Hell’s Kitchen

Where downtowners breakfast. Classics are prepared with skill, but the reason to visit is for the house specialties. How about a hash featuring slightly crisped-up walleye, Minnesota’s official state fish? Or a steaming bowl of porridge made with hand-harvested wild rice from the Leech Lake Band of Ojibwe, sweetened with cranberries and maple syrup? Or a short stack of tender hot cakes — the secret is ricotta cheese — with pops of lemon? Check out the weekend bloody Mary/Mimosa bar, and be sure to visit neighboring Angel Food Bakery + Donut Bar, the restaurant’s fried-dough-obsessed sibling. Doors open at 7 a.m. weekdays and 7:30 a.m. weekends.