A Culinary Destination in Downtown Minneapolis
With just a sip of a cocktail, transport yourself from Minneapolis to France at Rand Tower Hotel. This summer, we are excited to debut three new food and beverage venues concepted by Chef Daniel del Prado, beginning with Bar Rufus.
Bar Rufus captures the essence of the hotel’s innovative founder, Rufus Rand. Inspired by a cozy French bistro, the first-floor lobby bar and restaurant create a joie de vivre through good food, good wine, and better company.
Indulge in a French-centered wine list and cocktails paired with traditional dishes including French Onion Soup with gruyere and bone marrow; selections of French Tartines with lobster and beef tartare; and the Le MacDo cheeseburger with shaved white onion, American cheese, and whole grain mustard.
Bar Rufus features Le Happy Aperitif, a daily happy hour from 4-6pm. Featuring specialty-priced bites and sips to delightfully end the day or start the evening off on the right foot. Discounted oysters, tartines, Le MacDo, and The One Sip Rand Tower Martini, a 2 oz sippable offering of the Rand Tower Martini.
Located on the lobby floor, Bar Rufus is open nightly for dinner and cocktails from 4pm to close, with dinner service available until 10pm. Le Happy Aperitif is available daily from 4 to 6pm.
Miaou Miaou is the 5th floor cocktail lounge that looks to honor post-prohibition cocktail culture, while ushering in the innovation of the now. Leaning French in ingredients, but with a sleek, almost tropical flair– showcasing French island rhums in the playful offerings of large format punch cocktails and show-stopping sips. Featuring small bites, a thought-provoking cocktail menu, and sultry lounge space to spend the evening.
Blondette is the premiere restaurant located on the 5th floor. Concepted by Minneapolis Chef Daniel del Prado, this uniquely curated restaurant features classic French dishes and techniques with the use of Pacific Northwest ingredients. Situated beneath a retractable roof exposing guests to the stars twinkling above downtown Minneapolis, guests will savor culinary takes on a timeless cuisine that has been made visually stunning.
Signature menu items include Seared Scallops with celery root puree, apple, chartreuse butter, almonds; Escargot Vitaly Paley with bone marrow, confit garlic, herb salad; Fricassee of Sweetbreads with pommes puree, chanterelles, spinach; and Foie Gras selections showcasing a myriad of cooking styles of Foie.
CHEF DANIEL DEL PRADO
Bar Rufus, Miaou Miaou, and Blondette were concepted by chef and Twin-Cities restaurateur, Daniel del Prado. Chef del Prado is an award winning chef and the owner and operator of some of the area’s most successful restaurants including Martina, Colita, Cardamom, Sanjusan, Rosalia, Josefina, Café Cerés, and Macanda in Wayzata.
The concepts at Rand Tower Hotel mark the first venture into hotels for the DDP Restaurant Group. Through these new and unique culinary experiences, del Prado hopes to usher in a renaissance in downtown Minneapolis through food and community.
Reservations can be made by visiting online or Resy and walk-ins are always welcome.