They waited 10yrs to remake their menu

The Northeast dining institution that introduced small plates to MSP 10yrs ago just introduced a new chef and, with him, the first major menu overhaul in their history. Dripping with the glitzy, rock star chef cred attained by chopping hautey at foodie havens Victory 44 and Travail (and a good amount of grease from Sample's new deep-fryer), Geoff Haussman's lending new nuance and creativity to The Sample Room's meat-y share-ables with everything from Trotter Tots (tater tots made with meat from a pig's foot), to bacon-wrapped pork liverwurst, to pork/ foie gras bologna in a mayo emulsion.