The Ops Group

07/25/2025

I’m very excited to be working with Animales Barbeque Co. to launch their new brick-and-mortar restaurant! I’ll miss the food truck (I had my last rack of ribs yesterday), but can’t wait to dig into Jon Wipfli's food in this fantastic new space.

PSA: The food truck Bauhaus Brew Labs closes Saturday, July 26. Get there while you still can!

Animales scales up to a 12,500-square-foot space with live music (and line dancing to come).

02/12/2025

Congratulations to the entire team at Dario MPLS for an incredible first year!!!

06/18/2024

Sad news! For many years Litin’s has been my go-to place when I ran out of paper towels, needed cups for a block party, had a special event that asked for balloons, wanted to decorate for Halloween, needed a piñata for my daughter’s birthday, and so much more. It’s very sad to see them go.

The Twin Cities' first official family-owned party supply store is calling it quits after more than 50 years in business.

06/07/2024

A great article about my latest project, Dario MPLS!

Dario, in the North Loop, rolls out practically perfect pasta and a changing of the guard.

10/20/2023

The word is out on my latest project, helping two of the most talented people I know finally get their first restaurant open! Dario MPLS

The former Dalton & Wade space in North Loop's T3 building gets pink and pasta.

06/05/2023

What a thrill it's been working with my old friend Paul Berglund again. He and his team have worked incredibly hard, and in just under two weeks Myrth finally opens!

The only thing left for me to do is book a trip to Michigan so I can get some of that pasta!

Announcement: We are thrilled to reveal our official opening date!

Starting June 17th , Myrth’s doors will be open to the West Michigan community and beyond. Our finalized menu is brimming with artisan pizza and pastas and our space is now set to serve. Myrth’s team, led by James Beard Award winning chef Paul Berglund, is full of friendly faces that are passionate about providing authentic and sincere hospitality. We truly cannot wait to meet you!

We’d like to thank everyone who helped us get to this point and for you all spreading the word. We are proud of the community that’s been built around this idea of farm-to-table goodness and honest service.

Reservations will be available at 1pm, Tuesday the 6th on myrthada.com

03/24/2023

Big news! My old friend and colleague from The Bachelor Farmer, Chef Paul Berglund, will be opening his first restaurant this summer in Ada, Michigan!

I’ve had the pleasure of working with Paul on this project as a consultant and project manager. It’s been a blast getting the band back together, and a real privilege to be part of the talented team that Paul has assembled to help bring his vision to life.

Follow Myrth on Facebook, and I’ll continue to share updates as we get closer and closer to opening day!

Hey West Michigan, we’re Myrth.

We’re delighted to finally introduce ourselves. This summer, we are opening our (brand new) doors in a place we love: Ada!

What kind of food is behind those doors? Wood-fired pizzas and freshly-made pastas inspired by the best that West Michigan seasons have to offer.

Really, our goal at the end of the day is to create a special place for people in the neighborhood, as well as anyone in the West Michigan area, celebrating big and small moments.

Most importantly, we’re a small and growing team of people excited to meet you soon! Stay tuned for more updates.

10/15/2022

That is going to be a BUSY corner.

The new boutique hotel in downtown Minneapolis will feature a restaurant by acclaimed chef Tim McKee.

08/11/2022

Congratulations to Daniel del Prado and Ryan Burnet on their purchase of the The Bachelor Farmer and Marvel Bar building! Sorry guys, but you have your work cut out for you cleaning up all the blood, sweat, and tears I left in that place.

Two familiar restaurant names are taking on the North Loop restaurant space.

07/12/2022

This article brought back some great memories! In 2014, The Bachelor Farmer and Marvel Bar had the honor of hosting a dinner at MIA. Like the event described in Stephanie’s article, we were there after hours, after dark, alone among some of the greatest works of art in the world. The evening started with a tour of the museum, with cocktails paired specifically to a few of the art pieces found along the way. Dinner was served in “The Grand Salon from the Hôtel Gaillard de La Bouëxière”, a party room that was built in Paris around 1735, then restored and installed in the Minneapolis Institute of Art in 2005. The Grand Salon was dark, twinkling with electric candlelight (no real candles, they’re bad for the art). The formal table settings were immaculate. Guests were served six perfectly executed, French-inspired courses, expertly paired with a lovely, somewhat esoteric selection of French white wine (no red wine, it’s bad for the art). Service was, of course, flawless.

Despite the elegance and beauty of what was happening in the Grand Salon, my favorite memory of the night was watching our James Beard Foundation Award Winning chef sprinting down the halls of the museum with a speed rack full of duck breast, racing past priceless works of art in a valiant effort to get hot food to our guests from an event kitchen located two miles away (at least it felt like two miles). Luckily, Paul's skill with a speed rack in a fine art museum is equal to his talent in the kitchen, and the duck was, indeed, served hot(ish), with no harm done to the art.

We had the pleasure of hosting some remarkable events at The Bachelor Farmer over the years, but this may have been one of my favorites. Thanks to Stephanie March for the great article and for bringing back these memories. And congrats to Shigeyuki Furukawa, Jamie Malone, and Bill Summerville for what I’m sure was an unforgettable night!

Mia is hosting a special after-hours dinner in conjunction with two exhibits, and it's a thrilling night of art and food.