Before we dive into the complexities of Minnesota cuisine, let’s address the elephant in the (dining) room. Yes, there’s definitely some truth to those lefse and lutefisk stereotypes; after all, our state has strong Nordic influences dating back to early European settlement. But like most preconceived notions, those presumptions don’t tell the full story.

Photography by Matt Lien

Simply put, Twin Cities food isn’t just 50 shades of beige. Alongside those Scandinavian staples are international delights like masa from Mexico, kimchi from Korea, laab from Laos, suqaar from Somalia, housemade Hmong sausage, Argentinian-style steaks and so much more. That’s not to mention all the delectable dishes crafted from Indigenous ingredients that, like this place’s original peoples, have been here for centuries.

This is about so much more than just mouthwatering food, though there’s plenty of that to be had. It’s about honoring heritage. It’s about celebrating culture. It’s about storytelling on the plate. And it’s about inviting in others to create greater empathy and understanding.

But you don’t just have to take our word for it. Although we’ve had the great pleasure of eating our way through most of the restaurants around town, it’s the acclaimed chefs behind our deliciously diverse restaurant scene who can best explain how the Twin Cities became an unexpected haven for global cuisine. Here, in their own words, nine local food luminaries give their take on what makes the Land of 10,000 Lakes so standout.

Photography by Reece Hickman

We Minnesotans often find ourselves having to set the record straight when it comes to misperceptions about our home. How the Twin Cities’ most prominent chefs describe this midsize metropolis to out-of-towners — warm — might seem counterintuitive given the state’s climate.

“The best way to describe the Twin Cities to people who haven’t been here is that it’s a warm, comforting place,” says renowned Hmong-American chef Yia Vang, who last year opened his magnum opus, Vinai. “I purposely use that word ‘warm,’ because the weather might be cold, but people’s hearts are warm. We have this welcoming hospitality going on.”

Making its debut after years of anticipation, Vinai was one of 2024’s most celebrated restaurant openings not just in the Twin Cities but in America. Accolades steadily rolled in from the likes of The New York Times and Esquire, and Racket MN aptly dubbed it “the year of Yia.” Vang opted to name the Minneapolis eatery after the Thai refugee camp where he was born. He says it’s a love letter to his parents, who immigrated to the United States in 1988 in hopes of giving him and his siblings greater opportunities.

Photography by Lauren Cutshall for Vinai

At Vinai, Vang is sharing his people’s culture in the best way he knows how — through comforting, heartfelt dishes that feel like home even for the unfamiliar, such as the popular braised beef rib, shrimp and pork toast and crabby fried rice. All that fare is made even more flavorful thanks to accompanying fresh produce and housemade hot sauces, such as the must-try Mama Vang variety.

Chef Jamal Hashi, whose family immigrated from Somalia in 1993, echoes that emphasis on the Twin Cities’ warmth. “This is a place where innovation thrives, but there is also so much respect for tradition,” he says. “People here are so open, genuine and curious about different cultures. We have Somalis moving here from other parts of the country and even other parts of the world — not because of the weather, but because of how warm this community is.”

Photography provided by Jamal Hashi

Speaking of innovation, Hashi introduced Midwesterners to his people’s cuisine with his camel-on-a-stick offering at the Minnesota State Fair back in 2010 — believed to be the first East African food served at the annual end-of-summer extravaganza. That playful take highlighted the fare his family had long been offering at their Safari Restaurant in downtown Minneapolis: roasted goat cutlet, jambo steak, chicken fantastic with Somali rice and other favorites.

Commemorating the eatery’s importance, a photo of that now-shuttered restaurant hangs in the Smithsonian National Museum of American History in Washington, D.C. Hashi has gone on to open more than a dozen restaurants, including a Harlem outpost of Safari Restaurant, the first Somali eatery in New York City that fittingly earned a New York Times shoutout as the Big Apple’s best African restaurant. Today, he is working to bring culturally relevant foods to area schools and other institutions.

Through their culinary creations, Hashi and Vang are not only sharing stories about their unique familial histories but also honoring the substantial Somali and Hmong populations in Minnesota, both the largest diasporas of their respective groups within the United States. The Twin Cities is also home to sizable Mexican, Indian, Ethiopian, Chinese, Vietnamese, Korean and Filipino communities. That multicultural makeup reflects the state’s long-held tradition of embracing immigrants.

Photography by Eliesa Johnson

Minnesota’s first peoples, the Dakota and Anishinaabe, began intermingling with European explorers and fur traders as early as the 1600s. Starting in the 1700s then surging in the mid-1800s, immigrants largely from Scandinavia and Western Europe flooded into the state. The Land of 10,000 Lakes received another wave of immigrants after the Vietnam War, when refugees from Southeast Asia arrived. Then, asylum seekers from East Africa made their way here in the 1990s to escape the political violence of their homelands. These migration swells over time have majorly reshaped the face of our community.

This open-arms embrace of diversity flies in the face of commonly held misconceptions about Minnesota, as Vietnamese-American chef Christina Nguyen points out. “I don’t buy the whole ‘Minnesota Nice’ thing — the idea that people here are super icy,” says the restaurateur behind Hai Hai and Hola Arepa. “Yes, we can be reserved, but we’re also kind and empathetic. This is actually a really progressive place, with a willingness to accept people and a genuine curiosity to learn about other cultures.”

Photography by Tyson Crockett

She also thinks the cold that defines our region is something to be celebrated, not just tolerated. “Our winters are long and introspective, and people have a lot of time to work on creative endeavors during those cold months,” says Nguyen, who grew up in Minnesota, the daughter of immigrants. “We’ve got the four seasons, and we sometimes take for granted how beautiful spring, summer, fall and even winter are.”

Recognized for her flavorful fare like banana blossom cobb salad, Hanoi sticky rice and water fern cakes, Nguyen joined the Best Chef: Midwest club at last year’s James Beard Awards, which are considered the Oscars of the food world. Making the honor even sweeter was the fact that fellow Twin Citian Ann Kim, who earned the accolade back in 2019, presented the award to her. Kim, too, has opinions on the cold, borrowed from the late great Prince.

Photography by The Restaurant Project

“I often think of Prince’s quote that it’s so cold in Minneapolis that it keeps the bad people out,” says the chef/owner of prominent pizzeria Young Joni. “He pretty much nailed that. I love it when people discover that the Twin Cities is such a hidden gem. It’s this inviting, affordable place where immigrants can set down roots and create a life for themselves.”

