![]() The brewery has seating for 120 with a capacity of about 220, with more to come on the patio, which will be sizable. ![]() “They’ve been really great mentors and coaches,” Holton said. ![]() Those contacts included being friends with the brewer at Wooden Ship Brewing in Linden Hills, who allowed them to learn how to use commercial-sized brewing equipment. “We had some contacts in industry, and just went for it.” “After about a year of brewing together, we thought, ‘Let’s put a business plan together,’” Reisdorf said. He was headed down a corporate road until the pandemic made him rethink his plan. Reisdorf worked as an IT developer at the University of Minnesota, and got his master’s degree in management of technology. Holton, who has a horticulture degree and worked in the Minnesota wine industry, has been brewing for about 13 years. ![]() That brewery is a collaboration between friends Rob Reisdorf and Matt Holton, who were brewing together every week during the pandemic. It’s kind of like wine, the more you age it the better it is.” My grandma has buckets that are older than 30 years old. “Any Lao household, there will be a bucket of a fermented fish sauce that they age. “We use a lof of that (fish sauce) in our cooking,” Boualaphanh said. Like many Lao people, Phothisanh and Boualaphanh make their own. One of the most important pieces of building that signature Lao flavor is padaek, the Lao version of fish sauce. Lao food definitely comes from humble beginnings, but it’s its own thing.” Because of French colonization, everything got mixed. They called it Thai food or southeast Asian food. “For the first couple of years we were open, people didn’t know Lao food. “We’re a very humble and proud people, for sure,” Phothisanh said. Phothisanh and Boualaphanh say they are excited to introduce more people to Lao food, which occupies its own lane in Asian cooking. Paul, which they said gave them more traction. They operated a pop-up residency during the pandemic at BlackStack Brewery in St. “It was tough to begin with - we went just off of memory and taste palate, and our family’s taste palate.”Įventually, the pair became known for delicious Lao food - especially wings, which were based on the wings that Phothisanh’s grandmother made. “It was kind of a light for my family, keeping the torch going,” he said. Soul Lao began five years ago, after Phothisanh’s grandmother, who had taught him how to cook, declined quickly from dementia and died. They’ll occupy a 1,500-square-foot space that will mostly accommodate takeout and service to the brewery. Soul Lao’s Eric Phothisanh and Sabrina Boualaphanh say demand for the food truck is surpassing what they can accommodate. ![]() Soul Lao, a popular Lao-cuisine-based food truck, and Wandering Leaf Brewing Co., a new brewery, are moving in next door to each other in the space that once housed Champp’s restaurant, creating a mutually beneficial relationship that they hope will bring in neighbors in St. West Seventh Street’s Sibley Plaza will get a couple of exciting new food and beverage tenants this spring. ![]()
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