Spoon and Stable

Spoon and Stable is a contemporary American restaurant located in the North Loop neighborhood of Minneapolis, Minnesota, near the Mississippi River and Target Field. The restaurant is owned by James Beard Foundation award-winning chef Gavin Kaysen, who has worked at renowned restaurants such as Daniel Boulud's Cafe Boulud and Michel Richard's Citronelle. Spoon and Stable has received accolades from publications like The New York Times, Bon Appétit, and Food & Wine, and has been recognized for its creative take on Midwestern cuisine, which draws inspiration from French cuisine, Italian cuisine, and Asian cuisine. The restaurant's name is a nod to the Spoonbridge and Cherry sculpture at the Minneapolis Sculpture Garden, which is located near the Walker Art Center and the Minneapolis Institute of Art.

Introduction

Spoon and Stable is situated in a historic warehouse building in the North Loop neighborhood, which is also home to other notable restaurants like The Bachelor Farmer and Eat Street Social. The restaurant's interior design, led by David Shea of Shea Inc., features a modern and sleek aesthetic, with elements of industrial chic and rustic charm, reminiscent of restaurants like Blue Hill and The French Laundry. The dining area is adorned with artwork from local artists, including pieces from the Minneapolis Institute of Art and the Weisman Art Museum. Spoon and Stable's commitment to using locally sourced ingredients and supporting the local food community has earned it a loyal following among foodies and locavores, who also frequent restaurants like Alinea and Next.

History

Spoon and Stable opened its doors in 2014, with Gavin Kaysen at the helm as executive chef and owner. Kaysen, a Minneapolis native, had previously worked at esteemed restaurants like El Bizcocho and L'Atelier de Joël Robuchon, and had also competed on Top Chef and Iron Chef America. The restaurant quickly gained attention from local and national critics, including Dara Moskowitz Grumdahl of Mpls.St.Paul Magazine and Alan Richman of GQ, who praised its creative and farm-to-table approach to Midwestern cuisine, which is also reflected in the cuisine of restaurants like Blackbird and The Publican. Spoon and Stable has since become a staple of the Minneapolis dining scene, attracting visitors from across the country, including food critics from The New York Times and Bon Appétit.

Menu and Cuisine

The menu at Spoon and Stable is constantly evolving, with a focus on seasonal and locally sourced ingredients from Midwestern farms and producers, such as Ferndale Market and Kettle River Farms. The restaurant's dishes are inspired by French cuisine, Italian cuisine, and Asian cuisine, with a emphasis on farm-to-table and nose-to-tail cooking, similar to restaurants like Chez Panisse and The Fat Duck. Some popular dishes include the foie gras, roasted bone marrow, and walleye, which are often paired with wines from Napa Valley and Bordeaux. The restaurant also offers a tasting menu, which changes frequently and features dishes like sweetbreads and lamb ribs, similar to the tasting menus at Eleven Madison Park and Le Bernardin. Spoon and Stable's pastry program, led by Diane Yang, features creative desserts like honey lavender creme brulee and chocolate mousse, which are inspired by the desserts at Jean-Georges and Per Se.

Awards and Recognition

Spoon and Stable has received numerous awards and accolades since its opening, including a James Beard Foundation award for Best New Restaurant in 2015, as well as recognition from Food & Wine as one of the Best New Restaurants in America. The restaurant has also been named one of the Best Restaurants in America by Eater and one of the Best Restaurants in the Midwest by Midwest Living. Gavin Kaysen has been recognized as one of the Best New Chefs in America by Food & Wine and has received a James Beard Foundation award for Rising Star Chef of the Year. The restaurant has also been featured in publications like The New York Times, Bon Appétit, and GQ, and has been praised by food critics like Pete Wells and Adam Platt.

Chef and Ownership

Gavin Kaysen is the executive chef and owner of Spoon and Stable, and is a well-respected figure in the culinary world, with a background that includes working at Daniel Boulud's Cafe Boulud and Michel Richard's Citronelle. Kaysen is committed to supporting the local food community and sourcing ingredients from Midwestern farms and producers, similar to chefs like Dan Barber and Alice Waters. The restaurant's ownership group also includes Benjamin Maude, who has worked at restaurants like The French Laundry and Per Se. Spoon and Stable is a member of the Independent Restaurant Coalition and the James Beard Foundation, and is committed to promoting sustainability and social responsibility in the culinary industry, along with restaurants like Blue Hill and The French Laundry. Category:Restaurants in Minneapolis