The Korean-American chef, whose family immigrated to the United States in 1977 sponsored by a Minnesotan uncle, didn’t set out to create a culinary revolution; rather, she shifted to the restaurant world for a change of pace from acting. But soon she realized she had an opportunity to acquaint diners with Korean staples such as kimchi and BBQ beef short rib — foods that during Kim’s childhood in a largely white suburb caused her great embarrassment — by presenting them in a “safe” way, atop pizzas.

Photography by Rachael Crew

“Pizza became the gateway to introduce people to new flavors and to prompt new conversations, which is a great place to start,” she says. “As I think about my culinary career after 15 years, I realize this is a way to honor my heritage, but that wasn’t really my initial goal. There’s also a lot of weight and pressure that comes with that, and sometimes there are unrealistic expectations and judgments that come with being the first person to do something differently.”

That’s a nuanced nod to the criticism Kim has faced over the years that her cuisine — which she very openly explains is intended to reflect her upbringing rather than somehow represent an entire ethnic group — isn’t authentic. It’s a common critique for BIPOC chefs, sometimes from within their own communities.

Photography by Matt Lien

Ann Ahmed can relate. Despite receiving ongoing critical acclaim for the soul-warming fare served at fan-favorite spots Gai Noi, Khaluna and Lat14 — think laab seen, green papaya salad and panang spaghetti — the Lao-American chef has had major insecurities about the authenticity of her culinary creations for much of her career. In fact, it wasn’t until last year when she returned to her birth country of Laos, which she left at the age of two, that she finally overcame that sense of self-doubt. Even still, she sometimes feels she exists between two worlds — not quite Lao enough, not quite American enough.

“When I opened my first restaurant 20 years ago, I didn’t even call it Lao food because I was worried that no one would come,” she recalls. “Over time, I found my identity and my voice, which helped create that confidence within. I’ve always served bold flavors, but I didn’t have the bold personality to really put myself out there. I’ve come to realize that the more you can share your story, the more you can educate people.”

Photography by Matt Lien

Staying true to yourself and showcasing your culture’s bold flavors can be especially tricky in a place known for its aversion to spiciness. But like many Minnesota misconceptions, that too seems to be more farce than fact. Hmong-American chef Diane Moua disproved that stereotype when she refused to alter her recipes to appeal to the assumed unadventurous Midwestern palate upon opening Diane’s Place last year.

“In the beginning, even our servers were telling me we couldn’t serve the Hmong hot sauce because it was so spicy that people might choke,” she says with a laugh. “I refused to dumb it down because if you go to any Hmong gathering, this is the hot sauce you’ll have at everyone’s house. But I did make a sweet and sour sauce that’s not as spicy for people who can’t do the hot sauce. We go through way more Hmong hot sauce than sweet and sour, which makes me so happy.”

Photography by Gemma Weston

Before striking out on her own, Moua spent many years working as a pastry chef, most recently at Gavin Kaysen’s celebrated eateries, including Spoon and Stable, Bellecour and Demi. The two-time James Beard winner and Minnesota native cheered on his former colleague when she decided to open her own restaurant honoring her heritage and her refugee parents, who raised her on a Central Wisconsin farm. (Her beloved pastries are still on the menu at Diane’s Place, alongside delectable dishes like Hmong pulled pork, beef laab carpaccio and sticky fried rice.)

That kind of community support is crucial given the many obstacles restaurateurs face — let alone restaurateurs from marginalized groups that have experienced historical injustices. Layered onto that are ongoing divides and inequities, as evidenced by the racial reckoning that spiraled out from Minneapolis five years ago after George Floyd’s killing. Among the many hurdles BIPOC entrepreneurs encounter is difficulty securing funding; just ask Vang, who spent years trying to make Vinai happen. Those financial limitations often mean their restaurants aren’t located in buzzy neighborhoods with expensive real estate, Ahmed explains, requiring customers to specifically seek out those dining experiences. Other challenges abound, like diners’ attitudes about the price of certain cuisines and their tendency to box chefs into what they can and can’t do.

Photography by Connor Siedow

Having built a bona fide culinary empire here, Argentinian chef Daniel del Prado has recently turned his attention to uplifting others. One of the Twin Cities’ most prolific restaurateurs with nearly 10 eateries to his name — among them Martina, Colita and his most personal, Argentinian steakhouse Porzana — he is partnering with former employees to bring their culinary dreams to life. Case in point: Über-cool East Asian eatery Minari is a collaboration with Jeff Watson, executive chef and culinary director for del Prado’s restaurant group, to honor his Korean heritage. And elevated Edina sports bar Dexter’s is a partnership with a former server, Carla Jones.

Born in Buenos Aires, del Prado moved to the United States in his early twenties to pursue a culinary career. He made his way to the Twin Cities in 2005, working at esteemed eateries like La Belle Vie and Solera then opening Bar La Grassa with his mentor, Isaac Becker. He ventured off to other parts of the country but returned in 2012 to help Becker open Burch. That was all before del Prado started a string of eateries honoring his Spanish and Southern Italian ancestry. These days, he’s focused on passing the baton to the next generation.

Photography by Eleisa Johnson / The Restaurant Project

“My next chapter is helping other chefs open up their own restaurants,” he says. “I started from zero, and I did everything through hard work and learning as much as I could. Now, I want to share my resources and my know-how with the people who helped get me where I am today. This gives me another boost of energy to keep doing this because this can be a hard industry. I’m actually very excited about this next stage for my company, and I hope that’s the legacy I have here in the Twin Cities.”

Minari is in good company in Northeast Minneapolis, which has become a multicultural hot spot, with Vinai, Diane’s Place, Young Joni and Hai Hai all nearby. In fact, Moua and Vang have been asked if there’s friendly competition between the two of them since their eateries are just down the street from each other. But just as no two lived experiences are the same, their takes on Hmong food are uniquely theirs.

Photography by Eleisa Johnson / The Restaurant Project

Also in the neighborhood is Oro by Nixta, Mexican chef Gustavo Romero’s mission-driven restaurant centered around a single objective: to preserve heirloom Mesoamerican corn varieties, which have long been at risk due to colonialism, politics and international trade. Much to Twin Cities foodies’ delight, that purposeful pursuit yields delicious benefits in the form of tacos, tamales, molote and more.

