On Timelines and Through Lines: A Restaurateur’s Perspective on an Industry in Flux
Wed Jan 14 2026
We bring this episode to you today with a heavy heart. Following the tragic killing of Renee Good by ICE officers and the subsequent unrest unfolding across Minneapolis and the country, we debated whether now was the time to share this. We chose to move forward because hospitality is, at its core, the story of our community. To understand where our city is going, we have to look at the spaces where we’ve gathered, worked, and lived for the last thirty years.
This is a reflection of the social and cultural shifts in the United States, seen through the lens of the dining room.
And so in this episode, we’re out of the Mucci's studio and on the street. I take ya'll on a site-by-site tour of my career, discussing how the industry has transformed over the last few decades.
The Stops on the Tour:
The Hyatt Regency & Aquavit: Where the foundation was laid.Town Talk Diner: The spark of a Minneapolis institution.The Strip Club Meat and Fish: A legendary run in Dayton's Bluff.Saint Dinette: Defining the modern Lowertown vibe.Mucci’s (St. Paul): The final stop and the current pulse of my work.Along the way, I talk all about the changing tastes of the Twin Cities, what it really takes to survive three decades in the restaurant business, and what could be next for the industry.
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NiverNiverLand is sponsored by Land O’Lakes Foodservice.
You might be familiar with Land O'Lakes Butter and cheese in the grocery aisle, but did you know they also sell dairy products specifically developed for use in foodservice kitchens? If you're a chef or operator in the industry, check out their offerings like Extra Melt® cheese sauces, shreds, and loaves - providing creamy, melty, crave-able appeal for your menu from smashburgers to baked mac and cheese to signature queso…and so much more.
Farmer-owned since 1921, choosing Land O'Lakes® products for your kitchen helps support more than 1,000 Land O’Lakes farmer-owners.
https://www.landolakesfoodservice.com/
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We bring this episode to you today with a heavy heart. Following the tragic killing of Renee Good by ICE officers and the subsequent unrest unfolding across Minneapolis and the country, we debated whether now was the time to share this. We chose to move forward because hospitality is, at its core, the story of our community. To understand where our city is going, we have to look at the spaces where we’ve gathered, worked, and lived for the last thirty years. This is a reflection of the social and cultural shifts in the United States, seen through the lens of the dining room. And so in this episode, we’re out of the Mucci's studio and on the street. I take ya'll on a site-by-site tour of my career, discussing how the industry has transformed over the last few decades. The Stops on the Tour: The Hyatt Regency & Aquavit: Where the foundation was laid.Town Talk Diner: The spark of a Minneapolis institution.The Strip Club Meat and Fish: A legendary run in Dayton's Bluff.Saint Dinette: Defining the modern Lowertown vibe.Mucci’s (St. Paul): The final stop and the current pulse of my work.Along the way, I talk all about the changing tastes of the Twin Cities, what it really takes to survive three decades in the restaurant business, and what could be next for the industry. -- NiverNiverLand is sponsored by Land O’Lakes Foodservice. You might be familiar with Land O'Lakes Butter and cheese in the grocery aisle, but did you know they also sell dairy products specifically developed for use in foodservice kitchens? If you're a chef or operator in the industry, check out their offerings like Extra Melt® cheese sauces, shreds, and loaves - providing creamy, melty, crave-able appeal for your menu from smashburgers to baked mac and cheese to signature queso…and so much more. Farmer-owned since 1921, choosing Land O'Lakes® products for your kitchen helps support more than 1,000 Land O’Lakes farmer-owners. https://www.landolakesfoodservice.com/