A lake of silkiest-ever potato puree anchors Landon Schoenefeld's ultimate potato experience. At Birdie, his aim is to give vegetables the kind of reverent treatment chefs usually reserve for meat. Here, he's taken the potato and morphed it "a million ways" using little gem potatoes, the world's smallest potato chips, and potato gnocchi.
He mounts the flavor yet again with the potato's classic bedfellows: roasted garlic, sour cream, and stock made from none other than potato peels. The result is a mind-bending experience that's like all of the potatoes you ever ate anywhere, in a single bite.
3753 Nicollet Ave. S., Minneapolis