Although Minneapolis is a far cry from Gustavo’s homeland in the east-central state of Hidalgo, he thinks the two places share some key characteristics. “One of the biggest similarities I see is how resilient and proud people are,” he says. “In my hometown, we believe we have the best of everything. Even with our flaws, we’re still very proud. That’s something Minnesotans also have. They know we have shitty weather here, but they still claim to be the best state in the country.”

Photography by Kadi Kaelin

At 17, Romero crossed the border into the United States and began working in restaurants in Arizona, California and Florida and even spent a short stint in Italy. He cut his teeth cooking other cuisines but often wondered why there weren’t any Mexican restaurants that served food the way he knew it back home. He moved to Minnesota in 2014 and eventually saw an opportunity to introduce Midwesterners to authentic Mexican food, no matter the distance from the Mexican border. In 2020, he and his wife opened a tortilleria that totally transformed Minnesotans’ understanding of what makes a good tortilla. Then in 2023, they debuted the lauded Oro by Nixta, where they offer a masa master class of sorts.

“Entire civilizations have survived on this crop,” says Romero, who officially became a United States citizen last August. “But the more I started talking to people here about corn, the more I realized there was a lack of understanding about our people and our food. I think one of the easiest ways to understand people is to look at what they eat and what they’ve had to do to survive throughout history.”

Photography by Travis Anderson Photography

Romero’s ambitions are closely aligned with that of Oglala Lakota chef Sean Sherman, who is on a mission to revitalize Native American foodways in Minnesota and beyond. That comes to life at his renowned Minneapolis restaurant Owamni — which serves decolonized fare devoid of Eurocentric ingredients like beef, pork, chicken, dairy, wheat flour and cane sugar — as well as at his NATIFS nonprofit and its Indigenous Food Lab incubator kitchen. The latter is situated in South Minneapolis’s Midtown Global Market, another destination for global fare.

The TIME 100 honoree grew up eating government commodity foods on South Dakota’s Pine Ridge Reservation, one of the poorest communities in America. Like Romero, Sherman spent much of his early career cooking European cuisines, which highlighted how little he knew about his own people’s food. That epiphany set him on a path to amplify Native knowledge via the medium he knows best: food. At Owamni, that takes shape as simple yet sophisticated dishes like Three Sisters, a stew made with corn, beans and squash; smoked elk rack with pumpkin carrot purée; and fan-favorite roasted sweet potatoes with maple-chili crisp.

Photography by Scott Streble

As much as the Twin Cities’ multicultural fabric is made up of those who have come here, it’s also about those who have always been here. “When we look at United States history, Indigenous peoples have largely been left out of the discussion,” says Sherman, who moved to Minnesota in his early twenties. “Our cultures, languages and knowledge are relatively unknown. I feel hugely honored to be able to help open up people’s minds to the immense diversity of our Indigenous cultures and to help people recognize all of the Indigenous food that sits right here in America.”

For Sherman and his Twin Cities counterparts, food is about so much more than just nutrition. It’s also a means of preservation, education, celebration and connection — something we’re dearly in need of these days. Though their missions and motivations certainly vary, these local thought leaders are united by their powerful ability to use food to effect meaningful change.

Photography by Bill Phelps Studio

Ultimately, it all comes back to community — much like that warm embrace that the Twin Cities has historically shown immigrants, refugees and others who choose to call this place home.

“Here’s the secret behind Vinai that we don’t really tell people,” Vang says with his characteristic smirk. “We’re here to build community, and good food just happens to be the byproduct of that. People come here because they want to be a part of the community and they want to sit at the table, even if the food is a little outside their comfort zone. Then slowly as they feel comfortable and let their walls come down, they start seeing and smelling all the delicious food around them, and they want to try it. Understanding literally starts one bite at a time.”

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But what do we wear? Well, that’s important as clothes are a statement of good-natured intent. We have to consider the time of day, the time of year, the nature of the guest list and whether or not there’s an open bar. Here are some ways to sartorially meet the moment for every occasion in your calendar while keeping in mind one crucial detail: Never be the last to leave.

Illustration By Hilbrand Bos

The Host: Man of the Hour

As the host, you want to set the tone and radiate goodwill. This depends on the event, naturally enough. If you’re the grillmaster at a Fourth of July barbecue, then go with what moves you (maybe start with a gingham shirt). At a cocktail or dinner party, you want to be dressy and relaxed, even as you’re tending to your guests. What about an emerald green or burgundy velvet jacket? This suggests you’re at ease while still looking special. Whether you wear a tie is up to you (though I feel you should). If you’ve got some velvet slippers buried in your wardrobe, bring those out as well. And if you plan on sabering a magnum of Champagne, please practice first.

The Dinner Guest: Best Mate

The first part of your ensemble is a gift — the ultimate accessory. A good bottle of wine is always welcome and goes with whatever you’re wearing. I never feel properly dressed for the evening unless I’m in a proper jacket, though that certainly puts me in the minority. But I do think it shows your host that you’re in the mood for a special evening and that you appreciate being part of the festivities. A cashmere sport coat looks luxurious and goes well with a turtleneck if you’re so inclined or a knit polo. It makes you look pulled together but not overpoweringly formal.

The Wedding: Dearly Beloved

One of the questions I’m asked the most is what to wear to weddings. These are celebrations with many generations of families, and nearly everybody dresses up. You don’t want to overshadow the groom or scandalize any grandparents. My feeling, whether winter or summer, is to wear a suit. Dark blue or charcoal will do well, though lighter grey and khaki may be preferable if it’s near the water. You can brighten things up with a cheerful tie — this isn’t a board meeting after all — say, something whimsical from Hermès. That shows you feel optimistic about the new couple and indicates you’ll be welcome company at the reception.

The Office Party: Pitch Perfect

Now this is a bit of a test. You will be in the presence of colleagues, executives, direct reports and your boss (but hopefully no karaoke machine). If you’re going straight to the venue from work, then wear whatever is typical at the office. But don’t loosen that tie too much, or you’ll look like you’ve been ejected from a bar at closing time. If you regroup before arriving at the festivities, you can ditch the dress shirt. A sense of propriety remains in order — a sport coat is a good idea but over a Lacoste shirt. It looks official. Remember to drink a healthy amount of mineral water. Whatever you do, don’t take that microphone and start belting out “Piano Man.”

