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Food & Drink Issue O C TO B E R 2 02 6

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W W W.G U N D E R S O N S .C O M

LIFESTYLE LETTER

Let’s Break Some Bread October is a favorite time of year for me for a few different reasons. We’re back into the swing of a fall schedule, the weather is crisp and many days are beautiful, Halloween is comical with spooky characters, and winter …is not here quite yet. For Minneapolis Lakes Lifestyle, October is our Food & Drink issue of the year, and it is always a fun one to put together. Cooking & dining together can bring memorable bonding moments. Whether you are with friends or family, it is a key time to focus on the moment and fueling our bodies and souls. One of my jobs in college was at the Aster Café, way before it offered a full bar and live entertainment. At that time, the Aster offered homemade soup and sandwiches, along with a coffee bar. The space also flowed into an art gallery with beautiful artwork. This was my second time being a barista, and I was in love with the restaurant atmosphere, making my own custom coffee drinks, enjoying the city, and serving the community. David Fhima’s, Maison Margaux, is a dining experience. From the carefully designed spaces to the expertly curated décor and fabulous food, this restaurant is a little bit of Paris in downtown Minneapolis. If it’s a casual meal out you seek, Bear Cave Brewing in Hopkins is in their fourth year of brewing unique beers, serving amazing pizza, and catering parties all over the Twin Cities. With three levels of fun, an awesome rooftop, dog friendly patio, and laid back vibe, you can’t go wrong. Cari Ann Carter’s passion and zest for life flows into Fresh Roots Living. She shares with us that cooking is an important outlet for her, and how sourcing good food, adding in healthy ingredients, and slowing the pace can make a big difference. Entertaining season is year-round, but at the cusp of the holiday season, we share a fun charcuterie board idea. Wherever, however and with whomever you are "breaking bread" with this fall we hope it is a wonderful and memorable experience!

A L E X A N D R A PAT T Y, P U B L I S H E R @MINNEAPOLISLAKES

October 2026 PUBLISHER

Alexandra Patty | alexandra.patty@citylifestyle.com E D I TO R

Sarah Knieff | sarah.knieff@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Susan Shannon | susan.shannon@citylifestyle.com CONTRIBUTING WRITER

Sarah Knieff C O N T R I B U T I N G P H OTO G R AP H E R S

Christine Armbruster, Andrew Vick

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Mary Albers LAYOUT DESIGNER Kelsi Southard QUALITY CONTROL SPECIALIST Marina Campbell

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Minneapolis Lakes Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Minneapolis Lakes area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

Featured

A Little Piece of Paris in Minneapolis At Maison Margaux, Chef David Fhima brings French tradition to the North Loop.

Raise a Glass to Gathering at the Cave

A Taste of Home

For Cari Ann Carter, the simple ritual of preparing a Sunday pot roast offers a delicious reason to slow down, gather together and savor the season.

On the Cover Tasty dessert from Maison Margaux. Photography: Andrew Vick

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A LITTLE ARTICLE BY SARAH KNIEFF PHOTOGRAPHY BY ANDREW VICK

Piece

O F PA R I S At Maison Margaux, Chef David Fhima brings French tradition to the North Loop.

Stepping inside Maison Margaux is meant to feel a little like leaving Minneapolis behind. From the elegant French brasserie to the dramatic underground Salon Rouge, chef and owner David Fhima designed the North Loop restaurant as an experience – one that transports guests to Paris without requiring a plane ticket. For Fhima, Maison Margaux is also the realization of an idea more than three decades in the making. “I'm a classically trained French chef, and a lot of my restaurants that I've done in the past had some French influence, but not really a classical French restaurant per se,” Fhima says. Maison Margaux gave him the opportunity to finally create a concept rooted fully in the cuisine, culture and hospitality that have influenced him throughout his life. The opportunity emerged just before the pandemic, when Fhima and his family learned that the historic North Loop building located at 224 N 1st St. was available. Then COVID-19 arrived, bringing uncertainty to restaurants everywhere. Instead of abandoning the project, the family moved forward. “While everything was shutting down, we were building a new business,” Fhima says. “It was a very scary thing to do.”

