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Wagyu flat iron with cream of corn, confit tomato, and summer squash. Ready to dig in?

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!

Tonight, we kick off our second Synergy Series of the 2023 season, presented by Bell Bank , with Chef Kristen Kish 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!

Day two of Chef Kristen’s Synergy visit has been as thrilling as the first! Kristen Kish 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!

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/spoonandstable

We're excited to welcome Chef Daniel Humm this September for #TheSynergySeries, presented by Bell Bank. Join us for his full tasting menu in the dining room: exploretock.com/spoonandstable

We're thrilled to welcome Chef Daniel Humm to Minneapolis for #TheSynergySeries this September! Join Alison Arth of Alison Arth in conversation about Chef Humm's professional journey during The Dialogue, September 15 at 12 pm, hosted by Four Seasons Hotel Minneapolis. exploretock.com/spoonandstable…

Our sweet corn gazpacho is made with Dungeness crab, cantaloupe, cherry tomato, and fresno pepper. We look forward to it every summer!

A few finishing touches on our ​​​​​​​halibut with badger flame beets, bronze fennel, Castelvetrano olives, and a sesame crisp.

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.

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.

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/spoonandstable…

Reservations to join us at Spoon and Stable this October are now available. We're excited to see you! exploretock.com/spoonandstable

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.

We're closed this evening for the holiday. We wish you a safe and sunny Labor Day!

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/new…

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/spoonandstable