A First Date: Best Impression

This depends on a lot of factors, naturally: your age, where you’re going and how you met your lucky date. It’s important to make an effort while also staying true to who you are. (Of course, if expressing who you are involves a T-shirt and ripped jeans, you might want to let your winning personality shine through first and share your casual side later.) A sport coat is in order and if you don’t have one you like then now is the time to change that. If you feel inclined to wear jeans then a dark pair feels appropriate. A deep blue twill shirt or striped Oxford are good options. No sneakers, please. Some good Chelsea boots will be better. You’ll be at home in a bar, a good restaurant and wherever the evening takes you.

A Minnesotan turned New Yorker, David Coggins is the author of the New York Times bestseller Men and Style and writes a column for Artful Living.

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Photography by Corey Gaffer

Nestled against a golden granite rock formation, the home is perched on a platform above a serpentine retaining wall. Stinson and local custom homebuilder Jim Manship intentionally built the perimeter with a tri-fold purpose of sustainably channeling rainwater during monsoons, preserving the natural landscape as much as possible and guiding visitors up a sculptural walkway that wraps around the home. This fluid geometry harmonizes with Stinson’s signature vertical and horizontal planes, creating a visual tension that feels both organic and thoughtful. “It’s a balance between wild nature and the order of man-made forms,” explains the architect. Even the roof lines terrace backward so the architecture flows with the site and keeps the structure from feeling pretentious.

Once inside, the house unfolds like a journey through the desert itself. You’re greeted by panoramic vistas of the valley below, Pinnacle Peak to one side and towering rock formations on the other. The main level is elevated for optimal views, featuring a great room with soaring clerestory windows that flood the space with natural light while the kitchen overlooks a garden of native boulders and agave, with no upper cabinetry to spoil the view. The dining area boasts a beautiful, transparent wine display that anchors the space while echoing the clarity of the desert. Every perspective is perfectly framed, whether it’s the watercolor hues of a sunset or the shadow of an ancient saguaro stretching across the desert floor.

Floor-to-ceiling glass walls slide away to dissolve the boundaries between the main level and the outside. The soaring deck is outfitted for comfortable living, including built-in heaters, a lounge area complete with a fireplace and television, and a kitchen and bar with casual counter seating plus a more formal dining space. The infinity pool connects the communal area to the primary suite, and its unique geometric shape allows the homeowners (and their beloved dog) to each get their laps in. Once toweled off, the clients’ golf game gets an easy tune-up thanks to the attached putting green — a nod to Stinson’s commitment to tailoring each project to a client’s personal lifestyle. Generous overhangs, a hallmark of the award-winning architect, provide respite from the desert sun and help frame the views even when you’re outside the confines of the interiors.

Upstairs, a guest suite offers sweeping views of the valley, while another downstairs suite is tucked into the hillside, gazing out at a desert garden that incorporates restorative plantings, such as yucca, barrel cactus and agave. “Each room has a dramatic, unique perspective,” Stinson notes. “It’s about embracing the site and letting the architecture serve the experience.” Each guest room also includes a private terrace, offering moments of solitude. Despite its modest footprint, the home feels expansive, thanks to its seamless connection to the outdoors and Stinson’s ability to capture natural light in every single space, particularly in places most wouldn’t even consider, like underneath the stairwell or at the end of a hallway. “This house has everything you need and nothing you don’t,” adds Senior Project Manager Chuck Thiss. Even the details are imbued with purpose: The great room transforms effortlessly into an entertaining haven, with a concealed television above the fireplace that slides into view when needed. A hidden elevator ensures years-long comfort for all, and down the hall, a modern reinterpretation of a pocket door reveals a hidden office, where floating walnut shelves and built-in cabinetry mimic the sleek, 90-degree angles of the architecture.

Stinson and the clients collaborated with local interior designer David Michael Miller to craft a space that feels as clean and modern as it does warm and inviting. “The biggest difference is what the clients bring to the project,” remarks Thiss. In this case, a curated collection of midcentury modern furniture and artwork that play beautifully against the open canvas of Stinson’s architecture. Elegantly curved dining chairs made of natural fibers accompany an oval table and an origami-inspired steel pendant, softening the angular details of the main level. Blonde-hued white oak floors, European white oak wall paneling and Hemlock fir plank ceilings create a sense of intimacy among the desert’s vastness.

The team took care to balance these natural materials so they wouldn’t feel overbearing. The wall panels have sleeker dimensions, for example, and much of the wood is offset by white melamine and quartzite countertops to exude a midcentury influence while maintaining modern flavor. It all comes together with warmly tinted limestone spanning both the interior and exterior that echoes back to the rock formations while brightening the dark wood tones.

Though Minnesota-based, Stinson’s firm is well-versed in designing across the country. Many of these homes start as vacation retreats but — as the homebuilding process evolves, the deft integration of life and style ultimately hastens the property’s transition from second home into the clients’ primary residence. “The whole idea of building in different geographies is to embrace the local area,” says Stinson. In the desert, his modern designs become even more distilled and deliberate. His signature lies in the seamless interplay between rugged natural forms and the clean precision of his architecture. “The desert has its own rhythm [from the Midwest],” he says. “Every season brings something different, whether it’s the light, the colors or the scents.” In Stinson’s hands, the best designs are those that respect the land, celebrate its spirit and remind us of our place within it.

Architect: Charles Stinson Architecture + Design
Builder: Manship Builders
Interior Designer: David Michael Miller Associates

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Dressed in a plain black T-shirt and trousers with dark inkings of ferns and leafy plants on his arms, he’s seated across a low table from me in his Copenhagen restaurant, Alchemist, digesting what it means to be voted the World’s Best Chef at the 2024 Best Chef Awards. He speaks with a Danish accent, at times so quietly that I need to push my recorder across the table to catch what he’s saying.

“It means a lot to receive it, and I feel very privileged,” he says, taking a pause. “Of course the title is amazing, but I don’t believe in such a thing, that there’s a best chef in the world, because how do you compare them? But I do think we’re one of the most interesting restaurants in the world right now.”

