A sneak peek of Diane’s Place, now open in Northeast Minneapolis

Jared Kaufman, Pioneer Press
·2 min read

Diane’s Place, a new bistro from pastry chef extraordinaire Diane Moua, opened on April 6 in the Food Building in Northeast Minneapolis — and we got a sneak peek at the restaurant and attached event space.

Moua earned her reputation — and five James Beard Award nominations — for her excellent desserts at spots like Spoon and Stable and Bellecour Bakery, but the menu at Diane’s Place leans into savory dishes inspired by her Hmong background.

Diane’s Place will be open daily for breakfast and lunch, from 8 a.m. to 2:30 p.m. Moua plans to add dinner service eventually, too.

As for the most important part — the food — well, it’s great.

Menu highlights include a Hmong sausage with sticky rice, a sweet pork bowl with a marinated egg and pickled mustard greens, pan-fried bean thread noodles and several dishes that utilize ingredients from other Food Building producers including Baker’s Field Flour and Bread, Alemar Cheese and Lowry Hill Provisions.

During a pre-opening preview, Moua showed off her eye for detail and carefully balanced flavors. Just take the sticky rice, which was pitch-perfect; seasoned with a little sweetness and a little acidity to bring out its natural nuttiness. The vegetable egg rolls, with mushrooms and mustard greens, were spot-on — not drippy, not dry — as were those bean thread noodles with a similar flavor profile.

The desserts are stellar, too, none too sweet nor heavy-handed. It’s unclear as of yet which desserts will be served regularly, but if the Thai tea cream puffs and pandan macarons at the preview were any indication, she does a brilliant job at showcasing Southeast Asian flavors via classical French pastry techniques.

And there’s a reason she’s known since the beginning of the planning process that she’d serve her chewy, ping-pong-ball-sized fried sesame balls, inspired by her mom’s recipe.

The space is transformed — simplified and brightened — from its previous life as Kieran’s Kitchen and Market (named after Irish whiskey maven Kieran Folliard, who created the Food Building). On the walls of Diane’s Place hang Hmong textiles and clothing from Moua’s childhood.

The restaurant is getting much-deserved attention: Bon Appetit named it one of the eight must-visit new restaurants around the country this winter, as did the Pioneer Press food team.

Diane’s Place accepts reservations and walk-ins, though as of now, weekend reservations are fully booked through the end of the month. So consider stopping by for a weekday meal!

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