"Chef Gavin Kaysen worked as an executive chef for Daniel Boulud before leaving New York for Minneapolis, his hometown, in 2014. His list of restaurants — Bellecour Bakery; Demi, with its intimate tasting menu; opulent Mara at the Four Seasons Hotel — is long, but there’s something essential and enduring about Spoon and Stable. The menu changes often, keeping pace with Midwest seasonality, but still manages to feel timeless. Expect dishes like bison tartare with harissa aioli, cappelletti with morels and patty pan squash, and a delicate strawberry and sorrel mille-feuille." - Eater Staff
Erin Kincheloe