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James Beard Award-winning chef Tim McKee took over the Guthrie's first-floor restaurant space and transformed it into a sustainable seafood eatery that's quickly become among the best places to dine in the Twin Cities. Erik Anderson's cooking is a marvel--flavor pairings pop and textures intrigue in such dishes as arctic char with white beans and artichoke giardiniera, linguini with rock shrimp and sea urchin, and more. (The non-seafood dishes are equally well executed, plus the cocktail and dessert lists are stellar.) The raw bar features everything from fresh oysters to yellowfin poke. And to eat all this guilt-free? Priceless.