Jason DeRusha Tours Andrew Zimmern’s ‘Lucky Cricket’


COMMON FOOD ALLERGIES ACROSS THE COUNTRY. ONE .6 MILLION CHILDREN ARE AFFECTED. THE NEW TREATMENT COULD BE AVAILABLE SOMETIME LATE NEXT YEAR. HE IS KNOWN FOR HIS TV SHOW BIZARRE FOODS, BUT ANDREW ZIMMERN GOT HIS START AS A CHEF. THIS EVENING HE RETURNED TO HIS ROOTS, OPENING HIS FIRST RESTAURANT IN ST. LOUIS PARK. Reporter: IN THE MOMENTS BEFORE OPENING, YOU CAN UNDERSTAND HIS EXCITEMENT. OVERALL, I AM THRILLED. Reporter: AFTER DECADES OF TALKING ABOUT FOOD, NOW HE HAS DONE TO OPEN HIS NEW OWN RESTAURANT, LUCKY CRICKET. THIS IS SHARING AND SPREADING CULTURE. SOMETHING I’VE TRIED TO DO MY WHOLE LIFE. WE GOT AMPLIFIED WHEN I HAD A LARGER PLATFORM. Reporter: IT IS BREAK, FUN, EXCITING. RUM SLUSHY MACHINES, CHINESE FISH TRAPS, IT FEELS MORE INTIMATE. ENTRIES SAYS HE DEVELOPED THIS MANUAL A WHILE AGO. CHINESE FOOD, BUT NOT LIKE THE MOM-AND-POP RESTAURANTS YOU ARE USED TO. WE ARE TRYING TO DO HERE CASUAL, APPROACHABLE, EVERY DAY, HONEST, AUTHENTIC, DELICIOUS, CLEAVABLE CHINESE FOOD IN A FUN ENVIRONMENT WITH GREAT MUSIC, GREAT DRINKS. IT HAS BEEN NEARLY 20 YEARS SINCE HE WAS WORKING INSIDE A RESTAURANT EVERY DAY. HOW DOES IT FEEL TO BE BACK? UNBELIEVABLE. SO GOOD. Reporter: ANDREA WILL NOT BE ON THE LINE, BUT HE STILL — ANDREW WILL NOT BE ON THE LINE, BUT HE CAN STILL COOK. VERY CHILLY AND SPRINGY. — SHUEY — CHEWY AND SPRINGY. Reporter: IT’S FANTASTIC. WE ARE CREATING FOOD FOR EVERYONE. I WANT KIDS TO COME IN WHO DON’T LIKE SPICY FOOD AND BE VERY, VERY HAPPY. I WANT GRANDMAS TO COME IN HERE WHO DON’T LIKE FOOD WITH LOTS OF GARLIC AND GINGER TO BE VERY HAPPY. Reporter: IS LUCKY CRICKET IS TRULY LUCKY, HIS GOAL IS TO HAVE THIS BE THE FIRST OF MANY RESTAURANTS, BORN IN THE TWIN CITIES AND THEN AROUND THE WORLD. I STILL GOT IT. I THINK I SAID THAT OUT LOUD.

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