The Dakota
The Dakota opened as a restaurant that featured jazz. Although music has become what it is now most widely known for, food has continued to be a significant part of the Dakota. The Dakota was one of the first Minnesota restaurants featuring "farm-to-table," working closely with Minnesota growers and developing a new "Midwestern Cuisine" under original Chef Ken Goff. The Dakota was one of three midwestern restaurants (along with Prairie in Chicago) to be featured in a major New York Times article about the emergence of a regional cuisine in the Midwest. Since then, the Dakota has continued to emphasize fresh ingredients from sustainable sources and continues its creative culinary approach.