"Chef Ann Kim’s masa-centric restaurant expertly melds Korean and Mexican influences — handmade heirloom tortillas are served, for example, with spicy-sweet gochujang pork, earthy fermented black beans, and pineapple. The tamal is made with fragrant masa, yellow squash, and spicy pumpkin salsa, while the totchos and “shore lunch” tacos pay homage to Minnesota. With a low-lit, romantic atmosphere, it’s an ideal spot for a date. After dinner, slip downstairs to the mid century basement bar where the staff spins vinyls and serve swanky cocktails." - Natalia Mendez, Julie Zhou
Jes Lahay/Eater Twin Cities
