Luke Kyle, chef/co-owner of the Anchor Fish & Chips, has a hyperlocal source for Cheddar cheese curds: the nearby Lone Grazer Creamery. "They're made four blocks away, and when I get them, they're usually still warm," said Kyle. He skips the whole deep-fried thing — what a terrible fate for such a premium product — and instead channels them into a kind-of poutine ($9), with a hefty dose of curry sauce. 302 13th Av. NE., Mpls.; 612-676-1300; theanchorfishandchips.com
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