The restaurant that wound local foodies into a frenzy instantly booked all its tables weeks out—and, accidentally, a few days before it was supposed to open. Bloomington-native-turned-New-York-superchef Gavin Kaysen and his all-star team of some of the Cities’ best cooks, managers, and barmen graciously let guests in early to the wide-open, skylit space. Diners catch glimpses of their poached sturgeon, heritage pork, and bucatini with clams prepared in the former stable’s open kitchen, and seats at the bar promise creative cocktails (a black-tea Negroni, a rum old-fashioned) and sophisticated snacks, such as octopus a la plancha and black-truffle arancini. • 211 First St. N., Mpls., 612-224-9850, spoonandstable.com
Read more: Style Profile: Linda Kaysen of Spoon and Stable + Behind the Scenes Restaurant Photos