I NSP IR E D BY | FO O D + BE VE RAGE

That chapter inspired a phrase closely connected to Maison Margaux: “In the midst of the storm, we found a pearl.” Margaux is both a nod to the famed Bordeaux wine appellation and, as the restaurant describes it, a reference to “pearl” in French. Today, the historic building encompasses several distinct experiences. The brasserie captures classic Parisian dining, while an upper level offers event spaces and the lower-level Salon Rouge introduces a moodier atmosphere. Throughout the property, Fhima says the goal was to preserve the building’s Minnesota history while layering in French opulence. The same philosophy carries onto the plate. “We wanted people to come to the restaurant and feel transported,” Fhima says. “We want them, for the two to three hours that they spend, to feel like they were in Paris.” Maison Margaux’s dinner menu blends recognizable French classics with Fhima’s modern interpretations. Current offerings include soupe à l’oignon gratinée, moules frites, bouillabaisse, whole sole meunière, short ribs Bourguignon and Wagyu top sirloin au poivre with pommes frites. Weekend brunch brings another side of French dining to the table – and happens to center on Fhima’s favorite meal.

“We wanted people to come to the restaurant and feel transported.” CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI N N E AP O L I S L A KE S

“There’s some magic that happens when you are there at 11 o’clock in the “My favorite way to eat is breakfast,” he says. Guests can settle in over French toast, crêpes, classic French omelets and pastries from the family’s Motherdough Bakery. “There’s some magic that happens when you are there at 11 o’clock in the morning, listening to Edith Piaf and having a French omelet.” Another defining piece of Maison Margaux is its extensive cellar. Fhima says his family’s collection totals roughly 35,000 to 38,000 bottles, with an especially strong representation of French and Bordeaux wines gathered throughout his career. The restaurant describes its cellar as featuring more than 35 selections by the glass, hundreds by the bottle and a private collection assembled over more than 40 years. All of it reflects Fhima’s own international story. Born in Casablanca, Morocco, to a French, Moroccan, Spanish and Sicilian family, he grew up in Paris and London, studied in Geneva and began his restaurant career in Los Angeles before eventually making his way to Minnesota in the late 1990s. Yet for all the attention paid to the architecture, cuisine and atmosphere, Fhima says Maison Margaux ultimately comes down to something much simpler: people. “We are first and foremost about people, family and hospitality,” he says. The goal is to make every guest feel as though they are the only person being cared for in that moment. Whether someone arrives for a celebration or simply a meal, Fhima views those hours around the table as something deeply personal. “There’s nothing more intimate than somebody giving you two hours and asking you to make those two hours special,” he says. “It’s a privilege to do that.”

I NSP IR E D BY | FO O D + BE VE RAGE

morning, listening to Edith Piaf and having a French omelet.”

Eli Fhima

Lori Fhima adds, "Our staff, led by our son, Elijah Fhima, who embodies hospitality (maybe even more than chef David, if that's possible) are the main reason for our successes and growth." After decades in restaurants, Maison Margaux feels like a culmination of Fhima’s experiences – his French culinary training, his family’s multicultural heritage, lessons learned across numerous restaurants and his connection to Minneapolis. As Fhima puts it, Maison Margaux represents “the good that I’ve learned, the bad that I try not to repeat, and the new that I’m trying to create.” And in the North Loop, that new creation has become a distinctly Minneapolis interpretation of Parisian hospitality. 224 N 1st St. | 612-900-1800 maisonmargauxmpls.com

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ARTICLE BY SARAH KNIEFF | PHOTOGRAPHY BY ANDREW VICK

gathering at the cave From intimate dinners to rooftop celebrations, Bear Cave Brewing offers flexible spaces, creative menus and a personalized approach to private events. There is something about gathering at a brewery that immediately sets a different tone. The atmosphere feels relaxed, the drinks are already flowing and guests can settle in without the formality that sometimes comes with a traditional event venue. At Bear Cave Brewing in Hopkins, that easygoing spirit is paired with something perhaps less expected: an impressive range of spaces and dining options capable of transforming the brewery into a destination for everything from a casual birthday party to an elegant multi-course dinner. “We have a variety of different spaces in varying sizes, and we can combine areas together depending on what the guest is looking for,” says Dan Murray, general manager of Bear Cave Brewing. “We really can kind of accommodate just about any size party.” That flexibility is at the center of Bear Cave’s approach to events. Business meetings, corporate gatherings, birthdays, reunions, weddings and celebrations can all find a home within the brewery, with large-party reservations and private events handled a little differently. Guests simply looking to gather with a group can reserve designated spaces for parties of 20, 40 or 60 and order from the regular menu, giving the experience the feel of a typical visit – just with a space set aside

