Lee Vue is a storyteller and communication strategist committed to social impact and using a racial equity lens to advance narrative change. When she’s not immersed in creative and communications work, she’s exploring wild places and nearby waterways, teaching BIPOC folks how to paddle in collaboration with local environmental nonprofits, and coaching high school badminton in St. Paul.
Lee Vue is a storyteller and communication strategist committed to social impact and using a racial equity lens to advance narrative change. When she’s not immersed in creative and communications work, she’s exploring wild places and nearby waterways, teaching BIPOC folks how to paddle in collaboration with local environmental nonprofits, and coaching high school badminton in St. Paul.
Hi, I'm Lee!Lee Vue is a storyteller and communication strategist committed to social impact and using a racial equity lens to advance narrative change. When she’s not immersed in creative and communications work, she’s exploring wild places and nearby waterways, teaching BIPOC folks how to paddle in collaboration with local environmental nonprofits, and coaching high school badminton in St. Paul.
Hi, I'm Lee!Lee Vue is a storyteller and communication strategist committed to social impact and using a racial equity lens to advance narrative change. When she’s not immersed in creative and communications work, she’s exploring wild places and nearby waterways, teaching BIPOC folks how to paddle in collaboration with local environmental nonprofits, and coaching high school badminton in St. Paul.
For Chef Yia Vang, the food he serves is more than the sum of its ingredients—it’s an expression of his Hmong heritage and family, shaped by the legacy of his parents. Vang was born in a Thai refugee camp and grew up in the Twin Cities, which is home to one of the largest Hmong populations outside of Southeast Asia. He currently runs two city eateries: Union Hmong Kitchen and Hilltribe, which features a rotating series of pop-ups.
For Vang, Hmong-American food is typified by its variety: “Hmong food in Minneapolis is completely different from Hmong food in California, Oregon, or Florida, because we glean from the land around us. What connects us in Hmong food is deeper than food, it's our story.” And Vang’s story has certainly resonated, with a 2022 nomination for a James Beard Foundation Award and appearances on TV shows including Iron Chef and Feral. Here, the celebrated chef sits down to dish on Minneapolis’ best bits, from its international-infused cuisine to day-trip destinations.
It's easy to overlook Minneapolis’ food scene, but Vang wants folks to know just how diverse and vibrant the city is. Located in St. Paul’s Frogtown neighborhood, Vietnamese restaurant iPho by Saigon is a favorite of Vang’s. “It started out as a mom-and-pop place and then the kids took it over,” says Vang. As you continue on University Avenue towards the University of Minnesota, you’ll come across another restaurant that Vang frequents: Hong Kong Noodle, a staple Chinese restaurant, popular with students, which boasts an extensive menu.
For brunch, Vang recommends Black Walnut Bakery for their breakfast sandwiches, made from croissant loaves, and quiches. “I'm not a quiche guy, but that little slice of savory pie—it's so good!” If it’s burgers you’re after, Vang suggests Burger Dive for “one of the OG smash burgers. The owner was one of the original guys who did smash burgers nearly 10 years ago. The secret for their grind is putting cold frozen butter inside, so the butter grinds up with the meat and when you smash it, that butter melts and creates these steam pockets.”
If you’re still unsure, Vang recommends you try out the work of other chefs representing Minneapolis’ multicultural community, such as award-winning Ann Kim, who owns several city pizzerias plus the Mexican-Korean-inspired Sooki & Mini; or Hai Hai and Hola Arepa, run by celebrated Vietnamese-American chef Christina Nguyen.
Northeast, which is named for its directional location to the Mississippi River, is an art district filled with dive bars, breweries, coffee shops, and restaurants. Here you’ll find the must-visit Bauhaus Brew Labs as well as Animales Barbeque Co., a food truck that mixes styles and offers “some of the best [barbecue in the city],” according to Vang. Nearer the river, Vang’s friend Gustavo Romero runs Oro by Nixta Tortilleria, which Vang believes “is going to change the landscape of Mexican food here. It’s incredible.”
If you’re looking for a more upmarket experience, the former warehouse district of North Loop now boasts boutique hotels, businesses, and trendy restaurants. Don’t miss Graze Provisions + Libations, a spacious food hall which is also home to Vang’s flagship restaurant.
On the weekends, farmers markets are a great way to spend a few hours. In downtown Minneapolis, Mill City Farmers Market takes over the streets by the Guthrie Theater every Saturday, against the beautiful backdrop of the Stone Arch Bridge and Mississippi River. Vang’s top tip? “Don't come just to buy stuff, but come to eat.”
Come summer and “everybody is outside,” observes Vang. “All the lakes here are incredible to go fishing on and the parks and recreation department has worked hard to develop good paths for walking and biking.” Then there’s the city’s famous Donut Crawl. “Instead of a bar crawl, you hop from doughnut shop to doughnut shop, following a little bike [serving] cold brew and hot coffee.”
As for day trip options beyond Minneapolis-St. Paul, Vang points to the port city of Duluth on Lake Superior. The city and its surrounding landscape offers a plethora of outdoor opportunities, including Minnesota's North Shore Scenic Drive (which can also be admired from a helicopter)plus “a bunch of hiking trails and state parks.”
“Find a local and they'll help you out,” advises Vang when it comes to finding your way in Minneapolis, although you can also take a guided tour to find your feet in the city. If you’re stuck, he recommends visiting his local Dogwood Coffee Bar and simply asking the baristas for their tips and recommendations.
