The long-awaited eatery finally opens its doors at 4 p.m. today with executive chef Brendan "Junior" McDonald at the helm with chef de cuisine Sam Miller. Miller joined the team from Burch Steak and has also spent time behind the burners at Grand Cafe. McDonald has been a long-time member of the Butcher & the Boar kitchen, before ascending to Executive chef at 4Bells after the departure of Peter Botcher.
On the menu will be South Carolina, low country inspired cuisine which means boiled peanuts have arrived in the Twin Cities (albeit in a hummus form). There is also a pile of seafood to be considered from a tower to share, raw oysters, ceviche and more. Additionally, there will be Southern fried chicken and a burger, as every restaurant opening these days is seemingly required to do.
So, after today, don't call it the old Joe's Garage space. 4Bells opens at 5 p.m.