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November 15 • Herbies's on the Park

To make a reservation simply click the reservation button or call 651-726-8400.

Book your Jack Daniels Old #7 Club reservation on Resy

Chef takeover price is $44.95 per person. Please note that the price listed is per person for that evening's chef's takeover.

Herbie's Chef's Table
A 6-person chef's table is available for this takeover for $100 per person. Please call 657-726-8400 to reserve the chef's table for November 27.

Herbie's on the Park

Herbie's on the Park is an upscale tavern combining neighborly hospitality and an impressive legacy.

Named in honor of hockey legend, Herb Brooks, Herbie's is housed inside the former historic home of the prestigious Minnesota Club. The dining room is rich with architectural details - soaring ceilings, ornate moldings, a majestic carved stone fireplace and an abundance of warm mahogany wood paneling.

Not to be outdone by the décor, our food and service are equally impressive. The menu boasts modern riffs on classic fare from taste-tempting burgers and steaks to fresh seafood, salads and a variety of daily specials. Drink aficionados will appreciate our hand-crafted cocktails, including our playful Pack of Mules, which includes six variations on the classic Moscow Mule.

With its club-like atmosphere, friendly staff and scratch-made fare, Herbie's is the ideal spot to catch a pre-game meal, celebrate your latest business success or enjoy a romantic night out.


November 27 • Mucci's Italian - Chris Uhrich

To make a reservation simply click the reservation button or call 651-726-8400.

Book your Jack Daniels Old #7 Club reservation on Resy

Chef takeover price is $48.95 per person. Please note that the price listed is per person for that evening's chef's takeover.

Mucci's Chef's Table
A 6-person chef's table is available for this takeover for $100 per person. Please call 657-726-8400 to reserve the chef's table for November 27.

Chris Uhrich - Chef/Owner

Born and raised in Richfield, MN. Chris attended culinary school at Art Institutes International and past experience includes: Corner Table, and The Strip Club Meat and Fish. Chris is currently Chef/Owner of Mucci's Italian. "At Mucci's, we serve what I call, Rustic Grandma Italian. Really wholesome, stick-to-your-ribs pizza and pasta. We also serve doughnuts on weekend mornings." Mucci's opened in February of 2016 and Eater Minneapolis just named them the Restaurant of the Year. In his free time, he loves spending time with his wife Amy and daughter Audrey.


December 11 • Red Rabbit - Todd Macdonald/Luke Shimp

To make a reservation simply click the reservation button or call 651-726-8400.

Book your Jack Daniels Old #7 Club reservation on Resy

Chef takeover price is $46.95 per person. Please note that the price listed is per person for that evening's chef's takeover.

Red Rabbit Chef's Table
A 6-person chef's table is available for this takeover for $125 per person. Please call 657-726-8400 to reserve the chef's table on December 11.

Todd Macdonald - Executive Chef

A native Minnesotan, Macdonald returned to the Twin Cities food scene in 2015 after years in New York when he opened Parella, a high-end Italian eatery located in Uptown's Calhoun Square. Just six months after opening the now-closed restaurant, he joined Shimp at Red Cow; a move that surprised many in Minneapolis' food scene.

Luke Shimp - Owner

With four successful Red Cow restaurants in Minneapolis and Saint Paul under their belt, Luke, his wife Tracy and their two sons Michael and Peter, wanted to take their winning Red Cow formula and apply it to Italian cuisine. Enter Red Rabbit. Launched in 2016, as a family business in the North Loop neighborhood of Minneapolis, the rustic-chic space has a contemporary, yet neighborhood-hangout-like feel. With a beautiful zinc-topped bar, exposed brick, charred cedar planks and dimly lit fixtures, the space has a cool and relaxed vibe. Settle into one of the cozy red booths lining the wall, gather 'round a table or pull a seat up to the bar - it's the perfect atmosphere to enjoy Red Rabbit's craveable Italian menu.


December 22 • The Lexington - Jack Riebel

To make a reservation simply click the reservation button or call 651-726-8400.

