Herbst Eatery & Farm Stand pairs a dining room with a farm stand model on Raymond Avenue in Saint Anthony Park, built around direct partnerships with local farmers and producers meant to keep ingredients close to their source.
The kitchen is led by Grant Wann, who joined Herbst in 2024 as a prep cook and was promoted to sous chef under then-Executive Chef Ben Moenster before taking over as Chef de Cuisine. Wann's cooking leans on relationships with small family farms, letting those ingredients guide what ends up on the menu.
The beverage program runs alongside the food with a wine and cocktail list built for exploration, plus non-alcoholic options given the same attention as the rest of the menu. General Manager Thomas Smith, who spent more than a decade running restaurants across Minnesota and Arizona, oversees the front of house.
Herbst was named to Mpls.St.Paul Magazine's Best of 2026 list, and has built a following in the neighborhood for its farm-driven cooking and atmosphere.
The kitchen is led by Grant Wann, who joined Herbst in 2024 as a prep cook and was promoted to sous chef under then-Executive Chef Ben Moenster before taking over as Chef de Cuisine. Wann's cooking leans on relationships with small family farms, letting those ingredients guide what ends up on the menu.
The beverage program runs alongside the food with a wine and cocktail list built for exploration, plus non-alcoholic options given the same attention as the rest of the menu. General Manager Thomas Smith, who spent more than a decade running restaurants across Minnesota and Arizona, oversees the front of house.
Herbst was named to Mpls.St.Paul Magazine's Best of 2026 list, and has built a following in the neighborhood for its farm-driven cooking and atmosphere.