Salt-and-pepper mushrooms with a scallion dip might be the most talked-about starter at one Minneapolis-area dining room. Fried mushrooms stealing attention from steak? That tells you a lot.
I noticed the kitchen calls its style veggie-forward and meat-friendly. That means broccolini, beets, and carrots get the same care as pork chops and scallops. Vegetables aren’t the backup singers here.
One detail I find worth mentioning is the grilled broccolini with avocado tahini and candied peanuts. Candied peanuts on broccolini sounds like a dare, but a tasty one. The menu keeps doing that kind of thing.
Vegetables Get the Star Treatment Here, Not the Side Seat
Most menus treat vegetables like the kid picked last for kickball. All Saints Restaurant flips that idea with a simple motto: veggie-forward, meat-friendly.
That phrase shapes the whole menu. Vegetable dishes get the same planning, sauces, and plating as the meat and seafood. Nobody is tossing a sad pile of steamed peas next to a steak.
The kitchen sits in Northeast Minneapolis, Minnesota, and it has built its reputation on this balance. You can come in as a lifelong vegetarian or a devoted carnivore. Both of you should leave happy, which is great news for mixed groups.
I’m particularly drawn to how the menu reads. Vegetables show up with bold partners like whipped ricotta, miso, tahini, and chilies. Those pairings make produce feel exciting instead of dutiful.
Here’s a practical tip for first-timers. Build your order around two or three vegetable plates, then add a protein if you want one. Sharing works well, since much of the menu is set up as small plates.
That approach lets you taste more of what makes this place different. It also turns dinner into a fun game of passing plates. Just don’t be surprised if the carrots get finished first.
Crispy Mushrooms That Keep Showing Up on Everyone’s Table
Salt-and-pepper mushrooms might be the closest thing this menu has to a mascot. They come with a scallion dip, and that combo has earned a loyal following.
Fried mushrooms sound simple enough. The seasoning gives them a punchy, savory kick that wakes up your taste buds fast. Then the cool scallion dip calms things down again.
It’s the kind of starter that disappears quickly at a shared table. One plate for four people? That might lead to some polite elbowing.
I find it easy to appreciate a dish that wins over meat lovers without any meat at all. Mushrooms have that rich, earthy flavor that feels hearty. Frying them adds crunch, which never hurts anybody’s mood.
A smart move is ordering these early. They make a great opener while you look over the rest of the menu. They also set the tone for a meal where vegetables lead the parade.
Fair warning, the flavors run bold. If you like big seasoning, you’re in luck. If you prefer gentle flavors, balance them with something fresher, like a salad or the golden beets. Either way, these mushrooms deserve a spot on your first order.
Golden Beets and Burrata Make a Strong First Impression
Beets often get a bad rap for tasting like dirt. The golden beets here have a very different story to tell.
They’ve been served with burrata, a serrano vinaigrette, and dukkah. Burrata is a soft, creamy cheese that spills open when you cut it. Dukkah is a crunchy blend of nuts and spices with roots in Egyptian cooking.
Put those together and you get creamy, tangy, earthy, and crunchy in every bite. The serrano pepper adds a little heat without going overboard. It’s a smart, balanced starter.
Fun fact for curious eaters. Golden beets tend to taste a bit milder and sweeter than red ones. They also won’t stain your fingers bright pink, which your napkin will appreciate.
This dish works well for people who love a cheese course but want something lighter. It also pairs nicely with bolder plates like the crispy mushrooms. One rich, one fresh, both vegetable-led.
When the menu shifts with the seasons, keep an eye out for similar plates. Other produce like zucchini and peas have taken turns in the spotlight. The kitchen loves showing off whatever Minnesota growing seasons bring to the table.
Broccolini With Candied Peanuts Will Change Your Mind
Candied peanuts on broccolini. Read that twice, because it’s a real dish at All Saints Restaurant.
The grilled broccolini comes with avocado tahini and those sweet, crunchy peanuts. Charred edges bring a little smoke. The avocado tahini adds creamy richness, and the peanuts finish it off with crunch.
This is the plate that shows what veggie-forward really means. Broccolini isn’t hiding next to something else. It’s the main event, dressed up and ready for its close-up.
Carrots get their own spotlight too. A roasted carrot dish has paired them with bulgur wheat, dates, and a miso vinaigrette. Sweet, salty, and nutty all at once, which is a lot of personality for a root vegetable.
Charred cucumbers have also appeared with whipped ricotta and Calabrian chilies. Yes, cooked cucumbers. The kitchen clearly enjoys surprising people.
My advice is to pick at least one vegetable you think you don’t like. This menu has a knack for turning skeptics into fans. Broccolini haters might want to start right here.
Keep in mind that the menu changes with the seasons. Your exact lineup may look a little different. The playful spirit should still be front and center.
Meat Lovers, Your Table Is Ready Too
Veggie-forward doesn’t mean meat-free. The second half of the motto, meat-friendly, gets plenty of love on this menu.
