Tom Wallace, Star Tribune

Early adapter

  • May 23, 2012 - 11:02 AM

During every dinner service at Joan’s in the Park, chef Susan Dunlop performs a minor cooking miracle: Nearly every dish that comes out of her modest kitchen is prepared in a double-decker pizza oven, a holdover from the previous tenant. But here’s the thing: Nothing about Dunlop’s expertly roasted meats, seafood and vegetables gives away her secret. Not only that, but she’s grown accustomed to her no-stove arrangement. “If we ever did another location, I don’t know if I could go back to a traditional kitchen setup,” said Dunlop with a laugh. “Well, I could. But it would take a while.”

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