Restaurant review: Lyn-Lake's next-gen gastropub

  • Article by: By RICK NELSON , Star Tribune
  • Updated: November 7, 2012 - 1:57 PM

Chef Ian Gray's sharp seasonal sensibilities elevate the Gray House.

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bartcatNov. 9, 12 9:08 AM

So glad you gave this restaurant a good review. Ian is working so hard at using local vendors. I wish you had included two things - one is that he not only may hit the Mpls Farmers Market weekly but I have seen him leaving with armloads of meat and produce from Mill City Farmers Market. The other thing is that all is pasta is made from heritage wheat from Sunrise Flour Mill so it's something that a lot of people with gluten intolerance may be able to eat. I believe his is the only restaurant in the area to do so.

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