Photography provided by Søren Gammelmark and Alchemist

The accolade recognizes his avant-garde approach and visionary contributions which have, the awards team says, redefined modern gastronomy. The immersive theatrical experience he has created at Alchemist has earned him global acclaim, two Michelin stars within seven months of opening and a coveted spot in the top 10 of the World’s 50 Best Restaurants list.

The first person he called when he got the news was his mum, a retired care worker in Jutland, rural Denmark, where he grew up.

“She was like, ‘so, there’s nothing more to achieve now,’” he says, laughing. “‘You achieved everything, right?’”

He’s laughing because the idea of packing up now, at the peak of his game, is ridiculous. There’s just so much more at stake.

“Every time they award the best restaurant in Denmark or Europe or the 50 best in the world, you want to do as well as possible on those lists because a prize like this opens doors,” he says. “I’m very aware of using this spotlight to create something for the greater good.”

The planetarium dome at Alchemist. This universe is called Heartbeat.

If Munk was simply a world-renowned chef serving billionaires dinner four times a week in his extraordinarily expensive restaurant — the fixed 50-course, six-hour dinner costs around $765 per person before drinks — it would still be impressive. But his ambitions go way beyond just feeding the 1%: For him, it’s about changing how we look at food. Along with Alchemist, Munk runs Spora, an innovative food lab working on global food challenges, as well as JunkFood, a charity that provides food for the homeless in Denmark and other multidisciplinary projects, including the development of better hospital food.

Alchemist is a portal for this altruistic work. His signature Space Bread came out of work he conducted with MIT’s Media Lab designing food for space travel. Using a new technique, they created a ball of soy with the texture and crunch of bread that disappears on the tongue. In space, crumbs are banned due to the hazards they can create in machines and tubes. The research has been useful in many ways, not least in devising options for long-term sick children in hospitals who want to eat something crunchy but can’t because of their health conditions.

Social justice has interested Munk since the start. His culinary school teacher, Martin Knudsen, said that when he was younger, the chef had expressed interest in being a lawyer “because there was so much injustice in the world.”

“He won all the competitions as a young chef,” said Knudsen. “But it was always more important to him that he was changing food and using it to tell stories. The purpose of his brilliant restaurant is making the world a better place. He’s a man with a big heart.”

In his restaurant, the former theater set-building workshop of the Royal Danish Theater, this story plays out four nights a week.

The 13-foot-high bronze doors open silently. My dinner companion and I start in a small room where a large cubed TV is broadcasting scenes from history. Man lands on the moon. The Berlin Wall falls. The Spice Girls are singing; Geri Halliwell wears a Union Jack dress. It takes me a moment to realize that Geri has my face. In fact, all the characters are me and my companion: In this retelling of mankind’s history, we’re cast as the main characters, our faces shining out from the TV. As the doors open into the next room, a cozy lounge bar, I’m already dazzled and disconcerted, which is, of course, the point.

We watch through a window as teams of chefs create the perfect omelet in front of our eyes, make pisco sour cocktails that sit like an egg yolk in the middle of a silver flower and meticulously plate freeze-dried nettle butterflies on a silver branch. We eat multiple delicious mouthfuls, bug-eyed with amazement.

In the main dining room, projections play above our heads of turtles swimming in a Pacific-blue sea, caught up in plastic garbage. The domed ceiling evokes a planetarium or immersive artwork and brings a sense of drama. Lava fills the screen, and then we’re inside a giant body, watching a beating heart as the first course arrives at our table.

We begin with a dish called Autumn Kiss. Served in an anatomically accurate model of a human tongue, this beef tartare appetizer is meant to highlight how cutlery can change the experience of a meal. Next up there is Hunger, a thin layer of rabbit decorated with wild flowers draped over a silver skeleton meant to evoke the plight of undernourished children. As we swallow our guilt along with the rabbit, we are presented with Plastic Fantastic, a mini ocean garbage patch of edible plastic floating on a square of blue resin that tastes like the most divine bite of fish and chips I have ever tasted. Then there’s 1984, a delectable medley of steamed lobster claw, yuzu juice, roasted cherry tomatoes and caviar that’s served in an enormous resin model of Munk’s eye. As we tuck into what tastes like heaven and looks uncannily like the chef’s own pupil, dystopian images of screens and a huge eye watch on above us in the ceiling projection to remind us of the surveillance state we live in. The experience is to other restaurants as a James Turrell art installation is like a Turner landscape.

Twenty courses in, my dining partner and I are feeling overwhelmed. Munk told me that during nearly every service, one or more guests will cry. I feel like I could be one of them. It’s not that the experience makes me sad; it’s the pure sensory overload of it all. I cut into a tiny, perfect heart, and blood pools on the white porcelain plate. This one has eight flavors, one for each of the people you could save if you participate in organ donation.

It’s not all this heavy: Among the more jarring dishes, a tiny lightbox shows up with a cream of white beans in the shape of my face. I’ve never eaten my own face before. I can’t stop laughing. We eat a scrumptious crab toast made from local Danish crab and a divine lobster claw inspired by a Connecticut lobster roll. Before leaving the main dome to repair to the final lounge for petit fours and coffee, we take a detour into an art room where we dab edible paint all over the walls. I draw a series of big smiley faces.

Munk has been popping up all night and is there to see us in the final coffee lounge again. He is present at every dinner in the restaurant, serving impressions, supervising the kitchens and talking to guests.

While the food here has broken frontiers in my mind — I’m still marveling that I ate my own face — Munk has his eye on another frontier: space. In late 2025, Munk will be cooking food at the edge of the earth’s atmosphere for the space travel firm Space VIP. With the team, he is currently brainstorming how to create his unique brand of boundary-pushing gastronomy in a tiny area with a kitchen the size of two airline trolleys. Oh, and without a naked flame.

“In many ways, it’s a strange idea for me because I’m a control freak and I’m afraid of heights,” he says. But like the title ‘best chef,’ it’s a way to open doors so people want to collaborate with us.”

“In those collaborations, a lot of magic happens. We try to connect all of those different perspectives, and the outcome sometimes becomes an innovation.”

That’s the Munk process right there: Shoot for the moon, and you might land among the stars. Or if you’re him, you’ll achieve the impossible and land on them all.

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What appears to be a modest one-story house sits at the end of a wooded driveway near Lake O’Dowd. But looks can be deceiving — and surprising. Thanks to an astute design by architects Mike Gray and Greg Vose of Unfold Architecture, this “modest” abode is actually a palatial 6,866-square-foot residence that melts into the landscape.

