Broder's Pasta Bar - 50th and Penn Ave.

Those of you that know Janet and I know that we love to go out for dinner, but what we love more than going out is supporting independent restaurants. Tonight we made a return to Broder's Pasta Bar. It's small. I mean really small. I can't imagine it holds more than 60 people or so. If you know 50th and Penn you also know it's basically set up around a neighborhood. It is the exact area and type of place Janet and I like to visit.

You walk in and it's dimly lit and I guess contemporary-ish looking, but casual feeling and has that old building feel to it. The four-tops are hard to get since it's a small place. We get seated at the bar. This is kind of a normal bar, but what is cool is that you can watch the chefs cook right in front of you. It's a u-shaped bar and then at the top of the U is the adjoining kitchen, which is open to see them cook and plate the food. It's fun to watch and makes things easy for deciding what to eat!

They make fresh pasta and have maybe 20 or so dinners to choose from on the menu. The prices are pretty standard $10-16 or so. But, like many places it can get expensive if you're drinking. Janet's wine was $8.50 per glass. Yikes. Continuing on with our high-roller ways...(just kidding). I got an ol' reliable (Summit EPA), $5, and the sever took some tongs and dug into a huge bread basket and filled up a little basket for us. Olive oil in front of every two seats at the bar. They actually put an assortment of breads in there - really fresh bread. Good stuff.

We were checking out quite a few entrees on the menu that looked good. I had my eyes set on one of my Grandpa's favorite dishes that I learned to like due to him introducing it to me. Linguini with clams in a white wine type of sauce. But then I watched some lasagna get plated up and it was all but over. Janet stopped the server and asked what it was - he obviously has had this happen many times from the smiling reaction to her question. This lasagna was the best lasagna I've ever had. It had homemade pasta, thin sliced lamb as the meat, but the best part was this thick tomato cream sauce poured over two thick wedges of lasagna. Man, sooo good. Janet got fettuccine with lobster pieces, herbs, lemon, and a cream sauce. Sounds expensive, right? $14 or something...probably a few bucks more than a chain restaurant and a decent amount of lobster pieces. I will always pay a few bucks more to support an independent joint. Let alone, the extremely fresh ingredients served here. Oh, and I think the lasagna was $13. We both had enough leftovers for another meal. I could hammer the rest of that lasagna right now after talking about it again, but it's 2 am.

We would go back here a 3rd time. By the way, I did get the linguini with clams on a previous visit and it's awesome. Last time we also got the Tirimisu (sp?) which is a mile high and just ridiculously good. All the desserts look awesome.

If you really want a fun night out visit some independent restaurants like Broder's. Not only is the food usually fantastic, but you're contributing to one of the best parts about living in the twin cities. Here are some other awesome restaurants...if you need an address let me know.

Dulano's Pizza - Total hole-in-the-wall, which Janet and I love. Live bluegrass music on the weekends and the best pizza only 2nd to Latuff's. Kick ass garlic cheese bread too. Lyndale to Lake Street and east a few blocks on Lake.

Bulldog N.E. (Hennepin Ave) - easily my favorite restaurant. Don't get me started. If you haven't been there and like burgers then go there and be prepared to kick yourself for not eating these burgers your whole life. I read something about how they cure the beef, then season it and grind it...twice. It's tender and ah man, just go there. Great beer selection too.

Ted Cook's - This bbq joint near Hiawatha golf course (off Cedar I think?) is take out only. But, it's worth the 20 minute drive each way just to get a hold of this gold. This is the real deal for bbq. I haven't had this for a while and need to go back real soon. Rib tips smothered in mild or hot bbq sauce crammed in a chinese take out carton. This is flavor country.

Being that it's close to 2am I can't think anymore. I know I have more to contribute. I'll write a part 2 later.