Robinsdale's boundary-pushing kitchen where chefs cook and serve tableside in an open kitchen. No menus, no reservations — just a rotating tasting experience that changes nightly.
A rotating 8-12 course experience where the chefs cook and serve tableside. No two nights are the same. The most fun you'll have eating in Minnesota.
Hand-cut wagyu with quail egg, capers, and house-made crackers. A perennial crowd favorite that appears in various forms throughout the year.