{"id":38329,"date":"2016-01-17T00:03:43","date_gmt":"2016-01-17T05:03:43","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=38329"},"modified":"2016-01-17T18:43:07","modified_gmt":"2016-01-17T23:43:07","slug":"sw-craft-bar%e5%a4%96%e3%81%ab%e5%87%ba%e3%81%aa%e3%81%84%e3%81%a7%e8%a1%8c%e3%81%91%e3%82%8c%e3%82%8b%e3%83%ac%e3%82%b9%e3%83%88%e3%83%a9%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=38329&lang=en","title":{"rendered":"SW Craft Bar
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\"41\"<\/a><\/p>\n

SW Craft Bar<\/strong><\/p>\n

I feel like we say the same exact thing every winter in Minnesota. In December we say “hey, this winter is not so bad”. And in January we say “Well, it’s COLD”. And it IS cold here in Minnesota this January like every January. During the day it’s not too bad if the sun is out and it’s not windy. But at night this 1F temperature really discourages me from going out even for a little bit. So, even though we were planning to eat out for dinner tonight, we decided not to go outside. Thankfully, there are several options where we can get to using the skyway system. We’ve been to SW Craft Bar<\/a> several times, but the food has been somewhat inconsistent. Tonight the food was really good! I had rice noodle salad with lemongrass tofu (picture above). The tofu was perfectly cooked and the proportions of the noodle, tofu, and vegetables were just perfect! Very refreshing and tasty.<\/p>\n

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\"42\"<\/a><\/p>\n

Terry had this El Presidente Burger, and he really liked it. I hope they keep up the good work because we will be back.<\/p>\n

\u3053\u3061\u3089\u306f\u30c6\u30ea\u30fc\u306e\u30cf\u30f3\u30d0\u30fc\u30ac\u30fc\u3002\u725b\u8089\u306b\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u304c\u6df7\u3056\u3063\u305f\u30d0\u30fc\u30ac\u30fc\u3068\u304b\u3002\u898b\u305f\u304b\u3089\u306b\u3068\u3063\u3066\u3082\u304a\u3044\u3057\u305d\u3046\u3067\u3057\u305f\u304c\u3001\u30c6\u30ea\u30fc\u5927\u7d76\u8cdb\u3002\u4e8c\u4eba\u3068\u3082\u5927\u6e80\u8db3\u306a\u5915\u98df\u3068\u306a\u308a\u307e\u3057\u305f\u3002\u3053\u306e\u304a\u5e97\u3001\u524d\u83dc\u306b\u3001\u30bf\u30b3\u306e\u30b0\u30ea\u30eb\u3001\u3068\u3044\u3046\u306e\u304c\u3042\u308b\u306e\u3067\u3001\u6b21\u56de\u306f\u305c\u3072\u8a66\u3057\u3066\u307f\u305f\u3044\u306a\u3042\u3001\u3068\uff08\u4eca\u65e5\u306f\u305f\u307e\u305f\u307e\u30bf\u30b3\u306a\u3057\u3001\u3068\u306e\u3053\u3068\u3067\u3057\u305f\uff08\u60b2\uff09\uff09\u3002<\/p>\n

\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

SW Craft Bar I feel like we say the same exact thing every winter in Minnesota. In December we say “hey, this winter is not so bad”. And in January we say “Well, it’s COLD”. And it IS cold here in Minnesota this January like every January.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,44,3,21,11,42,20],"tags":[],"class_list":["post-38329","post","type-post","status-publish","format-standard","hentry","category-beef","category-eating-out","category-meat","category-mushroom","category-starches","category-st-paul","category-tofu"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38329"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38329\/revisions"}],"predecessor-version":[{"id":38355,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38329\/revisions\/38355"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}