“The 5 best things our food writers ate this week”, February 2026 — Star Tribune
English muffin sandwich at Dahlia
After years as a pop-up, Dahlia has finally landed in a permanent home, sharing space with MN Nice Cream, where the team of longtime food and hospitality pros finally gets to stretch out.
Open four days a week from breakfast through lunchtime, there’s a deeper offering of savory items, now that they can make everything fresh and hot in-house.
You’ll want to start with the breakfast sandwich ($13, all in — no tipping), served on a familiar Dahlia item from its pop-up years, their impossibly squishy sourdough English muffin. The bread is the foundation for a custardy baked egg that’s thick and soufflé-like, layered with Muenster and a Calabrian chili aioli labeled “not spicy!” on the menu — though it does have a little kick, which only improves things. For $2.50 more, I added pork shoulder bacon, a single smoky slab with crisp edges.
Of course, Dahlia’s well known and beloved for its pastries, and a rotating selection is front and center in a bright case of laminated magic. The French onion Danish is a marvel, and everyone around me seemed to be ordering the citrus dream croissant with orange caramel and Dreamsicle whipped cream. (Yes, I’m having FOMO.)
Whichever way you go, know that you’ll likely be back for more. (Sharyn Jackson)
