Of the top dining spots in the Twin Cities, Alex Roberts' restaurant serves the most straightforward version of farm-to-table cuisine. Roberts learned his trade working with David Bouley, and his cuisine is based on the "hyper-fresh and hyper-local produce" theory of cooking. Not surprisingly, dishes like a crispy soft-cooked egg with smoked mushrooms, arugula and fontina cheese fondue, and local trout with lemon orzo, mascarpone, sweet peas and crispy artichoke were described as "a can't-miss for anyone who enjoys innovative food prepared by one of the best chefs in the country." One reviewer waxed poetic about the legumes: "I'm not a vegetarian, but I usually eat vegetarian here because the dishes are so delicious."