end of the boot; or rigatoni with crab,... More »
There is a risk, when you note how cheap Broders' Pasta Bar is, that some people will think that cheap is this south Minneapolis restaurant's predominant virtue. Not even close. Excellence, often of the jaw-dropping variety, is the place's virtue; the cheapness is just the thing you can't get over. (Kind of like beholding the love of your life, right as your sweetie says, "Darling, I have inherited a bundle.") See, it's not just the pastas that make Broders' amazing, although it is largely... More »
Every nation that has wheat has some kind of pasta--Japanese udon, Polish pierogi, Tibetan momo. But the Italians love it the most. Some say that the word macaroni comes from an expression of spontaneous love for pasta, something like "ma, che carini!" or "my, what cuties!" Nowhere in the Twin Cities is this love more purely expressed than in the airy kitchen of Broders' Southside Pasta Bar, where pasta is made fresh daily, and chefs combine it with the harvest of the globe right before your... More »
This neighborhood trattoria makes homemade egg noodles so fresh and delicate that the menu warns against ordering them for takeout--they'll never taste as good reheated. Here you won't find red or white sauce, or garlic bread, or sugar shakers of powdery Parmesan (this is no chain spaghetti house). Each pasta dish is tossed to order. Weekly specials spotlight regional Italian specialties: risotto with porcini mushrooms, orange, and sage; yellowfin tuna with saffron fettuccine and roasted... More »
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