#spoonandstable

After a much delayed haircut, I found myself trying to figure out where to go for dinner. I was in Northeast, near Betty Danger’s but wasn’t keen on my first time to that establishment being a solo trip. I wasn’t feeling burgers or pizza. Then I remembered there was another new dessert at S&S. That made the decision much easier. I was also keen to try the pheasant before it left the menu. So once again I found myself at the bar. (I live in the northern suburbs and I end up here a bit, especially on weekends, but I fear how often I’d be there if I lived in the North Loop. Dangerous.)

Alas, I missed the pheasant, but the new fowl is pretty damn good.

Amuse of Arancini with truffles and truffle fonduta - great.

Day Boat Scallop Crudo with green apple, shiso, chilies, and a scallion vinaigrette: One of the few dishes that’s been on the menu since day one. Still one of my favorite crudo in town. Good slice on the scallop means it has some texture, some substance, the accompaniments all lend to one another and bring out the subtle sweetness of the scallop.

Dry-Aged Duck Breast with swiss chard, beet, popped amaranth, and braunschweiger: This is the decidedly not foul fowl that replaced the pheasant I was looking forward to. I’m okay with that. Great crisp on the skin, great jus. The popped amaranth brought an extra bit of texture and really subtle malty and nutty notes that paired with the beets’ earthiness. Great.

Milk Chocolate Torte with chestnut mousse, and black walnut ice cream: Not always a chocolate fan, but I thought this was great. The ice cream was really good, lacking the occasional astringency that black walnuts can sometimes impart. The orange gel added a nice brightness that paired great with some of the rich notes of the dessert. 

It makes perfect sense that Bon Appetit nominated Spoon & Stable as one of the Top 50 restaurants in the country and also received recognition when nominated this year for the James Beard Award as one of the Best New Restaurants of 2015. The beauty of Spoon & Stable is a sight to see. I’ve never been taken back by the gorgeousness of a space. The elegance and chicness of the interior was torn out of a magazine.  The high ceilings and sky lights felt as if we were dining on a cloud. Walking through the front doors, you would not expect what sophistication was in store. Spoon and Stable ensures that there’s nothing getting in-between the incredible farm to the table experience you’re in store for. While working as the protégé to world renowned chef Daniel Boulud, Owner/Chef Gavin Kaysen received the 2008 James Beard Rising Star Award while working at Café Boulud. Spoon and Stable takes pride when working with local farmers to deliver exquisite dishes using the freshest locally sourced ingredients to provide diners with a dining experience that cannot be explained. To fully experience, you must stop in to see the works of art coming off of the flames with your own eyes.

On our visit we were seated directly in front of the kitchen and could see ALL of the magic happen. Watching the grace of Gavin Kaysen and Chef de Cuisine Chris Nye putting their final touches on each dish was a foodie fantasy which transformed my dreams into my reality. I couldn’t stop saying Ooohh & Ahh from my table view. The service was spectacular, actually beyond words. Our glasses never went dry and our plates were whisked away promptly.  The back of the house was completely exposed. The kitchen was completely open, you never heard the drop of a knife or saw a flame reaching the sky.  Our glasses never went empty and our food was divine. For a few hours, we felt like city queens in the heart of Minneapolis.

If you have a morning to spare, a Brunch reservation is a must!! Once seated your waitress will deliver a piece of paper with a list of treats made in house by renowned Pastry Chef Diane Yang. Walking over to the Patisserie, the delights in front of your eyes make everything look too beautiful to eat. Until this moment, I hadn’t realized the expertise that’s required to create confectionery masterpieces.  A table filled feast brimming with tortes, tarts, croissants, brioche and pan de chocolate just to name are few are presented in the finest of ways. Nothing is behind Plexiglas with cheap wax paper and bags. For a moment, you’re whisked to a morning in Versailles. Envision flutes of champagne overflowing while decadent sweet fill floral plates and glass pedestals with the most delectable baked goods you’ll ever set your eyes on. All that’s missing is Marie Antoinette. Chocolate for breakfast, I’ll take it any day! Layers upon Layers of delicate chocolate pastry wearing a crown of hazelnut chocolate, hazelnut jewels and candied cherry rubies tucked inside. To balance our sweet beginning we opted for the Goat Cheese Caramelized onions laying on a bed of pastry dough with edges crimped edges to keep the ingredients tucked inside. Creamy, savory and beyond heavenly.

As we slowly came down from our cloud of enchantment, it began to rise again when our main courses were presented. Set down before our eyes were two glorious plates. A perfect cooked egg was hiding 3 gorgeous bourbon and maple glazed bacon steaks underneath; seared perfectly to encase the tender, sweet warmth inside. For the curious minds, a bacon steak is literally a full quarter inch thick, which makes for a sexy savory piece of deliciousness. With a cut of the knife, the egg yolk melts into a golden river and your tongue is the boat to guide you.  The second plate was a slice of Spinach and Caramelized Onion Quiche. For the record, this was the most luscious egg based meal I’ve ever had. The eggs were fluffy and succulent yet light as air while melting in your mouth. The pleasure that was dancing on my palate is indescribable. The crust was buttery and flaky but far from crumbly. During this time, I’m pretty sure the only words coming out of our mouths were “Mmmm”, “ohh my, and this is sooo good”.

As we finished up our last bites, on a whim we decided that we must try the Crepe Cake. While visiting the patisserie we noticed a luscious cake that appeared to be made with layers of lace. As our slice was set on the table, we both giggled with glee.  Each scrumptious layer was lined with an elixir from the sugar fairies and topped fresh, juicy blackberries  and strawberries. Euphoric feelings engulfed us. Maybe it was the perfectly blended ultra smooth Airmail cocktail I enjoyed upon our arrival from the bar or maybe it was the magic of being at one of the best restaurants in the country. Every now and then you have to treat yourself and when you do make sure it’s at Spoon and Stable. It’s an experience that shouldn’t be missed, especially since it’s in our Midwest backyard.

Happy Eating! Angela

Check out all of the delicious photos: http://bit.ly/1KSDltU

It was so amazing I have two pages of pics to feast your eyes on: http://bit.ly/1PDH4yT

Spoon & Stable 211 First Street North Minneapolis, MN 55401 www.spoonandstable.com