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Restaurant Openings




Kieran’s Kitchen Northeast, a deli/bar, has opened in Kieran Folliard’s Food Building in Northeast Minneapolis. The all-day deli will make use of the building’s other tenants, Red Table Meats, Alemar Cheese and Baker’s Field breads. In the kitchen will be Ian Gray, who formerly owned The Gray House and then The Curious Goat and The Smoking Cow food trucks, before taking a break for a year, according to Twin Cities Eater. 

 

The Bacon Social House, one of two restaurants sharing the lobby space of the Hilton Canopy restaurant in downtown Minneapolis, has finally opened its doors. The concept is part of a chain out of Denver.

 

Due Focaccertia, a second restaurant by the people behind Italian Eatery, has opened in St. Paul’s Highland neighborhood in the former Espresso Royale building. The name means two (as in second) in Italian. 

 

Benedict’s, the breakfast-centric restaurant in downtown Wayzata, opened its second location. Situated on the second floor of the Hilton Rochester Mayo Clinic Area hotel, Benedict’s is sharing dining duties in the new 264-room Hilton hotel in Rochester with Parasole’s Pittsburgh Blue Steakhouse. 

 

After Hasty Tasty’s hasty goodbye, its space on the corner of Lake Street and Lyndale Avenue in Lyn-Lake didn’t stay empty for long. Alejandro Castillon’s Prieto is serving hand-made tortillas and a happy hour that’s attracting more than the locals. 

 

Enji MPLS has taken over the Scena spot in Minneapolis’ Uptown for a nightclub vibe of food, drinks and bottle service, capitalizing on the conventional wisdom that the Uptown crowd is more about drinking than fine dining. The majority of the menu is small plates and finger foods on skewers or in buns. There’s a happy hour every day from 4 to 7 p.m. with $2 well drinks and select taps. 

 

Innate Foods, a vegan and
celiac-friendly bakery, has opened in St. Paul’s Southern Hayden Heights neighborhood. The 100 percent gluten-free, celiac-friendly vegan treats range from pie crusts to vegan hot dog buns. 

 

Send your opening and closing announcements to nancyw@foodservicenews.net.

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