Edit ModuleShow Tags

Truck Stopped


Published:

Food at Chef Shack

Add this to the list of things you don’t have to do: hunt down the Chef Shack truck in downtown Minneapolis or road-trip to Wisconsin to get your mini-donut fix.

At least, not come December, when the iconic food truck goes brick-and-mortar in the Twin Cities. But the new spot won’t be a strict reiteration of either the truck or the Bay City, WI restaurant opened in 2012: owners Carrie Summer and Lisa Carlson are bringing an urban truck stop to the Seward neighborhood with Chef Shack Ranch, in the former home of Lucy’s Ethiopian.

The food will be just the stick-to-your-ribs stuff you’d expect: pulled pork, brisket, roasted chicken, and biscuits, with Chef Shack favorites like handcut fries and Indian-spiced mini-donuts to round out the menu. “We’re really excited to bring back the fries,” says Summer, noting that they haven’t been on the truck in the past few years due to space constraints.

With a projected opening date in just a few weeks, it may seem as if the restaurant is popping up out of nowhere—but Summer says that isn’t the case. “We’ve been looking actively for a permanent spot in Minneapolis since 2009,” she explains. And while the vegetarian-fare-filled Seward neighborhood may seem like an odd fit for such a down-home restaurant, Summer says the community has been nothing but supportive.

“That corner has been through a lot of change in the past few years, and I think people are happy to see the work we’re putting in to really make it great,” she says. Giving the building’s interior a cozy makeover has been a big part of that work: the new restaurant will evoke a quint western hideout, with tin ceilings, reclaimed farmwood, and memorabilia which Summers and Carlson have collected for years.

Come summertime, a takeout window on the side of the building will provide even easier access to the already-approachable food. For now, Summer and Carlson plan to be open for dinner Thursday through Sunday, as well as for weekend brunch—where, by the way, mini-donuts are completely acceptable.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags