When Diane Moua left her her position as the executive pastry chef at Bellecour Bakery last year, she was at the top of the pastry world in the Twin Cities. She’s earned five James Beard nominations, had worked previously at restaurants like Spoon and Stable and La Belle Vie — and was ready to go solo.

Now, she’s ready to share details about her next project: a bistro, named Diane’s Place, that’s set to open early next year at the Food Building in Northeast Minneapolis.

The menu will include sweet and savory dishes that blend Moua’s Hmong upbringing with her classical French culinary training and ingredients from her parents’ farm in Wisconsin. She plans to offer breakfast, lunch and dinner service.

Robb Jones and Tyler Kleinow of Meteor Bar in Minneapolis are designing a cocktail menu.

“I’m not inventing anything,” Moua told us last year. “I’m just putting things that I grew up eating on a plate.”

Pastry chef Diane Moua to open cafe blending Hmong and classical French influences

The Food Building is a production facility that aims to facilitate collaboration among artisanal food producers. Businesses including Lowry Hill Provisions, Alemar Cheese Company, non-alcoholic beverage producer 3Leche and Baker’s Field Flour & Bread are currently housed in the facility, which was started by local Irish pub and whiskey maven Kieran Folliard. Red Table Meats was formerly located at the Food Building but closed last year.

Diane’s Place will include 65 seats and a seasonal patio. Heather Ann Mady, formerly of Mucci’s and Saint Dinette, is the general manager.

In addition to the restaurant, Moua is also operating a large events space at the Food Building. Catered menu options include dishes from Moua herself as well as other Food Building tenants.

Diane’s Place: Opening 2024 at the Food Building; 117 14th Avenue NE, Minneapolis; 612-489-8012; dianesplacemn.com

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