The restaurants we send people to in North Loop, Minneapolis. Part of our full restaurants guide and the North Loop neighborhood guide.
Isaac Becker’s small chef-driven restaurant has been one of the most-loved rooms in the metro since 2005. The foie gras meatballs are a permanent menu fixture. The burger has its own following. Late-night service makes it the move after a show. Often called "where chefs eat."
Isaac Becker’s sibling restaurant to 112, focused on hand-rolled pasta and Italian small plates. The soft egg and lobster bruschetta is the order. The half-priced bruschetta board at happy hour has built a separate fanbase. One of the most consistent rooms in the city.
Gavin Kaysen’s North Loop flagship in a converted horse stable. French-leaning American food with a serious tasting-menu option, and a happy hour at the bar that turns the room into one of the metro’s best deals from 4 to 5:30. The dining room is a special-occasion staple.
Gavin Kaysen’s 20-seat tasting-menu restaurant. A multi-course experience that has earned national attention since opening. Reservations are released monthly and disappear quickly. The most ambitious dining experience in the metro.
Sean Sherman’s James Beard-winning Indigenous kitchen, now expanded into the Guthrie Theater space on the river. The menu is decolonized by design: no wheat flour, no dairy, no cane sugar, built instead on Native ingredients like wild rice, bison, cedar, and foraged greens. The original Owamni won Best New Restaurant in the country. This is the bigger, river-facing next chapter.
Daniel del Prado’s wood-fired Argentinian steakhouse in the former Bachelor Farmer building, his most personal project. The grill turns out entraña, hanger steak, and a domestic wagyu sirloin that built the early buzz, plus papas aplastadas and serious pasta. Downstairs in the old Marvel Bar space is the Flora Room cocktail bar. A North Loop special-occasion table that earned the hype.
Gavin Kaysen’s ode to the French and Italian Riviera, inside the Four Seasons downtown. Wood-fired Mediterranean cooking, a raw bar, and one of the most polished dining rooms in the metro, with a terrace overlooking the river bluff. It is the splurgy hotel-restaurant done right, and the bar is a fine place to land for a glass and a few plates. The third pillar of Kaysen’s downtown trio with Spoon and Stable and Demi.
Chef Shigeyuki Furukawa’s Edomae sushi and kaiseki counter, with the omakase served upstairs and a Japanese whisky bar, Gori Gori Peku, on the ground floor. Three set omakase menus build from delicate to all-out, and the counter is where you want to sit. The most serious sushi experience in the metro, and a genuine occasion.
The North Loop’s Szechuan kitchen and bar, turning out wok-fired Sichuan classics, handmade noodles, dim sum, and dumplings from family recipes. The heat is real and the cocktail program is more ambitious than the genre usually allows. Long the neighborhood’s only Chinese restaurant, and a reliably good one.
A Japanese cafe on Washington Avenue serving udon, donburi rice bowls, and hand-rolled temaki for lunch and dinner, plus a roster of inventive desserts and drinks. Nine versions of donburi, from sashimi to grilled eel, make it an easy repeat. Small, bright, and more of a real meal than the name lets on.