You know that feeling when you walk into a place and just know you’re going to find something you actually want to eat? It's rare. Usually, menus are either trying too hard with foam and tweezers or they're just a sad list of frozen burgers. The Howe Daily Kitchen & Bar menu hits that weirdly specific sweet spot. It’s located right in the heart of the Howe neighborhood in Minneapolis, and honestly, it’s one of those spots that feels like it belongs to the locals, even if you’re just driving through to see what the hype is about.
Most people talk about the dog menu. Yeah, they have a literal menu for dogs. But if we’re being real, the human food is why you actually stay. It’s categorized in a way that feels intuitive—breakfast all day (thank God), massive salads, and some of the best broasted chicken in the Twin Cities. It isn’t trying to reinvent the wheel. It’s just trying to make the wheel really, really delicious.
The Broasted Chicken Obsession
If you haven't had broasted chicken, you're missing out on a specific kind of Midwestern magic. It’s basically pressure-cooked frying. This keeps the moisture inside the bird while the outside gets that shatter-crisp texture that regular deep-frying sometimes misses. At The Howe, the broasted chicken is a cornerstone. You can get a two-piece, a four-piece, or even a full bucket if you're feeling ambitious or have a family to feed.
It comes with coleslaw and a choice of potato. Go with the jo-jos. They’re thick-cut, seasoned, and exactly what you want next to salty, crispy chicken skin. This isn't health food. It's soul-soothing, "I had a long week" food.
The kitchen uses high-pressure fryers that seal in the juices instantly. It’s a technique that’s been around since the 1950s, but it's strangely hard to find done well in modern "gastropubs." Usually, you have to go to a dusty roadside diner for this level of crunch. Seeing it on a polished menu in a trendy neighborhood is a bit of a curveball, but it works.
Breakfast All Day is a Moral Imperative
Why do restaurants stop serving eggs at 10:30 AM? It’s a tragedy. The Howe Daily Kitchen & Bar menu ignores that arbitrary rule. If you want a breakfast burrito at 8:00 PM on a Tuesday, you can get it.
The "Howe Benedict" is a standout. It’s got that rich hollandaise, but they don't skimp on the base. But honestly? The breakfast tacos are the sleeper hit. They’ve got scrambled eggs, chorizo, black beans, salsa roja, and cotija cheese. They’re messy. You’ll need napkins. You might need a nap afterward.
Why the Tofu Scramble Matters
It’s easy to throw a veggie burger on a menu and call it a day. It’s much harder to make a vegan breakfast that doesn't taste like cardboard. Their tofu scramble uses a nutritional yeast-based seasoning that actually gives it that savory, "umami" kick. Mixed with spinach, mushrooms, and onions, it's one of the few vegan options in the area that feels like a primary thought rather than a culinary afterthought.
Burgers, Bowls, and the "In-Between"
Sometimes you want a burger that requires two hands and a firm grip. The "Howe Burger" is exactly that—double patties, American cheese, lettuce, tomato, onion, and their specific "Howe sauce." It’s a classic smash-style burger. No truffles, no gold flakes, just a really good sear on the meat.
But then you have the bowls. This is where the menu pivots to something a bit more modern.
- The Mediterranean Bowl: Quinoa, chickpeas, kalamata olives, cucumber, tomato, and a lemon tahini dressing. It’s bright. It’s fresh. It’s the polar opposite of the broasted chicken.
- The Teriyaki Bowl: This one feels like comfort food disguised as a salad. Broccoli, carrots, bell peppers, and a house-made teriyaki sauce that isn't cloyingly sweet.
- The Bibimbap: A nod to Korean flavors with pickled veggies and a fried egg on top.
It’s a bit chaotic, right? Having bibimbap next to a bucket of fried chicken? In any other restaurant, this would be a red flag. It usually means the kitchen doesn't have an identity. But here, it reflects the neighborhood. It’s a "daily" kitchen. It’s meant to be the place you go three times a week. One night you want a salad, the next you want a hot turkey sandwich with mashed potatoes and gravy.
