The 15 Best Places for Pasta in the Twin Cities
"Herbst is the rebuttal to the diner who doesn’t order the pasta because “we could just make it at home!” Here, unusual extruded pastas — creste di gallo, with curved, spiny edges; the snail-shell swirl of lumache — are set in conversation with equally unusual techniques and ingredients, like fennel pollen, a salt and vinegar breadcrumb, or sticky-sour agrodulce and spicy radish greens." - Julie Yu
Tim Evans/Eater Twin Cities
