Spoon and Stable is a rare breed. It's the work of a Minnesota-bred chef, Gavin Kaysen, who came back to his hometown after cooking in some of New York City's best restaurants.
At Spoon and Stable, the food is excellent but yet it's comfortable — think duck meatloaf sliders — you might call it livable luxury.
This month's Minnesota Monthly cover story profiles the chef but also talks about the way that the Twin Cities culinary scene has developed enough that Gavin wanted to come back here, to join a respected dining community yet afford to do his own thing and balance career with quality of life.
Spoon and Stable is one of the reasons why Food and Wine and Saveur magazines have dubbed Minneapolis the country's best new food city. But at the end of the day, restaurants are businesses that need employees and profit to be sustainable. In a tight labor market, better wages and developing more kitchen talent will be needed to help chefs like Gavin execute their vision.
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