Once Sanctuary chef Patrick Atanalian implements a new menu, he immediately starts in on plans for the next one, using his five-course tasting menu as his laboratory. Updated May. 30, 2014
Who's behind the uptick in Twin Cities dining caliber? In this occasional series, we'll look at local chefs who are changing the direction of Minnesota restaurants.
As executive chef at D’Amico and Partners, Jay Sparks oversees the kitchens at the company’s seven full-service restaurants, including Cafe Lurcat and Bar Lurcat on Loring Park in Minneapolis, above.
Low-profile but high-impact D’Amico executive chef Jay Sparks has quietly improved the local dining landscape while mentoring a generation of chefs.
Marshall Paulsen of the Birchwood Cafe in Minneapolis.
By all logic, the kitchen at the Birchwood Cafe should be a disaster zone.
Chef-owner John Kraus, of Patisserie 46.
This is the time of year when bakeries should be in spotlights - none more so than Patisserie 46, with the glow on John Kraus.
Jamie Malone's sense of humor shows a little while taking her portrait.
Chef Shack co-owners Lisa Carlson, left, and Carrie Summer.
Sameh Wadi of Saffron is one of the state's top chefs.
The Travail team of chefs with the owners.
Travail isn't where you might expect it to be, its young chefs are a little scruffy and its food pushes the envelope. Yet its chefs have earned national attention -- and the first spot in our Great Chefs series.
Saffron co-owners Saed Wadi, left, and chef Sameh Wadi.
REVIEW: The Minneapolis restaurant's gifted chef steers his restaurant in a slightly new direction. Deliciousness follows in its wake.
The collective group of chefs at Travail have a unique formula for serving diners and it appears to be very successful.
The Travail crew with owners
A new series that highlights culinary excellence in the Twin Cities.
Chef Travis Stanfield takes care of the family table on a recent Wednesday.
Sea scallops at Travail.
In downtown Robbinsdale, molecular gastronomy -- with a side of bar basics -- is sold at blue-collar prices. It's a remarkable, spirited enterprise.
Sameh Wadi, Chef at Saffron
This series examines how 1963 proved to be a powder keg of a year, dramatically altering our world.
Star Tribune film critic Colin Covert takes a look at this year's Oscar nominations in five major categories -- and who got robbed. It's all leading up to Hollywood's biggest night. Keep up with the pictures and the people making news in this year's Oscar race.
Chris Riemenschneider reports from the South by Southwest Music Conference in Austin, Texas. Follow his tweets: @ChrisRstrib