Photography by Lauren Gryniewski, Round Three Photography

It was love at first sight for Paul and AJ when they first saw the empty lot in 2021. At the time, the couple was living in Linden Hills with their three young children, and as much as they liked the neighborhood, they wanted to be closer to nature so the kids could grow up exploring the woods. A cabin wasn’t a good option because the couple have busy careers and sometimes work on weekends. So they started searching for lake properties close to the metro and found this two-plus acre lot at The Peninsula at Lake O’Dowd in Shakopee — a Sustainable 9 Design + Build community.

AJ recalls their first visit. “We walked the property on a snowy day, and it was so peaceful and pretty among the trees. We looked at each other and said, ‘This will do.’” The couple’s decision was made easier because they had already worked with Sustainable 9 on their previous house and found the experience enjoyable. “They run it like a friendly family business,” AJ says.

The couple appreciates midcentury architecture, especially the emphasis on natural materials, indoor-outdoor connection and site-integrated design, where the home’s shape and size reflect the contours of the existing landscape. This meant working with the grade, a gentle slope toward the lake that suggested a walkout. Respecting the grade is also why the front of the house features a bridge from the driveway to the front entry and what appears to be a floating porch (actually built on concrete piers). Both seem to hover above the slope, explains architect Mike Gray. “The home is designed to sit lightly on the land. Simple gestures like crossing the bridge or allowing light and air to flow beneath the screen porch underscore this intentional connection to the site.”

At the same time, the couple needed space for their family of five — an open kitchen/dining and living room for everyday efficiency, five bedrooms and baths, and easy access to the outdoors so the kids could exercise, explore and run their imaginations all year round. This was the impetus behind their request for a large porch and indoor sports court — places for ​the whole family to get fresh air and move regardless of the weather.

Sustainability was front of mind, too. “We were both influenced by a book a friend gave us called Building a Sustainable Home by Melissa Rappaport Schifman,” Paul says. “It lays out a pretty compelling case for the financial, health and social benefits of greener building with guidance on the costs and benefits of various measures.” The couple was in good hands with Sustainable 9 Design + Build, whose primary focus for the past 20 years has been designing and building energy-efficient and healthy homes. In fact, the entire Peninsula at Lake O’Dowd development is sustainable — from tree preservation and lake setbacks that protect the ecosystem to the materials and systems used in the community’s 14 homes. “We know our approach to sustainable development appeals to a lot of people because these lots sold quickly,” says Chad Hanson, a partner at Sustainable 9.

This home meets the highest standards of green building without compromising one ounce of style, comfort or performance. The triple pane windows are enormous and gorgeous, the geothermal heating and cooling system keeps the house perfectly warm or cool at a fraction of the cost, and the solar roof is ready for panels, so the house could go off-grid if desired. But it doesn’t stop there. The air inside is healthier, too, because the paints, fabrics and other materials in this house don’t contain volatile organic compounds (VOCs) that can release harmful chemicals. The appliances and mechanical systems are all-electric, and the low-flow plumbing fixtures save water without making bathers feel deprived. Green building has come a long way, says Hanson. “Homeowners no longer have to compromise. These systems are superior to what is typically included in a ‘code built’ home with lower energy bills, comfortable indoor temperatures and cleaner air. We anticipate many of these systems, finishes and techniques will become code in five to 10 years.”

All of these green features are felt and breathed more than seen, as they should be, allowing the beautiful red oak woodwork, lake and woods views, and splashes of midcentury style (terrazzo floors, a brick fireplace, a mono stringer staircase) to shine. Sustainable 9 Senior Interior Designer Elizabeth Welsh worked with Paul and AJ to source local materials from DWELL 44 Modern Design Showroom located in St. Louis Park to make the house comfortable and unique to their taste with pops of atomic-era color throughout.

One surprise on the main floor is a wood-wrapped den with wool carpeting, a window seat and soundproofed walls — a place for the couple’s turntable, record collection and books. “Paul and I hang out here after the kids are in bed. We listen to music and envision retreating here when they’re teenagers and take over the house!” AJ says, laughing. It’s a secret room hiding in plain sight. From the living room, it looks like an unbroken wall of red oak paneling, but it disguises a door that pivots into the room — a sophisticated and playful touch.

Another unexpected room in the house is a huge screen porch off to the side. ​More like a secondary family room with infrared ceiling heaters, a wood-burning fireplace and a ping-pong table, it’s a way for the family to get outside with protection from the elements — hot sun, rain or snow. “It’s the largest screen porch we’ve ever built,” Hanson says. The size reflects the value the couple place on being outside in nature. The porch was one of their top priorities. “Taking in fresh air, even for 20 minutes, makes us feel better physically and mentally. Sometimes, as adults, we don’t get that,” Paul says.

When the family’s not outside, you might find them on the lower-level sport court (another surprise for visitors because it’s daylit and not visible from the front of the house) having relays, hosting Harry Potter tea parties, shooting baskets or playing pickleball. “We are amazed at how Unfold took our vague ideas and the ‘feeling’ we wanted here and made it a reality,” AJ says. “It was great to work with S9 again and see how they’ve expanded and retained the same close family feel. Even Chad’s parents helped out. We love that.”

Architect: Unfold Architecture
Builder: Sustainable 9 Design + Build
Interior Designer: Sustainable 9 Design + Build

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Photography by Eric Petschek

From the outset, the team worked within the historic style of the neighborhood to ensure the new house would harmonize with its surroundings. There’s a certain sensibility to the painted brick and shingle-style exterior, warmed up with a palette of soft white, deep blue and cedar that sets the stage for what’s inside. “Designing a house in a more traditional neighborhood that could feel fresh and new, while not standing out from the surrounding homes was a fun challenge,” adds Blake Solberg, principal and lead designer at Murphy & Co. Design.

Throughout the process, the team embraced a conceptual approach to ground themselves in what was basically a blank canvas issued by the clients. The defining concept: a white button-down shirt. “It was something the clients mentioned, and it stuck with us. They were the muse,” says Founder and Design Director of Prospect Refuge Studio Victoria Sass. A white button-down can be classic and tailored — or playful and undone. It’s a foundational piece that supports everything else. The result is a home that feels at once timeless and entirely personal, where tradition and modernity coexist with ease.

