Bacon-themed bar and restaurant opens in Minneapolis

If you thought the bacon craze of the late aughts was destined to wane, you underestimated the power of this porky treat.

A restaurant dedicated to the breakfast meat is now open in the Thresher Square building in downtown Minneapolis. Bacon Social House, a chain based in Colorado, brings bacon flights, a bacon chocolate brownie, bacon cocktails and more to its first Minnesota location.

"I don't think there's ever going to be a time when people are too tired of bacon," says Michael Dasso, general manager of Bacon Social House in Minneapolis (700 S. 3rd St., Mpls., 612-428-7107, baconsocialhouse.com).

All the rashers are sourced from Tender Belly Bacon in Colorado, but Dasso says they're integrating Minnesota food purveyors into their supply chain. Local beers from Surly, Lake Monster, Bauhaus and Finnegan's are on tap. Spyhouse is providing coffee and Northstar Kombucha is supplying its line of fermented teas.

While the menu is largely the same as the one at Bacon Social House's other locations, some Minnesota-specific items stand out, such as baby back ribs, a walleye entree and a porchetta sandwich (known as the "bacon dip" in Colorado).

A mural on the wall also signals an effort to localize the chain, complete with a drawing of Prince and a sketch of Bob Dylan's album cover for "The Times They Are a-Changin'." Music is a key element of Bacon Social House, says Dasso: The chain's owner and founder, David Dill, handpicks the playlist for each location.

As for how to build a menu around pork belly without becoming, well, boring, Dasso begins by establishing that this is "the best bacon in the nation." He adds that a nice mix of vegetarian and vegan options will be available, as well, including a plant-based Beyond Burger, avocado toast, salads and pancakes.

The Buffalo, Minn., native moved there after college with her now-husband, and the pair would spend evenings at their favorite wine-tasting rooms in the city, and weekends visiting wineries in the area with friends. "It very much became part of our social life," Hanson said.

So when the couple started to plan moving back to Minnesota last year, Hanson wondered, "What do we want to bring back from California?"

Wine, of course.

More specifically, the wine-tasting room scene they had fallen in love with, which put each bottle into context.

"The product itself is lovely," Hanson explained, "but it's so much more than that. It's the human connection. There's a story behind every bottle, a family behind every bottle. Learning about the journey and what goes into it, how many hands touch it, and also the uniqueness of wine — you're never going to get the same thing twice."

The wine list will offer four curated, rotating wine flights so guests can taste more of the selections — many of which are sustainably produced, biodynamic and from California. There will also be beers from Hopkins' LTD Brewing and Minnetonka's Unmapped Brewing on tap, "so we have something for every palate," Hanson said.

There will be food for snacking, "enough there to allow you to stay for a second glass."

The Vine Room will be open evenings during the week, and starting at noon on the weekends. There will be live music, wine education classes, and a yoga and wine pairing.

Enji (2943 Girard Av. S., Mpls., 612-353-6104, enjimpls.com), an Asian fusion restaurant and nightclub, has taken over the former Scena Tavern in Uptown. Owned by Gene Suh (Lyndale Tap House, the Fremont, Hammer & Sickle), Enji offers Thai drunken noodles by day and bottle service by night.

Olive & Lamb (2424 University Av. NE., Mpls., 612-353-5196, oliveandlamb.com) is open in the former Marina Grill and Deli in northeast Minneapolis. The menu features kebabs, gyros, spanakopita and other Middle Eastern standards.

Look for chefs Tyge Nelson of Pajarito and Marla Jadoonanan, formerly of Marla's Caribbean Cuisine, in a Chef Collaboration Pop-Up Kitchen at the St. Paul Farmers Market (290 5th St. E., St. Paul) on Saturday from 10 a.m. to 1 p.m. They will be creating dishes together using produce and meats from market vendors, as chosen by chef Tim McKee of the nearby Market House Collaborative and Octo Fishbar, who is coordinating these monthly kitchen events.