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Now Delivering in Twin Cities: D’Amico & Sons, Parma 8200, and MASA

 

Started in 1982, restaurant group D’Amico & Partners has defined the Twin Cities culinary scene with the most innovative and eclectic restaurants in Minnesota, currently operated by founder Art D'Amico along with his sons Richard and Larry D'Amico.

From D’Amico & Sons’ homemade Italian dishes, to Parma 8200’s Italian taverna menu, and MASA’s Mexican cuisine, see how the D’Amico family is creating food and dining trends in Minneapolis/St. Paul.

D'Amico & Sons

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D'Amico & Sons

The European-style deli, recipient of numerous regional and national awards, has kept local families and out-of-town visitors coming back for exceptional and affordable Italian comfort food composed of homemade pastas, authentic Italian sauces, and quality ingredients. 

Some of D'Amico & Son's most popular items include: Son's Chopped Salad (romaine, radicchio, salami, chicken, olives, ceci beans and red wine vinaigrette), Oven-Roasted Garlic Shrimp Pasta (spaghetti aglio e olio), and Neapolitan Pizza (fresh mozzarella, tomato sauce and basil).

D'Amico & Sons
Credit: D'Amico & Sons, Neapolitan Pizza

Parma 8200

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Parma 8200

Named after the city of Parma located in Emilia-Romagna, Italy, the “classic Italian taverna” has had fans raving about the selection of phenomenal Italian dishes since its opening back in 2010.  While it’s a more modern approach to sister restaurant, D’Amico & Sons, Parma 8200 still offers authentic pasta, secondi main dishes, contorni side dishes, and also includes fresh paninis and anti-pasti plates for sharing.

Its menu has Italian favorites like Garganelli Bolognese, Parma Cheeseburger, Bucatini “Limone” (spinach, capers, lemon and Parmigiano), and House-Made White Chocolate Dipped Cannoli (with lemoncello ricotta cream).

Parma 8200
Credit: Parma 8200

MASA

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MASA

With MASA, located in downtown Minneapolis, D’Amico & Partners crosses over from their beloved, traditional Italian cuisine to authentic Mexican fare with Head Chef Saul Chavez, who grew up cooking Mexican specialties for his family in Michoacan, Mexico.

Today, Chavez tackles the traditional recipes of his native homeland with a rich, contemporary twist in dishes like Tostadas de Atun con Ajonjoli y Espuma de Aguacate (two tostadas with sesame-crusted tuna, avocado espuma, crispy leeks, and lime vinaigrette), and Puerco Veracruzano (marinated pork shoulder steamed in banana leaf; served with grilled pineapple, black beans, pickled red onions and warm corn tortillas).

MASA
Credit: MASA, Puerco Veracruzano


  

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