The Inn: a tour of the bar and menu with Tim Niver
|Inn from the cold|
Along with his business partners and chef Tyge Nelson (formerly of La Belle Vie and Barrio), Niver took over the space of the Filipino-fusion eatery Subo and has created a sanctuary for the weary traveler as well as the hungry and thirsty downtown dweller or office worker.
|The Inn windows revealed|
Gone are the claustrophobic trappings of booths that crawled up the walls, revealing windows along the length of the restaurant. The flavor is unmistakably Minneapolis, with rough, old wood polished to a sheen. From the American rose quilt style of its compass-like logo, to each item at the bar, the Inn has been created with an eye toward a rustic European nostalgia.
"Like, take the rye we stock. It's relatively cheap, but it's good," Niver says. "Paired with the honey syrup we make, it complements those flavors."
Those who know the tasty libations served at the Strip Club can drool expectantly while surfing the bar menu at the Inn. Its house bitters are made with black walnut, orange, cherry, and vanilla. The tonic is house-crafted too, bubbly with a whisper of sweetness and quinine punch. The Inn also makes its own sour, vanilla syrup, rosemary syrup, and more, all used as what Niver calls his bar mise en place, the French culinary term chefs use to describe their tools set up before them so that they can create their dishes. Cocktails are designed with layers of flavor to complement and enhance one another, not unlike what a chef does in the kitchen. "And most importantly, you have to taste everything."
And that's just the bar. Up next: a tour of the menu.
89 10th St. S., Minneapolis