Jack's in Kingfield champions fresh textures

Chef Kevin Kathman invents sculptural small plates

"Striving for perfection": Kathman with his beet salad
Emily Utne
"Striving for perfection": Kathman with his beet salad

Location Info



818 W. 46th St.
Minneapolis, MN 55419

Category: Restaurant > American

Region: Southwest Minneapolis


Starters $4-$10; entrees $9-$15

Though packed on Friday and Saturday nights (reservations are recommended), Jack's is relatively quiet at brunch, which it serves on Saturday and Sunday mornings. "Dinner is our time to experiment in the kitchen. It's the catalyst for pretty much everything we do here," Kathman says. "But everything we make for brunch is for fun." It's the kind of food a dad who also happens to be a chef would make for his family on a Sunday morning. There's everything from French toast with fruit compote and vanilla whipped cream to eggs Florentine with braised beet greens, roasted tomato, and a brown butter hollandaise. And though he has successfully dodged my attempts to get him to single out the dish that represents Jack's ethos, I do finally get Kathman to take exclusive ownership over one thing. "The green chile pork shoulder hash at brunch," he admits. "That one is all passion. It's hours spent on one of the simpler dishes. That one is pure Kevin."

« Previous Page