Minneapolis is often stereotyped as a land of frigid winters and polite, Scandinavian reserve, but beneath the frozen exterior lies a surprisingly complex and fiercely independent food scene. In the second season of A Cook’s Tour (2003), a younger Anthony Bourdain ventured into the heart of the Midwest to test his preconceptions about “flyover country.” This episode was a humorous, sometimes cynical, but ultimately revealing exploration of a city that defies easy categorization. Bourdain’s journey through the Twin Cities highlighted the stark contrasts of the local culture. He confronted the ultimate symbol of American consumerism at the Mall of America, sampling the surreal world of food-on-a-stick. But he also sought out the authentic flavors that define the region, from the hearty, historical Scandinavian dishes that sustain the locals through brutal winters, to the excellent, traditional French cooking, and the vibrant Vietnamese cuisine brought by a growing immigrant population. Here are the eclectic spots that captured his surprisingly layered introduction to Minneapolis.
When Anthony Bourdain visited Minneapolis on his show A Cook’s Tour, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is A Cook’s Tour, season 2, episode 6. It first aired on March 28, 2003.
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DISH – “Mall Food”
WHAT IS IT?
First stop in Anthony Bourdain’s trip to Minnesota is the Mall of America.
First: Cereal Adventure. He ate treats on a stick where different kinds of cereal and other sugary treats are bundled up in a stick.
Next, he went to the foodcourt and tried walleye pike on a stick at Minnesota Picnic restaurant.
As a side, he tried deep fried cheese curd and lastly, a deep fried cheesecake.
“This is perhaps our most dangerous export. It was never a nuclear weapons of the CIA, it was this…A fast food culture.” -Anthony Bourdain
WHERE IS IT?
Mall of America®
60 E Broadway, Bloomington, MN 55425, United States
Bloomington, Minnesota
DISH – “Old School Favorites”
WHAT IS IT?
First, tripe Normandy : the tripe is cooked in apple cider and bacon.
Next is gnocchi parisienne with sauteed porcini mushrooms and a mushroom broth.
“Really good and classic and old-school.” -Anthony Bourdain
WHERE IS IT?
Vincent A Restaurant
1100 Nicollet Ave, Minneapolis, MN 55403, United States
Minneapolis, Minnesota
NOTES
This restaurant has since closed its doors.
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DISH – “Local Favorites” – Anthony Bourdain Minneapolis
WHAT IS IT?
Meatloaf, breaded walleye, mustard and sausage and then some pâté and goat cheese.
WHERE IS IT?
The Sample Room
2124 Marshall St NE, Minneapolis, MN 55418, United States
Minneapolis, Minnesota
DISH – “Authentic Vietnamese Food” – Anthony Bourdain Minneapolis
WHAT IS IT?
Anthony had the “Saigon special”, a pho that is made of fresh onion, round, flank, brisket, tripe and tendon. He also sipped on tea, then had Vietnamese-style coffee with condensed milk. He also sampled the spring rolls.
“This is real Vietnamese, not homogenized, standardized like in a food court.” -Anthony Bourdain
WHERE IS IT?
iPho by Saigon
704 University Ave W, St Paul, MN 55104, United States
St. Paul, Minnesota
NOTES – Anthony Bourdain Minneapolis
The restaurant’s name while the episode was being aired was “Saigon Cafe” but now it is currently known as “iPho by Saigon”.
DISH – “Traditional Scandinavian Food” – Anthony Bourdain Minneapolis
WHAT IS IT? – Anthony Bourdain Minneapolis
Anthony Bourdain visited the Aquavit at Minneapolis and sampled their food like smoked salmon, cured salmon, beef brisket and horseradish, bourbon garlic herring and fried Baltic herring.
He also tried a cocktail made of a potato-based vodka, champagne, aquavit and ginger aquavit.
WHERE IS IT? – Anthony Bourdain Minneapolis
Aquavit
Crystal Courtyard 80 S. 8th St Minneapolis, MN 55402
Minneapolis, Minnesota
NOTES – A Cook’s Tour Minneapolis
This restaurant has since closed its doors.
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This early expedition to the Midwest showcased Bourdain’s willingness to challenge his own biases and look past the obvious stereotypes of American regional food. While he couldn’t resist poking fun at the bizarre, deep-fried excesses of mall culture, he was genuinely impressed by the quality and diversity of the independent restaurants he found. By highlighting the superb execution of traditional French fare, the rich Scandinavian heritage dishes, and the authentic Vietnamese flavors, he proved that profound culinary experiences can be found far from the coasts. The episode remains a fascinating snapshot of a city whose food scene was already much more sophisticated than its reputation suggested. When you visit the Twin Cities, make sure to seek out the local walleye and the fantastic immigrant-run eateries that give the area its true flavor.
