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Is everybody happy? At Eastside, the answer is "yes."

Eastside, less than a year old, is about to get its third chef. And owner Ryan Burnet is thrilled.

Current chef Nick Dugan — who opened the downtown restaurant as chef de cuisine to executive chef Remy Pettus, then took over the kitchen in February — is moving on to work for Gavin Kaysen at Spoon and Stable. And guess what? Everyone says they’re happy.

“Nick and I have become good friends, and I could tell that maybe there was an inkling that he wanted other challenges,” said Burnet. “It’s a situation that could have been dicey, but it wasn’t. Gavin is lucky to have Nick in his kitchen, and Nick is going to learn a lot from Gavin.”

Burnet said he’s struck by how collaborative the whole process turned out, particularly since similar situations have tended to run in the opposite direction. 

“We had candid conversations, we were all honest with one another, and we were all operating in good faith,” said Burnet. “It has ended up being a great deal for everyone, and for me, that’s really refreshing. This is how these interactions should go.”

Kaysen agrees. “It’s really nice when the stars align,” he said. “There’s that word ‘poaching,’ but it really has nothing to do with it. If people want to leave, they have the right to do so, there are no contracts involved. Besides, this is a small town. Ryan and I stayed in touch through this whole process. It’s better to be respectful with people, and to help them along in their careers rather than hinder them.”

Dugan’s replacement is a familiar name to 112 Eatery’s legions of fans. He’s Dennis Leaf-Smith, 112’s longtime chef de cuisine. For Leaf-Smith, the new job at Eastside is a homecoming, following a stint in Philadelphia.

“He wanted to get out of Minnesota and check out the East Coast,” said Burnet. “Now’s he’s checked it off his list, and he’s excited to come back.”

Burnet said he consulted his Bar La Grassa and Burch business partner, Isaac Becker, who was Leaf-Smith’s longtime boss at 112 Eatery.

“I called him to get a little intel, and to kiss the ring,” said Burnet with a laugh. “And Isaac said, ‘Ryan, this would be a perfect match for Eastside.’”

Leaf-Smith starts at Eastside on Sept. 1, the day after Dugan’s last dinner. Dugan will join the sous chef ranks at Spoon and Stable, said Kaysen.

“I call it ‘stacking the bench,’” said Kaysen, who noted that he’s building up his team to smooth the transition when his second restaurant opens (“Probably in March”) in downtown Wayzata. “We’re going to have lots of opportunities, and we’re excited to get Nick in to be a part of the team,” he said.

Kaysen was calling from California’s Napa Valley, where he and other coaches from top-rated restaurants around the country have gathered for Bocuse d’Or training. He had spent the morning touring the new kitchen at the French Laundry, still under construction and designed by Snøhetta, the red-hot Norwegian architectural firm.

“Have you ever had design envy?” said Kaysen with a laugh. “I experienced it to the tenth degree today.”

Looking for the best waffles in the Twin Cities? Today's the day

The Minnesota State Fair opens tomorrow. But today? Today, we waffle.

Yes, it’s National Waffle Day. Let’s start the party with some stats, courtesy of Finlandia Cheese, which recently polled 2,000 Americans on their feelings regarding waffles.

What’s shocking is that there is a significant minority of our fellow citizens (24 percent) who don’t like waffles. What’s wrong with you people?

Other data: Opinions about waffles are somewhat split along gender lines, with more women (80 percent) than men (69 percent) falling into the “like” category. A preference for waffles pretty much transcends income levels (that was a survey question?). And here’s something Minnesotans already knew: waffles are most popular in the South and, yes, the Midwest.

The easiest way to celebrate this momentous occasion is to have someone else do the cooking. My Top Five list includes the tender beauties at Al’s Breakfast (which are made in a cast-iron stovetop iron and include a disturbingly delicious baked-in bacon option), the crisp versions at Black Coffee & Waffle Bar, the buttery street food-style lovelies at Tbsp. Waffles farmers market stand (weekends only, alas, so you'll have to curb your craving for a few days), the spectacular yeasted versions at chef Olivier Vrambout’s L’Etoile du Nord Cafe and the tops-in-their-class savory waffle at the Birchwood Cafe (and yes, there's a gluten-free version)Oh, and if you can wait a day, Blue Moon Dine-In Theater at the Minnesota State Fair cranks out a lovely waffle.

Or, you can make them at home. Waffles are incredibly easy; easier than pancakes. It’s too late for my favorite recipe, a delicate, yeasted waffle from Mark Bittman (it’s an overnight batter), but these buttermilks, from “Cook’s Illustrated Baking Book” are impressive, foolproof and, most important, delicious.

This being Cook’s Illustrated, the formula comes with plenty of helpful tips. Here’s the one that really resonates with me: “While the waffles can be eaten as soon as they are removed from the waffle iron, they will have a crispier exterior if rested in a warm oven for 10 minutes.” Done. 


Makes about 8 7-inch round waffles.

2 c. flour

½ c. buttermilk powder

1 tbsp. sugar

¾ tsp. salt

½ tsp. baking soda

½ c. sour cream

2 large eggs

¼ tsp. vanilla extract

¼ c. vegetable oil

1 ¼ c. seltzer water or club soda


Adjust oven rack to middle position and preheat oven to 200 degrees. Set wire rack in a rimmed baking sheet; place in oven.

In a large bowl, whisk together flour, buttermilk powder, sugar, salt and baking soda.

In a medium bowl, whisk together sour cream, eggs, vanilla extract and vegetable oil. Gently stir seltzer (or club soda) into wet ingredients. Make a well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, gently stir until just combined (batter should remain lumpy with few streaks of flour).

Preheat waffle iron and bake waffles according to manufacturer’s instructions (use about 1/3 cup for a 7-inch round iron). Transfer waffles to wire rack in preheated oven; repeat with remaining batter. Serve.

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