Adventures written by the VAMONDE Team
On the global sandwich stage, the USA is represented by the beloved hamburger. Around the world, many people know it only as a thin, greasy patty, but Americans know the best burgers are the thick, juicy ones made from quality beef, often found at your local pub or tavern. One of Minneapolis’s favorite spots for this type of burger is Red Cow, which describes itself as “a sophisticated twist on the classic neighborhood tavern, Red Cow celebrates finely crafted eats and drinks with a focus on gourmet burgers, craft beers, and fine wine”. In addition to their location in North Loop, they have locations in uptown Minneapolis (2626 Hennepin Ave.,) at 50th & France (3624 W 50th St.) and in St. Paul (393 Selby Ave.) They offer lunch, dinner, brunch, happy hour, and kids’ menus.
Most of Red Cow’s burgers are made with certified Angus beef. They also offer a homemade “Red Cow Grind” made with ground ribeye, chuck, short rib, and brisket; and “60/40” which is 60% beef and 40% ground bacon. You can also try burgers made from turkey, ahi tuna, or bison. The menu includes burgers with traditional toppings, such as the “Ultimate” which comes with cheddar, iceberg lettuce, tomato, on onion, and house sauce. For the more adventurous they have options like the “Barcelona,” which comes with manchego cheese, prosciutto, piquillo pepper, and smoked aioli. In this video, Red Cow's financial director Michael Giacomini explains their vision for "comfortable yet sophisticated" cuisine and decor.
For a place so focused on meat, they also have a surprising number of vegan options, including a chickpea burger and the “So Cal Burger” made with a meatless patty. Their appetizers include some you might expect to see at a tavern, like chicken wings and onion rings, as well as some you might not, like their popular ahi tuna crisps and Wisconsin-style fried cheese curds. In this video, their chef Todd MacDonald shows how they make gnudi, a type of dimpling made with spinach and ricotta cheese.
Each location offers about 20 different beers on tap, and you can sample four at a time by ordering a “beer flight”. They also offer a varied wine list and specialty cocktails and mocktails. Their most popular cocktail is the “Mos-Cow Mule,” made with pick peppercorn-infused vodka and ginger beer.
Red Cow was started by the husband and wife tea of Luke Shrimp and Tracy Bachul, and grew out of dinnertime conversations with their kids about their ideal restaurant. As their website explains:
Cover image: Michael J. Bennett, CC BY-SA 3.0 via Wikimedia Commons.