Unassuming and comfortable, Cafe Twenty Eight focuses on serving sustainable, locally sourced, lick-your-chops tasty food. If you're not a foodie, come for the beer.

Cafe Twenty Eight is co-owned by Surly brewer Todd Haug and the restaurant features a nice selection of Surly beers on tap. If you are a foodie but you're also a beer connoisseur, try one of the location's unique pairings. 

Southwest Minneapolis Patch recently sat down with Linda Haug, co-owner and general manager of Cafe Twenty Eight. I had the opportunity to pick her brain about food, beer and what makes Cafe Twenty Eight unique.  

Southwest Minneapolis Patch: What is your ultimate, favorite dish this time of year?

Linda Haug: A really nice pork chop, pork loin. We buy ours from Fischer Farms. I like to incorporate a locally grown apple and oven roasted brussel sprouts. 

Southwest Minneapolis Patch:What will you be cooking at home this Thanksgiving? 

Haug: Nothing. I'll be going to my in-laws'. I'm bringing cranberries, beer and wine.

Southwest Minneapolis Patch: What makes the Cafe Twenty Eight menu unique?

Haug: A variety of flavors. When designed, I wanted it to be accessible but a bit of a challenge. There's a mild side but still with flavor, and then there's more authentic Mexican dishes like the Pork Adobo, which takes three days of prep. 

Southwest Minneapolis Patch: Does beer influence your food or the other way around?

Haug: Both. With the different flavors Surly has, it's easy to recommend pairings. 

Southwest Minneapolis Patch: What's your favorite beer/food pairing?

Haug: Surly Smoke with Pork and Adobo. Some vegetarians don't like Surly Smoke because it  actually tastes a little like ham. Also - Surly Darkness with chocolate cake.

Southwest Minneapolis Patch: What's the one ingredient you would be lost without?

Haug: Onion. I like the sweetness, the bite. Whenever I cook at home, very rarely does it not have onion.

Southwest Minneapolis Patch:What's your favorite vegetarian meal?

Haug: My red sauce and homemade pasta. I had an Italian boyfriend as a young lady and he gave me his mother's recipe. 

Southwest Minneapolis Patch: What's the best in season produce to prepare this time of year?

Haug: Squashes, turnips, rutabagas, apples.  

Southwest Minneapolis Patch: We're coming into comfort food season. What's your favorite healthy substitute?

Haug: Eat a smaller portion of the comfort foods. 

Southwest Minneapolis Patch: What is your favorite spice to cook with?

Haug: Probably Cumin. 

Southwest Minneapolis Patch: What was your favorite food as a child?

Haug: SpaghettiOs. I grew up in Northern Wisconsin - there wasn't a lot of fresh anything. 

Southwest Minneapolis Patch: When it comes to food, what is your guilty pleasure?

Haug: I don't think anything is inherently guilt-inducing. People get too many hang ups about food. I just like real food in whatever format.