The bloody Mary at Saint Dinette is quite good—it’s a just-right, savory-spicy little drink that could handily hold its own as the Twin Cities’ best. But we’re here to talk about the garnish: a tiny, adorable everything bagel made in-house by chef Adam Eaton (who will soon, blessedly, serve up full-sized versions on the regular at a standalone deli and bagel shop in Minneapolis). It’s that delightful little carb creation that makes this a bloody worth rolling out of bed for in the morning. And you should roll quickly, if you can: Once Saint Dinette sells out of these, that’s the end of ’em for the day.
Readers’ Choice: Hell’s Kitchen