Town Talk Diner has a refreshed winter menu with some delectable items on it, but nothing could beat a perfect dish of braised beef ribs. Two big hunks of meat, caramelized and crispy on the outside, and meltingly tender inside, are served in a pool of tomato-mango sauce with honey-glazed diced carrots and delectable horseradish creme fraiche polenta.
This is like the world's greatest pot roast, in practically liquid format. The flavors meld with each other in exactly the right way. They could puree this in the blender, and I'd drink it. MSP 'hounds owe it to themselves to give this a try.
Also chow-worthy is the "Pork Candy" appetizer with kohlrabi-carrot slaw.
(I should also note that the happy hour menu at the bar is featuring Scotch Eggs ... made with quail eggs. I haven't tried these, but somebody must be willing to take the plunge and report back.)