Iron Ranger is a St Paul neighborhood pub that is continuation of a family business that began over 100 years ago in the Northern Minnesota mining town of Hibbing. We are here to share with you the story of "The Range" with authentic food and quality service. We want you to be happy, comfortable and satisfied with every visit. Our goal is for this to be your place to come alone, with family, to meet old, new friends, to enjoy good service, and quality food at a fair price. We look forward to seeing you!
Cossetta is a comfortable, cozy and beloved Italian restaurant located in the heart of St. Paul. This family-friendly eatery specializes in delicious and classic pizza, such as cheese and pepperoni, and more decorated pies with up to four toppings. The menu also boasts sandwiches and a wide variety of pastas, making Cossetta the definitive destination for all of your Italian carbohydrate cravings.
Cecils
Established in 1949 by Cecil and Faye Glickman Cecil's aims to provide products of the highest quality to their customers. If you're searching for an authentic deli in St. Paul, this is the place. The Pastrami on rye is to die for, and the Reubens are even better. The menu matches the portions for size Cecil's is one of the few original delis in Minnesota which is why it is considered as a landmark in these parts. It is a place where fathers bring their children, who then grow up to bring their own kids. The kind of place you could make a habit of visiting.
Welcome to Khue’s Kitchen Honoring Vietnamese Tradition with Time-Honored Recipes, Generational Craft, and the Soul of Family Cooking. Khue’s Kitchen is a celebration of authentic Vietnamese cuisine, inspired by Chef Eric Pham’s family heritage and deep respect for tradition. Named in honor of his mother, this intimate dining experience brings together time-honored recipes, classic techniques, and flavors that reflect generations of culinary excellence.
breakfast, lunch, dinner, appetizers, happy hour, sandwiches, salads, soups
Our story begins in the mid 1850s. Hubert Greenheck, great-grandfather of Edward Greenheck, Nelson's current and fifth generation cheesemaker, was one of many European immigrants who brought a rich dairy heritage from his homeland. Hubert, his son Arnold, and Arnold's son Albert farmed the green, rolling hills of Bear Valley in southwestern Wisconsin. It was often the custom to make cheese right on the farm. In 1858 the first cheese factory was opened, and the practice of gathering milk from neighboring farms to make cheese at the local factory began. Hubert's grandson, Albert, made cheese in Bear Valley, "The Doghouse," and Clyde—all cheese factories in Wisconsin.
