"Last year, Beard-nominated pastry chef Diane Moua announced she was leaving Gavin Kaysen’s Bellecour Bakery, where she’d gained acclaimed for her crepe cakes, ethereal kouign-amann, and other impeccable pastries, to open her own restaurant, now named Diane’s Place. Set to open in Northeast Minneapolis’s Food Building on April 6, the restaurant will pair its main menu — featuring modern savory dishes and Hmong home cooking tied to Moua’s family’s Wisconsin farm (think guinea hens, bitter melon, pork fat with mustard greens, etc.) — with pastries that meld traditional French forms with Southeast Asian flavors (yuzu, taro, etc.). Moua will also be collaborating with Erik Sather of Lowry Hill Meats." - Justine Jones
