Chef Lucas Almendinger has an oak-burning grill, and he takes to it with an enviable discernment. A superb rib-eye stands at the peak of the kitchen's grilling powers. The Wisconsin-sourced beef is carefully aged to accentuate its deep mineral qualities. The cooking process is a well-practiced series of high-heat bursts, yielding a delectable outer crust that gives way to pure voluptuousness. 1612 Harmon Place, Mpls.; 612-767-9495;
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May 15, 2015 at 2:13PM
![The Third Bird chef Lucas Almendinger ] GLEN STUBBE * gstubbe@startribune.com Friday, January 23, 2015 Restaurant review: The Third Bird, restaurateur Kim Bartmann's terrific entry into Loring Park, with a menu by chef Lucas Almendinger and a wine list managed by Bill Summerville. 2 1/2 to 3 stars.](https://arc.stimg.co/startribunemedia/QUE4GNEAGT2E2NJGGYFPCHLHGY.jpg?&w=712)
The Third Bird’s chef, Lucas Almendinger. (The Minnesota Star Tribune)
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