Spoon And Stable

2015 James Beard award winning chef commandeers this restaurant that was once a horse stable in 1900s. Don’t expect a seat unless you have reservations. This was my first time sitting at the chef’s table. Amazing. Insightful. Maybe better not to watch how the sausage is made, though. Carl was definitely a delight to watch. Very professional. Small-ish food menu. Extensive book of wine by the bottle. For appetizers, we started off with a half a dozen oysters on the half-shell. The freshness of the oysters was spectacular. Quite possibly the best oysters I’ve ever had. They were almost silky. The crudo’s brininess had us discretely licking the bowl. The salad had a delightful foamy goat cheese and was dressed nicely. The squid ink spaghetti was cooked to perfection, as well as the shrimp, mussels and octopus. Good cook on scallop and halibut. Broth under the halibut was good. We weren’t fans of the vegetables on the main entree plates. For dessert we had a honey and cream cake with ice cream, and a succulent dessert wine. Drinks were enjoyable. Waitstaff was extremely professional, yet personable. Overall, it was an enjoyable experience. It was nice to see the chefs work so quietly and efficiently. It was roughly a two hour endeavor. Most nights there are no vacancies. We made our reservations a couple of weeks in advance. The bill was close to $300. There is a different bar menu. There’s a 21% hospitality charge added to brunch and dinner checks—which is not for gratuities. Review their website for information on how their gratuity system works.

My boyfriend and I went here for a celebratory/holiday dinner. Everything was amazing, from the atmosphere and service to the delicious food and drinks. The lighting was warm and there were holiday wreathes and a Christmas tree, which added to the decor. Our server gave great recommendations and talked us through the menu, as we'd never been here before and were not familiar with the portion sizes. Once we ordered, he also recommended us wine and cocktail pairings that went with our food amazingly. The pictures of our food and drinks don't do them justice at all, and everything tasted even better than we thought. The menus are also seasonal, which was evident with the fresh ingredients -- especially seafood. I highly recommend the Redfish Crudo, which is one of the starters. We had the Wagyu Tritip and Pork Chops for our entrees, which were both tender and cooked perfectly. After dessert, there was even a few sweet treats to top off our already amazing meal. If you have the chance, this is a place you have to go to!

We had a fantastic time celebrating our anniversary. The team at spoon and stable work like a well oiled machine. The dishes we enjoyed were on another level of tasty. We brought a bottle of wine from home and paid the corkage fee. The staff and the team work on a 21% service fee system to pay living wages. But you still feel encouraged to tip something since the service is so good. The Pistachio pudding on the fall menu was a textual delight. The orecchiette was savory and had delicious fall flavors.

Great vibe and energy at this eatery. Feels like a NY restaurant in twin cities. They have a little wine cellar and an ever changing menu. The servers are outstanding as is the food. You can expect to see a lot of biz professionals on a week night dining here. They also chefs table which is an experience of its own!

If any Minneapolis restaurants engage in the Michelin star system, I think this establishment would be one of the first, if not the first, to earn at least one star. Not saying I like that system, but I am just tryinh to magnify the fact that Spoon and Stable is a comprehensively amazing establishment. I have spent two birthdays within the past 3 years here and I have to conclude that they were both worth it in terms of my dinner experience. Amazing. Some of the photos I have chosen to include contain items that no longer exist, but I did re-order some of the dishes that were still there, namely the Spaghetti Nero, the Bison Tartare, and the Honey & Cream Cake. For appetizers, the kanpachi crudo perfectly allowed me to take one bite with everything included (fish, ponzu, peach, and lemon balm) to have a completely new flavor profile experience. I have not had the same experience with crudo in general yet in other places, so yeah, this was amazing. The bison tartare was amazing as well because the aïoli and radish really created a contrast from the raw beef flavor that just happened to work. Every pasta was a hit! I have had the spaghetti nero twice and I thought both times the dish was perfect because nothing was overpowering! It was very easy to make the sauce very sour or dominate the flavor but it wasn't the case. Including octopus, prawn, and mussels worked very well, too, because some of the small bits were just enough to provide the squid ink pasta with a flavor and texture balance. For the pansotti, I really enjoyed the black garlic soubise on the outside and the juxtaposition its flavor created with what was inside the pasta: ossau-iraty cheese. Two completely different flavors that worked beautifully. The raviolo was great as well, with all flavors that managed to mesh together. The mushroom was very pronounced once taking a bite into those bits. It was slightly too oily, maybe due to the abundance of butter, but great regardless. I also ordered the rainbow trout which was a new experience but I ended up concluding that it was a dish that I could personally try to replicate. The coriander flavor was very strong and that wasn't something that everyone could get used to. I enjoyed it overall, especially with the crust perfectly cooked to crisp and flavorful, but I did have to dip the fish into the cucumber broth for even more flavor beyond the coriander-infused crust. The creamy spinach having cheese curds on top was a pleasant surprise and wow it worked very well! Eating some spinach with the cheese curds really just created this new flavor that worked like charm. Dessert was simply out of this world. Honey & cream cake is a must and it looks like they are using red currants now instead of blackberries, which is cool! But man, those tiny pieces of cookies they included... I don't know what they were made out of, but they were the best I have ever had in my life. Even though I had only one piece of it, that piece really astonished me. The pistachio pudding waa aesthetically very pleasing and tasted like nothing else I have ever tasted. The raspberry granita and yogurt dip n' dots both provided taste and texture, making the whole dessert an entity that one has to enjoy by including a little bit of everything on a spoon. The peaches and cream was just so interesting in terms of flavor, which I deduced it was due to the anise hyssop, but it was very evident. The thinly sliced peaches contained that flavor as well, so the contrast between that heavily emphasized taste and the cream taste was so huge that I ended up treating this peaches and cream dessert as its own unique entity among all desserts of similar types I have had. Uniqueness is the key. Other than food, the atmosphere was lovely. We could visibly see the room with a ladder and lots of types of alcohol. The chairs and couches were clean and comfortable, and my partner and I could visibly see the chefs giving their best shots. Perfect place for a date. I would recommend reserving their dinner service a long time in advance, so if you intend to come h