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From Food & Wine , JUN 2006

In the Guthrie's two restaurants, the formal Cue and a more casual dining room, chef Lenny Russo, who previously cooked at St. Paul's superb Heartland, plans to use the products of Midwestern family farms in dishes like Wisconsin elk roast with dark cherries and toasted hazelnuts....MORE>>

– Rick Nelson Minneapolis Modern

Last updated June 2006

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