Think you'll never need to get a room at new Mpls hotel The Commons? Well then you clearly haven't yet taken a look at the menu of its Beacon Public House, which's full of enough tasty coma-inducers that you'll be lucky just to make it to the elevator. The locally influenced gastropub rocks that same, book-ish cool vibe (leather-bound books, plaids, reclaimed wood), pumping out craft mixology and "superior regional cooking", which's weird since that town's like 200 miles away. Latin-infused tapas start with smoked ham hock nachos and house-made chorizo, then moves onto littleneck clams w/ andouille and "line-caught" tuna & watermelon, as well as meatier plates like a cabernet-braised short rib with "cauliflower mousseline", also what Benito's prep school chums used to call him during wrestling season. Their whole cache of wine's available by the glass or bottle, the carousel of crafty suds range from Summit Saga IPA to Rogue Chatoe Dirtoir and then there're cocktails like one with with cucumber-muddled tequila, jalapeño, pineapple, and lime called Desert Heat, not to be confused with what Lebron and DWade'll do if the Heat stay at The Commons next time they're in town. The hotel's just that sweet.
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