Spoon And Stable Minneapolis

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.