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Spoonriver

612-436-2236  •  $$
ADDRESS: 750 S Second St , Minneapolis, MN 55401

CUISINE: Brunch, Contemporary, Farm to Table, Charcuterie, Burgers

FEATURES: Full Bar, Handicap Access, Kid Friendly, Patio Seating, Smoke Free, Vegetarian Friendly

DETAILS

Opened in 2006 across from the Guthrie Theater on the riverfront, Chef-restaurateur Brenda Langton's (Cafe Brenda) Spoonriver is known for its inventive, gourmet vegetarian- and vegan-friendly dishes, though much of the menu features premium meats from the region. The digs are chic and sexy, as the ultra-narrow dining room sports orange walls, tall glass windows and an outdoor patio with a view of the Mississippi and glimpses of the downtown skyline. Entrees have included Sicilian lamb meatballs, warm duck confit salad, and charcuterie plate.

Full bar. Serving lunch Tue-Fri, dinner Tue-Sun. Sat brunch 8:30 am-2 pm (begins 10 am in the winter), Sun brunch 10 am-2 pm. Closed Mon. "Chef Lisa Carlson's menu deftly turns from slow-roasted Minnesota-raised pork tenderloin with a sprightly edamame succotash and a sizzling lamb burger to lovely herb- and chèvre-stuffed ravioli, wild mushroom-pistachio terrine with a stone fruit chutney and a hearty sandwich stuffed with heirloom tomatoes, microgreens and a thick swipe of sunflower pesto."
- Gayot

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DESCRIPTION

Opened in 2006 across from the Guthrie Theater on the riverfront, Chef-restaurateur Brenda Langton's (Cafe Brenda) Spoonriver is known for its inventive, gourmet vegetarian- and vegan-friendly dishes, though much of the menu features premium meats from the region. The digs are chic and sexy, as the ultra-narrow dining room sports orange walls, tall glass windows and an outdoor patio with a view of the Mississippi and glimpses of the downtown skyline. Entrees have included Sicilian lamb meatballs, warm duck confit salad, and charcuterie plate.

 
"Chef Lisa Carlson's menu deftly turns from slow-roasted Minnesota-raised pork tenderloin with a sprightly edamame succotash and a sizzling lamb burger to lovely herb- and chèvre-stuffed ravioli, wild mushroom-pistachio terrine with a stone fruit chutney and a hearty sandwich stuffed with heirloom tomatoes, microgreens and a thick swipe of sunflower pesto."
- Gayot
ADDITIONAL DETAILS
Full bar. Serving lunch Tue-Fri, dinner Tue-Sun. Sat brunch 8:30 am-2 pm (begins 10 am in the winter), Sun brunch 10 am-2 pm. Closed Mon.

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