Spoon and Stable chef Gavin Kaysen has a reputation not only for his elegant cuisine and James Beard Award-winning restaurant in Minneapolis’s trendy North Loop neighborhood.  He’s also known for his collection of spoons.  That collection inspired this restaurant’s name, along with the fact that it’s located in what was originally a horse stable built in 1906.  

Awards Galore

Kaysen says that for him spoons offer a tangible memory of an experience.  That could be a great meal, outstanding service or a beautiful dining space.  Spoon and Stable offers all three, striking just the right balance between no-nonsense heartland style and a staid elegance that fits this city well.  That’s why Spoon and Stable has garnered raves from national food critics and locals alike.  That includes James Beard Awards for best new restaurant, best chef/Midwest and best pastry chef for executive pastry chef Diane Yang.

Sophisticated But Not Stuffy

The cuisine here melds hearty Midwestern food traditions with the fine French cooking style Kaysen honed while working in Europe and more recently as executive chef at Cafe Boulud in New York City.  For example, you’ll find Dorothy’s Pot Roast; a homey favorite, yes, but it’s served with pommes aligot, mushroom confit, carrots and rosemary broth—not like your mom’s version.  Pasta? Yes, but this dish may consist of farro dumplings, goat goulash, creme fraiche and paprika.  Desserts offer a creative and satisfying mix of taste and texture.  For instance, the black sesame sundae layers chocolate custard, butter brittle and caramel.  

At the Counter or Bar

This restaurant is extremely popular, so reserve ahead.  With luck, you may score a couple of seats at the counter next to the open kitchen where you can watch chefs prepare your food. Or, pull up a stool at the beautiful bar, where bartenders mix cocktail standards and new concoctions and will even surprise you with  “bartender’s choice” if you request.  Check out Spoon and Stable for weekend brunch and late-night ramen, too.

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