Copyright Star Tribune
Requests for comment were not immediately returned. Northeast’s Olive & Lamb adds a second outpost Olive & Lamb is now open (1510 Como Av. SE., Mpls.) near the University of Minnesota. The restaurant’s “Select” location serves variations on the original restaurant’s full-service menu, including gyros, build-your-own bowls, lamb shanks and more. There’s also gyro- and feta-loaded French fries that look ideal for the late-night studying crowd. Olive & Lamb Select is open for lunch and dinner seven days a week. Buy sushi by weight at new Asia Mall eatery Sushi Box is now open inside Eden Prairie’s Asia Mall (12160 Technology Dr.). Billing itself as Minnesota’s first sushi-by-weight restaurant, the new storefront is located on the second level of the complex and open for lunch and dinner seven days a week. Diners get to choose their desired rolls, sashimi, salads and more, then pay only for what they want. Chicago-style deep dish pizza will open at the Mall of America next year. (The Minnesota Star Tribune) Chicago’s famous deep-dish pizza coming to MOA Fans who love the deep crust loaded with cheese, sauce and toppings from Giordano’s will soon be able to get their deep-dish pizza fix at the Mall of America. The Chicago-based chain announced plans to open inside Bloomington’s biggest retail draw in the spring 2026, on the third level of the mall’s south side. The new location will be the company’s second in Minnesota — the other one is in Richfield (3000 W. 66th St.). Red Cow North Loop is back after a glow up After a brief closure for a revamp, North Loop’s decade-old Red Cow restaurant (208 N. 1st Av.) is back. Out are the cow prints and in are luxe room appointments from the design team at MartinPatrick3. When we spoke with Red Cow’s owner Luke Shimp about his plans to revamp the restaurant’s room, he said, “As a company, we’re always looking to evolve and innovate.” The revamp also gave chef Adam Lerner and beverage director Ian Lowther the opportunity to expand their offerings as well. The food menu has a variety of new dishes, including a fig and brie tartine, spare ribs and a Thai noodle salad. The bar has more top-shelf agave spirits and the cocktail list is showing off some of those goods, plus martinis and more.
