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Stephanie March

StephM@mspmag.com


Stephanie March is almost always hungry. For more than fifteen years, she has rattled around the food industry doing everything from bartending to cleaning squid. With her own consulting business, she has helped open more than forty restaurants, and throughout the past six years, Stephanie has written for local and national publications, including a food column and blog for The Rake. Married to a chef and always seeking the perfect bite, Stephanie manages to feed her four kids without too much complaint.

Recent Articles by Stephanie March

the hot list

December Hot List

Our five picks of must-visit restaurants that sizzle this month.

Forum

Chef Christian Ticarro has created a menu full of regional American food for the resurrected Goodfellows space.
first impressions

Cooper Pub & Restaurant

Don't let the Irish-influenced décor fool you, this new St. Louis Park pub offers a wide variety on their menu.
first impressions

OM

Enjoy dark interior and a menu created by Indian food authority Raghavan Iyer.

The Butcher Block

Open until 4 a.m on the weekends, The Butcher Block's menu is as diverse as the people who eat there.
First Impressions Pairings

Pairings Food & Wine Market

Pairings hopes to deliver the best of all worlds. The market portion of the space offers high-end ingredients; a cut-to-order cheese and meat counter; prepared meals from the deli case; and a menu of made-to-order pizzas, pastas, and more. The adjoining wine market is modest in size but offers a nice selection of both wine and beer.
Happy Hour Deals

Happy Hour Deals

The happiest hour is now the snackiest hour. See 60+ happy hour deals across Minneapolis and St. Paul.
First Impressions: Birch's

Birch's

Birch’s menu is full of comfortable, familiar food, including its hallmark dish, chicken-in-the-rough.
second helpings

Chiang Mai Thai

Chiang Mai Thai is about ten years old and still going strong, a winning story in the fickle restaurant game.
second helpings

El Meson

It may well be that the attentions of El Meson's owners aren’t focused on the old girl, or possibly that the small plates are being hurried out of the kitchen. But when it comes to execution of bigger dishes, the restaurant justifies its existence




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