DeRusha Eats: PinKU Japanese Street Food In NE Mpls.It is a deceptively simple menu with just ten items, but what John Sugimura and Xiaotung Huang are doing with their Minneapolis restaurant PinKU Japanese Street Food is far from simple.
DeRusha Eats: Cossetta's Italian EmpireIt's become an empire: a more than $10 million expansion in 2013 created more than 1,000 seats inside.
DeRusha Eats: 2016 In ReviewThe big wins of 2016 were all about casual dining with big flavors and big heart.
DeRusha Eats: New Year's Eve Champagne PicksOn New Year's Eve, there is one choice of drink, and that choice comes with lots and lots of bubbles.
DeRusha Eats: Mucci's ItalianOwner Tim Niver named his restaurant after his mom, Audrey Mucci. Italian food is always personal, and with that can come strong expectations.
DeRusha Eats: New Book 'Coffee Culture'The book focuses on 33 coffee shops all over the country, all innovative roasters who are doing cool things with design.
DeRusha Eats: Vine Park Brewing CompanyHave you thought about brewing your own craft beer or maybe you want to try your hand at wine-making? You don't have to just think about it, there's a brewery in St. Paul where you can use their equipment and get their help.
DeRusha Eats: Baking Bread With David FhimaBaking the perfect bread isn't really that difficult: it's water, flour and, if you're Chef David Fhima, it's a starter dough that's been passed down for generations.
DeRusha Eats (Well, Not This Time Actually): Delicacies JewelryJust like the current trend in restaurants: the ingredients for these bracelets are all whole, simple ingredients.
DeRusha Eats: Upton 43A Minneapolis restaurant has been named one of the 21 best new restaurants in the country. People already are flying in from around the country to visit Upton 43.
DeRusha Eats: Marla's Caribbean CuisineWhen you ask Twin Cities chefs where they like to eat when they’re not at work, Marla’s Caribbean is often the answer.
DeRusha Eats: Nonprofit Grant Hooks Up MPS KitchenYou might expect a machine pumping cup after cup of orange curry vinaigrette to be in a salad dressing factory. You probably wouldn't expect it inside the headquarters of a school district's food program.

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