DeRusha Eats: Five GuysWe are in the era of the burger. Top chefs obsess over their versions. Fast-casual restaurants are opening left and right celebrating the beef. None of them are growing as quickly as Five Guys.
DeRusha Eats: Buddy's Nut ButterIt started in a Twin Cities apartment in 2013. A graduate of an entrepreneur program at the University of St. Thomas was burning out his Cuisinart food processor trying to make his own peanut butter.
DeRusha Eats: SawatdeeIt's hard to imagine a Minnesota without great Thai restaurants, but that was exactly the world that Supenn Harrison encountered when she first arrived here from her native Thailand.
DeRusha Eats: St. Paul's Café LatteThey were told that people would not wait in line. But for more than 30 years, people have lined up inside Peter and Linda Quinn's Café Latte in St. Paul.
DeRusha Eats: Inside The Dairy Queen Test KitchenFor the nearly 7,000 stores across the country, every treat on the menu has its origins in a nondescript office building in Edina, Minnesota.
DeRusha Eats: Punch PizzaIn the early days,Punch Pizza was a sit-down in St. Paul's Highland Park neighborhood, with a wood-fired oven that got up to 1000 degrees.
DeRusha Eats: The Mad Hatter Restaurant & Tea RoomThere is nature, beauty, and tranquility alongside the Rum River, and outside one of Minnesota's oldest homes. But inside that home there is laughter, conversation, and the energy of a place that is far from a historic artifact.
DeRusha Eats: The New Dino’s Looks To ConquerDino’s Gyros started with Dino Adamidis and his stand at small festivals and fairs. Minnesotans were lining up to eat this meat on a pita that they couldn’t pronounce.
DeRusha Eats: Dogwood Coffee CompanyThe man behind one of the most acclaimed small coffee roasters in the country got his start like so many Minnesota teenagers: he took a job at Caribou Coffee.
DeRusha Eats: W.A. Frost & CompanyIt is the spot in St. Paul for marriage proposals, celebration dinners, and Sunday brunch, and it's been in business for four decades.
DeRusha Eats: Maker's MarkTen years ago almost nobody was drinking bourbon. Today, it is everywhere. Bourbon is an $8 billion business and almost all of it is made in Kentucky.
DeRusha Eats: The Kenwood Chef Goes From Addiction To ClarityIn his kitchen at The Kenwood in Minneapolis, Don Saunders works with precision, with clarity. But for most of his life as a chef, Don worked in a haze, fueled by addiction.