Food Newsy Bits: April 5, 2012


Newsy Bits: A few tasty tidbits from around town

The Smack Shack is expanding. Everyone’s favorite lobster roll peddling truck is setting up shop in a new home.  They’ve found a brick and mortar store and have begun renovations. No opening date has been announced yet.

The Left Handed Cook will be opening soon in Midtown Global Market. Owned by LA transplants Thomas Kim and Kat Melgaard, Kim comes with a resume that includes time at famed West Coast eateries such as Nobu and Roy’s. They’ll serve comfort food with an Asian tweak. Look for them in the former La Sierena Gorda space.

Froz Broz have begun searching for funding. One of the ice cream businesses that has me drooling in anticipation has begun their quest to legitimatize their business. They’re hoping to raise $35,000 through Indy Go Go to make my ice cream dreams a reality (our – okay – our dreams…)  Check them out at and enter for one of their weekly pint giveaways – currently the only way we can get to these insanely tasty flavors.

Dining Out for Life is on the horizon; have you made your reservations? On April 26, area restaurants will be donating proceeds to The Aliveness Project. This is my favorite way to give back to the community – eating! Check out to find out who is participating and how much they’ll be contributing (more on this one next issue).

Here’s a follow-up on our preview of Butcher & the Boar last issue: the food is just as good as we had expected. Opening went well. Be sure to get a reservation and to order the “101” Bourbon sausage, and the roast chicken… and the footlong hot dog.  Oh, there are the peanut butter jalapeno poppers that are just so weird they might be genius! Oh, just get it all. I’ve yet to find a dud.

Lastly, we were very excited to see that Sparks recently opened in the old Bryn Mawr coffee shop.  Owned by Jonathan Hunt, who also owns Italian eateries Rinata in Uptown and Al Vento near Nokomis, this tiny shop serves most of their fare straight from the mammoth woodfire oven in the corner.  When we asked Hunt about the possibility of writing a profile about his new restaurant, his response was, “We already have enough gay customers,” and went on to explain that media attention always ruins restaurants.  Please consider this the one and only time I’ll mention it.

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