Marin, the new restaurant lined up for the Le Meridien Chambers hotel at 9th & Hennepin, opens June 23.
It’s the second restaurant concept from Craig Bentdahl, who also owns the Mill Valley Kitchen in St. Louis Park.
Marin Restaurant & Bar’s menu will focus on health-conscious dishes inspired by local ingredients and cuisine from Northern California. All of the menu items will include nutritional information for diners.
Mike Rakun is Marin’s executive chef. He’s also the executive chef at the Mill Valley Kitchen and has previously worked for Truluck’s, Mission American Kitchen and Bar and the St. Paul Hotel.
“My favorite compliment is when a diner tells me, ‘I just finished an amazing three-course meal and I feel fantastic,” Rakun said in a news release. “Good food should make you feel great — not guilty.”
Menu highlights include quinoa waffles with blueberries and whipped cream for breakfast, a bison strip loin parted with heirloom beans and arugula pesto, and pea and carrot ravioli with mint and pine nuts for dinner dishes.
Shea Inc. has created a new look for the restaurant space. At street level, Marin has a cooking station with a pizza oven, a copper-topped bar and a 175-seat dining area. The outdoor patio has a full bar, fire pit, a kitchen garden and seating for 150 people. The lower level of the restaurant has a full wine room and seating for up to 80.
“Our goal with Marin was to fully reinvent the entire space into a refined, eclectic restaurant and bar that energizes this great urban corner,” said David Shea of Shea Inc.
Marin will be open Friday–Saturday, 6:30 a.m.–12 a.m.; and Sunday–Thursday, 6:30 a.m.–11 p.m.
Chambers' restaurant space was previously managed by D’Amico & Partners, which opened in 2009 and closed earlier this year. D’Amico Kitchen replaced the Chambers Kitchen, which was led by celebrity chef Jean-Georges Vongerichten.