Appetites: 2014 set to be a busy year for Twin Cities dining

Meat, cheese plate
Plates of cheese and cured meat, similar to this one, photographed Wednesday, Jan. 8, 2014 at Russell Klein's Meritage in St. Paul will be available at his new Minneapolis restaurant, an Austrian brasserie, which will include a wine bar with a cheese program called Foreign Legion. Cheeses shown here, left to right, are a goat's milk Bonde de Gatine; Carles Roquefort; a cow's milk Morbier; and an earthy Tomme de Savoie.