Spoon and Stable is chef Gavin Kaysen’s flagship New American restaurant in Minneapolis’s North Loop, set inside a restored early-1900s horse stable at 211 N 1st St. Kaysen trained in French kitchens, including Café Boulud in New York, and won the 2018 James Beard Award for Best Chef: Midwest. That pedigree, plus polished, warm service, makes this one of the city’s most sought-after reservations for anniversaries and date nights (source: [Spoon and Stable](https://www.spoonandstable.com/)).
Inside, exposed brick, timber beams and an open kitchen keep the old stable’s bones visible, while soft lighting and a lively bar soften the room. Dinner leans French in technique and Midwestern in sourcing. Expect seasonal plates, house-made pastas and a carefully built wine and cocktail list. The kitchen updates menus often, so check the current dinner, dessert and brunch offerings online before you go (source: [Spoon and Stable Menu](https://www.spoonandstable.com/menu/)).
Visitor Highlights & Practical Info
Book prime weekend tables well ahead through [OpenTable](https://www.opentable.com/r/spoon-and-stable). Early weeknight seatings are easier to land and quieter for conversation. Solo diners and spontaneous couples can try the bar, which often has seats for walk-ins. Weekend brunch offers a more relaxed, lower-key introduction to the kitchen. On Twins game nights, nearby Target Field fills streets and parking ramps, so arrive early or take light rail to Target Field Station. After dinner, walk ten minutes to the Stone Arch Bridge and the Mississippi riverfront.
