MYRIEL

MAY 27 — our next Tuna & Friends guest chef @katomlinson of @myrielmn steps behind the line at Mr. Tuna for one night only! book through the link in our bio. Karyn Tomlinson is a 2025 James Beard Award winner for Best Chef: Midwest and chef-owner of Myriel in St. Paul. Her restaurant was named #9 Best Restaurant in America by Food & Wine, where she was also honored as a 2024 Best New Chef. Known for her “grandma cooking nouveau” style that blends Scandinavian and Minnesotan heritage with French training, Karyn made history as the first woman to win the national Cochon 555 whole-animal butchery competition. She’s reimagined fine dining through hyper-local sourcing, personally visiting small farms twice weekly and hand-foraging wild ingredients. Her work has been featured in The Washington Post, Esquire, The Wall Street Journal, and CBS Mornings. 5-9:30pm | reservations on @opentable — link in bio Tuna & Friends is a guest chef pop-up dinner series celebrating sustainable seafood. Running from January to June, we’re bringing in chefs from across North America to create an a la carte menu inspired by New England’s natural bounty, with additional dishes shaped by their own influences and sourcing. Along the way, they’ll take a journey through Portland’s working waterfront, exploring where our seafood originates and how it’s handled, including visits to @bangsislandmussels @upstreamportland @gulfofmaineresearchinstitute and other community treasures.

“Just like you can’t make grass grow faster by tugging on the blades, you can’t improve wine by trying to make it ripen quickly.”-Carolin Spanier, Kühling-Gillot. Join us Tuesday, May 12 for an evening with Carolin Spanier, Estate Manager of Kühling-Gillot and friend of Myriel, Amy Waller (The German Wine Collection) for a truly special evening full of spring ephemerals, incredible wine, great company, and perhaps a surprise musical guest or two. This is the only dinner Carolin is doing while she is in the US, and we are so honored to have her here.

Before she became Best Chef Midwest for the @beardfoundation …10 years ago @katomlinson and I met literally in a church basement where I was the church “lunch lady” cooking for after service dinners and lunch-ins. From there we both ended up working in the same kitchen. I was a lunch shift cook and she was the head pastry chef. Over the years we were able to do collab pop-ups at Lowry Hill Meats (@lowry_hill_provisions ) then she went to become the executive chef of Corner Table then later opened her very own spot, @myrielmn . Even though we came from different worlds growing up in different family traditions one thing that Karyn and I shared was the language of food. We both believe that through fellowship, food and hospitality you can invite people to the table and we can share a little bit of grace with each other.  We’re so excited to bring this collaboration dinner to the Twin Cities by combining our love for Mid-west traditions and our heart to hospitality. So join us as we dig into the old roots of iconic “church basement” fellowship dinners while also bringing our very own family traditions to this collaboration dinner that we’re hosting at Vinai. May 4th Two Seatings: 445pm and 730pm Get your tickets at click Reservations! #mn #minneapolis #saintpaul #hmong #church

Thank you, @chefalejandraec and @somos.rest team for being such gracious hosts to @silent_george and @katomlinson ! What an incredible visit and collaboration. If you haven’t been to Ecuador yet, you need to go. While we at Myriel strive to cultivate the best hospitality experience in a hyper-local way, we do this best in a global context learning from colleagues in other parts of the world. Exchanging ideas, experiencing cultures and building bridges through food deeply inspires us as we continue our work at home.

Thank you to everyone in our community who has shown so much support for Myriel and other St. Paul restaurants today with the news about Michelin coming out. When everyone outside of Minneapolis and St. Paul thinks of the two cities as a pair, it’s hard not to feel it more when St. Paul is specifically excluded from something that seems like it should be a win for both cities. We feel loved by so many of you! A couple thoughts on this. First, community-shaping food and hospitality is never defined by city limits or by award systems. I will hang on my hat on that forever. At Myriel we will always strive to be the very best we can regardless of who is looking, and we continue to be proud of and invested in our neighborhood here in St. Paul. Our neighbors who sledded down the alley with their kids to pick up takeout during covid, who’ve been sitting at the bar every Wednesday night, and who share the whole spectrum of happy and hard milestones with us over countless meals are what we are here for. Our farmers who delight to hear (or taste) what we do with their ingredients motivate us every day. We are grateful for outside attention when we get it, but may we never need stars to keep pushing. Second, it is my hope for the cities of Minneapolis and St. Paul that we can find more ways to be stronger together moving forward, and perhaps sorting this out will be a good catalyst for that. Collaboration is key, especially at this moment in time, and that is what I will be asking of our local leaders. This is just one part of it. -Karyn

