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Minnesota group bringing fine dining to Wisconsin Dells area, and more restaurant news

By August 6, 2024December 23rd, 2025No Comments
Plate of meat and noodles

Plus: There’s more hot chicken on the way, new locations for Hope Breakfast Bar and Puralima, Campiello will become an Irish pub and more restaurant news.

By Joy Summers Star Tribune

At Hope Breakfast Bar, country fried steak with peppery breakfast gravy is served with a biscuit, hash browns and scrambled eggs. (Joy Summers/Star Tribune)

Waterparks, riverboats and … fine dining? That’s the plan for a new destination coming to the Wisconsin Dells area, thanks in part to local restaurant group Morrissey Hospitality, which will open the Original 1855 Dawn Manor Restaurant in spring of 2025 with Uphoff Resorts.

The new project is inside the historic (and relocated) Dawn Manor and will be a period-themed restaurant, bar and speakeasy. According to a release, the house was built in 1855 by Capt. Abraham Vanderpoel, “a personal friend of Lincoln’s and a signer of the Wisconsin Constitution.” Past guests included Frank Lloyd Wright, Agnes Moorehead and Andrew Carnegie.

Just a few miles from the home’s original site, the house is being re-created in Lake Delton with many original materials, including the Potsdam sandstone exterior, stained glass, hardware, handmade grand staircase and more. The new era of Dawn Manor will span more than 12,000 square feet, including a three-story restaurant with seven themed dining rooms that explore different areas of 19th-century history.

Wisconsin chefs Justin Draper and Jayson Pettit will draw inspiration from the era to create the all-day American menu. In addition to the food, there will be roaming musical and theatrical performers to enhance the experience. The lower level will warp ahead to a 1930s speakeasy with Prohibition-era cocktails, entertainment and a wine cave. Outside, an expansive patio deck will overlook Lake Delton with views of the dam.

Back home, Morrissey Hospitality is the group behind the St. Paul Grill, St. Paul Hotel, Tria, Freight House Restaurant and more.

Nashville Coop brings chicken and spice to Richfield

Nashville Coop in Richfield is open for business (6600 Penn Av. S., nashvillecoop.com). Back in early June, the spicy chicken finger restaurant teased that the announcement was imminent, but instead quietly opened its doors last week and will host an official grand opening July 11. Open daily from 11 a.m. to 10 p.m., this location joins the original in St. Paul and another in Stadium Village along with a lineup of Nashville Coop food trucks.

Founded by Arif Mohamed and his father Mohamed Omer in the summer of 2020, the two devised a recipe that married the hot chicken trend with Ethiopian spices to create a new fried chicken sensation that’s been racking up devotees ever since.

Mad Chicken’s first Minneapolis location underway

One more note from the spicy chicken beat. For those wondering what’s going on with all the construction inside the longtime Army Navy Surplus store in the Warehouse District (28 N. 4th St., Mpls.), it’s the about-to-be home of the state’s first Mad Chicken. In addition to the suddenly inescapable fried tenders, there are also wings, waffle fries, mac and cheese and more. The Milwaukee-based chain has been in expansion mode with 20 open or about-to-be-open restaurants. Look for an opening later this summer.

Hope Breakfast Bar finally opens in Woodbury

Hope Breakfast Bar, the all-day breakfast restaurant from Brian and Sarah Ingram’s Purpose Restaurants, has opened its newest location at 1930 Donegal Drive in Woodbury. The opening comes on the heels of a new Edina location, which joined outposts in Eagan, St. Louis Park and the original in St. Paul.

The fast-expanding local restaurant group will also open a Hope Breakfast Bar and the pasta-focused restaurant Salt and Flour in the new North Loop Green development in Minneapolis (350 N. 5th St., Mpls.). The Ingrams also own and operate Apostle Supper Club in downtown St. Paul and the Gnome Craft Pub in Cathedral Hill.

The first Hope Breakfast Bar opened in fall 2019 in a historic fire station. The Ingrams have said, “We launched with a mission to give back to our community. In 2020, our lives were changed forever as we pivoted from a for-profit restaurant to a community kitchen following the first pandemic shutdown.” At its inception, the restaurant was committed to giving 3% of profits to a nonprofit arm. The nonprofit was ultimately dissolved, but the Ingrams’ charity work continues. Hope Breakfast Bar also stocks prayer cards on its tables for guests interested to fill out and leave behind.

The new Woodbury location is open daily from 7 a.m. to 3 p.m.

T.J. Hooligan’s expanding to Eden Prairie

Prior Lake’s T.J. Hooligan’s, the self-described “Applebees on steroids,” is coming to Eden Prairie. The neighborhood pub with grub is taking over the former Campiello’s space at 6411 City West Pkwy., right off Shady Oak Road.

