INGREDIENTS:
→ 2 oz. London Dry Gin
→ 3/4 oz. raspberry syrup*
→ 3/4 oz. lemon juice
→ egg white
→ Angostura bitters

DIRECTIONS:
Place all ingredients into a shaker. Shake without ice. Add ice and shake hard. Double strain into a coupe glass. Garnish with three drops of Angostura bitters.

* P.S. Steak’s team adds grains of paradise, rose and other botanicals to its syrup.

Like many hotels, Radisson Blu Mall of America has made many adjustments and improvements since the beginning of the COVID-19 pandemic to keep guests and staff healthy. The Radisson Blu’s team has concocted several ways to keep the food and beverage scene interesting for groups that utilize the property’s more than 26,3000 square feet of meeting and event space. Here are a couple practical solutions that caught our attention, including three with interactive moments complete with costumes, music, lights and special touches. 

THE PRACTICAL  

 

Sustainability and a broad range of uses are at the heart of the newly redesigned Minneapolis Convention Center Plazalocated on the south side of downtown. A ribbon-cutting ceremony was held on Sept. 30 to celebrate the 2.5-acre plaza that is built atop an underground parking ramp and includes a lawn area for events, updated lighting, and new walkways and seating options. 

 

One of the several new restaurants that popped up mid-pandemic in the Twin Cities culinary scene was Petite León by Duck Soup Hospitality, housed in the old Blackbird Café space. All having worked on separate, successful ventures in the area, Jorge Guzmán, Dan Manosack, Benjamin Rients and Travis Serbus came together to found the hospitality group behind the project.