Two things I appreciate in a person: wicked food talent and cajones. Anyone who has had the pleasure of devouring a massive breakfast inside Cook St. Paul knows that the team behind this diner know how to put a plate of food together. Whether the plate before you contains a massive cinnamon roll draped in melty frosting or a bowl of bi bim bop laced with tender shortribs and kicky kimchi, the talent pouring out of this eatery is undeniable
The restaurant has its own sunny, cozy vibe that fits families, hipsters and anyone else who wanders in hungry off the streets. Everywhere inside, you’ll see the boundlessly energetic owner Eddie Wu. He’s checking on tables, on the kitchen and seldom breaks stride or his smile.
While the restaurant offers the usual diner beverages; Truestone coffee, Coke products, freshly juiced OJ and the like. There is also something called an “Eddie Wu.” This little bit of mixology genius was created while its was namesake fiddling with an Arnie Palmer. He replaced the iced tea with locally made Gray Duck Chai. Top with lemonade and the flavors are astounding. It’s bright, full of the alluring perfume of black tea, spices and a kick of bright ginger makes for a magical pairing with tart lemonade. While Wu was telling the makers of Gray Duck Chai about his ingenious concoction, he also shared the name for it, “The Eddie Wu.” Because, when you’re in the possession of greatness, why mince words? You have to respect that.
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