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$75  + Tip/Tax
Sun, 10/4
5:00 PM & 7:30 PM
North Loop

Tullibee

Day 1: 5-Course Ode to Minnesota's Bounty Tasting Series

Opened in 2016, this outstanding eatery in the Hewing Hotel has established itself as a North Loop destination for wood-fired cooking and regional sourcing. Named after a cold-water fish found in Minnesota’s deepest lakes, Tullibee’s kitchen applies traditional methods of smoking, pickling, and salt-curing to ingredients harvested from local farms, forests, and lakes. Chef Nathan Kim, an alum of Michelin-Starred Tru and a StarChefs Rising Star Chef Award Winner, is delighting diners with such dishes as grilled octopus with smoked pepper glaze, fennel, and orange, lamb meatballs with pistachio gremolata and mint yogurt, Arctic char with leek and kimchi romesco (celebrating Chef Kim’s Korean roots), roasted chicken with sunchoke, radicchio, and brown butter, and Juicy Lucy tartare, a pickle-y preparation of raw beef that rings around a cheddar cheese mousse, which Minneapolis Star Tribune cited as one of the city’s “5 Best Dishes.” Luscious desserts too, like Baked Alaska, sticky toffee pudding, and affogato. It all sounds pretty wonderful, so we are excited for our visit here and will hope to see you then!

About the Host:

Nathan Kim

Executive Chef

Chef Nathan Kim is the Executive Chef of the Hewing Hotel and Tullibee in Minneapolis. A longtime Chicago chef, he has spent more than 15 years cooking in restaurants ranging from Michelin-Starred fine dining to neighborhood restaurants and brasseries. Most recently, he was Executive Chef at Obélix, where he helped open the restaurant and lead it to recognition as a James Beard Award Finalist for "Best New Restaurant". He was also named a 2024 Chicago "Rising Star" by StarChefs.

The Lineup

All courses will be individually plated. This menu will be Peanut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Roasted Kimchi & Sweet Corn Croquette

    smoked gouda, lemon aioli, shiso

  2. Golden Beets

    burnt honey tahini, green apple, coriander, crispy buckwheat

  3. Shrimp Garganelli

    coconut-lemongrass curry, calabrian chili, heirloom cherry tomato

  4. Prime Flat Iron

    grilled japanese eggplant, black garlic ssamjang, roasted summer pepper

  5. Creme Fraiche Sherbet

    apple granita, green plum syrup, crispy rice

Tullibee

Hewing Hotel @ 300 N Washington Ave

Minneapolis, MN 55401

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Tullibee will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Fish Sauce (Fish Ingredients Only) and Shrimp in Course 1, Fish Sauce (Fish Ingredients Only) and Shrimp in Course 3, and Fish Sauce (Fish and Shellfish Ingredients) and Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 1, Course 4. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 1, Course 5. Substitutions will be provided
    • Cheese: Cow's Milk Cheese is in Course 1. Substitutions will be provided

  • Shellfish: There is Shrimp in Course 1, Shrimp in Course 3 and Fish Sauce (Has Shellfish Ingredients) in Course 4. Substitutions will be provided.

  • Fish: There is Fish Sauce (Fish Ingredients Only) in Course 1, Fish Sauce (Fish Ingredients Only) in Course 3 and Fish Sauce (Fish and Shellfish Ingredients) in Course 4. Substitutions will be provided.

  • Eggs: There are Eggs in Course 1, Course 3, Course 5. Substitutions will be provided for Course 1 ONLY.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Coconut in Course 3. Substitutions will not be provided.

  • Alliums: There is Scallion (Raw), Scallion (Cooked) and Garlic (Cooked) in Course 1, Garlic (Cooked) in Course 2, Garlic (Cooked) and Onion (Cooked) in Course 3 and Scallion (Raw) and Garlic (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: There is Miso in Course 1, Soy Sauce (with Gluten) in Course 2, Soy Sauce (with Gluten) in Course 3, Miso and Soy Sauce (with Gluten) in Course 4 and Soy Sauce (with Gluten) in Course 5. Substitutions will not be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.