Open since 1983, the restaurant sports an expansive menu with everything from breakfast biscuits and gravy to boom boom shrimp, burgers and balsamic-glazed chicken flatbread.

Hooligan’s has been open since 1983, but was purchased two years ago by Mike Newlin. The Business Journal reports that the massive 5,470-square-foot Eden Prairie restaurant with the spectacular patio will undergo a massive remodeling to take it from the Italian countryside to a more Irish pub-style space. Look for a mid-September opening.

Don’t forget dessert at Puralima: Mini churros with chocolate dipping sauce. (Sharyn Jackson/Star Tribune)

Puralima opening third location

The fast-casual Mexican spot Puralima, from the founder of Crisp & Green and Stalk & Spade, is opening its third location July 13 at 740 E. Lake St. in Wayzata. The Chipotle-esque eatery serves up tacos, burritos, bowls and salads with a variety of toppings and bases, from al pastor-style cauliflower and ahi tuna to the more traditional carnitas and barbacoa. More locations are on the horizon: Puralima’s website teases upcoming restaurants in Blaine, Eden Prairie, Maple Grove and Woodbury. Hours at the Wayzata restaurant will be from 10:30 a.m. to 10 p.m.

Thai Basil in Stillwater has closed

After 10 years of serving Thai cuisine just off Hwy. 36 in Stillwater, Thai Basil has closed. The Pioneer Press reports that chef/owner Phouvanh “Pooh” Soderquist and her husband sold the building. Soderquist opened Thai Basil restaurant after leaving her stake in the longtime St. Paul restaurant Pad Thai on Grand.

“We want to express our deepest gratitude to our loyal customers who have supported us,” Soderquist said in a message to fans.

Refrence: https://www.startribune.com/restaurant-news-wisconsin-dells-hot-chicken-tacos-hope-breakfast-bar-campiella/600379619

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Richard Dobransky

President & CEO

Richard joined Morrissey Hospitality as President in 2018 and accepted the role of CEO in 2023. Under Richard’s leadership, the organization implemented best-in-class solutions to support its hotel, restaurant, and events venue portfolio. He spearheaded efforts to upgrade all internal systems, embrace automated workflows and data analysis, and streamline every aspect of the organization for real-time, accurate reporting and accountability.

Focusing next on the employee experience, Richard oversaw a restructuring of employee compensation to ensure that every Morrissey employee earns more than a living wage. With his team, he improved employee benefits packages and ushered in numerous new initiatives to reflect the needs of employees and promote better work-life balance.

Under Richard’s leadership, the Morrissey portfolio has grown from 5 to 18 owned and managed properties. He oversees a team of over 100 managers and 1,000+ employees, leads efforts to provide authentic hospitality experiences at every location, and is an active coach and mentor to many.

Well respected and highly regarded throughout his career, Richard enjoys annual recognition in the Minnesota Top 100 and Top 500 Business Leaders list, and was named among Minneapolis/St. Paul Business Journal’s 2026 Most Admired CEOs. He serves on the Board of Directors for Visit Saint Paul and The Downtown Saint Paul Alliance.

Richard intrinsically understands the communities he serves, helping to create hospitality concepts that serve as long-lasting, meaningful gathering spaces. He aims each day to make, do, and be better for Morrissey customers, employees, clients, partners, vendors, and community members alike.

Elizabeth Morrissey

Senior Vice President

As Senior Vice President and Chief Growth Officer at Morrissey Hospitality, Elizabeth leads the company’s growth strategy with a focus on business development, strategic partnerships, and brand expansion. With nearly a decade of internal leadership experience and deep roots in hospitality, she drives new revenue opportunities, cultivates client relationships, and strengthens the company’s presence in new and existing markets.

Elizabeth began her career at The Saint Paul Hotel before taking on leadership roles at the Waldorf Astoria New York, Johnson Brothers Liquor Company, and Moet Hennessy. She returned to Morrissey Hospitality to help shape the company’s next chapter, progressing quickly from operations into business development. Her background spans hospitality operations, marketing, human resources, and sales strategy — making her uniquely positioned to scale the organization’s impact while preserving our guest-first, people-focused culture.

Elizabeth’s leadership is grounded in purposeful growth: building high-performing teams, elevating client brands, and delivering exceptional service across every property in the Morrissey Hospitality brand portfolio.

Paula Soderberg

Vice President of Human Resources

Paula is a results-driven professional with comprehensive and extensive human resources experience. She is well-versed in labor relations, employee relations, retention, training and development, HRIS, compensation and benefit management, domestic and international recruiting, job description development, HR audits, unemployment hearings, worker’s compensation claim management, and risk and safety management. She is also well versed in Def Leppard — so don’t mention the band unless you want her to talk your ear off.

