"A chef’s counter restaurant in south Minneapolis, Tenant is known primarily for its open kitchen and unique, seasonally-focused tasting menu structure. The pasta course, which rotates every few months as the seasons change, however, deserves particular attention for the sheer scale of care and technique packed into each dish. In the winter, diners might find plump, hat-shaped cappelletti stuffed with creamy ricotta, their brims catching an intensely savory mushroom stock. As the sun melts the last of the snow and spring produce returns to market, the course might consist of a single ravioli, saffron-yellow, hidden under a thick foliage of charred broccolini, or kernels of sweet summer corn caught in the bell-like hollows of hand-rolled campanelle." - Julie Yu
