Diane's Place
Asian restaurant · Sheridan ·
Hmong American cuisine with French-inspired pastries
Hmong American cuisine with French-inspired pastries
"Drawing from chef Diane Moua’s fine dining pastry background and Hmong cultural roots, Diane’s Place respectfully elevates Hmong comfort food. For brunch, savor the buttery flakiness of a Spam and nori breakfast croissant or the warmth of hand-made sticky rice noodles drenched in chicken broth. The dinner menu, on the other hand, steps away from pastries, instead highlighting Hmong flavors and ingredients, such as the herbaceous and tender duck soup, or the sour fermented pork ribs with lime leaf." - Macy-Chau Tran
"Whether brunch or dinner, almost every table in the bustling dining room has a shallow bowl of Hmong sausage with sticky rice: a coarse-ground link made in collaboration with Lowry Hill Provisions that pays tribute to the version made with the chef’s grandparents on their Wisconsin farm. It’s filled with aromatics like lemongrass, ginger, and scallions and kicked with Thai chiles; you can add an over-easy egg and choose Hmong hot sauce or sweet-and-sour sauce—or, if you’re persuasive, both." - ByThe Bon Appétit Staff
"I get lost in the pastries — black sesame egg tarts, coconut pandan croissants, scallion danishes dripping in garlic butter — but the Hmong soul of the place runs deeper: during lively mornings Moua serves superlative chicken noodle soup with housemade rice noodles, sticky pork belly with mustard greens, slabs of Thai tea French toast made from leftover croissants, and coarse-ground Hmong sausage with sticky rice and a kicky sweet-and-sour sauce; the dining room’s bench pillows cut from traditional Hmong dress fabric add to the warm, homey feel." - ByBon Appétit Staff & Contributors
"A Hmong American restaurant from chef Diane Moua serving Spam and nori croissant sandwiches by day and Hmong pulled pork by night, cited among the Twin Cities' hottest new restaurants." - Stacy Brooks
"James Beard Award-nominated chef Diane Moua’s landmark restaurant Diane’s Place has only been on the scene a relatively short time, however, its Hmong American cuisine has already captured imaginations. Yes, go for dinner for items like warming duck and Thai eggplant stew; or Hmong pulled pork infused with bright ginger. And definitely the pastries, such as dreamy croissants with mango, passion fruit, and lychee. But make no mistake, go for the brunch, available six days a week. Savory Hmong sausage and custardy Thai tea French toast helped to land Moua on the 2024 Eater Awards, as did its warming chicken noodle soup with thick, springy, homemade rice noodles. Reservations are available on Resy." - Serena Maria Daniels