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Raise a Glass to 2015 and NYE at Spoon and Stable



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Ah food, glorious food. No, not a flashback to the musical “Oliver," but the best way to wind down the year as I look forward to a new one. Of course I mean toasting New Year's Eve with a unique and memorable dinner at one of the newest hot spots in town, Spoon and Stable.

This much awaited creation by Chef Gavin Kaysen (at 211 N. First St., Mpls) resides in an old stable and now is a cozy and yet open space for us all to see, from the great glass garage doors to the open kitchen. You may have heard Kaysen is a Bloomington native who worked for the past several years with renowned chef and restaurateur Daniel Boulud at Cafe Boulud in NYC and who was named a James Beard Award Rising Star there in 2008. I had the pleasure of meeting Kaysen back in 2008 when my daughter and I were in New York for the Beard Awards and dined at Cafe Boulud the weekend before the ceremony—and knowing he was up for the honor. We never knew his dream would bring him home to open his own restaurant.

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We all watched the food buzz and gossip this past year of Kaysen moving home with his wife and two kids  to open this dream restaurant on our turf, right here in the warehouse district in Minneapolis with blessings from Boulud, who he considers a mentor (and we hear an investor as well). We also watched him build a super team with local talents such as wine expert Bill Summerville from La Belle Vie, who's now the GM, and pastry chef Diane Yang, also most recently at La Belle Vie. #5diane &gavin.jpg copy

We had a memorable evening with wonderful service and wonderful food served as true works of art. And since a picture is worth 1,000 words, I’ll let these photos of the space, the servers and the super plates and presentation show you our discoveries, such as the unique whipped Hope Creamery butter served atop a slab of granite with a little wooden butter knife or peek at the winter squash soup with a circle of toasted rye bread or maybe the colorful dill cured salmon and the bison tartare with delicate socca chips. But that was just for starters.

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We also tried the famous Dorothy's melt-in-your-mouth pot roast—named after Kaysen's grandmother—with his French touch of a slice of seared foie gras on top. Yeah, my favorite. And he stopped by the table to add his personal touch: a hot rosemary beef broth he poured over the pot roast on my plate.

Lucky for us I had a little room saved for some of Yang's famous desserts. And although I loved all the choices—such as her delicate Haralson Apple Crisp with a luscious thin slice of olive oil cake or the Chocolate Chiboust with a dab of malted milk ice cream and even the delicate spiced carrot cake—it was the surprise tin of bite sized goodbye sweets that stole my heart. I almost asked for a second round of those mini delicate little puffs of sweetness.

Ah yes ... food, glorious food—and drink! Spoon and Stable is definitely worth another visit soon. Bravo to Kaysen and the team. And if it's too busy to get into the dining room, don't forget they have that super bar for walk-in crowds up front with barmaster Robb Jones creating unique cocktails such as the famous old fashioned he makes with Barbados Rum and adds his famous paper thin slice of roasted pineapple. And I'd like to give an extra "thank you" to the team for listing prices on the cocktail menu. I'm sick of playing that guessing game when it comes to drinks.

Cheers to Spoon and Stable in 2015—it's great to have you home.
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COCKtAIL

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