Minnesotans often shy away from hotel restaurants. Maybe we think they’re just for hotel guests, or perhaps we see them as too fancy or bland. For someone who appreciates the hotel atmosphere, this is frustrating. The hospitality is usually top-notch, and you meet interesting people.
Tullibee at Hewing Hotel faced its share of challenges. Previous menus felt too complicated or uninspired. It wasn’t uncommon to see only a few tables filled, which can make you doubt your choice.
But things have turned around. Tullibee has a new chef, Nathan Kim, and a revamped menu. The space feels different, too—they’ve reduced the dining area and expanded the lounge, creating a cozy vibe. Now, you can enjoy open views of a large wood-fired grill where the action happens.
Chef Kim prioritizes local ingredients and adds his Korean flair. One standout dish was the Juicy Lucy Tartare—a creative twist on a classic. The smoked cheddar mousse mimics an egg yolk, making it light and flavorful, without overwhelming the dish.
Another highlight was the arctic char, perfectly cooked with crispy skin and moist fish, served over a kimchi romesco. The pairing was unique and well-balanced. The embered celery root, presented on a skewer with tamarind and garam masala, was clever, although a tad sweet.
Pricing has become more appealing too. Cocktails are now $16, down from $18, and wines generally fall between $13 and $16 a glass, making it friendly for locals and hotel guests alike.
These changes not only improve the dining experience but also reflect a growing trend in the food industry. According to recent surveys, 70% of consumers show a preference for restaurants that prioritize local sourcing. Tullibee seems to be on the right track, appealing to both locals and visitors.
Tullibee
Open daily, 8 a.m. – 10 p.m.
300 N. Washington Ave., Minneapolis
hewinghotel.com/tullibee
