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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
"Here is the great American hamburger. Not the biggest or the best-dressed, not-stuffed with foie gras like the $100 oddities made by show-off chefs, not so lean it's dry nor so greasy it is unctuous, this is a thick, bun-sized patty sizzled to crusty perfection on an ..."   [Read More]

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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
Note the lumpiness of the chocolate 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 chocolate 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





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


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


The addition of lettuce, tomato, and mayonnaise makes this cheeseburger
"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


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



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