No chef better embodies the spirit of Minnesota food than Erick Harcey. For grit, the man lives in rural Minnesota and commutes into the city every day. For work ethic, he’s a daily morning fisherman, who raises four sons under the age of 10, runs a popular gastro pub in north Minneapolis, and now helms Upton 43, our most ambitious local restaurant. And for heritage, he grew up in his grandparents’ restaurant, Kaffe Stuga in Harris, Minnesota, a staunchly Swedish and Scandinavian eating institution where he was practically weaned on lingonberry jam. But at Upton 43, Harcey gets a bit more adventurous than his grandparents did. He ferments lettuce, he chars pickled cucumbers, he roasts pork chops in hay and plucks västerbotten cheese off of your grandpa’s plate and serves it with granola and blueberries. Does it always work? Nope. But it often does, and he’s staunchly committed to the idea that people who stick to their dreams are happiest. Harcey dreams of the red of Blodkorv (that’s blood sausage to you) against Swedish blue, and we all get to step inside, marvel at his dreams, and then devour our dinner.