Tenant Restaurant
New American restaurant · East Harriet ·
Six-course tasting menu, seasonal ingredients, intimate atmosphere
Six-course tasting menu, seasonal ingredients, intimate atmosphere
"Tenant only has 20 seats and a minimal, whitewashed interior, but your focus and attention should be on the food anyway. The ever-changing, six-course tasting menu takes a homey dish like cheese-stuffed pasta and elevates it with a filling of funky, locally-crafted Camembert-style cheese. Since chefs double as servers, the ingredients and preparation of each menu item are explained with the same level of detail as a hardcore comic fan describing the latest Marvel movie. You’ll definitely need a reservation—try for the spot at the counter that faces the open kitchen—and just know they fill up months in advance. Get there early so you can stop by Tenant’s adjacent bar space, which is simply called “Next Door” and serves classic cocktails and light snacks like chicken liver pate." - stacy brooks
"A chef’s counter restaurant in south Minneapolis, Tenant is known primarily for its open kitchen and unique, seasonally-focused tasting menu structure. The pasta course, which rotates every few months as the seasons change, however, deserves particular attention for the sheer scale of care and technique packed into each dish. In the winter, diners might find plump, hat-shaped cappelletti stuffed with creamy ricotta, their brims catching an intensely savory mushroom stock. As the sun melts the last of the snow and spring produce returns to market, the course might consist of a single ravioli, saffron-yellow, hidden under a thick foliage of charred broccolini, or kernels of sweet summer corn caught in the bell-like hollows of hand-rolled campanelle." - Julie Yu
"Tenant only has 20 seats and a minimal, whitewashed interior, but your focus and attention should be on the food anyway. The ever-changing, six-course tasting menu takes a homey dish like cheese-stuffed pasta and elevates it with a filling of funky, locally-crafted Camembert-style cheese. Since chefs double as servers, the ingredients and preparation of each menu item are explained in the same level of detail as a hardcore comics fan describing the latest Marvel movie. You’ll definitely need a reservation—try for the spot at the counter that faces the open kitchen—and just know they fill up months in advance. Get there early so you can stop by Tenant’s adjacent bar space, which is simply called “Next Door” and serves classic cocktails and light snacks like chicken liver pate." - Stacy Brooks
"Gavin Kaysen’s refined restaurant is arguably the finest in luxury dining in the Twin Cities. Since ringing in the year in the dining room isn’t an option this year, taking home the experience will suffice quite nicely. On the menu are caviar with blinis, cauliflower custard with lobster, foie gras en jar, carrot hummus with socca, smoked salmon crepes, duck pithivier with black truffle sauce, and monkey bread that could be eaten at midnight or in the morning, depending on how the night goes. There are also some optional add on wines that range from luxurious to more affordable, but are equally special." - Joy Summers
"At this tiny, South Minneapolis gem in the space, the eight-seat counter opens its dinner-only service from Tuesday through Saturday. Meals for all diners are six courses, seasonally and locally sourced, and diet-sensitive—reservations book out well in advance." - Julie Yu