The Third Bird: $40 Gift Certificate

Lucas Almendinger relies on craftsmanship and innovation to perfect his dishes. For him, every detail counts.He grew up in western South Dakota, but after graduation moved to Phoenix, Arizona, where he attended the Roberto-Venn School of Luthiery. In studying guitar making, he learned to appreciate the detail-oriented responsibility of a craftsman. After Arizona, he relocated to Minneapolis and worked as a cabinetmaker for seven years before deciding to explore a kitchen career. He first worked for free at W.A. Frost & Company, a job that eventually led to full-time. After a year, he left to help open Haute Dish while working at Sea Change under Food & Wine’s 2012 “Best New Chef” Erik Anderson.

Almendinger then continued working on new projects; he helped open Tilia, and after a year and a half, he left to work as one of the opening Sous Chefs at UNION Restaurant. Eventually, he became Chef on the main floor and the Opening Chef at UNION Fish Market, where he was awarded a 3 1/2-star review from Star Tribune restaurant critic Rick Nelson, as well as receiving “Dish of the Year” and “Best New Restaurant” nods.