Seared scallops have arrived with carrot hummus and walnut tabouli. Notice the vegetables sneaking in even here. Carrot hummus is a clever twist that keeps produce in the conversation.
Flanken short ribs come with soy-pickled shiitake mushrooms. Duck confit with bitter greens has been a menu favorite. A grilled pork chop has also shown up on the entree list.
Steak fans can look for a New York strip, which has been served with crispy fingerling potatoes and chermoula. Chermoula is a bright herb sauce from North African cooking. It cuts through rich beef in the best way.
There’s also a cheeseburger on the menu, plus french fries with aioli. Sometimes you just want a burger, and nobody here is judging.
A good plan for groups is mixing and matching. Order a protein or two, then surround them with vegetable plates. That way everyone gets a taste of both sides of the motto.
The menu changes over time, so dishes may rotate. Still, the balance between garden and grill stays steady.
Save Room, Because Dessert Gets Creative
Sweet corn for dessert? At All Saints Restaurant, that question has a delicious answer.
A sweet corn pot de creme has appeared on the dessert menu. Pot de creme is a silky French custard, usually served in a small cup. Using sweet corn ties right back to the vegetable-loving spirit of the kitchen.
It makes a lot of sense in Minnesota. Summer sweet corn is practically a state treasure here. Turning it into custard feels both clever and a little bit like home.
Chocolate fans have options too. A chocolate cake has been part of the lineup, and a mocha panna cotta has made appearances. So the dessert menu covers both the adventurous and the classic sweet tooth.
Here’s my practical tip. Order lighter plates earlier if you know you want dessert. Small plates add up quickly, and that custard deserves an empty corner of your stomach.
Celebrating something? This is a popular spot for birthdays and special nights. Dessert makes a natural finale for those occasions.
Just remember that desserts shift with the menu. If sweet corn custard is available, though, it’s worth grabbing. Few places let you finish dinner with a vegetable.
Zero-Proof Sips and a Patio Worth Planning Around
Not every great drink needs a kick. The menu here includes zero-proof options, which is great news for anyone skipping the hard stuff.
These creative mocktails get the same thoughtful treatment as the food. Designated drivers, early risers, and anyone taking a break can still sip something fun. Nobody gets stuck with plain soda water.
Now let’s talk about the setting. All Saints Restaurant has a patio, and it ranks among the most mentioned features of the place. Part of it offers shade, which helps on warm summer evenings.
In Minnesota, patio season is short and precious. When the weather cooperates, eating outside feels like winning a small lottery. Grab that chance when you can.
Inside, the dining room feels modern and intimate with a slightly industrial edge. There’s bar and counter seating, plus tables for bigger groups. Solo diners and large parties can both find a comfortable spot.
A quick tip for warm nights is to ask about patio seating when you book. Outdoor tables can be popular once the snow finally melts. Planning ahead beats staring longingly through the window.
Indoors or out, the vibe stays relaxed but polished. It suits date nights and casual dinners alike.
Local Critics Took Notice Fast
Opening in late 2021 wasn’t exactly easy timing for restaurants. Even so, All Saints Restaurant earned praise from local press soon after launching.
That early buzz didn’t fade. The restaurant has landed on Eater’s Essential 38 list for Minneapolis. It has also made Mpls St Paul Magazine’s best-of list.
Those lists matter because they’re picky. Twin Cities diners have tons of strong restaurants to choose from. Standing out takes a clear identity and steady cooking.
The team behind the plates helps explain the success. Co-owner and general manager Kim Tong brings experience from top Twin Cities restaurants. Her eye for detail shapes the polished, warm service style.
In the kitchen, chef Denny Leaf-Smith leads the creative charge. His background includes time at 112 Eatery, a well-known Minneapolis favorite. That experience shows in the confident, playful menu.
I find it easy to appreciate a restaurant with a focused vision. Veggie-forward cooking could have felt like a gimmick. Instead, it became the reason people keep talking about this place.
Awards and lists are nice. The real proof still lands on the plate, one charred vegetable at a time.
Your Easy Game Plan for Dinner in Northeast Minneapolis
Finding the place is the easy part. All Saints Restaurant sits at 222 E Hennepin Ave, Minneapolis, MN 55414.
That puts it in Northeast Minneapolis, a lively neighborhood with plenty going on. It works well for dinner before a show or a night out. The location keeps downtown close without the downtown hustle.
This is a dinner spot, so plan for evenings. Doors open at 5 pm Tuesday through Saturday. Most nights run until 9 or 10 pm, and the restaurant is closed on Sundays.
Hours can change, so double-check before heading out. Holidays and special events sometimes shift schedules. A quick look saves a hungry, grumpy surprise.
Parking can be tricky in busy neighborhoods. Happily, there’s a small lot behind the restaurant. That’s a welcome perk in this part of the city.
Dietary needs? Much of the menu is naturally gluten-free, and a separate fryer handles the fries. Let your server know about allergies so the kitchen can help.
My final tip is simple. Bring friends, order lots of small plates, and let the vegetables lead. Minnesota has many great dinners, but few make broccolini the hero.
