The full Hell's Kitchen Minneapolis menu — every dish and category at the celebrated underground brunch institution on Nicollet Mall. Known for Mahnomin Porridge, lemon ricotta pancakes, bison sausage, house peanut butter and an award-winning Bloody Mary. Below: what to order, the complete menu, vegetarian options, and everything you need before your visit.
Signature items
The four things most visitors want to know before sitting down — answered in one glance.
Creamy wild rice with hazelnuts, cranberries and maple syrup. A Minneapolis original.
Cloud-light, ricotta-enriched batter with fresh lemon zest. Consistently ranked best in Minneapolis.
Hell's Kitchen's award-winning house Bloody Mary — one of Minneapolis's most celebrated versions.
Freshly ground house peanut butter on thick toast. Also sold by the jar to take home.
Six items that have made Hell's Kitchen a Minneapolis institution since 2002. If it's your first visit, start here.
Wild rice, toasted hazelnuts, dried cranberries, sweet cream and maple syrup. Ojibwe heritage on a plate. The dish that defines Hell's Kitchen.
Ricotta-enriched batter with fresh lemon zest — unusually light and fluffy. A perennial favorite on the menu.
House-ground bison in a signature spice blend. Leaner and more flavorful than pork — available as a side or in the Bison Eggs Benedict.
Freshly made in-house daily. Served on thick toast or as a side. Available by the jar to take home.
Hell's Kitchen's house Bloody Mary mix has won multiple Minneapolis awards. A benchmark for the city's brunch cocktail scene.
The cocktail menu rotates with the seasons, featuring local Minnesota spirits and fresh ingredients. Ask your server.
Several of Hell's Kitchen's most celebrated dishes are vegetarian, making it an unusually welcoming brunch spot for plant-based diners. The signature Mahnomin Porridge, lemon ricotta pancakes and house peanut butter are all vegetarian highlights. Vegan diners have solid options too.
Always confirm allergen and dietary needs with staff when you visit.
All menu categories at Hell's Kitchen Minneapolis.
If you are new to Hell's Kitchen and want to understand why it has been a Minneapolis institution for over two decades, these six items tell the story.
Slow-cooked wild rice with toasted hazelnuts, dried cranberries, sweet cream and maple syrup. Named after the Ojibwe word for wild rice. A dish with genuine local roots — there is nothing quite like it on any other brunch menu in the city.
Cloud-light batter made with fresh ricotta and bright lemon zest. Regularly cited in Minneapolis best-of lists. Far lighter and more fragrant than a standard buttermilk stack.
House-ground bison in a proprietary spice blend. Leaner and richer-flavored than pork sausage. Available as a side, in a sandwich, or as the protein in the Bison Eggs Benedict.
Made fresh in-house every day. Served on thick toast with jam as a standalone item. Also sold by the jar to take home. A genuinely addictive product that has developed a loyal following across the Twin Cities.
Hell's Kitchen's house-blended Bloody Mary mix has won multiple Minneapolis awards. Bold, savory and well-balanced. A benchmark against which other Twin Cities brunch cocktails are measured.
Set beneath Nicollet Mall, the dining room is low-lit, dramatically decorated and unlike any other brunch space in Minneapolis. The underground atmosphere adds to the sense of occasion — brunch here feels like an event, not a habit.
Hell's Kitchen is one of Minneapolis's most popular brunch destinations. Weekend waits without a reservation can run 30 to 60 minutes. Reservations via the official website or phone are strongly recommended for Saturday and Sunday visits.
The restaurant is at 80 S 9th Street in downtown Minneapolis. Look for the street-level entrance on the Nicollet Mall corridor — the dining room is below street level. Light rail stops at Nicollet Mall Station a short walk away.
Even if you are not typically a porridge person, try it. The wild rice and hazelnut combination with maple syrup is genuinely unlike anything available at other restaurants. It is the single dish most first-time visitors report regretting not ordering.
The house-ground peanut butter is available to purchase by the jar at the restaurant. A popular gift and a genuine taste of Hell's Kitchen to bring home. Quantities can be limited; ask your server on arrival.
The award-winning house Bloody Mary is a must for cocktail drinkers. The house mix has been refined over many years and won multiple local awards. A worthy way to start a Minneapolis weekend brunch.
Street parking near Nicollet Mall is limited, especially on weekends. Several paid parking ramps are within a short walk of the restaurant. The light rail is the easiest car-free option from most Minneapolis neighborhoods.
Hell's Kitchen opened in 2002 on Nicollet Mall in downtown Minneapolis, establishing itself quickly as one of the city's most distinctive dining destinations. Set in a dramatically designed underground space, the restaurant was built around a philosophy of locally sourced ingredients, house-made everything, and dishes rooted in Minnesota and Ojibwe culinary heritage.
