The Food Building is a project of Kieran Folliard (you may recognize him from a number of local Irish pubs, as well as 2 Gingers whiskey), and it's somewhat of a local food business incubator in Northeast Minneapolis.
The idea is to support small food businesses and so far it houses cured meats and cheeses made from locally raised pigs and cows. At Red Table Meat Company, chef Mike Phillips does charcuterie of all types. The Lone Grazer Creamery makes string cheese, cheese curds and a couple of semi-soft cheeses. Steve Horton, founder of Rustica bakery, recently sold that business and is planning to open a bakery/grain-milling operation in the Food Building next spring.
Also, a restaurant called The Workhorse is expected to debut this month. A few of the names behind it are familiar: Luke Kyle of Anchor Fish & Chips, Katie Kyle of Spyhouse Coffee, Geoff King of Scratch Food Truck, and Anne Saxton who has long handled marketing for Kim Bartmann's restaurants. The plan is that it will include a deli of grab-and-go sandwiches, salads, soups, plus sit-down lunches and dinners made with lots of local and organic ingredients.
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