The Dog Menu (Yes, Really)
We have to talk about it. If you’re sitting on the patio—which is heated, by the way, because this is Minnesota and we’re stubborn about winter—you’re going to see dogs. Lots of them.
The "Pooch Menu" isn't just a bowl of water. We’re talking:
- The "Pup-eroni" Pizza: Not actual pepperoni, obviously, but dog-safe ingredients.
- Turkey N' Veggie Mash: Ground turkey mixed with peas and carrots.
- The "Bowser Beer": Non-alcoholic, non-carbonated broth that looks like a brew.
It’s a gimmick, sure. But it’s a gimmick that works because it creates a specific atmosphere. It’s loud, it’s friendly, and it’s unpretentious. If you hate dogs, stay inside. If you love them, it’s basically heaven.
Drinks and the Social Element
The bar side of the menu is heavy on local craft beer. This is Minneapolis, after all; you can’t throw a rock without hitting a brewery. They rotate their taps frequently, featuring heavy hitters like Surly, Castle Danger, and Fulton.
The cocktails are surprisingly sophisticated for a place that serves "jo-jos." They do a "Howe Old Fashioned" that uses a maple syrup reduction, which gives it a weight and sweetness that pairs perfectly with the smokiness of the bourbon.
Then there are the "Zero Proof" options. The mocktail movement is huge right now, and the Howe Daily Kitchen & Bar menu reflects that with drinks that aren't just sugary juice. They use botanical spirits and house-made shrubs. It makes the "bar" part of the name accessible to people who aren't looking to get buzzed but still want a "grown-up" drink.
A Note on the "Vibe"
The interior is industrial but warm. High ceilings, lots of wood, and large windows that let in the light. It’s the kind of place where you’ll see a guy in a suit sitting next to someone in a mud-caked flannel.
There’s a specific kind of "Minnesota Nice" energy here that isn't fake. The servers are usually people who live in the neighborhood. They know the menu inside and out. If you ask if the "Hot Nashville Chicken" is actually hot, they’ll tell you the truth (it’s got a kick, but it won't ruin your life).
What Most People Get Wrong
A common misconception is that the Howe is just a "bar" that happens to have food. It’s actually the opposite. It’s a high-functioning kitchen that happens to have a great bar.
The prep work that goes into their sauces and dressings is significant. They aren't opening jars. The "Howe Sauce" is made in-house. The gravies are simmered for hours. That's why the food tastes "real" compared to the chain restaurants down the street.
Another thing: people think it's only a summer spot because of the patio. Incorrect. The indoor booths are deep and comfortable, making it a prime location for "hibernation dining" during a blizzard. There is something deeply satisfying about eating hot broasted chicken while watching the snow pile up on 34th Avenue.
Actionable Takeaways for Your Visit
To get the most out of the Howe Daily Kitchen & Bar menu, you need a strategy. Don't just wing it.
- Check the Daily Specials: They often run features that aren't on the main printed menu, especially regarding seasonal fish or soups.
- The "Split" Strategy: The portions are massive. If you’re with a partner, get one order of the broasted chicken and one large salad (like the Beet & Goat Cheese). It balances out the grease and the greens perfectly.
- Time Your Arrival: Saturday and Sunday brunch is a zoo. If you don't like waiting, aim for a late lunch around 2:00 PM on a weekday. You’ll have the place to yourself.
- Ask for the Seasonal Mocktail: Even if you drink alcohol, their seasonal house-made sodas are often better than the cocktails.
- Park Smart: The parking lot is small and fills up fast. Don't stress it; there’s plenty of street parking in the residential blocks around the restaurant. Just be respectful of the neighbors.
The beauty of this menu is its lack of ego. It’s a collection of things people actually like to eat. It’s a kitchen that understands that sometimes you want a quinoa bowl and sometimes you want a bucket of fried chicken, and there’s no reason you shouldn't be able to get both in the same sitting.
If you’re heading there soon, start with the cheese curds. They use Wisconsin white cheddar, and the batter is light enough that you can still taste the dairy. It’s the quintessential start to a meal that defines what modern Midwestern dining actually looks like. No fluff. Just good food.