LOCA L LIM E LIGH T | EVE N T PLAN N IN G + SE RVICE S

specifically for the occasion. Private events, meanwhile, can involve dedicated event spaces, catering and food-and-beverage minimums determined by the room, day and time. For those larger occasions, the Beer Hall is a natural starting point. Bear Cave’s largest indoor event space accommodates up to 91 standing guests and overlooks Main Street and Hopkins. Five televisions make it possible to incorporate presentations, games or other programming, while a tap wall keeps the brewery experience front and center. Its all-indoor setup also makes the Beer Hall especially appealing when Minnesota weather is less than predictable. Food can go well beyond the pizza-andbeer expectations that might come to mind when planning an event at a brewery. Bear Cave has developed a separate catering menu designed specifically for larger groups, featuring heartier entrées and expanded versions of shareable favorites. Options include roasted chicken, braised beef short ribs and stuffed pork loin alongside sides such as whipped potatoes, roasted green beans and glazed carrots. Hosts can also incorporate pizzas and other selections from the brewery’s regular menu, creating a spread that suits the mood of the gathering.

“ We have a variet y of dif ferent spaces in var ying sizes, and we can combine areas together depending on what the gues t is looking for.”

Upstairs, events can take on an entirely different personality. The upper patio and conservatory offer an indoor-outdoor experience that can be configured in several ways. The conservatory can be added to a Beer Hall rental for additional seating, or it can be paired with portions of the rooftop patio during warmer months.

Groups can reserve the back deck, the entire rooftop patio, the conservatory or combinations of the spaces depending on the size and style of the celebration. A full upper-floor event can accommodate 224 seated guests or more than 280 standing while still allowing the brewery’s lower level to remain open to the public. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI N N E AP O L I S L A KE S

Dan Murray and Kayla Black, GM & AGM

For a gathering that calls for a little more atmosphere – and a little more privacy – head downstairs. Bear Cave’s basement speakeasy is its most private event space, complete with its own tap wall and a darker, moodier feel. But its possibilities extend well beyond cocktails and casual gatherings. The brewery has hosted plated dinners in the space, including multi-course meals prepared with the help of an attached area that can function as a kitchen. The ability to customize is one of the biggest themes running through Bear Cave’s private-event program. Catering is generally geared toward groups of 25 or more, while smaller gatherings can more easily work from the regular menu. But those guidelines do not mean every event has to follow the same formula. Menus can be adapted, spaces can be combined and entertainment can become part of the evening, including the option to bring in live music.

LOCA L LIM E LIGH T | EVENT PLAN N IN G + SE RVICE S

For a recent private event, the team departed from its usual offerings entirely with an oyster bar, grilled steaks and fried chicken. The goal, Murray explains, is to be able to “customize it in lots of ways to whatever people are looking for.” And when a guest list grows especially large, there is always the ultimate option: take over the brewery. During the summer, a full buyout offers standing capacity for more than 500 guests and seating for just under 400 when outdoor areas are included. In winter, when the patio is unavailable, the brewery can accommodate roughly 250 standing guests and just under 200 seated. Bear Cave has already hosted several full buyouts. “We really try to do it all,” Murray jokes. And that they do. Big or small. Bear Cave’s dedicated team handles all private events with care, offering something special for every person, party and palate. 1201 Mainstreet, Hopkins | 952-426-3214 | bearcavebrewing.com

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A TA STE OF HOM E

For Cari Ann Carter, the simple ritual of preparing a Sunday pot roast offers a delicious reason to slow down, gather together and savor the season. ARTICLE BY SARAH KNIEFF PHOTOGRAPHY BY CHRISTINE ARMBRUSTER

C HE F ’S SE LE CT ION | L I F E + CU LT U RE

When autumn arrives in Minnesota, home begins to feel a little different. Windows close against the crisp air, evenings arrive earlier and the kitchen once again becomes a natural gathering place. For Cari Ann Carter, founder of the Cari Ann Carter Group and the voice behind Fresh Roots Living, the change of season also signals a return to one of her favorite ways to unwind: cooking.

