Glockenspiel St Paul MN
Haven't eaten there in a while, but I still frequent the bar. However, I used to be the sous chef there, so I do hear things. Lately, the big thing going on food-wise at the Glockenspiel is cost-cutting. The sauce for the jaegerschnitzel now comes in a can, potato dumplings are made from a mix and they have cut staff in the kitchen. As far as what's good, the roasted chicken and the braised pork sandwich are still winners; I can't vouch for anything else as many of the recipes and methods have changed.