Your Guide to Authentic Regional Eats
Sign In | Register for Free!
Restaurants Recipes Forums Eating Tours Merchandise FAQ Maps Insider

Convention Grill

3912 Sunnyside Rd., Minneapolis, MN - (952) 920-6881
Here is the great American hamburger, a thick, bun-sized patty sizzled to crusty perfection on an extremely well-oiled grill. Beautiful fries: cooked until honeytone brown. On the side you want a malt, huge and so thick that they must be spooned from their silver beaker.
89% Approval Rating (19 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Malt
Hot Fudge Sundae
French Fries
California Cheeseburger

Highlighted Reviews

rating
Michael Stern - Photos (6)
Roadfood.com Editor
"Hail the hamburger! Convention Grill's is not the biggest or the best-dressed. Rather, it is the diner hamburger's Platonic ideal: a thick, bun-sized patty sizzled to crusty perfection on an extremely well-oiled grill. It oozes juice and radiates beefy savor, and is ..."   [Read More]

Submit photos Submit a review See more reviews...

Map & Web Site

3912 Sunnyside Rd., Minneapolis, MN
(952) 920-6881

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Dinner
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:No
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:Yes
The addition of lettuce, tomato, and mayonnaise makes this cheeseburger 'California style.' I piled everything into the bun and decided that this was the Platonic idea of a diner burger.
"The addition of lettuce, tomato, and mayonnaise makes this cheeseburger 'California style.' I piled everything into the bun and decided that this was the Platonic idea of a diner burger."
Michael Stern





It is often said that the secret of a great griddle-cooked hamburger is the grill itself. We don't know if this one goes back to the origin of the Convention Grill, in 1934, but it sure imparts a deeply delicious character to the burgers that sizzle here. Need we mention that this is not the place to dine if you happen to be condemned to a fat-free regime?
"It is often said that the secret of a great griddle-cooked hamburger is the grill itself. We don't know if this one goes back to the origin of the Convention Grill, in 1934, but it sure imparts a deeply delicious character to the burgers that sizzle here. Need we mention that this is not the place to dine if you happen to be condemned to a fat-free regime?"
Michael Stern


Note the lumpiness of the malt that has just been spooned from its silver beaker by the waitress who presented it. She forgot to bring us a straw, but that was OK. A spoon is a much more useful utensil for eating/drinking this ultra-thick concoction.
"Note the lumpiness of the malt that has just been spooned from its silver beaker by the waitress who presented it. She forgot to bring us a straw, but that was OK. A spoon is a much more useful utensil for eating/drinking this ultra-thick concoction."
Michael Stern


At least as much as for the hamburgers, we love the Convention Grill for its superb French fries. This close shot shows the textural variety that makes them so addictive.
"At least as much as for the hamburgers, we love the Convention Grill for its superb French fries. This close shot shows the textural variety that makes them so addictive."
Michael Stern


This hot fudge sundae is made with local Kemps ice cream and Convention Grill's own delicious hot fudge sauce.  This is actually the small sundae.  The large has eight scoops of ice cream!
"This hot fudge sundae is made with local Kemps ice cream and Convention Grill's own delicious hot fudge sauce. This is actually the small sundae. The large has eight scoops of ice cream!"
Cliff Strutz


When you walk into the Convention Grill, this is what you see: a very busy counter where the staff assembles plates ready to get carried out to tables and booths.
"When you walk into the Convention Grill, this is what you see: a very busy counter where the staff assembles plates ready to get carried out to tables and booths."
Michael Stern


We've seen this place described as a 1950s-style diner. In fact, it began in 1934; and while it has evolved over the years, it exudes nostalgia.
"We've seen this place described as a 1950s-style diner. In fact, it began in 1934; and while it has evolved over the years, it exudes nostalgia."
Michael Stern



What is Roadfood?  |   Submit Content  |   Privacy Policy  |   Contact Roadfood.com   Copyright - Roadfood.com