All Saints Restaurant

"All Saints offers subtly exquisite vegetable-focused fare. This isn’t vegan fine dining — there’s meat on the menu, like duck confit with bitter greens — but vegetables are coaxed into the spotlight. Carrots are served sweet and earthy with bulgur wheat and dates; salt and pepper mushrooms are served with a bright scallion dip. All Saints has a rock-solid cocktail program, too, featuring raspberry spritzes, a non-alcoholic gin and tonic shrub, and more. Online ordering is accepted, but maybe just book a table on Resy." - Stacy Brooks

"All Saints, opened by local industry veterans Kim Tong and chef Denny Leaf-Smith, has been serving subtly exquisite vegetable-focused fare since 2021, when it brought a spark of new life to the former Bardo space on Hennepin Avenue. This isn’t vegan fine dining, in the way of 11 Madison Park — there’s meat on the menu, like duck confit with bitter greens — but vegetables are coaxed into the spotlight. Charred cabbage gets a white anchovy salsa verde; salt and pepper mushrooms are served with a bright scallion dip. All Saints has a rock-solid cocktail program, too, featuring strawberry spritzes, citrusy Negronis, and more." - Eater Staff

"All Saints has been serving subtly exquisite vegetable-focused fare since 2021. This isn’t vegan fine dining — there’s meat on the menu, like duck confit with bitter greens — but vegetables are coaxed into the spotlight. Charred cabbage gets a white anchovy salsa verde; salt and pepper mushrooms are served with a bright scallion dip. Save room for buttermilk panna cotta." - Justine Jones, Eater Staff

"Share small plates like sunchoke rosti and golden beet salad on All Saint’s cozy patio, just a stone’s throw from the Mississippi River." - Justine Jones, Eater Staff

"Upscale All Saints puts veggies at the forefront: roasted carrots are served with bulgur wheat and dates; a salad of tender gem lettuce is dress with a buttermilk vinaigrette. But there are plenty of meat dishes on the menu too, like duck confit with bitter greens and New York strip." - Justine Jones, Eater Staff