MINNEAPOLIS
Aparium Hotel Group announced a November opening for the 124-room Hewing Hotel in Minneapolis’s North Loop neighborhood, marked by the transformation of Jackson Building, a century-old brick and timber warehouse, into a Nordic-inspired retreat in the spirit of Minnesota’s northern woods and lakes.
With the debut of the upscale, independent hotel, Aparium Hotel Group will introduce Hewing as a cultural destination, complete with an on-site restaurant helmed by an award-winning chef, as well as a rooftop experience with spa-pool, sauna and cocktail lounge that features spectacular skyline views.
“We built this hotel for the community,” said Mario Tricoci, CEO and managing partner of Aparium. “Our goal is to serve as a social anchor for Minneapolis’s North Loop and as a genuine portal for travelers.”
Inspired by the loggers who helped build the City of Minneapolis over 100 years ago, Hewing Hotel derives its name “hewing” from the process by which one transforms raw wood into timber and pays tribute to the building’s past life as a warehouse for farm equipment. From interior design that features old-growth beams and posts harvested from Minnesota’s own pine forests, to food and beverage offerings inspired by the state’s great Northern woods and lakes, the hotel embraces Minneapolis’s heritage while offering contemporary amenities and experiences for locals and travelers alike.
Hewing Hotel joins the esteemed culinary ranks of its North Loop neighbors, offering a dining destination helmed by Food & Wine’s Best New Chef of 2015, Executive Chef Grae Nonas. With a focus on hyperlocal sourcing and partnerships with regional farmers, freshwater fishermen and top-quality area vendors, Tullibee pays tribute to Minnesota’s culinary and cultural roots by drawing inspiration from its woods and lakes. The name “Tullibee” comes from one of the Minnesota’s rarest fish.
“I’ve always considered myself to be a Viking,” Nonas said. “My family has Norwegian origins, much like this part of the country, and I feel right at home in Minneapolis.”
Chef Nonas will embrace many of the practices that have rooted Minneapolis’s culinary traditions, including foraging, butchery and fermentation. He will also showcase a full range of game and offal as well as a rotating market-driven chalkboard of off-cuts. The menu will be driven by seasonality, including hearty vegetables and sharable fish and meat dishes served from a wood-burning grill and oven.
Hewing Hotel’s sixth-floor rooftop will welcome hotel guests and locals to a spectacular view of the downtown skyline that can be enjoyed throughout the year with a drink in hand from the rooftop cocktail bar. The space boasts a spa-pool designed for summer enjoyment and winter hot-tubbing as well as a 20-person cedar-wood sauna that is available throughout the year.
Hotel guests and members of The Rooftop Social Club, a one-of-a-kind amenity that provides special access to the rooftop, can enjoy the spa-pool, sauna experience and special rooftop amenities during the day. Meanwhile, the public can take in the view at the extensive rooftop lounge with fire pits.
No specific information was provided at this time on the hotel’s meeting and event capabilities.
