Hard to believe it was just one year ago that the Bachelor Farmer opened. (If you’ve been in a coma, all you need to know is that it’s the modern Scandinavian restaurant that the sons of the governor, Target heirs Andrew and Eric Dayton, opened, with cult bartender Pip Hansen working wonders in the underground bar, and it is the new power-player, center of the known universe restaurant to every Minnesotan of a certain Daily Show admiring cultural or political tilt.) Anyhoo, they really have been open one impossible-to-get-in-there year (unless you make an advance reservation, which is beyond many mortals’ patience.) To celebrate, the Bachelor Farmer crew is throwing a city-wide block party, with free music for all, and beer and crayfish to purchase.

Here are the details. It’s called Kräftskiva, it’s happening Saturday, August 4, from 5 to 10 p.m. and will feature performances from DJ Jonathan Ackerman, Switzerlind, City on the Make, and Halloween, Alaska. There will be beer from Fulton and ice-cold aquavit available for purchase. Yes, Minnesota, we can now legally drink aquavit on the streets of downtown Minneapolis, just as our ancestors intended.

Speaking of ancestors, I guess a Kräftskiva is a traditional Swedish crawfish boil, and the Bachelor Farmer crew is getting in live crates of crayfish from Oregon to celebrate. (It’s illegal to bring live crayfish here from Louisiana because they could live up here, that’s how our invasive-species crayfish got here, so all local live crayfish have to come from somewhere else.) Chef Paul Berglund tells me he spent his childhood netting the little buggers in a creek near his house, “little did I know that I’d be serving them at the Bachelor Farmer. It’s an interesting culinary journey, to say the least.”

So get ready to suck the guts out of some crayfish, Minnesota, and congrats, Bachelor Farmer, it was quite a first year—here’s to many more, full of Swedish meatballs, rock and roll, and changing the city for the better.

The Bachelor Farmer, 50 2nd Ave. N., Mpls., 612-206-3920

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