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Jamie Malone, Erik Anderson Are Grand Café’s New Owners



They said it was temporary when Grand Café owners Dan and Mary Hunter brought acclaimed chef Jamie Malone on last fall to remake the menu at their restaurant in Minneapolis’ Kingfield neighborhood. But then the Hunters announced in January the pending sale of the eatery they’d owned for 10 years and the rumors began.

Well, those rumors are true. Malone and fellow chef and partner Erik Anderson, who have long been working on another restaurant, Brut, bought Grand Café and, after some updates, will reopen the neighborhood spot in May. 

In an email Malone and Anderson make it clear they aren’t turning Grand Café into Brut, and are “still looking for the perfect spot” for that concept.

“The Grand Café has always been a hidden gem; a humble place that speaks to real life, and we want to keep it that way,” they said. “This is not Brut. This is the Grand Café by Erik and Jamie. The space has a patina that has taken 70 years to build, and we can’t wait to add our personalities to it!”

Their plan for Grand Café includes presenting their takes on “forgotten French classics,” along with some “modern and technique-driven surprises.”

“The sweet, and humble, nature of the restaurant will stay, no flash, just a bunch of people who love cooking, wine and taking care of people, working together in a little neighborhood restaurant,” they said.

Also part of the announcement was that Bill Summerville, former managing partner and front-of-the-house pro at La Belle Vie and opening GM and wine program creator for Spoon and Stable, is on board as well.

“It's exciting for us to think about the idea of walking in to an unassuming South Minneapolis restaurant and being happily surprised by a greeting from Bill Summerville, who will be assisting us to ensure our guests get the best possible experience (and wine!),” they wrote.

Malone and Anderson are both Food & Wine Best New Chefs, 2013 and 2012, respectively, and since working together at Sea Change inside the Guthrie Theater have collaborated on multiple pop-ups and consulted on other Twin Cities restaurant projects as they looked—and continue to look—for a home for Brut.

“When we were presented with the opportunity to take over the Grand, we started dreaming about what we can do with it once we applied our creativity and experience.  We know it will be incredible, and we could not pass it up,” they said.

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