This beautiful balance is immediately evident upon entry. The foyer’s marble flooring is a work of art in itself; individual slabs fabricated and installed one by one create a geometric inlay that sets the stage for refined applications found throughout. Stepping further into the space, one enters the formal living room, which is enlivened with hints of playfulness. Colonial-style Marvin windows skew traditional, but their floor-to-ceiling scale gives them a modern twist. Intricate cove detailing wraps around the ceiling — an unexpected alternative to traditional crown molding which nods to classical proportions. And a nostalgic, open-hearth Isokern fireplace gets a facelift thanks to the raised travertine hearth. The home office is just a step past the fire, where the team worked with Braaten Creative Woods to give the built-in cabinetry a more updated feel, featuring open shelving, limited face frames and pared-back hardware — a sophisticated design choice that’s peppered throughout the plans.

It’s one thing to dream up these creative ideas; it’s another to execute them. And that’s where Streeter’s unyielding focus and commitment to building excellence separates its homes from others. Streeter’s tenured team of framers and trim carpenters achieve a level of craftsmanship which is unique in the industry. The visionary team is masterful in their craft and approach their work with unparalleled knowledge, execution and passion. “It’s about doing the smallest things at the highest level,” says Lindemann. The staircase, a striking example of the home’s craftsmanship, posed a unique challenge. “The clients didn’t want to see drywall at the underside of the stairs, so we asked ourselves, ‘how do we elevate it?’” she recalls. Her team’s stunning response was a fully custom staircase wrapped in white oak. The continuous panel softens the architecture while reinforcing the home’s detail-driven approach.

Curvature meets contrast in the kitchen. The industrial-style range hood is constructed from double-layered frosted glass, and its clean profile is met with curved metal to accommodate the cove ceiling. “That type of interaction is where Streeter shines,” adds Solberg. The kitchen is a buzzing area that needs to work hard for the young family. A window bank over the sink frames the creek beyond, a view that dictates much of the layout. Prioritizing openness and functionality, the team chose to forego upper cabinetry in favor of storage-packed lower cabinets and an island that feels more like a found piece of furniture than a typical prep space. A small table extends from the island, encouraging the kids to pull up a chair in the heart of the home.

“At its core, this is a family home,” echoes Lindemann. Within the 10,000-square-foot space, the homeowners were determined to carve out smaller hangout areas. A 370-square-foot room just off the kitchen — dubbed “the cozy room” — became a game of inches for the design team. “Isn’t that human nature?” Sass smiles. “We just want to be snug.” The team expertly delivered a space with a dedicated eating area, lounge spot and access to the patio, with beautiful details like wrap-around bookcases and custom tilework. Upstairs, all the family bedrooms are arranged around a central hub, a space for togetherness at the heart of daily life. A kid’s lounge room is tucked between the primary suite and the kids’ rooms, providing an informal place to perch during busy mornings and end-of-day unwinding. Downstairs is dedicated to family, too, with a sport court, family and game room, craft room, and a guest suite plus a sauna. The lower level connects to the sprawling backyard, boasting old-growth trees the neighborhood is known for, plus a pool and water access. From the back, this new era of traditionalism is also evident; gabled roofs and traditional balcony details are contrasted by large expanses of glass and flat roofing over “the cozy room” and screened front porch, which are topped off with vegetation for a fun design element.

The success of the project hinged on collaboration and trust. “The clients were incredibly open from the beginning,” the team shares. That paved the way for a particularly artful approach in the dining room, where Sass worked with artist Ginny Sims on a custom mural. She added in personal touches, like a view of Barcelona from the family’s time abroad. “Their trust allowed us to push the boundaries and elevate the home beyond what they could have imagined,” says Lindemann. And like the best white button-down, the end result is effortlessly chic, infinitely versatile and always in style.

Builder: Streeter Custom Builder
Architect: Murphy & Co. Design
Interior Designer: Prospect Refuge Studio

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In recent years, American chefs have found novel ways to reinvent the burger joint, the roadside diner and the slice shop, so it was probably only a matter of time before they pounced upon the raw bar. And while a traditionalist might be inclined to grouse that raw bars have no need to be fussed with and fancied up — that the briny glory of Neptune Oyster cannot be topped — a few minutes at Holbox in Los Angeles or Penny in New York City’s East Village might get that staunch traditionalist to think twice. Borrowing innovations from cities like Barcelona and Copenhagen, amplifying their focus on sourcing the very best ingredients and rethinking everything from mignonettes to marinades, this generation of chefs has turned a formerly sleepy format into one of the most exciting categories on the American restaurant scene. Here are some of our favorites from coast to coast.

Photography by Catherine Dzilenski

Gift Horse

Providence, Rhode Island

You can’t think of New England without thinking of seafood, but Gift Horse nudges you to think about it in a new way. There’s kimchi in the mayonnaise and the mignonette, Asian pear and black garlic in the house salad and one of the menu stars is a fried pajeon — a Korean pancake — studded with tender mussels and squid. You’re tasting the influence of chef Sky Kim, who grew up in Korea and who has joined forces with local star Ben Sukle to explore what might happen if the cuisine of the Ocean State spent a gap year in Seoul.

Photography by Liam Brown

Holbox

Los Angeles, California

Before the Mercado la Paloma officially opens each day, a line of customers starts winding from the food court out to the edge of the parking lot. These people are waiting to grab seats at Holbox, chef Gilberto Cetina’s boisterous shrine to Mexican seafood. They’re hungry for the tostada piled with freshly glistening kanpachi from Baja California and uni from Santa Barbara; they’re dreaming of ceviche with wild shrimp and striped bass and Yucatán octopus. A few of them know that this modest-looking counter in South Central has managed to earn a Michelin star. Others know only that the seafood stew is delicious enough to leave you delirious.

Photography by Andrew Thomas Lee

Chubby Fish

Charleston, South Carolina

Walking by Chubby Fish is like walking by a jazz club in the midst of a jam session. You sense sparks flying inside — the room radiates that sort of energy. In fact, jazz is what chef James London and his team are up to. “Items change daily and are subject to seasonal availability” aren’t mere words on a website when it comes to Chubby Fish. Pray that they’re serving their signature “caviar sammich,” a squishy potato roll smeared with crème fraîche and piled with luxurious fish eggs. Secure at least two orders of the grilled oysters with crab-fat curry. Beyond that, well, anything might happen. London’s crew can create virtuosic crudo-and-ceviche riffs out of whatever local fishermen are inclined to deliver.

