Photos

Three melt-in-your-mouth hotcakes made from freshly grated lemon zest and whole milk ricotta cheese. Served with fresh berries and pure maple syrup. | $10.50

Click here for a virtual tour of HK-Underground

Co-owners Mitch Omer and Cynthia Gerdes personally made the "chandelier of knives" hanging above the entrance at Hell's Kitchen. Mitch calls it his chef's version of "The Sword of Damocles," a 4th century legend which poignantly illustrates the concept of leaders (and chefs) in positions of power but truly always "hanging by a thread." The knives, collected over the years, serve as a daily reminder to them of the perils of running a restaurant.

Our hearty porridge starts with native-harvested, hand-parched wild rice from the Leech Lake Band of Ojibway, and then is simmered with heavy cream, roasted hazelnuts, dried blueberries, sweetened cranberries and pure maple syrup. Adapted from 1800’ s trapper journals, Mahnomin (mah-NO-men) porridge is one of our top-selling, most talked-about menu items. But in our early days, nobody wanted to even try it, so we had to literally give it away in order to get folks to give it a go. | $3.95 cup $7.50 bowl

A crisp flour tortilla with buttery hash browns, spicy black beans, soft-scrambled eggs and a 3-cheese topping, then baked to a golden brown. Topped with hand-chopped salsa and a dollop of sour cream. (Like a bit of heat? Ask your server to also bring Bottled Hell at no extra charge.) | $11.25

A warm, melt-in-your-mouth 1/4 pound caramel cinnamon roll topped with roasted, salted pecans and a rich, homemade caramel sauce. | $4.50

We use only the finest backfin lump crabmeat and chunks of cold-water shrimp, then top our crabcake with a poached egg and red bell pepper hollandaise sauce. Garnished with fresh fruit and craft-bakery sourdough or multi-grain toast. | $13.45