ChefGavin Kaysen
Minneapolis
About Gavin Kaysen
For Chef Gavin Kaysen, an old soul at heart, this idea beckoned him back home to Minneapolis to open Spoon and Stable restaurant in the North Loop neighborhood in fall 2014. “Cooking is very emotional for me; I have to cook how I feel,” Kaysen says. “There’s something to be said for how you feel emotionally as one season gives way to the next, when it snows, rains, or is sunny. I never thought about that growing up here, but coming back, I see that now.”
My Venues
- Bellecour
- 739 Lake St E
- Wayzata, MN
- Spoon and Stable
- 211 N 1st St
- Minneapolis, MN
Accolades
- One StarMichelin Guide
- Rising Star ChefJames Beard Foundation
- Best Chef: MidwestJames Beard Foundation
- FinalistThe Next Iron Chef
- ChefsFeed WinnerOne of the Best Things to Eat in NYC
- Guest JudgeTop Chef
- Ten Best ChefsFood & Wine
Where I Go Out
Steak lunch with greens, broccoli and shaved onion
$$$$, Outdoor Seating, French, Full Bar, New American, Lenox Hill
"A delicious impromptu lunch @mentorbkb"
Beer braised tongue taco
$$$, Happy Hour, Mexican, Full Bar, Tacos, West Village
"Chef Alex Stupak is a genius with pastries, and now he is a genius with Mexican food. It is my go-to restaurant when I am in the West Village. Get the tongue taco with potatoes and arbol chile salsa."
Agedashi tofu
$$$, Japanese, Upper East Side
"This small, hidden restaurant is a gem of the Upper East Side. The quality of the fish is second to none. When I want pure flavors that are traditional and focused in Japanese roots, I go here. Having homemade tofu is a delicacy that is amazing when done correctly, and the chefs at Donguri have become my basis of comparison when it comes to tofu."
Pork gorditas
$$, Mexican, Tacos, Upper East Side
"At this small, Mexican taqueria, the gorditas con puerco are stuffed with pork belly which is cooked to perfection. The chipotle-honey glaze on it is spicy with a touch of sweet."
Fusilli with octopus and bone marrow
$$$$, Full Bar, Seafood, Italian, Midtown
"At chef Michael White's upscale Italian restaurant, the pasta is perfect, the red wine-braised octopus is tender and the bone marrow is exactly what I never thought I would want in my pasta. Turns out I did."
At My Venues
Mexican chocolate dessert
$$$, Happy Hour, Full Bar, New American, North Loop
"Made it in time to try some tasty bites from @spoonandstable
#synergyseries
2. Mexican chocolate
3. Two vermouths and a sherry 🔥
Not pictured: bone marrow tartare tostada with uni (💥)"
cured beef bresaola, smoked beets, bitter cabbage, lilac and plum
$$$, Happy Hour, Full Bar, New American, North Loop
"Menu testing with @plateman"
charcuterie plate anyone?
$$$, French, Breakfast,
"A charcuterie throwback from the opening menu @bellecourmn . .
Bellecour is seeking eager, driven, hard working, passionate culinarians to join the ranks of like-minded professionals! If you, or someone you know sounds like a fit, send along a resume to ndugan@bellecourrestaurant.com .
.
.
laurence.p.herbert"
BBQ whitefish, Hmong cucumber, crab apple and amaranth
$$$, Happy Hour, Full Bar, New American, North Loop
"This is a beauty of a new dish by @spoonandstable - BBQ whitefish, Hmong cucumber, crab apple and amaranth"
Assorted Desserts
$$$, Happy Hour, Full Bar, New American, North Loop
"The savory food was amazing, but with a changing menu... specific dishes come and go.... anything you pick will probably be great. Just don’t skip dessert here. And when in doubt, order an extra. You won’t be disappointed. 3 of us finished 6 desserts"
Crepe Cake
$$$, French, Breakfast,
"You used to have to go to Spoon & Stable ever time you craved Diane Yang’s legendary crepe cake, but now you can grab a slice at Bellecour’s bakery whenever you fancy. Layered to perfection."