"The restaurant that put Minneapolis on the national map — book Gavin Kaysen's room for an anniversary or a dinner that closes a deal."
Spoon and Stable is the restaurant that brought chef Gavin Kaysen home. After years in New York and Europe, Kaysen opened it in 2014 in a converted 1906 horse stable in the North Loop, and it announced Minneapolis as a serious dining city. It was Food & Wine's Restaurant of the Year in 2015, and Kaysen won the James Beard Award for Best Chef: Midwest in 2018. The cooking is French-rooted but built on Midwest seasons and produce.
The menu is organised by garden, chilled, grains and pasta, sea and land — a tour through technique and the season. House pastas are a signature, alongside precise fish and meat courses and a strong wine list named among America's best by Wine Enthusiast. Expect a top-of-range Minneapolis dinner: à la carte and tasting routes push a full meal into the $$$$ bracket. The style is refined and seasonal rather than flashy, with French discipline under Midwestern ingredients.
The room keeps the bones of the old stable — brick, beams and warm light, restyled by the local design firm Shea into something that feels earned rather than decorated. It is handsome and grown-up, lively at the bar and calmer in the dining room, with service that is polished but genuinely warm. The pacing suits a long, celebratory dinner, and the open energy makes it as comfortable for a deal as for a date. Book ahead; it stays busy.
For an anniversary, a deal-closing dinner or a special night that shows off the city, Spoon and Stable is Minneapolis's flagship: a James Beard kitchen and a handsome converted-stable room. A natural anniversary and deal-closing table.
Not for a quick, casual or budget meal — Spoon and Stable is a top-of-range special-occasion restaurant where tasting and à la carte dinners run to the top bracket.
Spoon and Stable is the flagship of chef-owner Gavin Kaysen, who won the James Beard Award for Best Chef: Midwest in 2018 and opened the restaurant in 2014.
It is at 211 North 1st Street in the North Loop, in a converted 1906 horse stable that gives the restaurant its name and its brick-and-beam room.
French-rooted, Midwest-seasonal cooking organised by garden, chilled, grains and pasta, sea and land, with house-made pastas a signature and an award-winning wine list.
Yes. À la carte and tasting routes put a full dinner in the top Minneapolis range ($$$$); it is a special-occasion restaurant rather than an everyday spot.
It was named Food & Wine's Restaurant of the Year in 2015, and chef Gavin Kaysen won the James Beard Award for Best Chef: Midwest in 2018.
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