Chef Nathan Berg

You are where you eat.

As a chef, it’s always been important to me to use the freshest local ingredients. There are many reasons to do so: supporting local farmers and producers, reducing environmental harm, and (most importantly to my profession) these are the best-tasting and most nutritious foods. When we eat foods that are native to the Upper Midwest, we help to create an identity that’s closely tied to this region.

I want to make food that is ‘inherently here’.

My lifelong goal as a chef is to develop a style of cuisine that represents the Upper Midwest, for all its biological, environmental and cultural diversity. I want to make food that is inherently here. That is our goal for the restaurant and bar. We aim to create an experience that showcases the best of our homeland; to be savored by both visitors and locals alike.