Houndstooth Modern Tavern

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Houndstooth Modern Tavern

Modern + meaningful hospitality bringing high-touch small events to you. From in-home dining to pop-ups and boutique events, contact us for partnerships.

05/23/2026

Next up is Little Cloud at Seven Acre Dairy Company! Last time we were in town we came for an unforgettable chef’s dinner, so this time we wanted to order whatever we felt like from their seasonal menu. We really love the entire vibe of Little Cloud. Its weighty brick environment is bright and very open, and the space doesn’t shy away from its history of being an old creamery.

Seven Acre houses the resurrected Landmark Creamery brand and is making butter again; make no mistake — it is fantastic. Delicious butter makes its way into most dishes and it’s a testament to the fact that quality butter will take your dish from great, to breathtaking.

At Little Cloud we enjoyed a variety of dishes like whipped feta with carrots and salsa macha, pork schnitzel with ramp and potato salad, a springy shrimp bucatini with Calabrian chili butter, and a remarkable lime curd with toasted meringue.

Pro-tip: Seven Acre is also a boutique hotel and when we say that take care of you, we mean it. Their welcome hospitality is such a breath of fresh air. Their cafe also has a lovely market featuring loads of products from local makers (including their own butter for purchase!) and some bangin’ breakfast sandwiches on scrumptious homemade biscuits.

05/21/2026

Where do we find inspiration? Everywhere! But we recently spent a few days in the Driftless region of Wisconsin, an area we know and love. It’s a place that offers limitless ideas, incredible local products (hello, cheese and beer!) and people creating some exceptional menus with all the region has to offer.

First up was dinner at in New Glarus. We visited on a Tasting Tuesday and were surprised to learn that we were the exception in ordering the chef’s menu. The chef’s menu is basically whatever the kitchen wants to make for you.

Friends, this food was top-notch.

The relish tray with pickled deviled eggs and rösti potato sticks was divine. Shrimp cake with ramps and spring greens was a fresh bite of the season that we needed. We are still dreaming of the smoked onion jus on the wagyu steak. Oh, and leave room for desert we did not! But the rhubarb tart was a beautiful morning bite the next day. Don’t forget to peruse the amaro list after dinner😉

We can’t wait to go back, and we are so grateful for Canter Inn’s warmth and hospitality, alongside their commitment to local foods and local producers.

05/12/2026

Our Farm Dinner Series at California Street Farm has sold out! But you’re in luck, because we’ve decided to host two additional farm dinners in beautiful Afton! In summer, we will gather for a relaxed Sunday supper, and in Winter, we will again cozy up together in the high tunnel. Tickets go live on the California Street Farm website on Thursday morning.

05/06/2026

This past Saturday we had the opportunity to prepare a six course dinner for a lovely group of folks. We leaned heavy on Eastern European influences, and reworked a few traditional dishes, while coming up with a few things that were entirely new to us. Cabbage was a star along with bulgur and barley. Minnesota walleye made an appearance with fennel. And we got to showcase two ways to enjoy p***a, in both sweet and savoury applications! Bison grass vodka (Żubrówka) made its way into a Gibson-inspired shot, as well as rum and Ukrainian herbal tea.

We always love doing these dinners and while we have some fun stuff coming up, we definitely have openings for in-home dining!

04/30/2026

We had the opportunity to spend a few days back in Rick’s home town of Winnipeg, Manitoba. If you haven’t been, or if you’re thinking of popping up for a few days, let us tell you: Winnipeg is a destination!

From some of the finest viennoiserie, to exceptionally creative menus at breweries, Winnipeg really has it all. Places like provide thoughtful and perfectly executed tasting menus, and brings flavors from around the world to their cozy breakfast menu. produces some outstanding and genre-bending beer, wine and cider, and the menu blew our minds with creativity and playfulness. We even had a chance to catch up with Rick’s old chef at .filipinokitchen where we enjoyed some delicious Filipino food.

If Winnipeg isn’t on your list, get it on your list! And if you need some folks to point you in any direction in Winnipeg, reach out! We’d love to share!

04/18/2026

Today’s the day, friends!

Tickets are live!

We are so excited to welcome you to another season of farm dinners with us and our friends at

Just like last year, you can pick one, two, or three, with a discounted price if you buy all three!

We’d love to see you at any or all of our dinners to experience the progression of the seasons through food, community, beverage, and storytelling.

Link in comments for tickets!

04/15/2026

Hey friends!

It’s happening! We are so excited to announce our 2026 season of dinners with our friends at California Street Farm. Save the dates and get ready for another unforgettable season showcasing local seasonal food, storytelling, community, thoughtful beverages, and true hospitality.

If you’ve never been to one of these dinners, we would love to welcome you. Each dinner is special and unique for us and we do our best to make sure that they are perfect for you. We practice hyper-inclusivity; accommodating any and all dietary and beverage needs, and ensuring everyone at the table is taken care of.

We’d love to see you at one or all of our dinners this year! Tickets will go live on Saturday 4/18, at 10am

The dates for this season are:

Spring: June 6th
Summer: August 1st
Autumn: September 26th

04/09/2026

While we/you/all of us are waiting on final-final farm dinner dates, we have been looking back at a few of our favorite recent menus.

So many laughs, lots of wine chatter, several folks asking Rick why he likes to make crackers so much 😜

Looking forward to a successful spring!

04/03/2026

P***a!

Ukrainian Easter Bread. P***a is a remarkable bread of the season. An enriched dough that throws about every baking technique you have at it (whipping whites, creaming sugar and eggs, four (!) rises) that results in a wonderfully soft and comforting bread. Variations span regions and families! Some p***a is adorned with intricate lacing work, while others are slathered in icing almost like a cake. In Rick’s family, p***a was always made with saffron, a tradition we have learned is unique to where he grew up. As kids, they would take turns kneading the dough, and eventually coming up with fun shapes to bake onto their loaves. Dinosaurs were especially trendy in the early 90s.

We keep the tradition of p***a alive every year, starting the bread on Good Friday, allowing it to rise through Saturday when we shape and decorate our loaves to be baked, blessed, and delivered on Easter Sunday.

04/02/2026

It might be a gloomy day but we’re thinking spring! Later this week we’ll be chatting with our friends at to lock in our farm dinner dates, and we can’t wait to see you this season! Our seedlings are getting started for our own garden, the trees are budding, and the earliest of spring flowers are just starting to come up. We can’t wait to get some plants in the ground, and listen to buzz and hum of our little urban ecosystem at home. What are you most looking forward to this spring?

03/23/2026

Congrats to the happy couple! We really enjoyed crafting this cocktail for you two -- a little pressure was on when serving a bar pro, gin lover, their families, and industry peeps, but it was a smash ♥️

From us to you, may all your wishes come true 😘 and thanks for letting us be a part of it. And thanks to our flexible and inviting venue,

Address

Minneapolis, MN

Website

http://www.houndstoothmsp.com/

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