Northern Lights Restaurant
When we first checked into the Two Harbors Lighthouse B&B, Rose gave us a stack of restaurant menus to look through for the area and a few suggestions based on her knowledge of the choices. After reading through the menus we decided on a place just a ways down the road. Northern Lights. It didn’t look like much from the outside, but had a wonderful view of Lake Superior and a lovely garden out back.
We perused the menu while Oldies (real oldies – 50’s and 60’s) played on the radio. Oldies always make me smile and sing along. I ordered the creamy wild rice soup and the Swedish meatballs. Sriram ordered the Hunter’s Pie (This delicious Northern Lights Chef’s version of English Sheppard’s Pie consists of Elk, slow cooked in a special broth featuring rich brown ale. The Elk is then incorporated into a rich gravy including Peas, Carrots, Onions, Wild Rice, and Mushrooms, then served in a bed of our Homemade Irish Baked Potatoes, covered with Shredded Monterey Jack/Cheddar Cheese and baked til bubbly golden and topped off with a sprig of Rosemary and two Garlic-Herbed Breadsticks).
The soup was very good (they take their wild rice very seriously here in Minnesota), as was the rest of my meal. Sriram’s Hunter’s Pie was outstanding. For dessert, we had the Norwegian Fruit Soup (served with a slice of Lefse – Made from dried fruits, fresh citrus, spiced with Nutmeg, Cinnamon, Cloves and Brown Sugar). It was unexpectedly wonderful. Northern Lights is definitely worth stopping in. Good down-home type cooking in a lovely atmosphere. Definitely four thumbs up!
After we came back into port with our houseboat in Voyageurs National Park, we stopped in at the Voyagaire Lodge for lunch before moving on to other sight-seeing activities. We decided to give cheese curds a second try (after a disappointing first attempt back in Wisconsin), ordering the Jalapeno Cheese Curd appetizer. These definitely lived up to the reputation. They were lighter and cheesier than our last attempt, and the addition of jalapeno inside certainly didn’t hurt. They were served with a side of ranch and were quite tasty.
For lunch, Sriram ordered the Walleye Fingers and I ordered the Pulled Pork sandwich.
The pulled pork was as tangy and delicious as it looks, and I got it with the fruit cup instead of fries, to minimize the impact of the cheese curds. The walleye fingers (which I gave a try) weren’t half bad either. Not a bad stop for our first meal on land in a couple days.
Porter and Frye, Hotel Ivy
Over our three days at Hotel Ivy, Porter and Frye became a quick favorite. We dined there on our first evening in town and then had each of our breakfasts there as that was what was included in our stay. Each meal was wonderful (and the staff were fantastic), but our first dinner was simply amazing.
For appetizers, Sriram ordered the Scorpian Shrimp (Cumcumber sour cream, hot pickles and sweet corn relish), while I ordered the Tomato Basil Soup (with mini grilled goat cheese sandwich). Sriram very much enjoyed the Scorpian Shrimp, and my tomato soup was light and frothy, and definitely hit the spot. The small grilled cheese was delicious, and the goat cheese added just the right flare (I’m a late-in-life convert to goat cheese, but now it ranks right up there with my favorites).
Our dinners were equally lovely. Looking for something a bit on the lighter side, Sriram ordered the Hidden Streams Pork Shoulder Ramen (Yellow Miso, White Soy, Ginger, Lemongrass, Jalapeno, Cilantro, Tomato, Avocado and Rice Noodles), while I ordered the Hidden Streams Pork Chop (Chargrilled Black Peppercorn, Jalapeno Cheddar Grits, and Sweet Corn). Sriram thought his Ramen was excellent, but in need of hot sauce (which is the case 90% of the time). My pork chop was really big, but delicious. It was perfectly cooked and the grits were so creamy you could mistake them for mashed potatoes. And while it seems a funny thing to rave about, the corn was phenomenal. I don’t know what it was tossed in but it added a wonderful flavor to the entire dish. Well done, Porter and Frye.
We wandered over to Hell’s Kitchen the afternoon that housekeeping subtly booted us from our room at the Hotel Ivy (they were surprising us with a welcome package on our first city trip in weeks). Sriram had been to Hell’s Kitchen before and recommended it as a fun place for snacks. They have fun with the Hell jokes, in much the same way the Hoover Dam has fun with the Dam jokes (Move down the hall and get on the Dam Elevator, which will take you down into the Dam Exhibits, etc.)
I immediately liked Hell’s Kitchen. From the decor (dark, underground, lots of reds and blacks) to the unique menu descriptions, this was definitely my kind of place. A few of my menu favorites:
Hell’s take on the Juicy Lucy
And Hell’s take on the Bloody Mary
I was also amused by the Fromage-a-Trois (a variety of artisan cheeses with toasted baguette slices, and our [highly-addictive] Maple Bacon Chutney). In retrospect, I can’t for the life of me figure out why we didn’t order that. Oh well, perhaps next time. So what did we order? Junk! Delicious junk. Round three of cheese curds (State Fair Cheese Curds) and Buffalo Tots (tater tots tossed in buffalo sauce and served with blue cheese dressing).
The snacks hit the spot, but I’d have to say that Voyagaire is still our favorite curd supplier. Still, Hell’s Kitchen is a fun stop.
Red Wing Brewery
The Red Wing Brewery was recommended to us as a really great place to get pizza so we decided to give it a shot. We had trouble finding it at first, but when we finally did, we were certainly glad we stopped in.
We ordered up breadsticks and the pizza that was on special that day, the Barbecue Bacon Cheeseburger Pizza (Pizza drizzled with Buchanan’s Sizzlin’ BBQ Sauce, cheddar cheese, crumbled beef, bacon and onions). Sriram also got a beer sampler, while I got Red Wing’s own rootbeer.
The pizza was fantastic (as were the drinks). We were actually surprised at how good the pizza was.
But for me, it was the breadsticks that stood out. With apologies to the RWB (as some may not consider this a compliment), I’ll say they were as close as I’ve ever tasted to the original Pizza Hut bread stick. The Pizza Hut breadstick as it existed when I was in high school, which tastes nothing like the breadstick they serve today.
Everything about the breadsticks, from the flavor of the stick itself, to the dipping sauce, brought me back in time. Back to when Pizza Hut was a routine trip for me and my friends Jenn and Stacie for pepperoni pizza, salad bar, and breadsticks. Oh how I have missed those breadsticks. So thanks Red Wing! Misplaced nostalgia aside, if you ever find yourself in Red Wing, the Red Wing Brewery is a must.
That’s it for the latest edition of “Eats and Treats” – we’re on our way to Iowa next! Ever been? Let me know if there’s someplace we should check out.