Book your Jack Daniels Old #7 Club reservation on Resy

Chef takeover price is $54.95 per person. Please note that the price listed is per person for that evening's chef's takeover.

Jack Riebel - Executive Chef/Co-owner

Executive Chef Jack Riebel combines over 20 years of leadership and experience in some of the finest restaurants in the Twin Cities including Dakota Jazz Club & Restaurant (Minneapolis), La Belle Vie (Stillwater), Goodfellow's - An American Restaurant (Minneapolis). Recent awards include Minnesota Monthly's Food & Wine Experience Local Chef Challenge, The American Cheese Society Chef Cook Off and most recently a James Beard Award Semifinalist for Best Chef Midwest & Best New Restaurant. Riebel also knows a thing or two about running a busy kitchen. Most recently, he was the opening chef at the much-lauded Butcher and the Boar. 
Jack Riebel took a quick detour from his kitchen at the Lexington in St. Paul and spent 14 hours in a New York City television studio shooting an episode of the Food Network's "Beat Bobby Flay."


January 10 • Revival - Thomas Boemer

To make a reservation simply click the reservation button or call 651-726-8400.

Book your Jack Daniels Old #7 Club reservation on Resy

Chef takeover price is $46.95 per person. Please note that the price listed is per person for that evening's chef's takeover.

Thomas Boemer-Chef

Boemer's interpretation of Low Country cuisine and French techniques highlight the best local and seasonal ingredients. Corner Table has won over critics and is one of Minneapolis' preeminent dining destinations. In 2014 and 2015, Boemer was named Eater Minneapolis "Chef of the Year" and in the same year won both the Cochon555 Minneapolis Championship and the Grand Cochon Championship. In 2016 and 2017, Boemer was a semifinalist for a James Beard Foundation Award in the "Best Chef Midwest" category for his work at Corner Table.

A few years later, when Boemer's family again moved, this time to Simpsonville, South Carolina, he continued his education in Southern staples-hush puppies were always his favorite, and he learned just how opinion-stirring pimento cheese can be. He began cooking at restaurants as a teenager, a vocation he pursued after moving back to Minneapolis at age nineteen, where he rose through the ranks of the city's kitchens. "As you get older, you start to reach for those stories and those flavors you grew up with," he says. Taking stock of the local food scene, he had a striking realization: "You could not find, in all of Minnesota, a single piece of fried chicken worth eating," he says. By the time he was ready to open Revival, he knew his mission.

James Beard-nominated chef Thomas Boemer, who was raised in the Carolinas and now runs the wildly popular fried chicken joint Revival, with locations in Minneapolis and St. Paul. Come Sunday, his food stall in U.S. Bank Stadium will dish out Southern classics to eager football fans-crispy-skinned and juicy chicken sandwiches, hush puppies, and Lexington-red-sauce style barbecue pork belly.

 


January 19 • Handsome Hog - Justin Sutherland

To make a reservation simply click the reservation button or call 651-726-8400.

Book your Jack Daniels Old #7 Club reservation on Resy

Chef takeover price is $48.95 per person. Please note that the price listed is per person for that evening's chef's takeover.

Handsome Hog Chef's Table
A 6-person chef's table is available for this takeover for $125 per person. Please call 657-726-8400 to reserve the chef's table on December 19.

Justin Sutherland - Chef, Lowertown's Handsome Hog and Stillwater's Pearl & the Thief

Like so many other incredible chefs, Sutherland began his culinary education in his grandmothers' kitchens. His grandmother in Mississippi influenced his love of food with her traditional Sunday suppers. Despite his initial success as a head chef early in his career, Sutherland applied for a line cook's job at Meritage, a fine-dining French restaurant with a stellar reputation. He wanted to learn all he could from the chef and owner, Russell Klein, whose high standards he admired. The years at Meritage taught him how to work under high-stress situations and more. "It taught me about having thick skin and not taking things too personally," says Sutherland. "I learned how to always strive for perfection and try to make things the best. Nothing is perfect until it's perfect." Achieving perfection these days means cooking on the line at both restaurants where he is executive chef at least once a week. He does all the menu development, manages the staffs and oversees the administrative duties. Sutherland uses the classic French techniques and fine-dining skills he acquired at Meritage to give the comfort food and barbecue at Handsome Hog a modern makeover. The most popular dishes, however, are the smoked beef brisket, chicken and waffles and shrimp jambalaya.

