Best Food of 2021: Northlanders like hot drinks, cool eats – Duluth News Tribune


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In 2021, Northland food fans were into Mexican food from trucks, far-flung bars and smack-dab in the middle of Canal Park. Lattes were huge and one casually serious food hobbyist senses a trend near Duluth’s airport.
We asked those with an interest in the local food and drink scene about the best bites of the past year. Here is what they picked.

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Last summer, UpDawg shared an event in Two Harbors with Na-Cho Bizness food truck. I got a pork carnitas burrito bowl there that was HUGE and fantastic! I absolutely loved their salsa verde but all of the flavors present were great. They had tacos, burritos/bowls, and of course, killer nachos.
DAVID FITCH is the co-owner of UpDawg, a hot dog-centric food truck.
Bucktales has some of the most authentic Mexican dishes that I’ve had since being back (from Mexico). It’s really good food. It’s a gem.
ROBERT GIULIANI is the creator of Tacos Tacos Tacos, which he plans to reopen in 2022 in a new downtown Duluth location — in addition to Twin Cities’ spots.
The dirty horchata at Casa Latte is by far my favorite coffee drink in town. These days I order the small horchata with a shot of decaf espresso and almond milk (decaf for the baby bump). The best!
TASHIA HART recently published “The Good Berry Cookbook: Harvesting and Cooking Wild Rice and Other Wild Foods.”
I loved the street tacos from Chachos Taqueria and I liked Kind of a Big Dill — pickle blonde ale from Blacklist Brewing.
DAVE HOOPS is behind Hoops Brewing and is a veteran brewer and beer judge.
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HotBox Duluth popped up early in 2021 in Zeitgeist’s kitchen, splitting time with Gumbo Boi. Rob Abrahamson offered nostalgia-themed food and was as much fun to pull from a happy meal-style box as it was to eat. The macaroni and cheese had a layer of Flamin’ Hot Cheeto dust and the cheesy hash browns were deliciously greasy. The desserts were the sort of hungry latchkey kid creations you might pull from your pantry after school. Funfetti, friends. Funfetti.
HotBox also worked in ’dogs — which it covered in pickled cucumber, grilled corn and bacon, and other things to attract the chompers of snackers.
Meanwhile, in a colorful food truck that popped up this past summer, UpDawg also used brats as a canvas to get creative. They topped them with mashed potatoes, gravy and peas, reuben toppings or beer cheese. It’s the Minneso-Dawg that stole the show, though: All beef hotdog with picks, cheddar, crushed potato chips, bacon, chives and Minnesota’s favorite flavor, Top the Tater.
CHRISTA LAWLER is a features reporter for the News Tribune.

I spent so much time at Dovetail Cafe this year that I probably should have paid them rent. Their matcha latte is simple but profound—earthy, milky, with just a touch of sweetness.
ROBERT LILLEGARD is the co-owner of Duluth’s Best Bread, which is currently crowd-funding so that it can open a second location.
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This year, I really enjoyed the sweet and salty mix from Beyond Nuts, Rolled Ice off of Grand avenue, the Butternut Pasta from VA Bene, and Caramel Corn from Kettle Kravings.
AMY MACMILLAN is behind the Minnesota Marshmallow.
The best thing I ate in 2021 was Jamrock’s jerk chicken wings!! I rarely eat meat and I still think about how the tastes and the texture!! Best thing I drank was Growing Together’s Kombucha (I know I’m not supposed to personal plug, but seriously, it’s amazing!).
GINGA BELEZA NEWTON is behind Growing Together, organically grown produce, kombucha, fermented foods and more.

The miso mushroom sandwich at At Sarah’s Table. I don’t normally eat vegan, but this sandwich was amazing. I traded halves with my mom and instantly regretted it. I, in fact, did not want to share this dish.
JAMEY PENNEY-RITTER is behind Bemused Gallery & Studio.

In the summer of 2021, I rediscovered the simple joys of a plain ol’ bratwurst from TJ’s Country Corner in Mahtowa.
All summer long, they keep a couple of flavors of brats percolating in a vat next to their cash register. With warm buns and a generous condiment bar. Then you can eat it outside in their grotto.
MIKE SCHOLTZ is a local filmmaker.

There’s so many highlights! My favorite dish right now is the Peel n’ Eat shrimp at Pickwick Restaurant, Carla Hamilton introduced me to the appetizer (and she’d be cranky if I didn’t credit her for the discovery! ha). I don’t think there’s anything like it in Duluth, simple but amazingly flavorful with a little bit of heat to it.
But as a fried chicken aficionada, I will say Doc Witherspoon’s Soul Food Shack has the best chicken sandwich in all of Minnesota and I would be remiss not to mention that! I’m also a huge fan of Empire Coffee in Superior for their fresh, hot sandwiches and the best coffee in the Twin Ports. And finally, I’m not sure what it is …. but just past the Duluth airport, but there’s some serious culinary amazingness out there that is worth the drive; the new Boomtown has a broad and delicious menu, and drive just a little further you’ll find Nanay’s Kitchen with authentic Filipino meals to go.
MOIRA VILLIARD, the artist, describes herself as a casually serious food hobbyist.
Matt says Biscuits & Gravy at At Sara’s Table (perfect comfort food) and mine? Yker Acres burger from Crooked Spoon food truck in Grand Marais-THAT’S MY go-to-comfort-food. Nate knows how to cook a burger.
SARA AND MATT WEIK recently sold Yker Acres to Joshua and Alison Stamper.
An ever standing shout out to Love Creamery. Their buttermilk vanilla ice cream is just the old stand by we could all fall in love with repeatedly. It’s always there for us and never let’s us down. Corktown Deli’s The Big Dill. Chips on a sandwich? Hell yes. And Bent Paddle’s CBD seltzer. Taking on a sober lifestyle, it sure is nice to have a place that will offer something out of the ordinary that isn’t kombucha or a root beer or what have you.
I wish more places around us would up their NA beverage game, so I tip my hat to Bent Paddle for their effort in offering something a little different.
NICK WEINHANDL is the new chef at Zeitgeist.
In a hockey season where the Amsoil Arena concession menu isn’t as robust, the Howard’s Que pop-ups have provided reprieve from the usual hamburgers, pizza and chicken strips. The pulled pork and jerk chicken sandwiches were amazing, but the tender and juicy BBQ brisket sandwich I had in November was on another level. I think I undersold that heaping pile of beautiful brisket on a bun when I called it “heaven” on Twitter prior to the game that night. Also worthy of the heavens is Ursa Minor Brewing’s Bearista, a smooth coffee milk stout brewed with Underwood Coffee that I want to cuddle up with all winter long.
MATT WELLENS covers Bulldogs hockey for the News Tribune and is picky about his stadium fare and beer.
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