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It may only seat 56 inside, but Kim Bartmannâ€™s Tiny Diner is taking measures to educate, impact, and sustain many more people than its walls can actually hold. Aside from serving (take a deep breath) breakfast, a full menu of coffee drinks, lunch, dinner, wine and beer, aperitif cocktails (try the Bonal Collins), and homemade pie and soft serve, Bartmannâ€™s aim with this, the latest in a long line of ambitious green restaurant projects, is to make the diner as self-reliant and sustainable as possible. Theyâ€™re keeping honey bees on their rooftop; maintaining a small garden on Tiny Dinerâ€™s grounds, as well as a half-acre mini-farm in South Minneapolis, to produce food for the restaurant and their Thursday farmers markets. This casual Powderhorn spot is both a place to go super-clean with a macro-bowl (seaweed, quinoa, and the like) or a spot to go all-out with a burger and a slice of homemade rhubarb pie. To break things down in terms of Bartmannâ€™s other restaurants, Tiny Diner has a beer list as good as Patâ€™s Tap, a patio thatâ€™s a bit smaller but more communal-feeling than Bread & Pickle, a handful of dishes that, price and portion-wise, seem to belong at Red Stag, the casual hominess of Gigiâ€™s, and community impact potential thatâ€™s much greater than its little name implies.