Industry News | December 4, 2017

Pork & Mindy’s Adds New Menu Items in Minneapolis

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Pork & Mindy’s redefines the Minneapolis barbecue scene with enticing new menu additions, developed by Food Network Star and Executive Chef Jeff Mauro. The Emmy-nominated celebrity chef and ‘Sandwich King’ incorporates bold flavors into world-class creations at Elevate’s Pork & Mindy’s. Launching on December 4, some new menu items include:

Buffalo Cauliflower: A vegetarian’s dream come true, this ‘sangwich’ is filled with crispy slow-smoked cauliflower, tossed in house-made buffalo sauce, then topped with Gorgonzola and creamy buttermilk dill ranch. This revolutionary ingredient combination will make carnivores forget they ever liked meat!

Chicago Cheesesteak: This Windy City masterpiece combines slow smoke-braised, hand-pulled beef, smoked cheese sauce, smoked sweet peppers, and fried mild giardiniera on a toasted sub roll.

Chicken Fried Pork: This ‘sangwich’ features hand-breaded, all-natural pork lion with a craggily, crispy crust. When that crispy hot pork hits the fresh lettuce and spicy apricot habanero mayo, magic happens.

In addition to the new ‘sangwiches’ and current lunch offerings, Elevate’s Pork & Mindy’s also has a full breakfast menu. With eight versatile items ranging from ‘sangwiches’ to burritos and bowls, menu highlights include the Pig Candy & Egg, French Toast-Which, Bacon Tater Bowl, and the vegetarian-friendly Denver & Egg.

Pork & Mindy’s Elevate Food Hall location follows the success of its Chicagoland restaurants including its flagship shop in Wicker Park, Wrigley Field stand and Forum 55 Food Hall locale, as well as the retail launch of its signature BBQ sauces. The site marks the brand’s first location in Minneapolis and the start of Pork & Mindy’s nationwide expansion, with plans to open 30 restaurants over the next three years. The BBQ destination is open for breakfast and lunch, Monday through Friday from 7 a.m. to 2 p.m.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.