Night In Night Out
| By Erin Madsen , Juanita Hickerson |
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(Photo by Emily Davis)
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Destination Mpls: 48th and Chicago
Meet up: Bagu
In a city full of showboats and imposters, here lies a true sushi oasis. The focus is on the fundamentals: fresh fish, consistent service, chic surroundings. What the place lacks in size it makes up in a great big weeknight happy hour. At $2–5, signature rolls, nigiri and appetizers are a steal. 4741 Chicago Ave. S.; 612.823.5254
Do something fun: Minnesota Sword Club
Now you know why we didn’t recommend those $5 happy hour Sapporos. You need all your faculties when you start your adult beginner class (new students are welcome March 3, 5 and 7) at this revered fencing club, where, thankfully, they “expect you to know nothing.” 4744 Chicago Ave. S.; 612.825.9935
Nightcap: Parkway Theater
Not only can you sip on a margarita and nosh on nachos lupitas (courtesy of adjoining Pepitos restaurant) while lounging on the Parkway’s cushy front-row loveseats, but this month the neighborhood cinema hosts a vintage 3D film festival. The two-week fest, running March 6–19, will showcase six classic films including Kiss Me Kate and Dial M for Murder. 4814 Chicago Ave. S.; 612.822.3030 —Erin Madsen
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Make your own Limoncello
Traditionally served chilled as an after-dinner digestivo, limoncello—authentic Italian lemon liqueur—adds wonderful layers of citrus to your favorite cocktails or desserts. “Our customers love its freshness, color and texture,” says Tom Selbitschka, manager of I Nonni in Lilydale, which serves a housemade variety. It’s the definitive springtime beverage, and since it requires 30 days to infuse, now is the perfect time make a batch. Better yet, invite some friends over and make the night an Italian extravaganza, with music (The Best of Paolo Conte), movies (Il Postino, Cinema Paradiso or Life is Beautiful) and of course, pasta.
Limoncello Recipe
(Adapted from limoncelloquest.com)
2 750ml bottles of pure grain alcohol
Zest of 17 organic lemons
3.5 c. white sugar
5 c. water
Filter the grain alcohol in a Brita-type pitcher. (For best results, filter several times.) Now it’s time to zest the lemons, which are, according to I Nonni barista Michelle Hedtke, the most important ingredient. “We use the freshest lemons possible,” she says. “And use only the zest, as any white adds bitterness.” Zest the lemons and place in a one-gallon glass jar with the alcohol. Let sit for 30 days. Once the alcohol/lemon infusion is ready, bring water and sugar to a boil for five minutes. Cool completely, then mix with the infusion. Filter four times, using #4 coffee filters. Bottle and store in freezer.
—Juanita Hickerson
Destination Mpls: 48th and Chicago
Meet up: Bagu
In a city full of showboats and imposters, here lies a true sushi oasis. The focus is on the fundamentals: fresh fish, consistent service, chic surroundings. What the place lacks in size it makes up in a great big weeknight happy hour. At $2–5, signature rolls, nigiri and appetizers are a steal. 4741 Chicago Ave. S.; 612.823.5254
Do something fun: Minnesota Sword Club
Now you know why we didn’t recommend those $5 happy hour Sapporos. You need all your faculties when you start your adult beginner class (new students are welcome March 3, 5 and 7) at this revered fencing club, where, thankfully, they “expect you to know nothing.” 4744 Chicago Ave. S.; 612.825.9935
Nightcap: Parkway Theater
Not only can you sip on a margarita and nosh on nachos lupitas (courtesy of adjoining Pepitos restaurant) while lounging on the Parkway’s cushy front-row loveseats, but this month the neighborhood cinema hosts a vintage 3D film festival. The two-week fest, running March 6–19, will showcase six classic films including Kiss Me Kate and Dial M for Murder. 4814 Chicago Ave. S.; 612.822.3030 —Erin Madsen
in
Make your own Limoncello
Traditionally served chilled as an after-dinner digestivo, limoncello—authentic Italian lemon liqueur—adds wonderful layers of citrus to your favorite cocktails or desserts. “Our customers love its freshness, color and texture,” says Tom Selbitschka, manager of I Nonni in Lilydale, which serves a housemade variety. It’s the definitive springtime beverage, and since it requires 30 days to infuse, now is the perfect time make a batch. Better yet, invite some friends over and make the night an Italian extravaganza, with music (The Best of Paolo Conte), movies (Il Postino, Cinema Paradiso or Life is Beautiful) and of course, pasta.
Limoncello Recipe
(Adapted from limoncelloquest.com)
2 750ml bottles of pure grain alcohol
Zest of 17 organic lemons
3.5 c. white sugar
5 c. water
Filter the grain alcohol in a Brita-type pitcher. (For best results, filter several times.) Now it’s time to zest the lemons, which are, according to I Nonni barista Michelle Hedtke, the most important ingredient. “We use the freshest lemons possible,” she says. “And use only the zest, as any white adds bitterness.” Zest the lemons and place in a one-gallon glass jar with the alcohol. Let sit for 30 days. Once the alcohol/lemon infusion is ready, bring water and sugar to a boil for five minutes. Cool completely, then mix with the infusion. Filter four times, using #4 coffee filters. Bottle and store in freezer.
—Juanita Hickerson
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