Stay in the Loop

The renovation, which began in early January, includes thoughtful enhancements to guest rooms, Tullibee restaurant, bar, and lounge, as well as the hotel’s event spaces. Designed to elevate the property in honor of its milestone anniversary this November, the refresh reaffirms Hewing’s place as the soul of the North Loop, a space where history meets modernity, while preserving the warmth and character that have made Hewing an enduring community staple.

“As we near our tenth anniversary, it felt like the perfect moment to invest in the next chapter of Hewing,” said Catherine Hall, Hewing Hotel General Manager. “Our goal was to ensure the hotel feels renewed and elevated, while still maintaining the authenticity and familiarity our guests love.”

The refreshed lobby features a stunning new metal and glass chandelier as well as plush and inviting seating designed to draw guests in to gather around the cozy fireplace. The lobby lounge has been reconfigured to better accommodate co-working and community socializing, with a new library table and several different seating vignettes designed for individuals and small groups. The bar and lounge features a refreshed layout with a variety of informal seating to suit any gathering occasion. Meanwhile, the dining room has been redesigned to create a better connection between guests and the kitchen with improved sightlines to the open kitchen hearth.

Room updates are well underway – guests can expect a softening of the building’s industrial architecture with warmer colors and textures, including stunning new tufted leather and canvas bedframes, custom brass wall sconces and updated bathroom vanities.

A New Culinary Direction at Tullibee

The refresh marks an exciting new chapter for onsite restaurant, Tullibee, led by recently appointed Executive Chef Nathan Kim. Chef Kim’s updated culinary vision for the food and beverage program centers on “Lakes and Woods” sophistication with a fresh international influence, celebrating open hearth cooking and longstanding partnerships with local purveyors while introducing globally inspired techniques and flavors.

The reimagined menu is open-flame driven, inherently shareable and highly seasonal. It invites exploration through smaller plates designed to be savored in multiples, creating a dynamic and memorable dining experience. This is Minnesota, reimagined as bold, honest, and beautifully served.

Some highlights from Chef Kim’s new menu include:

• Juicy Lucy Tartare: Juicy, playful, and a touch irreverent; a thoughtful nod to the city Chef Kim is excited to now call home.

• Embered Celery Root Skewer: Vegetable-forward with an unexpected edge; quietly influenced by a deep love of Indian flavors and spice.
• Lamb Meatball: Comforting yet intense; familiar at first bite, but ultimately surprising in depth.

• Iberico Pork Ribs: A great product treated simply with clean ingredients that let quality speak for itself.

Reopening Festivities

To commemorate the completion of the refresh and raise a toast to nearly a decade of hospitality, Hewing will host a special celebration in the Tullibee bar and lounge on March 12 starting at 6:00pm. The evening will mark both the unveiling of the refreshed spaces and the beginning of Hewing’s 10-year anniversary festivities. Guests are invited to experience the updated design, indulge in the new food and beverage options available for purchase, and raise a glass to the continued evolution of one of Minneapolis’ most celebrated gathering places.