Hell’s Kitchen has been feeding downtown Minneapolis since 2002 from an underground space at 80 South 9th Street. Founded by two renegade chefs, Steve Meyer and Mitch Omer, the restaurant went 100% employee-owned on January 1, 2020, and stays fiercely independent. The dining rooms are theater: The Underground has a raised stage, a sparkly red bar, and a rotating live music calendar; The Far Side Pub is old-world cozy with hell-themed Gary Larson comic strips lining the walls; and The Minnesota Room is a shrine to the state’s wonders and colloquialisms. Ralph Steadman gonzo artwork throughout — politicians and priests eat elbow-to-elbow with tattooed musicians. Winner of over sixty-seven “best” awards and accolades in Gourmet Magazine, Conde Nast Traveler, and Midwest Living.
Almost everything is made from scratch. The house-made peanut butter has a fiercely loyal following. The Mohnomin Wild Rice Porridge honors native Minnesota wild rice; the Lemon Ricotta Pancakes are the brunch cult favorite; the Bison Quesabirria Tacos and Bison Bolognese carry dinner service; and the sixty-foot Bloody Mary & Screwmosa Bar (Saturday and Sunday 9am–1pm) is a downtown weekend ritual. NPR called the food “unique but not fancy, interesting but not fussy.”
On the THC side, the bar menu breaks out a dedicated “THC Beverages — Alcohol Free—21+” section under the “Lucifer’s Libations” header. Seltzers include the You Betcha lineup (Day Time Blood Orange-Lime and Night Time Blackberry-Lemon, both 5mg), Falling Knife Herbal Trip Hop Water Seltzer (5mg), and Fulton Narc Strawberry Lemonade (10mg). The Falling Knife soda pours are Drippin’ Dream Orange Cream and Grape Vape (both 10mg), and Trail Magic’s Half & Half Arnold Palmer sits in the juicy column at 5mg. To-go six-packs and gummies also available at the register.
Live music free to patrons seven days a week — folk, americana, jazz, and blues, plus occasional late-night “rock-the-house” shows Fridays and Saturdays. No outside food or beverage. Skyway-adjacent by Target Center and Target Field.
Made with fresh lemon zest and ricotta cheese. Lightly sweet, always tender, served with fresh berries, powdered sugar, and pure maple syrup. Voted Best Brunch in Minneapolis.
The signature. Native Minnesota wild rice porridge — a fiercely loved regional dish nowhere else does like Hell's Kitchen.
House take on the birria trend using local bison. Consommé for dipping.
Piled on a grilled ciabatta bun with roasted garlic au jus for dipping.
The award-winning house peanut butter. Made in-house daily. A fiercely loyal following — note that the kitchen cannot guarantee peanut-dust-free preparation elsewhere.