All Saints
Day 1: 5-Course Wood-Fired Flavors Tasting Series
Opened in 2021, this Northeast destination just over the bridge has earned a place on Eater’s list of “38 Essential Restaurants of 2025.” Chef/Co-Owner Denny Leaf-Smith began his career as an opening team member of Café Lurcat. From there, he joined the opening team at 112 Eatery, where he worked his way up to Executive Chef. He spent a few years in Philadelphia working in farm-to-table restaurants before returning to Minneapolis, where he held Executive Chef positions at Eastside and Esker Grove. At All Saints, he presides over a menu that is meat-friendly, veggie-forward, and often wood-fired, with dishes like sweet pea flan with lump crab, lemon, and crispy shallots, halloumi with jicama, ginger-lime vinaigrette, and hazelnuts, fried chicken with harissa honey, flanken short ribs, scallops with carrot hummus and walnut tabouli, and so much more. “All Saints is a land of masterpieces,” raves Mpls/St Paul. “Peek in and you’ll see a lot of seasoned craftspeople who know how to make the gears spin and ring out joy.” Peek in we shall, and we hope to see you there!
About the Host:
Denny Leaf-Smith
Chef/Co-Owner
Chef Denny Leaf-Smith first honed his craft as an opening team member at Café Lurcat. From there, he joined the opening team at the 112 Eatery, where he worked his way up to Executive Chef. After a few years in Philadelphia working in farm-to-table restaurants, he returned to Minneapolis, where he has held Executive Chef positions at Eastside and Esker Grove.
The Lineup
All courses will be individually plated. This menu will be Gluten Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Hamachi Crudo
white ponzu, chili crisp, thai basil
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Grilled Spring Pea Salad
shaved radish, yuzu kosho green goddess, puffed black rice
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Seared Scallops
carrot hummus, walnut tabouli
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Steak Au Poirve
crispy panisse, marinated mushroom, watercress
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Blackberry Tart
chocolate cremeux, shiso
All Saints
222 E Hennepin Ave
Minneapolis, MN 55414
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Dairy, Mushroom, Nut. Pescatarians will receive Vegetarian substitutions. They are NOT accommodating restrictions related to the following ingredients: Chive, Garlic (cooked), Onion (cooked), Scallion, Shallot, Hamachi, Scallop. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
