Minneapolis, Minnesota
Hewing Hotel
A farm-machinery warehouse from 1897 became a 124-room independent hotel in Minneapolis's North Loop in 2016, with a Nordic restaurant and a rooftop sauna and spa pool.
Open · November 2016
The Hewing Hotel opened in November 2016 in the former Jackson Building, an 1897 warehouse at the corner of Washington Avenue North and Third Avenue North. It has 124 rooms, a Nordic-leaning restaurant on the ground floor and a rooftop with a sauna, a spa pool and a bar. Chicago-based Aparium Hotel Group owns it, and Condé Nast Traveler readers voted it the best hotel in the Midwest in 2018.
The essentials
- Group
- Independent
- Opening
- November 2016
- Rooms & suites
- 124 rooms
- Segment
- Upscale boutique
- Designer
- NC
- Entry rate
- From $240
The place
The North Loop is the district of old warehouses northwest of downtown Minneapolis, between the Mississippi riverfront and the Target Field ballpark, both within walking distance. The Hewing stands at 300 North Washington Avenue, on the corner with Third Avenue North.
The concept
The building went up in 1897 for companies distributing carriages, wagons, plows and other farm machinery. Dean and Company, Milwaukee Harvester and Van Brunt were among its first big tenants, and at some point it also served as an early car dealership.
The name refers to hewing, the squaring of beams from round logs, a reference to Minnesota's logging past that also shows in the herringbone pattern of the carpets. Rooms keep the exposed timber ceilings and brick walls, with dark wood floors, hand-painted deer antlers, wallpaper made for the hotel and custom furniture from Blu Dot, a Minneapolis company. The decor is Nordic in spirit rather than rustic.
Aparium Hotel Group, led by chief executive Mario Tricoci, develops boutique hotels from Chicago. Tim Dixon of Fe Equus Development is an investor in the Hewing; he also owns the Iron Horse Hotel in Milwaukee, which Aparium manages.
Dining & wellness
Tullibee, on the ground floor, is the hotel's restaurant and bar, run by executive chef Grae Nonas. The kitchen cooks from Minnesota's lakes and farms with a Scandinavian accent, and there is a butcher room in the basement. A wine cellar and private dining space sit behind an old bank-style vault door.
The rooftop has a sauna, a spa pool and a bar. Sources describe the pool alternately as a spa pool and a hot tub, and the hotel presents it as usable in winter. Locals can buy a rooftop membership at $1,750 a year, so guests share the space with residents.
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