Kaskaid Hospitality Plans Concept in Downtown Minneapolis


In Minneapolis, Stewart Woodman, culinary director of Kaskaid Hospitality, is taking his tools of the trade and crafting a new concept by reconfiguring the first level Union space into Workshop at Union, a creative dining restaurant experience featuring a constantly evolving menu highlighting amazing cuisine at reasonable price points.

Woodman, who joined Kaskaid as culinary director in May, has 20 years of culinary experience including time as an executive chef for Zoe in New York, Turtle Bread Company, Five Restaurant & Street Lounge, and most recently Heidi’s in Minneapolis. He’s also a two-time semifinalist for the James Beard Award.

Workshop at Union, which will open Aug. 20, 2014, in conjunction with the opening of The Book of Mormon, will have a relaxed and fun atmosphere. The menu is built around small plates and shareable entrées, and will evolve week-to-week.

“Workshop is a culmination of all the restaurant experience I’ve had both in New York City and here in Minneapolis,” Woodman says. “I’m especially excited to bring new energy and excitement to this location while offering unique and creative cuisine at extremely reasonable price points.”

In July, Woodman’s test run of Workshop was well received, with nearly 400 people sampling from an eclectic and clever menu.

“After a successful pop-up in late July, we saw the opportunity and potential in Workshop and knew it was something we needed to explore,” says Kam Talebi, CEO of Kaskaid Hospitality. “Great food is constantly evolving, and that’s why I’m very excited to see Stewart in the workshop always creating and inventing.”  

The menu at Workshop is also a great compliment to the modern American menu served on the Union Rooftop. Menu items for Workshop will change regularly, but examples include warm lobster salad, tater tots with blue cheese and oxtail, chicken fried chicken egg, fried oysters with dashi sauce, and more. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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