Red Cow moving into Uptown Green Mill space

A Hennepin Avenue location that has been home to a Green Mill for decades will soon be transformed into restaurateur Luke Shimp's fourth Red Cow restaurant. Photo by Sheila Regan
A Hennepin Avenue location that has been home to a Green Mill for decades will soon be transformed into restaurateur Luke Shimp's fourth Red Cow restaurant. Photo by Sheila Regan

Big change is coming to Uptown when the beloved hangout spot for hipsters, sports lovers, families and anyone that loves a good happy hour, The Green Mill, closes its Hennepin location.

Fancy burger joint The Red Cow, which already has three popular restaurants around the Twin Cities, will lease the space from High Top Hospitality, which runs The Green Mill restaurant chain, the Crooked Pint, Harriet’s Inn and several catering brands.

Luke Shimp, owner of Red Cow, said that Paul Dzubnar, Green Mill’s owner, came up to him recently about the proposition.

“When Paul called and said he was thinking of making a move, I was just flattered that he wanted me to go in there,” Shimp said. He said the two have been good business friends for a long time.

The Hennepin location will be the fourth Red Cow location, in addition to a fifth restaurant called Red Rabbit, which opens on December 20th.

“For us, it’s about the neighborhood,” Shimp said. “We’ve always been looking at that Uptown area, especially on Hennepin closer to the East Isles area. It’s a little more neighborhood-y to me.”

Shimp has plans to tweak the Red Cow design for their latest restaurant, which comes four years after the last Red Cow opened.

“We’ll end up tweaking this one quite a bit. It’s time to revisit the design,” he said.

To make the new plans, Red Cow is working with Nathaniel Shea, of Tanek, who did the first two Red Cow restaurants, and has done a lot of work for Dzubnar as well in the past.

Like their other Red Cow locations, the new restaurant will feature fine burgers, craft cocktails and beers and wines.

“We want to retain as many of those customers as were there before,” he said. “The Green Mill has been an institution. We want to keep those memories alive, and make Red Cow a thriving 21st-century tavern for the neighborhood.”

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