![Spoon and Stable in North Loop of Minneapolis. ] CARLOS GONZALEZ cgonzalez@startribune.com, March 24, 2015, Minneapolis, Minn., Restaurant review: Spoon and Stable, chef/owner Gavin Kaysen](https://arc.stimg.co/startribunemedia/GCX3D3JIAYGQPUWOIWUXBW5EHA.jpg?&w=1080)
Takeout is back at one of Minneapolis's most highly acclaimed restaurants.
When indoor dining returned to Spoon and Stable earlier this month, chef Gavin Kaysen took its new-for-the-pandemic takeout menu offline.
This week, it came back — and there are some surprises.
"We had always planned to bring it back, we just wanted to take about seven to 10 days to get service in the dining room under what feels like a little more control," Kaysen said.
One big new addition: Spoon and Stable's sister restaurant in Wayzata, the French bistro Bellecour — which announced its permanent closure last week — is making some appearances.
Bellecour's cult "Dirty French" burger is now available for takeout at Spoon and Stable, while supplies last. Other "Homage to Bellecour" dishes available every day for the next few weeks will include a Spring Pot au Feu with braised beef short rib, bone marrow, peas and mushroom consommé.
"It is a great way for that brand to live," Kaysen explained about the tribute to Bellecour. "While it did not work where it was, it does not mean that she is asleep forever."
Beyond bistro fare, the takeout menu has expanded to more closely mirror the in-restaurant menu. Look for bison tartare, orecchiette verde with rabbit sausage, dry-aged duck breast with fermented rhubarb and foie gras, creamy spinach and cheese curds. For dessert, pastry chef Diane Moua's ice cream by the pint and honey and cream cake will be available. Cocktail kits help recreate the bar experience at home.