Cari Ann Carter

“Cooking evolved as my outlet, a mandatory pause to step away from the fast pace of daily life.” While Carter spends her workdays immersed in the fast-moving Twin Cities real estate market, time in the kitchen offers a welcome contrast. Chopping vegetables, tending herbs and waiting for something to slowly simmer are less about checking another task off the list and more about creating space to enjoy the moment. “Cooking evolved as my outlet, a mandatory pause to step away from the fast pace of daily life,” Carter says. “For me, it’s about taking a breath, nourishing the people I love, and finding absolute respite and rejuvenation in the process.” That appreciation for food goes beyond a casual hobby. Carter has completed more than 120 hours of classical culinary training, giving her a foundation in traditional techniques that she adapts for everyday life at home. Her style favors familiar flavors and seasonal ingredients rather than complicated presentations. Root vegetables, fresh herbs and dishes that

become better with a little time are frequent players in her kitchen. She also draws inspiration from lifestyle figures such as Martha Stewart, whose approach to cooking, entertaining and homemaking helped shape Carter’s own interest in creating thoughtful experiences at home. For Carter, however, good food doesn’t need to be fussy. Some of the most memorable meals are also among the simplest. That is especially true when fall settles over the Twin Cities. After months of grilling, fresh produce and lighter meals, Carter finds herself craving something warmer and heartier. “When October hits, my mind immediately gravitates toward warmth and comfort after a long summer,” she says. “There is nothing quite like a traditional pot roast slow-cooked in a Le Creuset Dutch oven. It fills the entire house with the nostalgic aroma of rosemary, sage, and braised beef. It’s simple, decadent, and universally loved.” CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI N N E AP O L I S L A KE S

The classic dish fits naturally into a leisurely Sunday afternoon. A roast is first seared, developing the deeply browned exterior that provides the foundation for the meal’s rich flavor. From there, it is paired with a colorful assortment of cool-weather vegetables. Carrots and baby potatoes are familiar favorites, while parsnips and rutabaga bring an earthy sweetness particularly suited to autumn. Fresh rosemary, sage and other garden herbs add another layer of seasonal flavor before everything is tucked beneath the lid of a Dutch oven and given time to cook. The result is the kind of meal that requires relatively little attention once it is underway, leaving time to settle in at home, spend an afternoon with family or simply enjoy the aromas drifting from the kitchen. Carter encourages home cooks to make the dish their own, including adjusting the cooking method depending on the texture they prefer. “Don’t be afraid to adjust cooking times to your schedule,” she says. “A slightly higher heat gives you a classic roast beef slice, while a long, slow cook breaks down the proteins until the beef literally melts off your fork.” Just as important as technique is what goes into the pot. Through Fresh Roots Living, Carter emphasizes an appreciation for knowing where ingredients originate and supporting growers, farmers and food producers close to home whenever possible. A neighborhood co-op or local purveyor can turn grocery shopping into another way to connect a meal with the community around it. “Sourcing matters,” Carter says. “When you use beautiful, grass-fed beef from local purveyors like Wise Acre Eatery or your neighborhood co-op, the flavor profile of a simple roast completely transforms.” Seasonal vegetables can receive the same consideration. A farmers market haul, produce from a co-op or carrots and herbs pulled from a backyard garden can all find their way into the pot. It is an approach that celebrates ingredients without demanding perfection—and makes a traditional meal feel personal to the household preparing it.

C HE F ’S SE LE CT ION | L I F E + CU LT U RE

Want the full recipe card, plus this month’s autumn root vegetable pairing guide? Subscribe free to get it delivered straight to your inbox, along with weekly seasonal recipes, garden planning guides, and intentional home essays. freshrootsliving.substack.com.

