You know those places that get featured on TV and then immediately lose their soul? They get crowded, the prices double, and the food starts tasting like it was made in a factory. Well, Northbound Smokehouse & Brewpub Minneapolis MN didn't do that. Honestly, it’s kinda weird how they stayed so "neighborhood" despite Guy Fieri showing up not once, but twice.
It opened back in 2012 in the Standish neighborhood. The founders, Amy Johnson and Jamie Robinson, did something wild to fund it. They offered "Free Beer for Life" to anyone who invested $1,000. People actually did it. Imagine being one of those lucky folks today, just walking in and getting a pint of the Big Jim IPA or the Smokehouse Porter for basically $0. That’s the kind of lore that makes a place feel real.
The "Triple D" effect and the 18-Hour Porketta
If you’ve seen the "Chew and Brew" episode of Diners, Drive-Ins and Dives, you know about the porketta. It’s an Iron Range classic that they’ve basically perfected. They smoke the pork for 18 hours. It’s tender, it’s salty, and it’s topped with smoked Swiss and sautéed onions. You’ve probably had "smoked" food before that just tasted like liquid smoke from a bottle. This isn't that.
The smoke here is subtle. It’s intentional.
Take the Smoked Jumbo Chicken Wings. They aren’t just tossed in sauce and called a day. They’re applewood smoked first. You get that deep, woody flavor before the heat of the Buffalo or the sweetness of the Alabama White Sauce hits you. Even the cheese curds are lightly smoked before they’re dipped in a Belgian waffle batter. It’s a lot, but it works.
Why the beer isn't just a side project
Usually, at a "smokehouse," the beer is an afterthought—some generic light lager to wash down the grease. But Jamie Robinson is a serious brewer. He spent years at Town Hall Brewery and studied at the Siebel Institute. This shows in the trophy cabinet.
They just won a Gold Medal at the 2024 World Beer Cup for their Doppelbock. Think about that. A neighborhood pub in South Minneapolis is making the best German-style dark lager on the planet. It’s rich, malty, and has these toffee notes that make you forget it’s basically a liquid loaf of bread.
A quick look at the tap list
- Big Jim IPA: Named after Jamie’s dad. It’s a 7.2% ABV "Minnesota IPA"—lots of hops but a massive malt backbone so it doesn't just strip the enamel off your teeth.
- Pravy Pils: Their "light" beer. They actually corrected the water chemistry to match the water in Pilsen, Czech Republic. That’s some high-level nerdery for a BBQ joint.
- Snownami: This is the one people wait for. It’s a Double Chocolate Raspberry Stout (8.6% ABV) that won Silver at the World Beer Cup way back in 2014. It’s basically dessert in a glass.
The patio situation (And the smell)
Ask anyone in South Minneapolis and they’ll tell you Northbound has one of the best patios in the city. It’s dog-friendly, it’s spacious, and it’s the place to be on a Tuesday night in July.
There is one thing you should know, though. The "smoke" in the name isn't just marketing. If you sit inside, you are going to leave smelling like hickory and applewood. Your hoodie will smell like a campfire for three days. Some people love it; some people find it a bit intense. If you’re heading to a fancy wedding right after lunch, maybe sit outside.
What to order if you're not a "Meat Person"
It’s a smokehouse, sure, but they aren't ignoring the vegetarians. The Wild Rice Burger is actually house-made (not a frozen puck). It’s got smoked cheddar and garlic mayo.
Guy Fieri actually came back a second time specifically for the Wild Rice Burger and the Beer Cheese Soup. That’s a pretty big endorsement for a place known for brisket. Also, the Smoked Beet Salad with dill goat cheese is a sleeper hit. It’s earthy and bright, and it cuts through the heaviness of everything else on the menu.
The Smoke Stack: A Warning
If you’re feeling particularly reckless, there’s the Smoke Stack. It’s a $40 sandwich.
It’s a burger patty, corned beef, ham, boneless ribs, porketta, smoked Swiss, cheddar, and cheese curds. All of that is shoved between an egg bun with a "curl of bacon" on top. It’s more of a dare than a meal. Unless you’re trying to impress a table of friends or win a bet with your own stomach, you might want to stick to the Brisket Philly.
How to do Northbound right
Don't just show up at 7:00 PM on a Friday and expect a table for six immediately. It’s a neighborhood spot, and it gets packed.
If you want the best experience, go for a late lunch or a "Sunday Funday" session. They have a brunch menu on Sundays with stuff like Porketta Hash and Smoked Trout Benedict.
Getting there is easy. It’s right off the 38th Street Light Rail station. You can literally hop off the Blue Line, walk a block, and be face-first in a pile of poutine in five minutes.
A few things to keep in mind:
- Parking: It’s mostly street parking. It can be a bit of a nightmare during peak hours because the neighborhood is residential.
- The Sides: The baked beans aren't your typical mushy, sugary canned beans. They’re vinegary, tangy, and have actual chunks of house-cured bacon. People either love them or are very confused by them.
- Takeout: They have a solid online ordering system, but honestly, smoked meat and fries are always 50% better when they haven't been sitting in a cardboard box for 20 minutes. Eat in if you can.
Northbound Smokehouse & Brewpub Minneapolis MN managed to survive the pandemic, the "Triple D" hype, and the ever-changing Twin Cities food scene by just being consistently good at two things: smoking stuff and brewing stuff. It isn't pretentious. It’s just a place where you can get a world-class Doppelbock and a sandwich that was smoked longer than you slept last night.
To make the most of your visit, try a beer flight first. It's the only way to navigate a tap list that ranges from 5% lagers to 10% Anniversary Ales without losing your way. Pair it with the burnt ends—they usually sell out, so if they're on the menu when you arrive, grab them.