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2017 Star Tribune Restaurant of the Year: Young Joni

Restaurant of the Year: Young Joni, A brief profile of the restaurant, and why it's had such an outsize impact 
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December 15, 2017 — 4:15pm
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Diners fill a long table in the center of the Young Joni dining room.
Jeff Wheeler – Star Tribune

GalleryGallery: Diners fill a long table in the center of the Young Joni dining room.

A view from the sidewalk into Young Joni dining room. The restaurant is named for the first names of the mothers of co-owners Ann Kim and Conrad Leifur.
Jeff Wheeler – Star Tribune

GalleryGallery: A view from the sidewalk into Young Joni dining room. The restaurant is named for the first names of the mothers of co-owners Ann Kim and Conrad Leifur.

Two couples take a seat at one of the counters at Young Joni.
Jeff Wheeler – Star Tribune

GalleryGallery: Two couples take a seat at one of the counters at Young Joni.

Counter seating is an integral part of the Young Joni dining experience.
Jeff Wheeler – Star Tribune

GalleryGallery: Counter seating is an integral part of the Young Joni dining experience.

Counter seating at Young Joni.
Jeff Wheeler – Star Tribune

GalleryGallery: Counter seating at Young Joni.

Counter seating at Young Joni.
Jeff Wheeler – Star Tribune

GalleryGallery: Counter seating at Young Joni.

Young Joni's dining room
Renee Jones Schneider – Star Tribune

GalleryGallery: Young Joni's dining room

Grilled blue prawns, glazed with red chiles and fish sauce.
Jeff Wheeler – Star Tribune

GalleryGallery: Grilled blue prawns, glazed with red chiles and fish sauce.

Roasted Japanese sweet potato with charred scallions, créme fraise, pickled fresno chiles, gochugaru and bonito flakes, a house specialty at Young Joni.
Renee Jones Schneider – Star Tribune

GalleryGallery: Roasted Japanese sweet potato with charred scallions, créme fraise, pickled fresno chiles, gochugaru and bonito flakes, a house specialty at Young Joni.

Korean beef short ribs with chimichurri.
Jeff Wheeler – Star Tribune

GalleryGallery: Korean beef short ribs with chimichurri.

Sweet and spicy pork spare ribs with gochujang barbecue sauce and pickled vegetables.
Renee Jones Schneider – Star Tribune

GalleryGallery: Sweet and spicy pork spare ribs with gochujang barbecue sauce and pickled vegetables.

Pizza topped with chorizo, piquillo peppers, red onions, Castelvetrano olives and preserved lemon.
Jeff Wheeler – Star Tribune

GalleryGallery: Pizza topped with chorizo, piquillo peppers, red onions, Castelvetrano olives and preserved lemon.

Korean barbecue pizza with beef short ribs, mozzarella, scallions and arugula.
Renee Jones Schneider – Star Tribune

GalleryGallery: Korean barbecue pizza with beef short ribs, mozzarella, scallions and arugula.

Pizza with Italian red sauce, guanciale, pancetta, Pecorino cheese and red onion.
Renee Jones Schneider – Star Tribune

GalleryGallery: Pizza with Italian red sauce, guanciale, pancetta, Pecorino cheese and red onion.

Grain salad (Job’s tears and farro) with Brussels sprouts, zucchini, mushrooms, daikon, nori and a soft-cooked egg.
Jeff Wheeler – Star Tribune

GalleryGallery: Grain salad (Job’s tears and farro) with Brussels sprouts, zucchini, mushrooms, daikon, nori and a soft-cooked egg.

Whole grilled branzino, with Naj Jim, a Thai dipping sauce.
Jeff Wheeler – Star Tribune

GalleryGallery: Whole grilled branzino, with Naj Jim, a Thai dipping sauce.

A pizza bakes in the wood-fired oven.
Jeff Wheeler – Star Tribune

GalleryGallery: A pizza bakes in the wood-fired oven.

A pizza is coaxed into the wood-burning oven.
Renee Jones Schneider – Star Tribune

GalleryGallery: A pizza is coaxed into the wood-burning oven.

The wood-fired grill is the kitchen's centerpiece.
Jeff Wheeler – Star Tribune

GalleryGallery: The wood-fired grill is the kitchen's centerpiece.

Dessert: "Church basement" cookie and bar plate.
Renee Jones Schneider – Star Tribune

GalleryGallery: Dessert: "Church basement" cookie and bar plate.

Dessert: Soft serve ice cream, finished with sea salt and olive oil (left) and caramel and cacao nibs (right).
Renee Jones Schneider – Star Tribune

GalleryGallery: Dessert: Soft serve ice cream, finished with sea salt and olive oil (left) and caramel and cacao nibs (right).

The rustic and cozy speakeasy.
Jeff Wheeler – Star Tribune

GalleryGallery: The rustic and cozy speakeasy.

The rustic and cozy speakeasy.
Renee Jones Schneider – Star Tribune

GalleryGallery: The rustic and cozy speakeasy.

An all-analog sound system is part of the speakeasy's personality.
Jeff Wheeler – Star Tribune

GalleryGallery: An all-analog sound system is part of the speakeasy's personality.

A Young Joni cocktail.
Renee Jones Schneider – Star Tribune

GalleryGallery: A Young Joni cocktail.

A Young Joni cocktail.
Renee Jones Schneider – Star Tribune

GalleryGallery: A Young Joni cocktail.

Young Joni's version of the Old Fashioned.
Renee Jones Schneider – Star Tribune

GalleryGallery: Young Joni's version of the Old Fashioned.

The "Paloma" cocktail at Young Joni.
Renee Jones Schneider – Star Tribune

GalleryGallery: The "Paloma" cocktail at Young Joni.

Chef/co-owner Ann Kim.
Renee Jones Schneider – Star Tribune

GalleryGallery: Chef/co-owner Ann Kim.

Co-owners (and spouses) Ann Kim and Conrad Leifur.
Renee Jones Schneider – Star Tribune

GalleryGallery: Co-owners (and spouses) Ann Kim and Conrad Leifur.

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