“Whether you’re harvesting from your own garden or gathering produce from a neighborhood market, these traditional, earth-to-table meals ground us,” Carter says. “It’s a reminder that no matter how demanding work or life gets, creating a welcoming table at home is where we truly recharge.” It is a philosophy that also brings Carter’s culinary interests and real estate career together in an unexpected way. A home, after all, is more than its architecture, square

footage or address. Its meaning develops through the routines and memories created within it—the Sunday dinners, crowded kitchen counters, favorite recipes and familiar aromas that eventually become part of a family’s story. For Carter, a pot roast slowly braising on an autumn afternoon captures that idea beautifully. It isn’t simply dinner. It is an invitation to linger in the kitchen, gather around the table and enjoy home at a slightly slower pace.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI N N E AP O L I S L A KE S

HYDRATION AT YOUR DOORSTEP MOBILE IV THERAPY WITH DYNAMIC DRIPS

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BU ILD A BOA RD FO R FA LL There is something about fall that calls for gathering around good food, and a charcuterie board makes entertaining deliciously simple. With seasonal colors, cozy flavors and a mix of sweet, salty and savory bites, an everyday snack board can easily become the centerpiece of a fall get-together. Start with a few cheeses that offer different flavors and textures. A creamy herb cheese, sharp cheddar, smoked gouda or a soft spreadable variety creates a flavorful foundation. Add sliced salami or another favorite cured meat, then fill in the board with crackers in different shapes, sizes and textures. Next, bring in autumn color. Red grapes and raspberries add deep jewel tones while also providing a fresh contrast to richer cheeses and meats. Small pickled items, such as cornichons, introduce a tangy bite and help balance the spread. A small bowl of cashews or mixed nuts adds crunch while making the board feel abundant. For the sweeter side of fall, scatter chocolates or chocolate-covered treats throughout the arrangement. Caramel, dried fruit, candied nuts or apple slices are other easy seasonal additions. Mini decorative pumpkins tucked between ingredients can bring in orange, cream and brown hues without taking up too much space. When arranging the board, there is no need for perfect symmetry. Begin with larger items, including cheeses and small bowls, before adding meats and crackers. Use grapes, berries, nuts and smaller treats to fill open spaces and create a full, layered look.

Seasonal flavors, rich colors and playful touches turn a classic charcuterie board into an autumn-worthy spread.

For an added twist of the season, take the board from fall-inspired to football-ready. Shape cheese into a football, arrange meats or crackers in team colors, or add a small bowl of game-day dip. Whether served at a cozy evening with friends or during the big game, it is an easy way to celebrate all the flavors -- and fun -- of fall.

ARTICLE BY SARAH KNIEFF

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI N N E AP O L I S L A KE S

WHERE WHERE EVERY EVERY GATHERING GATHERING BEGINS. BEGINS.

Photo by: Christine Armbruster

carianncartergroup.com carianncartergroup.com

realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N M I N N E A P O L I S L A K E S .

NEW LISTING

AVG . S A L E P R I C E S

YTD APPRN

CLOSED SALES

Armatage

$507,600

5.60%

$266

Bryn Mawr

$579,796

-12.20%

$297

Cedar-Isles-Dean

$647,572

-11.50%

$290

East Bde Maka Ska

$841,827

43.10%

$373

East Isles

$512,234

-31.90%

$249

Fulton

146

$775,067

2.80%

110

$331

Kenwood

$1,503,024

8.90%

$372

106

Linden Hills

180

$790,181

-1.70%

128

$350

Lowry Hill

$770,296

-11.50%

$260

Lynnhurst

106

$829,989

-2.00%

$318

North Loop

250

$452,817

-3.70%

109

$333

Tangletown

$718,571

23.40%

$295

Minneapolis (Overall)

5908

$435,600

2.20%

4028

$255

NEIGHBORHOOD

PRICE PER SQFT AVG D O M

Current as of August 2026. All data from NorthstarMLS. Data reflects rolling 12 months. Information deemed reliable but not guaranteed.

SET FOR THE SEASON The holidays are close. Let’s find the home that holds them.

