5 best things our food writers ate in the Twin Cities this week Our food writers highlight the favorites of their weekly dining experiences. March 5, 2021 11:30am Text size Copy shortlink: They re our best-kept secret, said general manager Justin Bedford, referring to this uncomplicated study of deep-fried elegance. To true fans, they re No. 1. We have a special subset of customers who come in just for the crullers.
That devotion is easy to comprehend. The egg-heavy dough is a traditional pâte à choux, the miraculous foundation of profiteroles, cream puffs, beignets and other delights, and makes for a rich bite, which is puzzling since the delicate crullers are infused with air pockets.