Photography by Teddy Wolff

Penny

New York City, New York

The word “cool” comes to mind at Penny. There’s the “wow, this is a cool place to hang out” meaning of the word: Penny, which consists of a single white marble counter that stretches like a runway from the front window to the very back of the room, occupies a sliver of space in New York City’s hippest neighborhood, the East Village. But place your fingertips on that marble and you’ll summon the other definition of “cool.” The owners of Penny understand that with a raw bar, as with a martini, temperature matters. The chill must be taken seriously. Start things off with an oceanic centerpiece, the Ice Box, in which oysters, razor clams and mussels perch upon frozen pellets and shine with splashes of inscrutably delicious sauces.

Photography provided by Found Oyster

Found Oyster

Los Angeles, California

Found Oyster brings a dash of Southern California sunshine and Hollywood levity to the raw bar genre. Its seafood smorgasbords are called the Baywatch Platter and the Overboard Platter; its chowder is identified on the menu as “chowdaaa.” There’s caviar, sure, but there’s also fun bites like the peel-and-eat prawns and party dips involving Jonah crab or smoked trout. Chef Ari Kolender and his crew take cooking seriously so you don’t have to. Grab a stool at the bar or a seat on the sidewalk, exhale and relax.

Photography provided by The Anchovy Bar

The Anchovy Bar

San Francisco, California

The Anchovy Bar is a celebration of a local delight. That’s correct — anchovies don’t just swim off the shores of faraway places like Portugal and Spain, and they needn’t always emerge from tins. There are fresh local anchovies in San Francisco, and this spot (from the team behind San Francisco’s beloved State Bird Provisions and the Progress) honors them by bedding them on toast with an heirloom tomato vinaigrette and searing them in a skillet that roars with the fiery flavor commotion of chile oil, yuzu kosho, sansho togarashi and fermented chile turnips. Beyond those tiny fish, everything on the menu expresses a radical approach to raw bar staples. Where else will you find a Pacific Rim-style crudo that involves halibut, Thai basil, fish sauce and nectarines?

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Inspiration can come from anywhere, and for Jonathan Simkhai, it came from a picture of his mother on her wedding day. For his Spring-Summer 2025 collection, he reimagined the seventies-era silk petals of her vintage bridal gown as three-dimensional florals that were appliquéd on delicate column dresses. Lace-pattern detailing showed up on separates, and infusions of white, beige and butter yellow provided the palette for what the Los Angeles–based designer called his “most personal” runway show to date.

“I wanted to celebrate women with this collection, and I hope everyone who buys a piece from this line will feel that,” says Simkhai, whose designs incorporated textiles created in his late grandfather’s lace mill in Iran, as well as hand-crocheted knits, laser-cut leather and fin-pleated poplin. “I am always thinking about the woman who will wear the pieces and how she will look and feel in them,” he says.

Photography by Davit Giorgadze for Simkhai

This May, Simkhai will have the chance to meet the women in Minnesota who wear — and love — his feminine-meets-masculine womenswear dressing in person. The designer, who, after working as a buyer and merchandiser, founded his line in 2010 and went on to win the prestigious CFDA/Vogue Fashion Fund in 2015, is coming to MartinPatrick 3 for his very first trunk show at the legendary boutique. “We are so excited to visit the store this spring and meet and interact with the women who shop here,” says Simkhai. “It’s been exciting to see the demand for the pieces we offer right off the bat,” he says.

Womenswear is still a relatively new category for MartinPatrick 3, which has long been known for its high-end menswear and home goods offerings. During the pandemic, in the fall of 2020, MP3 decided to expand into women’s fashion with a curated collection of luxury womenswear that matched the elevated tastes of its clientele. “Simkhai blends a contemporary and classic aesthetic,” says Director of Women’s Buying Samantha Tousey, who brought the brand into the store in 2023. It’s clean-lined, elevated and sophisticated but with a touch of fun.”

The trunk show, which will give MartinPatrick 3 shoppers access to exclusive runway pieces and a chance to meet the designer in person, will also provide a first look at his Spring-Summer 2025 collection. Tousey says she’s excited about the pinstriped vests (“very Annie Hall”), cream or summer white options, and denim in sharp silhouettes, as well as the collection’s long shorts — a fresh option for spring that has a bit of a retro feel — and the always popular bustiers. “Our clients are very worldly, and they travel a lot,” says Tousey, who likes how these pieces can travel well through different climates and be dressed up or down. “I love mixing masculine and feminine together, as well as layering different fabrics and cuts. Vests are a great way to wear tailoring and feel very modern again,” says Simkhai of his wardrobe staples.

The designer, who now makes everything from accessories to swimwear and menswear (new this year), made his name first by crafting eye-catching, elegant party dresses. His brand’s DNA is still one of its greatest strengths, and Tousey anticipates MartinPatrick 3’s clients — who are looking for pieces that bring them “joy and happiness” — will be interested in Simkhai’s more whimsical pieces, such as a tea-length spaghetti strap gingham dress.

“I do think the midwestern shopper loves a sense of occasion, whether it’s an engagement, a best friend’s wedding, a milestone birthday or a charity dinner. I love the stylish yet practical sense of style, and I can’t wait to see the brand being worn by all the women in the area,” says Simkhai, who says he focuses on craftsmanship versus capturing a current fad. “I like to be sculptural and relatively minimalistic, but I don’t think too much about trends when designing. It’s more about the wearer and how to make her look and feel good season after season,” he says.

The mega versatility of Simkhai’s timeless pieces — like a sculptural bustier, which the designer loves to see styled over a crisp white shirt and paired with trousers for day but can also be matched with a mini, midi or maxi skirt for night — is one reason why his collections have had such broad appeal. Celebrities ranging from Michelle Obama to Taylor Swift and Gigi Hadid have been spotted in his dresses and everyday separates. MartinPatrick 3’s Tousey notes that while the store’s core demographic is 35 to 60, she also sees college-age women making a bee line for Simkhai. “We see daughters shopping with their mothers,” says Tousey. “It’s generational.”

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Photography by Bo Carlock / Spacecrafting

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