Chef Lucas Almendinger has an oak-burning grill, and he takes to it with an enviable discernment. A superb rib-eye stands at the peak of the kitchen’s grilling powers. The Wisconsin-sourced beef is carefully aged to accentuate its deep mineral qualities. The cooking process is a well-practiced series of high-heat bursts, yielding a delectable outer crust that gives way to pure voluptuousness. 1612 Harmon Place, Mpls.; 612-767-9495;