Green chile chicken and cheese egg rolls at Heather’s
Lucia’s, the restaurant that pioneered farm-to-table dining in Uptown Minneapolis, closed seven years ago this week. But its legacy lives on, and not just in the culinary realm, but also in personal relationships.
It was at Lucia’s that Heather Asbury, a longtime manager, met her best friend Cia Nypower, a chef. Now based in New Orleans, Nypower operates a food truck, Hatch + Harvest, which celebrates the food of the southwestern U.S. where she grew up — namely, the Hatch green chile. As the owner of Heather’s, the all-day restaurant that just opened its second location in Minnetonka, Asbury wanted something on the menu that would pay homage to her best friend.
“I told her, ‘When I open this restaurant, I’m going to have a nod to you on the menu,’ ” Asbury said.
Asbury tasked her head chef Wilson Lucero to create a Heather’s version of Nypower’s food truck’s green chile chicken egg rolls, and the $14 appetizer has already become a staple. The fried rollups of (not spicy) chiles, chicken and cheese come with a cool corn salad and poblano crema on the side. It’s one of several new appetizers at the Minnetonka location, which Asbury says has been busy since day one, both inside and out. (Sharyn Jackson)
5445 Eden Prairie Road, Minnetonka, heathersmtka.com

Payne Avenue Dip at Brunson’s Pub
There’s a French Dip that I still dream about, knowing I’m never going to get to eat it again. It was the one from the Frontier in Grand Rapids, Minn., rich beef positively soused in juices, barely clinging to French bread that made a precarious journey from plate to mouth. It was near the flower shop my mom owned, both long since closed. Despite a deep love of that roast beef sandwich, few others compare. Until I came across the Payne Avenue Dip ($17), an occasional special at Brunson’s Pub.
Owner Thomas LaFleche mentioned that it’s been a while since chef Torrance Beavers brought this bad boy back to the menu and, whenever he does, there is a cult-like following of fans that show up just to order it. The item is currently back on special and will be available through Oct. 22.
At Brunson’s, brisket is braised into hunks and tendrils, then piled onto a hoagie roll with sweet/hot pepperoncini, a generous amount of pickled onions and a layer of Swiss cheese that melts into all those meaty nooks and crannies. Finished with a swipe of garlic aioli and served alongside a pool of jus for dipping, it is a glory of a sandwich. Another one that I’ll surely dream about once it’s gone. (Joy Summers)