As 2025 comes to a close, food enthusiasts are reflecting on the standout culinary experiences of the year. A range of dishes and drinks have captivated palates across St. Paul and Minneapolis, showcasing a vibrant mix of flavors and innovative preparations. Here are some of the most memorable bites and sips from the past year.
Highlighting Exceptional Dishes
At Khue’s Kitchen, located on St. Paul’s Raymond Avenue, the **Sticky Jicama Ribs** have become a must-try. This Vietnamese-American eatery offers a unique take on ribs, replacing traditional meat with a combination of jicama and tofu. The result is a dish that is both texturally satisfying and packed with flavor. Chef Eric Pham, who has a background at the renowned Minneapolis restaurant Quang, has crafted a menu that elevates the dining experience despite the less-than-ideal setting of a commissary kitchen.
Another highlight comes from the Dark Horse Bar & Eatery, where the **Dark Horse Cheeseburger** reigns supreme. This smash burger, made from freshly ground brisket, sirloin, and chuck, features crispy edges and a juicy interior. The combination of Taleggio and two-year Vermont cheddar, along with caramelized onions and a signature sauce, creates a burger that has left a lasting impression on diners.
At DeGidio’s, the **Tortelloni Bolognese** has emerged as a new favorite. This old-school Italian-American restaurant has long been known for its red sauce dishes, but the house-made tortelloni filled with creamy cheese and paired with a silky bolognese sauce has won over many customers.
The **Wild Rice Porridge** at Demi, a tasting-counter restaurant led by chef Gavin Kaysen, was a significant talking point this year. Served during a memorable birthday dinner, the dish features crispy duck confit and charred broccolini atop a nutty parmesan soubisse sauce. This standout item exemplifies the restaurant’s commitment to using local ingredients.
For those seeking a quick bite, Skyway Grill offers a fantastic **Gyro**. Ground and griddle-fried rather than shaved from a rotisserie, this gyro maintains juiciness and is topped with classic ingredients, including tzatziki and a unique “feisty feta” spread.
Innovative Food Concepts
At the Minnesota State Fair, the introduction of the **Fawaffle** at Baba’s caused quite a stir. This creative fusion of falafel and waffle is a delightful addition to the fair’s culinary offerings. The sweetness of the dish stands out, making it a versatile option for any meal of the day.
The **Ahi Tuna** served at Meritage has also garnered attention. This dish features ribbons of high-quality tuna dressed in a spicy Thai vinaigrette, showcasing the restaurant’s commitment to fresh seafood and innovative flavors.
The **Lao Smash Burger** at Soul Lao pushes the boundaries of traditional burgers. Inspired by a classic Lao sausage, this burger combines flavors from lemongrass and galangal, topped with caramelized onions and sticky American cheese for a rich umami experience.
Lastly, Altera offers a simple yet delightful **Johnny Cake**. This cornbread-pancake hybrid, served with jalapeño maple syrup, has received rave reviews for its crispy exterior and fluffy interior.
Favorite Drinks of 2025
The cocktail scene in St. Paul has also flourished, with standout beverages capturing the attention of locals and visitors alike. The **Wondrous Punch** at Dark Horse Bar & Eatery is a notable creation, blending various rums with tropical juices and banana oleo for a nostalgic yet refined experience.
At Emerald Lounge, the **Pink Pony Club** cocktail delights with its fruity and creamy flavors. Made with trakal, framboise raspberry beer, and a touch of cream, this drink is reminiscent of sherbet, appealing to those looking for a sweet yet balanced cocktail.
The **Le Gimlet** at The Commodore brings a classic twist to the traditional drink, using Dampfwerk London Dry Gin and freshly squeezed lime juice for a refreshing experience that complements the bar’s elegant atmosphere.
A unique offering from Black Duck Spirits and Hearth is the **Black Duck Old Fashioned**. Infused with duck fat, this cocktail combines rye whiskey with Mexican Nixta corn liqueur, producing a rich and complex flavor profile that stands out among traditional cocktails.
Lastly, the **Devil’s Egg** at CrowBar offers a creative twist on bar snacks. This Jell-O shot mimics a deviled egg, featuring a coconut panna cotta and passion fruit crème, making it one of the most inventive treats of the year.
As 2025 wraps up, these dishes and drinks reflect the creativity and passion of local chefs and mixologists. They have not only defined the culinary landscape of St. Paul and Minneapolis but have also left a lasting impression on those who experienced them.
