The August Hit List: Layline, Chip’s Clubhouse, Bar la Grassa, and More

It would barely be a Hit List without a Daniel del Prado restaurant. (Does that man ever sleep?) The dinner-only Layline is his latest launch, and the nautical name should clue you in that seafood is on the menu, showing up in the starters (oysters, fried calamari, tuna crudo, smoked Arctic char), pastas (clams), sandwiches (lobster), and entrees (striped bass, scallops, and salmon). That lobster roll, BTW, is a beaut: chunks of meat sprinkled with herbs and accompanied by a brown butter aioli. Another casual option, the burger, is impressive as well, with two American cheese-covered beef patties topped with a special sauce.

As befits a del Prado endeavor, the cocktail list, though compact, has a mad genius element to it, as evidenced by unique ingredient pairings: spruce tips, rosemary, and mushroom vermouth in the Forest Floor Martini; balsamic vinegar and squid ink absinthe for the Black Negroni Sour; pineapple, whey, and a microgreens garnish for the Spritz Colada. Nab a table outside for the sun or inside for a taste of the industrial warehouse-meets-tropical chic (check out the wallpaper) vibe.

The farm-to-table ethos is enjoying a renaissance at this St. Paul restaurant, which emerged this past spring. Owners Angie and Jörg Pierach drew inspiration from an Amish farm stand near land they own in Wisconsin to create a showcase for ingredients from local farmers —not only in the dining room but also in the adjacent market. While the seasonal nature of the menu makes it a document in constant rotation, two pastas — lumache with pesto and lamb sausage, and ricotta gnocchi with almonds and yogurt — are having a moment right now. In a fun twist, the cocktails are listed by flavor profile (funky, mineral, bitter, earthy, seasonal), and you can choose a unique full-proof, low-proof, or no-proof version of each one. Come in Friday evenings through August for Barely Herbst, a collab with Barely Brothers Records: From 9 to 12, a local DJ spins vinyl, while a special late-night menu kicks off at 10 p.m.

Call 651-340-0254 for reservations.

When you want to eat someplace that feels like home but isn’t, pop into Chip’s. It’s a clubhouse that welcomes everyone and doesn’t take itself too seriously. The décor is eclectic: old photos and mirrors on the walls; mismatched plates that grandma might have owned; lighting with an orangey-reddish cast that makes it almost impossible to take a photo of the food that’ll do it justice. And justice it deserves, because the kitchen is killing it. The food leans classic comfort, with a nice dose of contemporaneousness to keep things fresh. So you can start with something like Cajun cheese curds or whipped feta dip, move on to a cheeseburger with garlic mustard aioli or the breaded pork tenderloin sandwich, and add on a side of broccoli sprinkled with puffed wild rice (if you need to). Desserts come from neighboring Hot Hands Pie & Biscuit, so leave room.

Pizza joints abound in this part of Minneapolis, but a few things make the Shark stand out. One is the menu of wood-fired, New York-style pies. While you’ll find well-executed renditions of classics — pepperoni, cheese, a margherita de burrata that is not to be missed — the signature creations are where your indecision will come in. Short rib? Truffle mushroom? Smoked BBQ brisket? Yes, yes, and yes. Fortunately, the amazing two-for-one pizza deal on Wednesdays and Thursdays makes trying a few differently combos easy. That special, plus dine-in discounts on beer and wine every day of the week ($3 glasses of either, $10 bottles of vino) and free macaroni and cheese or chicken tenders for kids at Sunday dinner, are more reasons to give Pizza Shark a try. Finally, there’s the service. We’re not talking about just a friendly greeting or quick delivery to your table (which they’ve got covered) but a team that will bend over backward to make sure you love your experience.

Find more info here.

The perennially full dining room here would make you think this is one of Minneapolis’s hottest new restaurants. But no, the neon-lit sign proclaiming BLG in a big-top font has been overlooking the North Loop for almost two decades, long before it was the “it” neighborhood. Over the years, it’s made a name for itself with a deep pasta menu that mixes the basics — fettuccine Alfredo, spaghetti carbonara — with more adventurous fare, like tortellini with foie gras or the giant raviolo stuffed with whipped ‘nduja (a spreadable salami), ricotta, and Parm, and a runny egg. Early on, the bruschetta with lobster and soft scrambled eggs was the talk of the town, and it’s still worth the splurge. Reservations, especially for popular times, are highly recommended. But if you find yourself without one, you can always come early, and try to score a seat at the bar.

