• Follow us on Twitter
  • Like us on Facebook
  • Like us on Facebook
  • Like us on Facebook
  • Like us on Facebook

Spoon and Stable

Minneapolis, USA

Roving chef explores hometown flavours

Why visit? Gavin Kaysen has worked for some of the world's best chefs, but returned home to Minneapolis in 2014 to set up this very personal project. Housed in a former stable, the restaurant explores the seasons of the Mid-West in dishes that also tell the story of Kaysen's life experiences.

What to order: Dorothy’s pot roast (named after Kaysen's grandmother) takes the homely dish to new levels with a special shoulder cut of beef plus chanterelle mushrooms, pommes purée and sautéed parsley root. Other standouts include bison tartare with harissa aïoli and socca chips, and a scallop crudo given added zing with apple, shiso and chillies.

About the chef: Kaysen's career has taken him to Switzerland (L’Auberge de Lavaux), London (L’Escargot) and California (El Bizcocho), but it was arguably his time at New York's Café Boulud  that had the most influence.

What else? The chef is a founding mentor of the Ment'or BKB Foundation (formerly Bocuse d’Or USA Foundation) and is Team USA’s head coach, preparing young chefs for the famed biennial cooking competition in Lyon. 

Bonus point: Spoon and Stable is hosting four of the US's best chefs during 2017 as part of the 'synergy series', including Grant Achatz, Sean Brock, Chris Kostow and Dominique Crenn.

Images: chef portrait by William Clark Photography; interior and dishes by Bonjwing Lee

On the pass

  • Gavin Kaysen

Style of food

  • Modern American

Standout dish

  • Bison tartare with harissa aïoli and socca chips