What would the ultimate St. Paul dining day look like? I think a few places I visited this week would certainly make that list. (I’d love to hear your ideas, too: Send them my way at eat@pioneerpress.com.) Next week’s Dining Diary column will focus on lunches — but this week, we’re visiting some new spots and classic favorites for breakfast, dinner and, perhaps the most important meal of the day, dessert. Breakfast: Bagel and lox at Razava I celebrated my birthday last week, which of course called for a day of good food — and where else to start but Razava Bread Co.? The 4-month-old Grand Avenue sourdough bakery has quickly become one of my favorite spots in the city. The interior design gives off the vibe of a European sidewalk cafe, and the savory, Caesar-inspired house schmear elevates the bagels and lox to new heights. (When Razava opened, I wrote that the herbaceousness of the cream cheese “rocks with the lox,” which might be the best thing I’ve ever come up with. Not to brag. But hey, it’s my birthday — I can do whatever I want.) Razava Bread Co: 685 Grand Ave.; 763-338-0853; razavabread.co Dinner: Pot roast tacos at The High Hat The chipotle pot roast tacos are a standout item on the new dinner menu at The High Hat, a Southwestern-inspired Cathedral Hill cafe that opened for breakfast and lunch in 2023. The tacos, as served March 23, 2025, contain roasted sweet potatoes, peppers and onions. (Jared Kaufman / Pioneer Press) The High Hat, the delightful Southwestern-inspired Cathedral Hill cafe that opened almost two years ago for breakfast and lunch, has at long last added dinner service. And as the sun goes down outside, it’s fun to watch a space that’s bright and cheery in the mornings (formerly home to Bon Vie Bistro/A Piece of Cake) become an evening lounge that’s moodier and swankier but still approachable as ever. The standout for me were the chipotle pot roast tacos, with tender slow-cooked beef, onions, peppers and roasted sweet potato on really good corn tortillas. The beef was juicy as all get-out, and although the sweet potatoes got a bit lost, the grilled pepper and onion blend gave the dish a nice savory kick without making it too spicy. My dining partner and I also enjoyed the flavors going on in the Peruvian chicken sandwich, with smoked gouda cheese balancing out the zippy, garlicky ají amarillo sauce. (The dinner menu is a bit light on plated entrees, and I think this dish could also work well — or perhaps better? — in that format.) As for sides, most — like plantain mashed potatoes and pureed black beans — are served a la carte, and some listings on the main menu could work as either appetizers or shared sides. We went that route and split the perfectly cooked and well-seasoned street carrots, topped with plenty of crumbly cheese. On the breakfast menu, one perennial favorite beverage is the Muse latte, with orange, caramel and cinnamon. For dinner, they’ve adapted it into a fun dessert: an almond-cinnamon sponge cake soaked in orange and honey, with a great salted caramel sauce and a coffee whip. Don’t skip! Open for dinner from 5 p.m. to 11 p.m. Thursdays–Mondays (till midnight Friday/Saturday). As always, open daily for breakfast/lunch 8 a.m. to 2 p.m. The High Hat: 485 Selby Ave.; 651-528-7941; thehighhatmn.com Dessert: Pasteis de nata and ginjinha at Estelle The Portuguese dessert pasteis de nata, an egg custard tart shown March 30, 2025, is a mainstay on the dessert menu at Estelle in St. Paul. (Jared Kaufman / Pioneer Press) Last week and this week, Pioneer Press food editor Jess Fleming (aka my boss) has been leading readers on an amazing trip to Spain and Portugal. If you didn’t snag a spot on the trip this time, not to worry: We have Portugal right here in St. Paul, too, at Estelle. The Pica Pau appetizer at Estelle, served March 30, 2025, contains tender chunks of beef with pickled vegetables and a delightfully savory broth. (Courtesy of Alyssa Kaufman) I love Estelle for dinner — their new Portuguese pica pau appetizer is amazing; a beef-and-veg situation served with a little bit of savory broth that makes me want to lick the bowl — but they also have one of my favorite simple desserts in town, egg tarts called pasteis de nata. The bar team at Estelle also makes a classic Portuguese sour cherry liqueur called ginjinha in-house, and I think the tartness of the drink pairs beautifully with the molten richness of the egg custard. It’s just bliss. Head to the bar, even solo, and treat yourself this week. You deserve it. Estelle: 1806 St Clair Ave; 651-330-9648; estellestp.com P.S. If you want to travel with Jess in the future, she’s leading a 13-day trip to Ireland next spring! More info online. Related Articles Small Bites Review: Add Hey Bear, takeout-focused cafe in St. Anthony Park, to your morning routine ...read more read less