CARI ANN CARTER GROUP carianncartergroup.com 612.926.9999

Photo by: Christine Armbruster OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI N N E AP O L I S L A KE S

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S JU LY 1 8T H - N OV E M BE R 1ST

Paintings by Elena Kalman: Catastrophe and What Survives The Museum of Russian Art The Museum of Russian Art presents "Paintings by Elena Kalman: Catastrophe and What Survives." The Ukrainian-born artist explores disruption, resilience and the forces that endure through landscapes and imagined environments. Created amid war and global uncertainty, Kalman’s recent works juxtapose fractured structures and instability with enduring images of water, sky and the natural world. tmora.org. SE PT E M BE R 2 5T H - N OVE MB E R 1ST

Jack-O-Lantern Spectacular The Minnesota Zoo The Minnesota Zoo’s Jack-O-Lantern Spectacular returns with more than 5,000 artistically carved, glowing pumpkins. Wander an expanded woodland trail filled with illuminated displays while putting your knowledge to the test with this year’s trivia theme. New plaza experiences, seasonal treats and plenty of autumn magic make this family-friendly event a memorable way to celebrate spooky season. mnzoo.org. O C TOBE R 3 RD - 4 T H

Glass Pumpkin Patch 2026 Foci Minnesota Center for Glass Arts Celebrate fall with a creative twist at Foci Minnesota Center for Glass Arts’ 2026 Glass Pumpkin Patch. Browse an array of locally handcrafted glass pumpkins, watch artists create pumpkins during free glassblowing demonstrations and enjoy light refreshments. Guests can also preregister to design their own one-of-a-kind glass pumpkin alongside a professional glassblower, making this colorful seasonal event extra memorable. mnglassart.org. O C TOBE R 9 T H - 1 0 T H

Twin Cities Oktoberfest Minnesota State Fairgrounds Twin Cities Oktoberfest returns for its 16th annual celebration at the Historic Progress Center on the Minnesota State Fairgrounds. This lively fall tradition celebrates all things local, bringing together Minnesota-made food, live music, merchandise and entertainment. Gather your friends and enjoy the festive atmosphere while supporting local makers, musicians and businesses throughout the Twin Cities. tcoktoberfest.com. O C TOBE R 1 0 T H

Owámni Falling Water Festival Father Hennepin Bluff Park | 11:00 AM The Owámni Falling Water Festival returns for a vibrant celebration of Indigenous culture, history and community. Enjoy live music and traditional dance, Indigenous-owned food vendors, artists and makers, plus hands-on games and art activities for all ages. The festival honors Owámniyomni and the enduring connections Indigenous peoples have to this culturally significant place. minneapolisparks.org. O C TOBE R 2 5T H

Minnesota Timberwolves Home Opener Target Center | 6:00 PM The Minnesota Timberwolves tip off their 2026–27 home schedule against the Toronto Raptors on October 25 at Target Center. Fans can welcome the Wolves back to Minneapolis and experience the excitement of NBA basketball as Minnesota begins another season on its home court. Gather your fellow fans, wear your Wolves gear and get ready to cheer on the team. nba.com/timberwolves.

EVE N TS

INSPIRED MINDS. LIFELONG LEARNERS. Another great return on spending that Donor Advised Fund. In the face of today's challenges, so many people are stepping up to help the communities they love—from the programs educating our kids to the food shelves helping fuel their brains. Your Donor Advised Fund can amplify that impact. With $326 billion in DAFs waiting to be spent, the time to use them for things you care deeply about is now. Our local philanthropic expertise is here to help.

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2026 Subaru Outback

Breathtaking at any elevation. The all-new, redesigned 2026 Subaru Outback is boldly styled to reflect its adventurous spirit. More edge. The legendary capability of standard Symmetrical All-Wheel Drive and available 260-horsepower turbocharged SUBARU BOXER engine. Love never looked so good. Subaru and SUBARU BOXER are registered trademarks of Subaru Corporation. Outback is a registered trademark of Subaru of America, Inc. Vehicle shown with accessory equipment.

500 American Boulevard West, Bloomington www.bloomingtonsubaru.com | 763-392-9959