Sutherland owns Pearl and the Thief with his partner, Joseph Pirri. He is also a partner at Handsome Hog.
Iron Chef America- winner


February 7 • Pajarito - Tyge Nelson

February 24 • Pajarito - Stephan Hesse

To make a reservation simply click the reservation button or call 651-726-8400.

Book your Jack Daniels Old #7 Club reservation on Resy

Chef takeover price is $46.95 per person. Please note that the price listed is per person for that evening's chef's takeover.

Pajarito Chef's Table
A 6-person chef's table is available for this takeover for $125 per person. Please call 657-726-8400 to reserve the chef's table on February 7. February 24 Chef table is sold out.

Stephan Hesse
Parajito is a dream fulfilled for Stephan Hesse. Known for his rare combination of culinary artistry and business savvy, for years Stephan had been thinking about opening a neighborhood restaurant - bringing dining with character and originality to a community more typically home to chains and fast food. And, it would appear that Stephan was destined to open his own place - few chefs have racked up more than 25 years of culinary experience while still years shy of hitting 40.

Stephan started working in the restaurant industry at the tender age of 13 at his mother's Maplewood Perkin's restaurant and never stopped. After high school the St. Paul native took a job in executive dining at 3M; and it was there one of the chefs noticed Stephan's talent and suggested he pursue a culinary career.

That decision quickly led Stephan to the Art Institutes International of Minnesota where he enrolled in the Culinary program. Upon graduation, Stephan's early career was filled with work at the prestigious four-star St. Paul Hotel and St. Paul Grill as well as at Premier Restaurant Management where he was instrumental in opening such Minneapolis crowd-pleasers as Stella's Fish Café and Prestige Oyster Bar, Tonic of Uptown and Major's Sports Cafés.

For Stephan, Pajarito's vision is to be a great neighborhood hangout with superb Mexican food:

"We want to push the envelope on traditional Mexican fare with modern touches and fresh, vibrant flavors. Tyge and I will both be building on our passions and strengths. I'll be playing up my skills in in-house butchery and charcuterie, while Tyge will be playing up his extensive knowledge of the differences and subtleties between various Latin American and Mexican regional cuisines in his use of chili peppers and seasonings.

Tyge Nelson

To quote Star Tribune restaurant critic, Rick Nelson, when describing Chef Tyge Nelson, "Talented chefs beget talented chefs."

Tyge's interest in food traces back to childhood memories of watching his grandmother canning and baking, and trips with his grandfather to buy fresh milk from nearby dairy farms. However, his culinary destiny was not a foregone conclusion.

Like many other chefs, Tyge discovered his own interest in food only after pursuing other potential career paths. "I'd been going to school for awhile (at the University of Minnesota) and nothing really drew me." But when he thought about becoming a chef, it just "felt right." So, in 1999 he quit the University of Minnesota and enrolled at Le Cordon Bleu College of Culinary Arts, Mendota Heights, graduating in 2000.

Upon graduation Tyge won a coveted internship working for uber-talented Chef Tim McKee at then just two-year old La Belle Vie, which was still located in Stillwater, Minn. Tyge was quickly promoted to sous chef. When Tim brought in Jack Riebel to serve as La Belle Vie's executive chef as he began splitting his attention between the two restaurants, it created new opportunities for Tyge to learn from yet another talented chef.

Pajarito is an opportunity for Tyge to showcase his depth of expertise as well as his love of Mexican food and culture.

