Restaurateur Kim Bartmann’s commitment to sustainability—a LEED-certified building for her Red Stag Supperclub, an extensive composting program at Bread & Pickle—is ramped up another notch with Tiny Diner, powered by an array of solar panels and ingredients sourced from a backyard garden. Soon the kitchen will have hyper-local honey produced in rooftop beehives—we’re already buzzing about cocktails infused with the sweet stuff.
1024 E. 38th St., Mpls., 612-767-3322, tinydiner.com