When you’re not sure what you’re in the mood for, head to Rudy’s. This large steakhouse excels in selection. We’re talking a giant menu of cuts like sirloin, rib eye, filet mignon, and prime rib; seafood; pastas and sandwiches; soups and salads; plus appetizers for days. The restaurant’s signature starter (which can be made into a meal, as well) is the Bull Bites: blackened beef tenderloin tips, topped with chopped tomatoes and accompanied by bearnaise and horseradish sauces. Another signature is the generous Rudytini, a trio of juices (cranberry, pineapple, and lime) that get a boozy kick from raspberry vodka, a chill from frozen raspberries, and a bit of bubbles from a Champagne chaser. The rooftop patio is comfy and casual, boasting a slightly different menu (the burgers and flatbread pizzas are nice additions), its own bar, and a not-paltry number of tables — which is great since reservations only cover the main dining room.

The drinks at this new vegan spot on Lyndale are on fire — one of them literally. Instagrammers are already in love with the Smoked Juniper, which gets its signature characteristic from a final tableside infusion via a glass-topper that looks like a small, flaming incense burner. To round out the flavor profile, the team calls on beets, juniper berries, lemon, maple syrup, and bubbles — but think nosecco, not prosecco, because the restaurant is alcohol free. There is THC, however, in the form of a tincture that can be added to the roughly two dozen mocktails or drizzled over food, items like the Mac N Cheese Veggrolls, a Fried Maitake Sandwich, and a hazelnut cheese quesadilla. You might be lulled by the cozy, chill ambiance into staying indoors (the violet lighting is a nice touch), but the patio out back is worth a look too.

No reservations. Find more info here.

Italian classics get a lot of love at this Summit Hill gem. Like the space itself, the regularly updated menu is compact, offering a curated experience of small bites, antipasti, pastas, and main dishes. The owners have done a lot to make the small, primarily white restaurant inviting, adding pops of color such as bright royal blue for the booth seating, which runs the length of one wall; fern green seat cushions; and turquoise and yellow Italian tiles behind the bar. And the artistically plated food itself brightens up the tables: a sprinkling of vibrant-hued flowers on the lemon ricotta cake, purple basil sprinkled over the heirloom tomato crostini, a tangle of green broccolini canoodling with the Calabrese sausage, the relaxed orange of an Aperol spritz. Heads up late(r)-night diners: Make a reservation for 8 p.m. or after and you’ll receive a $10 gift certificate.

A new concept has taken up residence in the concessions area at Lake Nokomis, which formerly housed Sandcastle. The grab-and-go menu features foods you’d expect from a fast-casual place aiming to satisfy beachgoers, lake walkers, and plenty of families — pretzels, cheese curds, chicken tenders, hot dogs — with a few unexpected items thrown in, such as a barbecue jackfruit sandwich, a special featuring Kramarczuk sausages (changes weekly), and chipotle-rubbed duck wings. In addition to Kramarczuk, other local artisans are highlighted, including the popular vegan Herbivorous Butcher and La La Ice Cream, whose homemade confections provide the base for the desserts. What the Painted Turtle isn’t serving, at least for now, is alcohol. But the team is hoping to have a license in place to serve beer and wine by next season.

Find more info here.

Arepas may just be the South American sandwich you didn’t know you were missing. Cornmeal patties are griddled to a golden-brown hue, split, and stuffed with fillings. Here, that means pairings like slow-roasted pork and black beans, jackfruit and pineapple, shredded beef and plantains, pork and sweet potato, or fried egg and beans (available at brunch). Each one of those options comes with a side of yucca fries (you can sub a salad, but seriously, you’ll be missing out), plus chimichurri and a tangy aioli for dipping or dousing. There are also small plates, like empanadas and fritters, and a few salads. Bonus: All menu items are gluten-free unless noted. In addition to standard pours of tropical cocktails (like the Tequila-prickly pear-grapefruit slushie), beer, and wine, Hola Arepa offers large-portion drinks made to share, as well as chupitos (shooters) of sugarcane or agave.