Bon Appétit (September 2015)
There were a lot of things in the September Bon Appétit that stopped us in our tracks. It's the magazine's annual Best New Restaurants issue, and it's filled with buzzy new chefs, great cooking tips and tantalizing dishes we'd like to sample.
One thing that really drew us in was this fish, which is served at Spoon and Stable in Minneapolis. It's one of those aha! dishes that you can't believe you've never thought of before: Instead of crusting a piece of fish in breadcrumbs or panko or almonds, Chef Gavin Kaysen uses ground wild rice.
We had to try it for ourselves.