Hell's Kitchen executive chef-owner Mitch Omer features a dinner menu that can include Walleye fish and chips, baby back ribs, and lobster tacos.
From the restaurant:
"In
the heart of downtown Minneapolis, you'll discover Hell's Kitchen
serving breakfast, lunch, dinner and drinks seven days a week. Rather
than over-the-top fancy food, we just serve real food, carefully
prepared from scratch. Food writers have best described our offerings as
'unique but not fancy' interesting but not fussy.' We follow no trends,
we don't chase awards (but we ARE proud that customers have given us
over 67 'best' awards since 2002). We just crank out damn good food."
"Chef Mitch Omer layers homegrown Minnesota wild rice with
hazelnuts, cranberries, and blueberries and douses it all in a mixture
of maple syrup and cream. Then there are the epic quarter-pound
pecan-caramel rolls swimming in a rich glaze. Even the spicy slap of the
house-made maple-glazed bison sausage easily trumps the conventional
links we've come to expect. With this unique breakfast fare, it's not
surprising that the road to Hell is paved with long waits."
-
City Pages Kids' menu. Full bar, with drink and food specials daily. Serving breakfast, lunch and dinner daily. Late-night Thu-Sat. Sat-Sun brunch 7:30 am-3 pm.
ADDRESS
80 S Ninth St ,
Minneapolis, MN 55402
LOCALEATS AWARDS
Top 100 Restaurant
WHAT WE SAY
Hell's Kitchen executive chef-owner Mitch Omer features a dinner menu that can include Walleye fish and chips, baby back ribs, and lobster tacos.
WHAT THEY SAY
From the restaurant:
"In
the heart of downtown Minneapolis, you'll discover Hell's Kitchen
serving breakfast, lunch, dinner and drinks seven days a week. Rather
than over-the-top fancy food, we just serve real food, carefully
prepared from scratch. Food writers have best described our offerings as
'unique but not fancy' interesting but not fussy.' We follow no trends,
we don't chase awards (but we ARE proud that customers have given us
over 67 'best' awards since 2002). We just crank out damn good food."
"Chef Mitch Omer layers homegrown Minnesota wild rice with
hazelnuts, cranberries, and blueberries and douses it all in a mixture
of maple syrup and cream. Then there are the epic quarter-pound
pecan-caramel rolls swimming in a rich glaze. Even the spicy slap of the
house-made maple-glazed bison sausage easily trumps the conventional
links we've come to expect. With this unique breakfast fare, it's not
surprising that the road to Hell is paved with long waits."
-
City Pages
ADDITIONAL INFO
Kids' menu. Full bar, with drink and food specials daily. Serving breakfast, lunch and dinner daily. Late-night Thu-Sat. Sat-Sun brunch 7:30 am-3 pm.