The horses had it good in 1906. Converted from a historic stable, this restaurant's sweeping setting, with its loft-like proportions, majestic skylights and romantic lighting, just may be one of the most dramatic spaces in town. Today, the diners have it good, too, thanks to the assured cooking of native son Gavin Kaysen. Born in Bloomington, he's returned to Minnesota after spending a decade and a half working in some of the best kitchens on the planet. Among the many delights on the menu are seared scallops with red wine jus and chicken skin crisps; Wisconsin trout with a brown butter zabaglione; and scrumptious desserts, like a chocolate pudding plate, studded with salt and skewered by a brownie baton. Tip: There's a large and friendly bar at the front where you can dine if you don't manage to snag one of the hard-to-get reservations.