Restaurants are more than just places to grab a quick bite—they’re community pillars, places for people to gather and connect. Food is often seen as a shared language, something that brings people together, and many restaurants today are elevating that dining experience with interior design that tells a story and makes a lasting impact. From cultural motifs to echoes of the natural landscape, the design of restaurants across the Twin Cities brings dining into the modern era while creating spaces that honor heritage and togetherness.
All About Community
When the team at Diane’s Place embarked on its recently completed expansion project, one of their primary objectives was to create a space where everyone can gather and feel at home. “I wanted Diane’s Place to feel like it was built for everyone, and we wanted to carry that same feeling into the expansion,” says Diane Moua, owner and executive chef at the Hmong American restaurant. The project added 6,000 square feet to the existing restaurant, including two private dining rooms, a grab-and-go cafe, and a renovated patio.
“We were excited to work with Studio Grey, a woman-owned architecture firm in Minneapolis, on the expansion,” Moua adds. “In the private dining rooms, the mural is inspired by the flower patterns on my Hmong outfits, including the poppy flower, which is very meaningful to me. Bringing those details into the restaurant was a way for me to share a little piece of my culture and my story with our guests.”
Light colors, warm materials, and natural textures brighten the main dining space, complemented by thoughtful details such as the vibrant pillows from local Hmong artist Mary Yang Moua. Lots of greenery and florals bring the outside in, while neutral dinnerware makes the cuisine the star of the show.
Heritage Reimagined
Following Owamni’s impressive success, Chef Sean Sherman sought to expand and reimagine the Indigenous dining experience in a new location and under a new name: Indígena by Owamni, now housed in the Guthrie Theater in downtown Minneapolis. Sam Olbekson, founder and CEO, and Aarón R. Brithón, senior designer, of Minneapolis’ Full Circle Indigenous Planning + Design led the design of the new space, seeking to align with the restaurant’s mission centered on celebrating Indigenous food, culinary techniques, and history.
“This is a very modern, sophisticated community, and we wanted the building and the space to reflect that,” Olbekson says. “As we designed, we thought about food as medicine, as culture, as a way of community building, and as a tie to tradition, then also as a way to express that contemporary, urban Indigenous way of life.” Layers of stories anchoring the Indigenous experience and its ties to the natural landscape are embedded in nearly every design choice, from the red columns positioned throughout the main dining room, reminiscent of traditional medicinal tobacco, to the vibrant, cobalt blue tile above the central bar that echoes the blue the Guthrie is known for, as well as the Mississippi River that runs behind the property. Against the blue tile is the striking “You Are On Native Land” sign, a reminder of what the restaurant is really about.
“That sign has become so tied with Sean Sherman and his mission, and the mission of the community itself, that we wanted to keep honoring it,” Brithón says. The color palette throughout the space comprises bright blues, oranges, reds, and yellows, complemented by warm wood furnishings and thoughtful greenery.
A New Chapter
Hewing Hotel, an icon in Minneapolis’ hospitality scene, celebrates its 10th anniversary this year with a propertywide renovation. The hotel partnered with ESG Architecture & Design of Minneapolis for the refresh, and part of the project included a reimagination of its on-site restaurant, Tullibee, led by Executive Chef Nathan Kim. An updated menu and beverage program emphasize globally inspired flavors and locally sourced ingredients, while its refreshed interior combines rich tones, natural materials, and tall windows that let daylight pour in. A more open layout creates a better connection between diners and the kitchen with clearer sightlines to the open hearth, where menu items like Juicy Lucy Tartare and Iberico Pork Ribs are crafted with culinary prowess.
“As we [reach] our 10th anniversary, it felt like the perfect moment to invest in the next chapter of Hewing,” says Catherine Hall, general manager of the hotel, in a prepared statement. “Our goal was to ensure the hotel feels renewed and elevated, while still maintaining the authenticity and familiarity our guests love.”
Read this next from Minnesota Monthly: All in Good Taste
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