"If you're looking for gimmicks, liquid nitrogen or crazy, hard-to-pronounce ingredients, look elsewhere – the menu at Spoon & Stable is simple, relatable and relaxed. As a go-to spot for every occasion from brunch to late-night cocktails, there's no such thing as a bad seat as you have full view of the kitchen from anywhere in the dining room. Get a reservation if you want to sit in the dining area, or do what I do and just go to the bar for a well-rounded meal of cocktails and dessert." - Krisna MacDonald
"A celebrated Minneapolis restaurant where the Ritters formerly worked under a notable local chef, serving as formative experience for their own restaurant careers." - Katherine Lawless
"Though Spoon and Stable’s dinner menu isn’t available in the wee hours, the bar menu is served until last call at 11:45 p.m. Meatloaf sliders, black truffle arancini, and oysters by the half-dozen are served alongside roasted pineapple Old Fashioneds and yuzu-infused Cosmopolitans. Reservations are available on Tock." - Eli Radtke
"James Beard Award-winning chef Gavin Kaysen’s urban-chic dining room at Spoon and Stable has a glass-encased, floor-to-ceiling wine “closet” and an open, bustling kitchen. The menu at the restaurant, once named one of Eater’s 38 Essential Restaurants in the nation, changes often, keeping pace with Midwest seasonality, but expect dishes in the vein of bison tartare, trout with sorghum dumplings, and dry-aged duck breast. From the dessert menu, try the honey and cream cake served with beeswax ice cream. Reservations are accepted online through Tock." - Stacy Brooks
"Set in a transformed horse stable, this lauded restaurant offers a love letter to the Midwest with seasonal, comfort-driven dishes sourced from regional agriculture—highlights include preparations like duck breast and a homestyle pot roast named for the chef’s grandmother." - AFAR