Chef Sarah Master uses locally sourced ingredients as often as possible, presenting modern fare in a casual, eclectic, bistro atmosphere. Barbette’s menu includes gluten-free and vegetarian items, and tasting menus are available upon request. This summer, Barbette is focusing on offering a wider variety of responsibly-sourced seafood.

A special thanks to the farmers and producers that made this menu possible: Hidden Streams, Dragsmith Farms, Garden Farme, Moonstone Grass Fed Beef, Riverbend, Footjoy, Mike Jurmu, Northstar Bison, Fischer Farms, Star Prairie, Larry Shultz Organic Farm, Pastures A’ Plenty, Lamb Shoppe, Sheperd's Way, Wild Acres, and Harold Weber.

About Our Wines

We consistently search for the best wines possible in their category and this often leads us to the smaller farmers and producers from around the world who have been working in a natural non-invasive way for decades like their parents and grandparents, and are a part of the organic movement sometimes by accident. Certification is not always possible as it is too expensive for small growers, but we can assure you most of these wines are made in a very natural way. We hope you enjoy our list.

Chef Sarah Master

Sarah MasterMinnesota native Sarah Master began her cooking career in New Orleans at a small French-Caribbean restaurant, Martinique Bistro. Encouraged by fellow cooks to continue along the kitchen path, she enrolled in the rigorous culinary program at Delgado College where she graduated with honors. While in school, she landed a job at the Ritz-Carlton’s prestigious 5-star restaurant, Victor’s, under Paul Bocuse-trained Master Chef Eric Branger and Chef de Cuisine Matt Murphy, a Marco Pierre White alum. From there she connected with James Beard Award winner Susan Spicer at her French Quarter restaurant, Bayona. Here she learned how to creatively utilize the “nose-to-tail” concept with both meat and produce. After spending 2 years as the tournade at Bayona, Sarah decided to return back home to the Midwest. She did stints at Beard-winning Restaurant Alma and Spoonriver before landing the Head Chef job at Barbette in 2007. Chef Master took a hiatus in 2010 to bring her farm-to-table experience to head the kitchen at the 4-star, 4-diamond Hotel Ivy and Porter & Frye restaurant before returning to her French bistro roots at Barbette once again in 2012. In 2014 she competed on ABC television’s cooking competition “TheTaste,” earning a spot as a semi-finalist. Chef Master’s return brings with it her classic bistro style of cooking what’s in season, keeping in line with Barbette’s longtime philosophy of featuring local farms in our dishes.

For reservations
(612) 827-5710

Barbette Reservations


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Happy Hours

Mon-Fri 3-6pm
Sun-Thu 10pm-1am

$3 PBR
$4 House wine and bubbly
$4 Select Taps
$4 Select Cocktails
$5 Select appetizers

Prix Fixe Mondays

From 5 to 10 p.m., Barbette prepares 4 to 5 course dinners, including dessert and/or a cheese course for $32. Menus often include sustainable harvested fish or locally farmed meats, but we're happy to accommodate vegetarians, vegans, and others with dietary constraints.

Safety First, Quench Your Thirst!

Bike to Barbette, bring in your helmet, and enjoy $4 Happy Hour wine & bubbly! Available anytime, limit 2 per person per visit.