Spoon and Stable: The Tour

Just because you first read about chef Gavin Kaysen in the New York Times doesn't mean his new restaurant will be Per Se. In fact, one of the most exciting things about Spoon and Stable, located (where else?) in the North Loop, is how accessible it is. One might even describe it as homey, that is, if your home is a place where polished tree-trunk slabs stand in for tabletops, everyone uses hand-made wooden butter knives from a small village in Sweden, and it always smells like wood fire and roasted meats. The food here is pure European elegance meets American comfort. One of the top-selling items is a tender braised pot roast, inspired by Kaysen's grandmother Dorothy (as are the nightly family-style dinner specials), all dressed up with chanterelle mushrooms and boiled dumplings with bone-marrow centers. And just as the comfort food gets cheffed up, the warm atmosphere gets a fine dining boost from seamless service and top-to-bottom hospitality. PHOTOS BY E. KATIE HOLM

See also:
Spoon and Stable Does Fine Dining, But Not How You Might Expect