The Bachelor Farmer restaurant in Minneapolis was recently
featured in the New York Times.
The modern, chic restaurant “playfully blends Scandinavian design and tradition with a handmade-food ethos and the friendly unpretentiousness of the Midwest,” the story reads.
With its unique offerings, such as roasted rutabagas and reinterpreted cinnamon rolls, the place “has given Scandinavian food a much-needed shot of adrenaline.”
Although the state hasn’t always garnered a lot of attention for its food ideas, “this Scandinavian surge is intersecting with the most avant-garde movement in food today: New Nordic cuisine,” it states.
Eric Dayton, who co-owns the restaurant, told the newspaper that the restaurant fell into the trend. “Our goal was something that was authentic to Minnesota, not necessarily authentic to Scandinavia.”