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"Four thousand two hundred and eighty miles from the avant- garde kitchens of Copenhagen, there's a different Scandinavian style going down. At the &lt;a href=\"http://thebachelorfarmer.com/\" target=\"_blank\"&gt;Bachelor Farmer&lt;/a&gt; (fans of NPR's &lt;i&gt;Prairie Home Companion&lt;/i&gt; will get the reference), you won't find foraged moss or edible dirt, but rather stellar, contemporary riffs on traditional dishes like meatballs with lingonberries and mashed potatoes. But I didn't fly to Minneapolis just for the food. Any meal here should start (and, frankly, end) with a visit downstairs to Pip Hanson and the stripped-down cocktails he shakes up at &lt;a href=\"http://marvelbar.com/\" target=\"_blank\"&gt;Marvel Bar&lt;/a&gt;, a kind of Nordic speakeasy located below its sister restaurant. From the moment I spotted the pegboard hung with all kinds of cocktail gadgets and tools behind the bar, I knew the guy was serious about his drinks. Turns out he's serious about his ice, too: Hanson uses only pure, dense ice sculptors' ice, which he hand-chips using a classic Japanese technique. It's a small detail, but it makes a difference in many of his creations, including the Tomas Collins (think Tom Collins with aquavit and pickle brine) and the crazy-sounding but delicious Lincoln County, which is basically a whiskey Negroni steeped over lump charcoal to add an alluring smoky quality. And unlike many of his fellow bartenders, Hanson has a light touch when it comes to garnishes, bitters, and presentation. Why gild the lily when the drinks are already this good?      "^^<http://www.w3.org/2001/XMLSchema#string>
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