Fast-forward to a recent return visit and we were floored by how Minneapolis was inspiring excitement about Midwestern food the way Nashville was Southern food. Food trucks were partnering with tap houses to create pop-ups. There was Haute Dish, Landon Schoenefeld's spot serving cheeky, decadent reinventions of midcentury Midwestern cooking—including, as the name implies, haute hot dishes—and the heavily tattooed dudes of Travail Kitchen & Amusements selling tickets to hours-long tasting menus. Red Table Meat Co. was on the scene, meat pros who were curing whole cuts Italian-style and teaming up with Kramarczuk's to offer some out-of-this-old-world sausages. And presiding over it all, like a benevolent food pope, was Zimmern, who in the intervening years had become a culinary-travel TV superstar and booster-in-chief of the Twin Cities. When the news spread that not only Kaysen, but Erik Anderson, the acclaimed chef of Nashville's Catbird Seat, was moving back to Minneapolis to be a part of the landscape, we decided to book another trip.