"This expansive restaurant’s menu shifts seamlessly from morning to evening and includes a weekend brunch service. Dishes change seasonally but expect options like Red Lake walleye with wild rice, sweet potato croquettes served with maple mustard, and spit-roasted prime rib with white cheddar mashed potatoes. Save room for peanut butter mousse cake and maybe a hazelnut espresso martini nightcap. Find it on level two at the Radisson Blu." - Eater Staff, Justine Jones