"With attention to detail, technique, and ingredients you quickly elevate the dining experience into something extraordinary. For example, a salsa can be a simple dish, but it becomes great when you put thought and effort into every aspect: the selection of the vegetables, how they're roasted, type of heat you introduce, the amount of acidity. The end result still looks simple on the plate, but the effort elevates the final result and the overall experience."


March 11 • Pearl and the Thief - Justin Sutherland

To make a reservation simply click the reservation button or call 651-726-8400.

Book your Jack Daniels Old #7 Club reservation on Resy

Chef takeover price is $54.95 per person. Please note that the price listed is per person for that evening's chef's takeover.

Pearly and the Thief Chef's Table
A 6-person chef's table is available for this takeover for $125 per person. Please call 657-726-8400 to reserve the chef's table on March 11.

Justin Sutherland - Chef, Lowertown's Handsome Hog and Stillwater's Pearl & the Thief

Like so many other incredible chefs, Sutherland began his culinary education in his grandmothers' kitchens. His grandmother in Mississippi influenced his love of food with her traditional Sunday suppers. Despite his initial success as a head chef early in his career, Sutherland applied for a line cook's job at Meritage, a fine-dining French restaurant with a stellar reputation. He wanted to learn all he could from the chef and owner, Russell Klein, whose high standards he admired. The years at Meritage taught him how to work under high-stress situations and more. "It taught me about having thick skin and not taking things too personally," says Sutherland. "I learned how to always strive for perfection and try to make things the best. Nothing is perfect until it's perfect." Achieving perfection these days means cooking on the line at both restaurants where he is executive chef at least once a week. He does all the menu development, manages the staffs and oversees the administrative duties. Sutherland uses the classic French techniques and fine-dining skills he acquired at Meritage to give the comfort food and barbecue at Handsome Hog a modern makeover. The most popular dishes, however, are the smoked beef brisket, chicken and waffles and shrimp jambalaya.

Sutherland owns Pearl and the Thief with his partner, Joseph Pirri. He is also a partner at Handsome Hog.
Iron Chef America- winner


March 25 • KZ ProVisioning - Gavin Kaysen/Andrew Zimmern

To make a reservation simply click the reservation button or call 651-726-8400.

Book your Jack Daniels Old #7 Club reservation on Resy

Chef takeover price is $54.95 per person. Please note that the price listed is per person for that evening's chef's takeover.

Gavin Kaysen - Chef

Kaysen is the chef/owner of Spoon and Stable in Minneapolis, MN and Bellecour in Wayzata, MN. The Minnesota native returned to his hometown of Minneapolis in 2014 after cooking in some of the world's most revered kitchens, including Domaine Chandon (Yountville, CA); L'Auberge de Lavaux (Switzerland); and L'Escargot (London), El Bizcocho (San Diego), and Café Boulud (New York City). His numerous awards include a spot on the Food & Wine Best Chef Chefs list, the James Beard Rising Star Chef award, and a Michelin star during his time leading the kitchen at Café Boulud.

Kaysen also helps lead the next generation of young culinarians with the mentor BKB Foundation. A competitor himself in 2007, he now helps Team USA prepare for the biennial Bocuse d'Or showcasing the world's best up-and-coming chefs. In 2015, he led Team USA to a Second Place victory, the first medal for the United States. In 2017, Team USA took home gold.

Andrew Zimmern - Chef

Andrew Zimmern is a four-time James Beard award-winning TV personality, chef, writer, teacher and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food, The Zimmern List, and Food Network's Big Food Truck Tip, he has explored cultures in more than 170 countries, promoting impactful ways to think about, create and live with food. He has written 4 books, appears monthly in Delta Sky Magazine, is a contributor at Food & Wine Magazine and an entrepreneur-in-residence at Babson College. Andrew is the founder and CEO of both Intuitive Content, a full-service television and digital production company, and Passport Hospitality, a restaurant and food service development company. He is devoted to his charitable endeavors and sits on the board of directors for Services for the UnderServed and Taste of the NFL. His life's work is about demonstrating and promoting cultural acceptance, tolerance and understanding through food.

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