Dinner at Spoon & Stable
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- Опубліковано 27 вер 2024
- Second time visiting, first time eating at Chef Gavin Kaysen's #Minneapolis outpost means another #TPC video for your viewing pleasure! Want to go to Demi next!
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called [The Emulsion](justinkhanna.co... I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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your explanation and breakdown of each dish in a timely fashion are so refreshing, you deserve way more subs. it's also nice knowing you're a cook and you actually seem to know what you're talking about. very rare that people on youtube can explain fine dinning dishes like this on youtube.
Hey thanks, appreciate it!
I hadn't thought of it but now that you mention it, it makes sense to only tip on the food and prepared drinks. Not tipping on super marked up wine that required very little execution makes complete sense.
Appreciate all your comments lately!
In a couple of your videos you mention bringing snacks and/whiskey to the staff, I keep looking up etiquette on this but can find any info. Can you go into this thing you do?
Salty chips, sour candies, and alcohol is of course always a pleasant surprise. Think things similar to flaming hot cheetos/doritos, sour patch kids, and Jameson or a pack of PBR's.
These are the most common but I've also given/received things like homemade hot sauce, Taco Bell, a big ass Flan. haha.
I think the most important things is that although it tends to be quid pro quo, you should give gifts from a place of genuine kindness and appreciation, and expect nothing in return, which will happen once in a while. But more often than not, it's a very nice gesture that's appreciated by the staff and they will send out a gift of their own.
Agree with @WontonClan here - definitely a gesture where you want to show your love to the kitchen or restaurant team. Stuff you'd love to have on-the-line or at the pass to get you through a tough service. It's more of an unspoken thing, but can get mis-interpreted as a cheap gesture to get on the restaurant's good side. I do it most often at places where I have homies working there or I want to congratulate the place on a recent achievement or anniversary. I'd make a full video on it but I almost don't want it to become taken advantage of without the right context 😉Hope that helps!
Our captain was def an MVP of the evening. Some of the best service I've experienced in a while. Where's your spot in MSP? Have you been to Spoon & Stable yet?
Hey I really like your videos, I'm from germany and I worked the last 7 years with japanese Knives like knosuke, masakage, takeda... till a friend of mine told me about the cutlery of " Windmühle in Solingen" so I picked up there chef knife "1922" with a nice plum handle, and dude it's just a monster you really don't need any sharpening stones at all just your honing steel, so it's my mis en place monster for the last 2 years. I just would like to know if you think the same about it, and if you share the same opinion that it performs like a japanese. Best regards
Minnesota dweller and chef here - Spoon & Stable is terribly overrated in my opinion. I know this was 3 years ago, so I'm not sure how it was back then but it's just become increasingly mediocre over the years. I'd HIGHLY recommend Owamni, Tori (St. Paul), Travail, Tongue In Cheek, and many others. Just my opinion though!
Hey Justin! Great to see you in the cities again! I’m the Sous chef of a natural wine bar and restaurant called Bar Brava, just a few blocks down from the north loop! If you’re in town you should drop by!
I shall next time! I just put it on my list in Google Maps.
I'm a huge Yelper and often upload images of the itemized receipt...usually before I tip and sign. "Value" is just another way to review an establishment and is just as important as service and plating IMO.
Hey man, I live about a half hour from the Twin Cities. That place looks incredible, would you recommend it for date night or a casual get together with friends/family? Love your videos, your a hidden gem among youtube.
100% - for the quality of product and execution, you can also build your own experience because the menu is a-la-carte.
That breath at the end of the video! So classy. Happy that you're establishing boundaries. Your restaurant videos are some of my favorite on the site. If the budget allows, please make more :)
Great Video
Were you going to include some more information / back story about the wine you had at the restaurant?
The first or second bottle? The first one was really nice, second one is just a quirky wine maker.
@@justinkhanna Your videos references "a fascinating article down below" for the second bottle so was just looking for an article link?
love these reviews of the places you eat at! Thank you for sharing it and my list of places to try keeps getting bigger because of you!
That's amazing! Any stand out spots you've eaten at lately?
Man, I ve been following your UA-cam channel and "this place called" videos are amazing, as I am a chef but still too poor I can see the experience you have through the place, I have eaten at good places here in Australia but when I see the food at those good restaurants in America it's so cool , I really like your videos keep on. Wish could do the same LoL
Thanks man, keep up the adventure!
Im a bit late but I'll echo the appreciation for being transparent about pricing. Id guess for most folks fine dining is a once-in-a-while thing and pricing is an important consideration. I think also having more open conversations about money helps us as members of society keep some context around inequity. If I find myself in Minneapolis after all this covid business dies down, I will definitely have to stop here.
You need to try Curtis Duffy new restaurant eva I think the name is.
Are you gonna do one on Brae that you went to recently?
Yup! It's shot, just needs to get edited.
I aways eat at nice places, my first concentration beforehand is aways the tip. If i cannot tip at least 45-50 %, i do not go out. Im not saying i always tip that fat, but close. If i have a bad experience , off day with the wait staff or what ever, i tip big, so the next time i visit im, well im sure you can figure it out. Ive been known to tip the dishwasher.
tipping is outdated it needs to stop
Awesome video as usual Justin, I love that you focus on the food and wine and even show the final price. I feel its important for people to see how much food you get at fine dining establishments while also understanding how much one would spend on an experience at the restaurant.
Appreciate you Douglas!
Can you visit his other places? Bellecour and Demi?
Demi's been impossible to get into! But I've been to Bellecour a few times and I can def recommend 🙌
Voice cracking in regards to tip practices speaks volumes....
Thanks for watching!