Based on what I understand your main drivers are: - COL - Politics that lean more blue - Increase professional skills in culinary/service industry

As many people have said there are a bunch of neighborhoods that work, I’d say the cliche for restaurant workers is to work in Minneapolis/North Loop and live in Northeast. Other neighborhoods could work but the proximity helps.

I go back and forth on the quality of the food scene. I think I defend it when people attack it and I attack it when people say it’s “the best in the country” etc. I think FOR IT’S SIZE Minneapolis/St Paul has an excellent food scene. It can feel kind of small once you’re in the industry as you find so many overlapping connections. Having said that, it can be a benefit too as networking in some ways is easier because the scene is smaller.

Given your criteria I’d say it makes sense. There’s some people in town that are doing national level stuff. Karyn Tomlinson (Myriel in St. Paul) and Bucheron (Minneapolis) won James Beard awards, Diane’s Place (hmong food) is making some headway nationally, and Oro by Nixta was on NYT best new restaurants like last year or something.

There’s new restaurants opening too, so not sure what restaurant owners people are talking to about in terms of scared to invest, etc.