Walkin' Around Checkin' Stuff Out. #77

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Broders’ Cucina Italiana.

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We did a story about Broders’ that will run in an upcoming Heavy Table post. These are the drawings I made for the story, but you’re going to want to read the full post when it’s live…the story and writing are fantastic…lots of insight and history to a classic Minneapolis institution.

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I remember coming here in the late 80’s and thinking how cool it was. We didn’t have anything this cool in the suburbs where I grew up. The food, the buzz, the atomosphere, it was amazing. A few years later I moved in the neighborhood and consider myself lucky to have such a cool spot so close by.

Since 1982. Not a lot of restaurants can say that. And they haven’t lost a step...always evolving and changing and getting better without losing the soul.

Broders’ is expanding their space into the old dental clinic next door. We got a tour and talked with second generation owner Charlie Broder about the expansion which will bring more seating, wine and beer and potentially coffee, pastries and morning hours. That’s a win, win, win.

Charlie Broder grew up in the family business and that pride shows...as does the responsibilty he has for moving the family business forward and making his mark. This new space expansion felt like his baby and proof giving birth is never easy.

First and foremost this is a neighborhood spot. People have been coming here for decades. I know the Broders’ are the owners, but the real owners are the people in the neighborhood. That’s the kind of thing that happens when you become an institution.

A regular inspects the menu. I bet there’s not an item he hasn’t tried. Does he even need to look at the menu?

The deli is like walking through a maze of cool products…meats, cheeses, snacks…there must be 100’s of products crammed in that little space. One of each, please.

We got a tour of the inner workings of the kitchen. It smelled amazing and it’s always cool to see scratch cooking in action...not a pre-packaged product in sight. I had all I could do to not dip a spoon in this amazing looking broth simmering for hours (if not days).

It was still early but the kitchen crew was cranking, smiling, laughing, stirring and making magic.

Meatballs, meatballs and more meatballs. Ever had them? They are amazing. And now I have to go get myself a meatball sub.

Pizza making from scratch. The workers were all business, but with a smile...it’s like they know they’re making food people are going to love.

The kitchen ran like a well-oiled machine. Decades of consistent repetition in action. It’s weird how that consistent repetition kills the soul of so many restaurants, but it’s what keeps the good ones really good.

Here’s hoping we’ll be talking about how good Broders’ is in another 30 years. The world needs more places like this. Places that aren’t looking to open 400 locations, go public, and make as much profit out of every dollar no matter the cost to the end product. Let’s support places like Broders’ every chance we get.

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