Submitted by Chloe Kern

The coconut pandan, a tropical Southeast Asian fruit that has the taste of vanilla, croissant is made of flaky buttery layers filled and topped with coconut pandan custard.

     An unassuming building in Northeast Minneapolis, 117 14th Ave NE,  houses a warm and welcoming restaurant serving some of the most delicious Hmong American food. Diane’s Place, which originally opened in April 2024, has received critical recognition; the restaurant has been nominated for a 2025 James Beard award, declared as Food & Wine’s Restaurant of the Year, and landed a spot on the New York Times list of the nation’s 50 best places to eat. The food is phenomenal. Order Diane’s Hmong sausage, which carries a reputation for a reason, or try some of the world-class pastries. Before founding Diane’s Place last year, Diane Moua, the restaurant’s executive chef and owner, was an executive pastry chef at La Belle Vie and then at Soigné Hospitality Group. Although the selection varies with what is available, I can attest to the soft sweetness of the coconut pandan croissant and the flaky crunch of the mango, passion fruit, and lychee croissant. Their lattes are also exquisite. 

     Located in the Food Building, a complex which once served as a veterinary clinic in the early 20th century but now houses a vibrant array of culinary destinations, Diane’s Place has a welcoming atmosphere that seems to draw any new visitor. Although it can be difficult to get a reservation, Diane’s allows walk-ins and can usually accommodate them, even if there is a bit of a wait. I promise you, though, the wait is worth it.