Tongue in Cheek describes itself, by its own tagline, as "an eating, drinking & cavorting establishment," set in St. Paul's Payne-Phalen neighborhood. The restaurant links out to certified-humane and eco-conscious sourcing resources on its own site, pointing toward where it wants its meat and ingredients coming from.
Cocktails come up again and again as the strongest part of the experience, with a bar side that's built its own following. Service draws similar praise when the floor is fully staffed. The food itself gets a more mixed read, with some diners finding the execution doesn't match the price.
Cocktails come up again and again as the strongest part of the experience, with a bar side that's built its own following. Service draws similar praise when the floor is fully staffed. The food itself gets a more mixed read, with some diners finding the execution doesn't match the price.