Tanek worked with Wood From the Hood for their latest chef-d’oeuvre. (That’s fancy-talk for masterpiece.) Roseville is the lucky recipient, and Tanek pulled out all the stops. Yup, they used and reused every available resource, trees were spared or actually used in the restaurant… Ask your bartender or hostess all about it when you visit 2851 Snelling Avenue North!Pizza Luce soft opening

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My mole (the Tanek intern) just sent this photo from the Tanek office:

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It all began with one little Yogurt Lab… and then one Red Cow… and now, NOW, one Agra Culture

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What do Red Cow, Agra Culture, and Yogurt Lab all have in common?

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Evan Hall made a little film for a contest called ‘Videotect’ on the Architecture MN site —  this year’s challenge was to show how design enhances social interaction in a bar, restaurant, or cafe.

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I guess Tanek isn’t busy enough changing the face of the Minneapolis bar-scene.

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Oh no! Me gotta go — Aye-yi-yi-yi. ME GOTTA GO!!

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Little packages get people’s attention — like the time my stalker left a little package on my doorstep. A skinned and boiled squirrel!

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“…in a slick future science way, with a winking periodic table of yogurt flavors…”

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What does a Chicago Dog, Philly Cheese Steak, a Coney Dog, and a Gyro all have in common?

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