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Dave Beran at Seline 1

Dave Beran’s Case for Imperfection

10 Minute read

No Room for Arbitrary

There’s a Midwestern practicality baked into everything Beran does. Seline was originally imagined as a grander space—a 70-seat fine dining playground. But he scrapped that vision. “It didn’t feel honest,” he says. Instead, the space is intimate, open, and flexible—a place where things can evolve.

“We’re 10 weeks in, and 80% of the menu is different from opening night,” Beran says. “That’s the best part. We can keep changing.”

Still, even in the looseness, there’s rigor. “Nothing’s arbitrary,” Beran says. “If we can’t explain why it’s on the plate, it doesn’t stay.”

He once pulled a dessert he loved—that menthol coconut chocolate dish—because it didn’t reflect a time, a place, or a personal memory. “Delicious isn’t enough,” he says. “It has to mean something.”

Discipline and Identity

Beran still has the drive of an athlete. He trained for a half-marathon to get himself in line during his early MK days. He still finds camaraderie in the kitchen, the way he once found it on the ice. “The best cooks I know,” he says, “either came from the military or played team sports.”

That discipline fuels Seline’s constant motion. New dishes hit the cutting board weekly. The menu morphs. Ideas churn.

But the destination isn’t innovation for its own sake—it’s intimacy. “If you eat one of my dishes,” Beran says, “it should shine a light on who I am.”

And maybe, just maybe, who you are too.

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