A smart and stylish restaurant and bar to seat 300 with large spaces for groups and both indoor/outdoor spaces. The food will have a modern approach with classic flavors. The menu is designed for diners to create their own unique experience choosing from hot and cold starters and a broad selection of fish, meat and vegetable entrees to be shared. The cocktail program will be equally smart with reinterpretations of classic drinks as well as new creations.
Tyler Shipton began cooking early in life with his grandmother. She had a football field-sized garden that provided fresh produce for cooking, canning, and pickling. Tyler grew up on a hobby farm in southeastern Minnesota and worked on a dairy farm. Despite the experience on the farm and in the kitchen, Tyler initially pursued an Associate of Arts degree in Art. He quickly realized that life in a cubicle was not for him, so he went to culinary school and also earned a Bachelor of Arts in Management.
As a young cook, eager to learn, Tyler had stints at Obento Ya, the After Midnight Group and then landed at Porter & Frye under Stephen Brown. He later worked at Bar La Grassa and Travail.
A childhood spent on a working dairy farm in Wisconsin gave Nick O’Leary an appreciation for simple, well-prepared food using seasonal ingredients. Although he learned to cook with his mom on the farm, his path to becoming a chef began after he worked as a server in a fine-dining restaurant in Milwaukee while studying computer programming.
Developing a passion for the restaurant industry, Nick changed course and went to culinary school. As a student he worked at Palomino, then spent three years at Cesare’s in Stillwater, which afforded him the opportunity to travel to France and California’s wine country. As his career continued, he worked at Saffron as the sous chef to Chef Sameh Wadi, which included an appearance on “Iron Chef”. From Saffron he went to Hotel Minneapolis and then landed at Travail shortly after it opened.
A veteran barkeeper of over 20 years, Jesse has been behind some of Minneapolis’ most influential and innovative cocktail bars from Town Talk Diner, Marvel Bar and most recently Eat Street Social. Along with industry brethren Johnny Michaels, Pip Hanson and Nick Kosevich created and founded North Star Bartenders’ Guild in which he is President. Recently named 2012 City Pages Best Bartender of the Twin Cities, he represented Minneapolis nationally in the 2012 GQ/Bombay Sapphire Most Imaginative Bartender Challenge. He also was a contributor for the published book North Star Cocktails by Johnny Michaels.
No accolades are as important to Jesse then being husband to his best friend, Emma and “daddy” to his 2 daughters (Lucy and Stella), where his favorite and most important title remains as “daddy”.