Reggie “The Sauce” Hollis

Reggie Hollis knows the back end of a diner grill like the back of his hand — which is to say, covered in scars and smelling faintly of burger grease. He spent two decades working kitchens across the state before trading the spatula for a notebook. Based in North Minneapolis, Reggie brings a lifer’s perspective to food writing. He doesn’t romanticize — he remembers which shift burned, and which cook saved the day with a pack of smokes and a fried egg sandwich. His reviews are part oral history, part kitchen psalm. Reggie writes the way people talk after a long night: real, loud, and full of heat. His column “Line Cook Gospel” chronicles not just the food, but the folks who make it — tired, brilliant, sometimes high, and always underpaid.