The Fhima Meltdown The first year of business for any sexy restaurant is lucrative if you make some noise before you open. And David Fhima opens sexy restaurants and makes lots of noise. October 2006 by Andrew Zimmern

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Letter to the Critic Some notes on food  critics, their standards, and the obligations of the job. May 2007

Five Restaurants You’ve Missed Andrew Zimmern gives us five Twin Cities restaurants we may have overlooked. April 2007

R.I.P. Levain Restaurant Levain served its last meal on December 31. There was no burial, just a stunning exit performance by Steven Brown and his kitchen staff. March 2007

Trans Fats: Good Riddance It is time to legislate trans fats out of our food in Minnesota. February 2007

The Book on Jean-Georges Our newest global culinary hotshot is here to stay—and perhaps to expand. January 2007

Five Courses of Reality The year is nearly over, and from my desk, 2006 looks like a year of retrenchment after a very ambitious 2005. December 2006

Cookie-Cutter Dining There’s a reason why so many new restaurants seem identical once you get past the zip code. November 2006

Booby Prize? The James Beard Awards, the industry’s Oscars, have long ignored a long list of qualified Twin Cities chefs. September 2006

Future Tense Need a drink, a new fork, ready for your bill? Hit a button. July 2006

Is Masa Mexican? Masa is a Twin Cities Mexican restaurant that's a world apart from the eateries that cater to a Mexican clientele in working-class neighborhoods. June 2006

Run for the Border Twin Cities chef-driven restaurants have opened in great numbers over the last decade, but St. Paul has only a tiny fraction. May 2006

Fly ’n’ Dine Can good restaurants create good airport restaurants? April 2006

The Ashtray Agenda Why relaxing the Hennepin County smoking ban isn't helping anyone, really. March 2006

The Tomato Tragedy The ratio of good to bad restaurant tomatoes worsens each year for some reason. February 2006

Getting Kozy Malls are clogged with chain restaurants, and Kozy's doesn't live up to the high-profile glamour of the Galleria. January 2006

New Rules If I'm working on a piece of pork tenderloin, I don't spend five minutes describing it. Unless it's bathed in balsamic vinegar. December 2005

Chef Du Jour With a million-dollar restaurant on the line, how is it possible to make such poor choices for the operation’s most important professional, the chef? November 2005

The $10 Lunch Is the downtown Minneapolis $10 lunch extinct? October 2005

Can’t Get It Here Why are so many foodie favorites unavailable on local grocery shelves? September 2005

Chefs Who Don’t Cook In the era of the “celebrity chef,” it’s even more of a status symbol to have eaten food prepared by the chef himself or herself. August 2005

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