As The Commons Hotel gets ready to open, Noble House Hotels & Resorts is prepping to open the hotel’s gastropub, Beacon Public House, in November ahead of the hotel’s grand opening in early 2013.
The menu will feature locally sourced regional dishes like a pot of littleneck clams, bacon Cheddar buttermilk biscuits with Northern Farm honey aioli, and a tuna watermelon salad created by Nick Fielding, Noble House Hotels & Resorts' director of restaurants, and chef Luis Pous, corporate chef of Restaurant Concepts. Many of the ingredients in the dishes come from local farms and purveyors like Bridgewater Farms, Galewood Farms, and Poplar Hill.
Ensuring the gastropub isn’t just enjoyed by hotel guests, Beacon Public House is hosting weekly events at the bar like the Weekly Words with Friends Wine Hour and Retro Bar Bingo. The events follow the theme of the hotel, which is "industrial schoolhouse chic." Amenities at the schoolhouse-themed hotel include a book butler, Sudoku sleep-ins, and alchemist mixology lessons at the Beacon Public House.
The Twin Cities has a long tradition of brewing local craft beer, many of which will be featured at Beacon Public house, including beakers of draft Summit EPA, Oatmeal Stout, new Saga IPA, and Crispin Honey Crisp (University of Minnesota invented the Honey Crisp apple) along with gluten-free ciders.
The gastropub has an extensive cocktail menu that includes the Aristocrat’s Manhattan with Knob Creek bourbon, Cinzano sweet vermouth, maraschino liqueur, and Angostura and orange bitters; and the Red ‘Rita made with Avion silver tequila, Grand Marnier, lime, Funkin pomegranate juice, and Funkin passion fruit pureé.
Beacon Public House is scheduled to open in November, while the hotel is already taking reservations and is scheduled to celebrate its grand opening in early 2013.
Lauren Mack is the Travel Editor at The Daily Meal. Follow her on Twitter @lmack.