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When Gavin Kaysen returned to Minnesota after seven years as executive chef at New York City’s acclaimed Café Boulud, no one expected that his empire would expand so quickly — not even him. But here we are, three restaurants deep after just five years. All are part of his Soigné Hospitality group and are overseen by a culinary dream team: Kaysen himself, Chris Nye as executive chef, Diane Moua as executive pastry chef and Robb Jones as bar director. Not sure which eatery is for you? Here’s a guide to his expanding empire to make the decision a little easier. As for snagging a reservation, though — that just keeps getting harder as the supernova’s star continues to rise.

Photography by Jaimee Morse

Spoon and Stable

Established: 2014
Neighborhood: North Loop
Pronunciation: spun ænd steɪb(ə)l
Format: À la carte
Vibe, According to Kaysen: Like a party, vivacious, energetic
Cuisine, According to Kaysen: Modern American
Chef de Cuisine: James Passafaro
Seats: 123
Price Point: $$
Difficulty Securing a Reservation: Eat-dinner-at-5-or-9 tough
Pre-Meal Fasting Period: Four hours
Name Inspiration: An ode to Kaysen’s penchant for swiping spoons from his favorite restaurants and a nod to the space’s former use as a stable.

Photography by Eliesa Johnson


Established: 2017
Neighborhood: Wayzata
Pronunciation: bel-kɔr (No, not Bella)
Format: À la carte
Vibe, According to Kaysen: Comforting, the family room
Cuisine, According to Kaysen: French bistro
Chef de Cuisine: Laurence Herbert
Seats: 171 (counting the patio)
Price Point: $$
Difficulty Securing a Reservation: Eat-dinner-on-a-weekday tough
Pre-Meal Fasting Period: Four hours
Name Inspiration: The bustling town center of Place Bellecour in Lyon, France, home of two of his friend/mentors: Daniel Boulud and Paul Bocuse.

Photography by Libby Anderson


Established: 2019
Neighborhood:North Loop
Pronunciation: demi (as in Lovato, not Moore)
Format: Tasting menu
Vibe, According to Kaysen: Bold, creative, free of expectation and full of delivery
Cuisine, According to Kaysen: American fine dining
Chef de Cuisine: Adam Ritter
Seats: 20
Price Point: $$$
Difficulty Securing a Reservation: Eat-dinner-in-June tough
Pre-Meal Fasting Period: All day
Name Inspiration: Short for demitasse, meaning little spoon. As in a diminutive eatery tucked right behind Spoon and Stable. (Of course he did.)

Read this article as it appears in the magazine.

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