The 15 Best Places for Pasta in the Twin Cities | Eater 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