Paula’s experience helps her foster an optimal working environment through development and deployment of new strategies in recruiting, onboarding, training, job description and standards, benefit administration, and employee development. She is a versatile and motivated leader, with proven communication and organizational skills. She is practical, articulate, and creative with a demonstrated ability to solve difficult issues.

Paula started in hospitality while a teenager at her family’s restaurant in Stillwater, MN. She continued to work FOH positions while in college pursuing her HR degree (don’t ever let her work BOH. She can’t cook…at all.) She understands operations, allowing her to support management and coach employees effectively. She also has held many HR management roles within healthcare, insurance, telecommunications, and government, but hospitality is her home.

Keith Reardon

Vice President

Keith is a hospitality management professional with 30+ years of experience leading food & beverage operations for hotels, restaurants, golf courses, and sports & entertainment facilities. His peers describe him as a high-capacity, intuitive, creative, thoughtful, and disciplined leader. With years of industry knowledge and experience in multifaceted hospitality environments, he routinely demonstrates strength in strategically building high-performance teams, resulting in stable revenues and profits.

Before joining Morrissey Hospitality, Keith held positions with Ritz Carlton Hotels in Palm Springs, before moving on to Centerplate, where he operated the Colorado Convention Center and opened Seattle’s T-Mobile Park. Keith’s passion is restaurant and kitchen design and construction. He recently completed the design and construction of all the hospitality components at Morrissey’s newest location, Tattersall Distillery in River Falls, Wisconsin. Keith is active in the Twin Cities community, serving as Treasurer on the Executive Committee for the Hospitality Minnesota’s Educational Foundations Board, and as an advisor to Visit Saint Paul.

Johnessa Hardyman

Vice President of Finance

Johnessa has always had a passion for finance and accounting. She started her career in community banking and completed her bachelor’s degree in accounting before finding a passion for hospitality in 2012 at The Saint Paul Hotel. Johnessa spent two years working onsite at The Saint Paul Hotel before transitioning to the Morrissey Hospitality Shared Services Office.

Johnessa Hardyman brings over a decade of expertise in hospitality finance to her role as Vice President of Finance at Morrissey Hospitality. Since joining the company in 2012, she has held key leadership positions, including Senior Accountant, Controller, and Director of Financial Planning and Analysis. Johnessa’s extensive experience spans budgeting and forecasting, cash management, internal and external audits, system transitions, and acquisitions.

With a Master of Science in Accountancy from Saint Mary’s University, Johnessa excels at leveraging financial data to drive informed decision-making. She leads the accounting team with a focus on accuracy, efficiency, and strategic planning, ensuring that financial insights translate into actionable business strategies. Passionate about financial forecasting, she thrives on analyzing how businesses actualize their projections and the impact on cash flow. Her deep understanding of both finance and hospitality makes her an invaluable asset to the organization and its clients.

Amy Houston

Vice President of Marketing & Communications

A Professional Certified Marketer (PCM) with a deep passion for hospitality, Amy blends creativity with strategic vision to build meaningful connections between brands and guests. Her expertise in brand development, campaign execution, and revenue-focused marketing continues to shape Morrissey Hospitality’s growth and industry leadership. Known for her empathetic leadership style, she fosters collaboration and inspires those around her to think bigger and work together to bring bold ideas to life.

Amy Houston brings over 20 years of experience in marketing, hospitality, and sales. Since joining Morrissey in 2020, she has led strategy for 18 independent brands, driving measurable success through data-driven campaigns and innovative storytelling. Under her leadership, the company has transformed its marketing operations, bringing services in-house and streamlining digital platforms to create a more cohesive, results-driven approach.

Callie Kiepke

Vice President of Operations

Callie Kiepke is Vice President of Operations for Morrissey Hospitality, bringing more than a decade of leadership experience across event venues, restaurants, and golf course operations. Known for building strong teams and implementing effective, scalable processes, she plays a key role in driving consistent performance across the organization.

Callie began her hospitality career at 18 and earned a degree in Hospitality Management from the University of Wisconsin–Stout. After nearly ten years with TPC Twin Cities, she joined Morrissey Hospitality at Bunker Hills Event Center, where she advanced from Catering Sales Manager to Director of Catering and later General Manager. Under her leadership, Bunker Hills became one of the company’s top-performing properties.

In addition to her work at Bunker Hills and Kendall’s Tavern & Chophouse, Callie has supported operations at Stockyards Tavern & Chophouse, played a key role in the opening of Dawn Manor, and is instrumental in strengthening private dining operations. As Vice President of Operations, she leads menu development, systems strategy, and process standardization, with a focus on continuous improvement and exceptional guest experiences.

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