Bûcheron
Restaurant · King Field ·
French-American bistro serving elevated cuisine with seasonal flair
French-American bistro serving elevated cuisine with seasonal flair
"I read that Bûcheron, which won the 2025 James Beard Award for best new restaurant, highlights Minnesota wild rice on dishes like venison loin paired with wild rice, summer sausage, roasted apple, and celery root, signaling a refined take on local ingredients." - Nicholas DeRenzo
"I noted that Bûcheron in Minneapolis was named Best New Restaurant." - Eater Staff
"A Kingfield bistro that won the national Best New Restaurant award, this neighborhood spot was created as a family-friendly, community-oriented “Midwest French” restaurant. Co-owner Jeanie Janas Ritter described it as the neighborhood restaurant they always wanted, built to allow more time with their toddlers, and celebrated the deep support of regulars and mentors who traveled to join the team at the awards. The restaurant emphasizes Minnesota ingredients and a cuisine rooted in regional produce." - Emily Venezky
"Named Best New Restaurant at the 2025 James Beard Awards, this Minneapolis newcomer was singled out as the year's most notable opening." - Erin DeJesus
"A small Kingfield bistro run by husband-and-wife team Jeanie and Adam Ritter that quickly earned a devoted following and a James Beard Award finalist nod for Best New Restaurant. The kitchen practices a self-described “Midwest French” approach, applying French technique to explicitly Midwestern ingredients and emphasizing clarity of flavor — examples include celery root tortellini in an acorn broth and a playful plated homage modeled after a local artist’s photograph. The menu highlights hyper-local sourcing (wild rice from the Indigenous Food Lab, beef from Fellers Ranch, jam from family raspberry bushes) and the team preserves peak-season produce by freezing to serve year-round. Hospitality is central: the owners staffed the restaurant with trusted colleagues from prior workplaces to build a family-friendly, community-oriented team, run bimonthly tasting dinners, keep the bar available for walk-ins even as reservations book quickly, and focus daily on improving operations, deepening producer relationships, and sustainable business practices." - Katherine Lawless
