Myriel

"Karyn Tomlinson’s Myriel — a name that nods to Les Miserables — is at once rustic and refined. Choose from the tasting menu or a la carte options: Both change often (sometimes daily) and are not available online, but expect dishes like Muscovy duck eggs, sausage with white bean ragout, and apple pies made with local ingredients. At the end of your meal, enjoy a Scandinavian-style egg coffee." - Justine Jones, Eater Staff

"Karyn Tomlinson’s Myriel — a name that nods to Les Miserables — is at once rustic and refined. The a la carte menu isn’t available online because it changes often, but expect dishes like duck giblet jus over seared heirloom blue corn porridge and stewed wheat and radish greens in a French sorrel cream, for example. Tomlinson also makes a famous crust: If apple pie appears on the menu, order it without hesitation, and pair dessert with a Scandinavian egg coffee. Myriel’s interior, all European silhouettes and shades of cream and sand, is stunning." - Eater Staff

"St. Paul’s Myriel — a name that nods to Les Miserables — is at once rustic and refined, its small dining room accented with European silhouettes and shades of cream and sand. Chef Karyn Tomlinson’s tasting menu, which starts at $179 per person, isn’t posted online, and the hyper-local dishes change with the seasons. Dishes have included sunchoke soup drizzled with duck fat; dairy cow bresaola; smoked lamb with birch, beet, and sunflower; and walleye mouselline in a beurre blanc. Pair dessert with a Scandinavian egg coffee." - Eater Staff, Justine Jones

"If we overheard someone say Myriel was secretly run by woodland nymphs, we’d believe them. The menu changes daily but you can always expect locally-foraged produce like wild plums or juniper berries and whole-animal butchery—two unrevolutionary practices, however, this fancy spot does them better than everywhere else in town. On Wednesday there might be crispy duck breast with a delicately applied tangy sauce, and on Saturday, some spicy lamb sausage on a bed of tender white beans. The space is tight and intimate, so it’s better to come with just one other person and try getting a table near the window with dried branches creeping above. Splurge on the 10-course tasting menu that runs at $145 a head, but if you can’t snag a reservation for that, you can walk in and do the a la carte menu at the high-tops. " - stacy brooks

"If we overheard someone say Myriel was secretly run by woodland nymphs, we’d believe them. The menu changes daily but you can always expect locally-foraged produce like wild plums or juniper berries and whole-animal butchery—two unrevolutionary practices, however, this fancy spot does them better than everywhere else in town. On Wednesday there might be crispy duck breast with a delicately applied tangy sauce, and on Saturday, some spicy lamb sausage on a bed of tender white beans. The space is tight and intimate, so it’s better to come with just one other person and try getting a table near the window with dried branches creeping above. Splurge on the 10-course tasting menu that runs at $145 a head, but if you can’t snag a reservation for that, you can walk in and do the a la carte menu at the high-tops." - Stacy Brooks