Great care was taken to lower the environmental impact of Red Stag—Minnesota's first LEED-certified restaurant—while providing diners with filling local fare and a selection of organic and biodynamic wines. The eclectic environment, reminiscent of a 1960's hunting lodge, with Douglas fir wood beams and tables made from salvaged doors, serves up cuisine to match: an emphasis on game, which is featured in seasonal dishes that satisfy in chilly weather. The portions are small for the price, but in winter the veal casserole and whole fried trout make up for it with originality and flavor. Try one of the novel starters like smelt fries (small, fried, regionally harvested fish) or roasted bone-marrow spread on toast.
Tip: The dining room’s high-efficiency LED lighting can seem a bit cold for those sensitive to harsh light, so ask for a table by a window.
Signature Dish: The Elk Stroganoff: egg noodles served with a hearty dollop of sour cream on the side, local mushrooms, watercress, and yellow tomato.