The Mahnomin Porridge — wild rice with hazelnuts, cranberries and maple syrup — became a signature that no other Minneapolis restaurant has been able to replicate. The house-ground peanut butter developed a cult following. The bison sausage set a standard for locally sourced breakfast proteins. And the Bloody Mary program became one of the most awarded in the Twin Cities.
Hell's Kitchen has been recognized by local and regional food media and has maintained a loyal following across more than two decades of operation. It remains one of the most recommended Minneapolis restaurants for out-of-town visitors experiencing Twin Cities dining for the first time.
If you are comparing brunch options or planning a trip around a different city's breakfast scene, these are the closest comparisons on Menupedia.
Quick answers to the questions visitors most commonly ask about Hell's Kitchen's menu, location, reservations and signature dishes.
Hell's Kitchen Minneapolis is known for being one of the city's most distinctive brunch destinations. Its signature dishes include Mahnomin Porridge (wild rice, hazelnuts, cranberries and maple syrup), lemon ricotta pancakes, house-made bison sausage, and its legendary house-ground peanut butter — which is also sold in jars to take home. The restaurant is also celebrated for its award-winning Bloody Mary and creative cocktail program. The underground space on Nicollet Mall gives it a dramatically theatrical atmosphere unlike any other brunch spot in Minneapolis.
Hell's Kitchen is located at 80 S 9th Street, Minneapolis, MN 55402 — in a dramatic underground space beneath the Nicollet Mall in downtown Minneapolis. The entrance is street-level and leads down into the low-lit, dramatically decorated dining room. It is easily accessible by Metro Blue or Green Line (Nicollet Mall Station is nearby) and sits within walking distance of the Target Center and Minneapolis Convention Center. Paid parking is available in nearby ramps.
Yes. Hell's Kitchen serves both breakfast and lunch. The menu extends beyond breakfast into savory lunch plates including burgers, soups and salads. The full menu is typically available until close. Hours can vary, so confirm on the official website at hellskitcheninc.com before visiting, especially on weekends when brunch crowds are heaviest.
Mahnomin Porridge is Hell's Kitchen's signature dish and one of the most discussed menu items in Minneapolis food media. It is a creamy bowl of slow-cooked wild rice with toasted hazelnuts, dried cranberries, sweet cream and real maple syrup. The name comes from the Ojibwe word for wild rice (manoomin). The dish has won multiple local awards and is regularly cited in best-of lists for Minneapolis brunch. It is vegetarian, filling, and genuinely unlike anything served at other brunch restaurants in the region.
The dishes most consistently praised by diners and food media include: Mahnomin Porridge (the signature wild-rice bowl), lemon ricotta pancakes (extremely light and fluffy), house-made bison sausage (served with eggs or as an Eggs Benedict), the house-ground peanut butter on toast (a fan favorite that is also sold to take home), and the Bloody Mary (one of Minneapolis's most award-winning versions). For cocktail drinkers, the creative seasonal drink menu is worth exploring.
Yes. Hell's Kitchen has a full bar and a strong cocktail program. The restaurant is particularly well known for its house Bloody Mary, which has won multiple Minneapolis awards. Mimosas (by the glass or carafe), seasonal craft cocktails, and a full selection of beer and wine are also available. The bar is open during all service hours, making Hell's Kitchen a popular destination for full brunch cocktail experiences.
Yes. Several of Hell's Kitchen's most iconic dishes are vegetarian, including the signature Mahnomin Porridge, lemon ricotta pancakes, buttermilk pancakes, eggs in purgatory, and the famous house peanut butter toast. Vegan diners have more limited (but present) options — breakfast potatoes, fresh fruit, avocado toast and black coffee are naturally vegan, and staff are accommodating of dairy substitutions. Confirm current options when you call or visit.
Reservations are strongly recommended, especially on weekends when Hell's Kitchen draws long wait lists. The restaurant is one of Minneapolis's most popular brunch destinations and the underground space has finite seating. Reservations can typically be made via the official website or by phone. Walk-ins are accepted when space is available, but weekend waits without a reservation can run 30–60 minutes. Check hellskitcheninc.com for current reservation availability and hours.
Hell's Kitchen's hours vary by day and season. As of 2026, the restaurant generally opens in the morning for breakfast and brunch and continues service into the afternoon. Weekend hours differ from weekday hours. Always confirm current hours directly on the official website at hellskitcheninc.com or by calling the restaurant, as hours can shift with events, holidays or private buyouts.
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