A restaurant by @gavinkaysen located in the North Loop of Minneapolis. Reach us at 612-224-9850.
Minneapolis, MN
Joined March 2014
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We're thrilled to announce the sixth edition of The Synergy Series at Spoon and Stable, presented by Bell Bank. Four times this year, we'll welcome guest chefs to the heart of our house, collaborating to share their point of view with Minneapolis.
thesynergyseries.com
We're ready to welcome fall at Spoon and Stable! Reservations for the month of November are now available. We look forward to hosting you!
exploretock.com/spoonandstab…
Spoon and Stable retweeted
Beyond his two James Beard awards, three full-service restaurants (Spoon and Stable, Demi and Mara) and two quick-service concepts (Bellecour and Socca Café) chef Gavin Kaysen aims to help his employees discover a better version of themselves. bizjournals.com/twincities/n…
The cocktail menu at Spoon and Stable is prepared with great care, but one drink holds extra special meaning: Julian’s Manhattan, named for Julian Golden, who was diagnosed with childhood acute lymphoblastic leukemia at age 3.
When Julian was undergoing treatment, his dad, John Golden, made Manhattans to toast and honor Julian. We added a version to our menu when we opened to celebrate Julian’s bravery, and we still serve it in remembrance to this day.
In honor of #ChildhoodCancerAwarenessMonth, Spoon and Stable is donating 20% of proceeds from orders of Julian’s Manhattan this September to Children’s Cancer Research Fund (@childrenscancer). We'll toast to that!
A very seasonal appearance of shishito peppers has arrived to our dinner menu! Shishitos are sweet and fresh, like bell peppers, and we love enjoying them with our whipped tahini and za'atar.
Reservations to join us at Spoon and Stable this October are now available. We're excited to see you!
exploretock.com/spoonandstab…
Reservations to join us in the bar and lounge for Chef Daniel Humm's visit are now available! Make your reservation for his abbreviated plant-based tasting menu below.
exploretock.com/spoonandstab…
Our Spanish mackerel is a favorite on our late summer menu. Squash blossoms are filled with prawn mousseline, served on top of the seared mackerel with tendersweet cabbage and our XO sauce.
We hope you're enjoying our latest brunch additions as much as we are! Our johnny cakes are a new favorite, topped with pheasant eggs, coppa, and roasted corn, plus some hot honey for drizzling.
A few finishing touches on our halibut with badger flame beets, bronze fennel, Castelvetrano olives, and a sesame crisp.
Our sweet corn gazpacho is made with Dungeness crab, cantaloupe, cherry tomato, and fresno pepper. We look forward to it every summer!
We're thrilled to welcome Chef Daniel Humm to Minneapolis for #TheSynergySeries this September! Join Alison Arth of @saltandroe in conversation about Chef Humm's professional journey during The Dialogue, September 15 at 12 pm, hosted by @fsminneapolis.
exploretock.com/spoonandstab…
We're excited to welcome Chef Daniel Humm this September for #TheSynergySeries, presented by @gobellbanks. Join us for his full tasting menu in the dining room: exploretock.com/spoonandstab…
Reservations for the month of September at Spoon and Stable are now available! We're so excited to share the bounty of late summer with you.
exploretock.com/spoonandstab…
Day two of Chef Kristen’s Synergy visit has been as thrilling as the first! @KristenLKish joined Alison Arth for a dialogue in the afternoon, and then shared more of her favorite dishes from Arlo Grey. We’re wrapping up her incredible visit tonight. Thank you, Kristen!
Tonight, we kick off our second Synergy Series of the 2023 season, presented by @gobellbanks , with Chef @KristenLKish and her team! We've embraced her soulful and nostalgic approach as we collaborated on this tasting menu. We're so excited to share it with you!
On hot days like today, there's nothing we crave more than a chilled glass of rosé. How about a glass of Ampeleia “Rosato di Ampeleia," from Tuscany, fresh and easy drinking? It's a perfect pairing for our sweet corn gazpacho!
