date:Apr 16, 2013
The next time you sidle up to a bar in Minneapolis to savor some craft beers, consider ordering a hamburger. Or two.
Behind the scenes, restaurant owners outside downtown are walking a tightrope to accommodate a city rule that requires them to make at least 60 percent of their revenue from food. The 30-year-old ordinance was intended to keep serious drinking out of the neighborhoods, but the popularity of high-end beers and other factors have made compliance nearly impossible at some establishm