The Story

The Inn is a departure from the "regular" high-end dining experience in downtown Minneapolis. This upscale European/American bar and kitchen will focus on old school hospitality. Honest service and honest food will be the hallmark of the bar and dining room. Energy will be pumped through the space by a no nonsense service staff trained for technicality, but inspired by their own personalities. No fake, pompous pretense allowed. Chivalry and good manners will return the "Nice" that has been missing from downtown by delivering a high quality food and beverage program completed with an old school style.

This type of concept isn't meant to create a new niche. This concept is designed to fill the demand in Minneapolis for simply done, well prepared foods we can all recognize. The difference between this concept and others in downtown is the level of quality food and service the patrons will receive. The simplicity of the food and menu is tantamount to the success of the restaurant.

The Inn has been redesigned with pillar candle chandeliers, reclaimed wood and exposed brick accents that portray the sense of a classic Inn where guests were always welcomed and treated with respect. 

This concept was developed by a team including Tim Niver, JD Fratzke, Bill Schmelzer and Aaron Johnson of The Strip Club Meat and Fish, Chef Tyge Nelson formerly of La Belle Vie, Barrio and Solera, as well as General Manager Mark Latz of Cosmos, Lurcat, Barrio and 2021.