Minnesota’s distinguished cocktail distiller sure feels like it belongs in Wisconsin after one visit to the spectacular new 75,000-square-foot facility in River Falls. Just 25 minutes from downtown St. Paul (or 40 minutes from its original northeast Minneapolis home), Tattersall surprises no one with co-founder Dan Oskey’s glorious cocktails.

But the quality of the food, from executive chef Jonathan Newman, pleasantly surprised me. A creamy trout dip pays homage to the nearby Kinnickinnic River, and several dishes nicely utilize Tattersall spirits, like the whiskey-glazed pork belly bites.