Photo by Caitlin Abrams
Gyst Fermentation Bar
Fermented things are all the rage: pickles, kimchi, kombucha are all hot-ticket items with the food set. But you don’t have to be an uber foodist to enjoy the fermented life, considering that wine and cheese, sherry in casks, yogurt, and mead are all fermented too. Now you’re on board.
Gyst (jist) is a derivative of the word yeast—that life-giving bit of nature that fuels the process of fermenting. And now, it’s a charming little wine bar off the edges of Eat Street. Funded in part through Kickstarter, this small space in a bright red building has a pleasant and simple Pinterest-worthy front room with bar seating and a few tables, plus a back room with larger tables and, sometimes, a harpist.
Instead of dining, think of it more as snacking. This spot seems built for the meet-up, the long hang with a girlfriend over drinks and bites, maybe a light bit of noshing before heading to the museum or a show. You can have small boards themed by their meat and cheese selections, or you can go with The Mother Board: a large lazy Susan dotted with hunks of six cheeses, cured meats, a few piles of kimchi, and kraut (from local supplier Kiss My Cabbage—soooo good), plus olives, a few pickled things like carrots, some nuts, etc. For two people, it’s a winner of a plate, constructed for lingering. For those looking for something a bit more substantial, there are a few sandwiches, but the kimchi-peanut butter one is for advanced fermenters only.
Sippers will be quite happy with an interesting and well-thought-out wine list. There are plenty by-the-glass options among the global bottles which range nicely in price. You’ll also find beer, sherry, some kombucha, and special treats like Madeira or the Viking Blod Danish mead I tried. And that’s really the vibe of this place: a sip here, a bite there, sampling until your curiosity is sated. A fun addition to the scene.
25 E. 26th St., Mpls., 612-758-0113, gystmpls.com