Les queremos compartir lo que fue Woman on The Pass – SOMOS Edition Vol. 1. Por una noche, SOMOS se convirtió en @myrielmn . Las chefs se unieron junto al equipo de somos, @katomlinson , ganadora del James Beard Award a Mejor Chef, y @chefalejandraec se unieron en la cocina para crear una cena especial, donde fusionaron sus técnicas y reinterpretaron ingredientes ecuatorianos en un menú de seis tiempos. Una experiencia que demostró que la gastronomía también puede abrir oportunidades de aprendizaje dentro del mundo de la hospitalidad. Estamos profundamente agradecidos de la visita de Karyn y George desde Minneapolis y este es el inicio de una serie de colaboraciones que se harán por todo el mundo. Agradecemos a nuestros auspiciantes por creer en nuestra visión: @grandetableclubgourmet , @sorvo.ecuador y @republicadelcacao #Somos #WomanonThePass #Ecuador

Woman on The Pass – SOMOS Edition Vol. 1 ✨ Las chefs @katomlinson , reconocida con el James Beard Award for Best Chef, y @chefalejandraec , embajadora gastronómica por el turismo sostenible de ONU Turismo, se encuentran en la cocina de SOMOS para crear una cena única. Un recorrido de seis tiempos que une Estados Unidos y Ecuador, donde cada plato refleja la fusión de ingredientes locales y una mirada creativa internacional. Esta edición nace con un propósito especial, apoyar un proyecto intercultural entre ambos países, enfocado en formación, liderazgo y desarrollo profesional. 📌 26 de marzo 🕣 Turnos: 19:00 / 20:30 💵 $85 por persona (incluye IVA e impuestos) 👉 Cupos limitados Reserva en el link de la bio #Somos #Ecuador #gastronomía

Woman on The Pass – SOMOS Edition Vol. 1 Una noche que celebra el talento femenino en la gastronomía. ✨ Las chefs @katomlinson , ganadora del premio James Beard Award for Best Chef, y @chefalejandraec se unen en la cocina de SOMOS para una cena a cuatro manos, donde técnicas, historias y culturas se encuentran en cada plato. El menú de seis tiempos propone un recorrido culinario que conecta Estados Unidos y Ecuador, destacando ingredientes locales y la creatividad. Esta edición también tiene un propósito especial: recaudar fondos para un nuevo proyecto intercultural entre ambos países, que busca impulsar la educación, el liderazgo y el crecimiento profesional de nuestros equipos. Una experiencia donde la gastronomía también crea oportunidades educativas en la hospitalidad. 👉 Cupos limitados. Reserva tu lugar 📌 Fecha: 26 de marzo 🕣 Turnos: 19:00 / 20:30 💵 Inversión: $85 por persona (incluye IVA e impuestos) Reserva aquí: LINK EN BIO #Somos #Ecuador #gastronomía

Karyn Tomlinson (@katomlinson ), Chef and Owner of @myrielmn and the 2025 James Beard Award winner for Best Chef Midwest, invites you to visit Saint Paul and experience some of the amazing businesses our Capital City has to offer. Her recommendations include: @chimborazo_msp @hyacinth.restaurant @meritage.stp @vina.highland Tag a friend you would bring to explore these incredible Saint Paul eateries! We will choose ten winners to receive a set of five $25 gift cards, one for each featured location. Each comment tagging a friend counts as an entry. Winners will be selected and notified on 3/19. #ThisIsSaintPaul #ThisIsSTP #MySaintPaul #OnlyInMN

Things we’ve been thankful for in February: continued farm visits and foraging, a perfectly balmy Valentine’s weekend, semlor, more sunlight, guest collab dinners with Peter Barrett in support of @internationalinstituteofmn , walk-ins on Wednesdays and Thursdays and our amazing community. We hope to see you soon (and actually have some spots open Wednesday night)!

Special dinners coming up at Myriel in our communal dining room with guest @cookblog . A few spots left! We are very excited.

Explore beauty in limitations through the lens of the Minnesota winter seasonality in a collaborative dinner with special guest Peter Barrett. Based in Upstate NY, Peter is a writer, photographer, cook, gardener, forager, and fermenter. He has been writing about food online and in print for two decades, including the popular Things on Bread Substack and two books: Project 258: Making Dinner at Fish & Game, which he wrote and photographed, and the bestselling Blue Zones Kitchen: One-Pot Meals cookbook with author (and Minnesota native!) Dan Buettner, for which Peter developed, tested, and wrote all the recipes. He is currently working on a book with Dominique Crenn, the only woman in America with 3 Michelin Stars.  Peter has spent the last 20 years growing, foraging, fermenting, preserving, and cooking as much of his own food as possible—and teaching others to do the same through writing and classes. His goal is to show other home cooks how to change their relationship with food by broadening their practice and deepening their knowledge. He has taught extensively in his home kitchen and other venues, including leading culinary tours in France and Italy before the pandemic. Showing people the life-changing pleasure to be found in engaging with one’s food supply has always been his priority. Our team is working with Peter to bring to life a menu that highlights our most exciting (and surprising) winter ingredients and preservation techniques. Hosted at one long table in our private dining room, this coursed dinner will allow for plenty of good conversation and, we hope, much inspiration. Tickets include both dinner and pairings (spirit-free available). Proceeds from this dinner will be donated to @internationalinstituteofmn “Helping New Americans achieve self-sufficiency and full membership in American life.” We have included the option to add your additional donation to your ticket. **LINK IN BIO** Hope to see you there!