PHOTOS COURTESY OF MR. PAUL’S SUPPER CLUB
In yet another sign that restaurants and diners are looking forward to a feel-good, post-pandemic boom, Chef Tommy Begnaud (Butcher and the Boar, Coup d’etat, Cafe Maude, Town Talk Diner) has announced an upcoming restaurant in partnership with mixological demigod Nick Kosevich.
The New Orleans-inspired Mr. Paul’s Supper Club will occupy 7,000 square feet in the Nolan Mains development at 50th and France (3945 Market St., Edina), across from Sweet Science Ice Cream.
It includes a restaurant-within-a-restaurant concept called “Mr. Paul’s Po’boys and Jams,” where guests can order shrimp, fried oyster, cheese curd (!), or spaghetti and meatball po’boys. Kosevich will also be serving housemade sodas and slushies at the counter.
The restaurant is slated to open in October of 2021.
FULL PRESS RELEASE
Mr. Paul’s Supper Club to Open in Edina this Fall
Chef Tommy Begnaud’s first restaurant will combine Midwestern hospitality with a New Orleans spirit
[Edina, MN, May 2021] — The Nolan Mains development at 50th & France in Edina will be welcoming a new restaurant concept from Chef Tommy Begnaud (Butcher and the Boar, Coup d’etat, Café Maude, Town Talk Diner), Mr. Paul’s Supper Club. Taking a nod from Begnaud’s Louisiana heritage, Mr. Paul’s Supper Club will combine the hospitality of Midwest supper clubs and the lively atmosphere, eclectic design and welcoming spirit of all-things-New Orleans. The opening has been set for October 2021.
Bringing the first chophouse-style restaurant of its kind to 50th & France, Mr. Paul’s Supper Club will occupy 7,000 square feet off Market Street, next to the plaza, and will feature:
· A large main bar and lounge
· Several unique dining areas, so guests can experience something new with each visit
· A smaller, intimate back bar for private occasions
· A large outdoor patio
· A side-door emporium, ‘Mr. Paul’s Po’boys and Jams,’ for takeaway fare, slushies and uncommon delights
“Transporting guests to an environment that is playful and unexpected, Mr. Paul’s Supper Club has all the promise of a post-pandemic celebration of food, drinks, music, laughter, love, and most importantly fun,” shared Chef Begnaud. “If people are coming to spend their hard-earned money with us, we’re going to make sure they have a damn good time!”
Background and Inspiration
Mr. Paul’s Supper Club is a nod to Begnaud’s cooking inspiration and grandfather, Mr. Paul, who was known all over Louisiana and beyond for his inviting warmth, hospitality, and eclectic style. Since the closing of Butcher and the Boar in Fall 2020, Begnaud has immersed himself in his favorite Louisiana-heritage dishes and Cajun roots, which comes through in his cooking. This new restaurant will give guests something unexpected along with the comfort of dishes they already know and love.
“My grandfather was known for his flair for the unexpected, and bringing people of all types together in community,” said Chef Begnaud. “Those elements are, to us, just as important as the culinary experience.”
Begnaud has teamed up with an influential group to of partners and long-time colleagues to help bring Mr. Paul’s Supper Club to fruition, including beverage-wizard Nick Kosevich (Bittercube, Heirloom Liqueur, Drinks Apothecary, Earl Giles, Town Talk Diner) who has helped open over 50 projects in the last 12 years including local favoites like Eat Street Social, Cafe Alma, and Town Talk Diner (where the pair met) and hospitalitarian-extraordinaire Courtney Briden (Butcher and the Boar, 4Bells, Bulldog). Bringing this eclectic atmosphere to life is Aaron Wittkamper, of the design firm Wittkamper Studio (Brother Justus Whiskey Company, La Dona Cerveceria, Heather’s) and Begnaud’s fiancé, creative entrepreneur Carrie Erickson (Blackjove Styling).
Food and Beverage Program
Kosevich has created a beverage menu that brings the spirit of New Orleans to Edina with drinks like a Liquid Nitrogen Chilled Sazerac and his twist on Erin Rose’s famous frozen Irish coffee. The dinner menu will be a mix of the classic “Supper Club” fare such as steaks, chops, seafood and pastas, with Begnaud’s Creole and Cajun influence evidenced throughout.
Mr. Paul’s Po’boys and Jams
This secondary concept is a restaurant-within-a-restaurant, featuring a variety of beloved New Orleans sandwiches with Begnaud’s fun and creative twist. From the counter, patrons will be able to order a traditional shrimp or fried oyster to the not-yet-famous cheese curd or spaghetti and meatball po’boys. Kosevich will also be serving housemade sodas and slushies at the counter. In the whimsical, side-door mini restaurant, guests will encounter magical experiences which were inspired by a recent trip to New Orleans, as Chef Begnaud puts it, “a circus of fun and creativity.”
About Mr. Paul’s Supper Club
Mr. Paul’s is a present-day supper club, with Chef Tommy Begnaud’s distinct style. During the day, Mr. Paul’s Po’Boys and Jams welcomes guests for a quick hit of Begnaud’s Cajun roots. In the evening, The Supper Club opens with a focus on polished service, exceptional food and drink, and a welcoming environment for all. Known for his freedom in artistic expression, inviting warmth, and impeccable but off-center taste, Begnaud’s grandfather, Mr. Paul, knew how to host and have a good time. Both concepts offer a unique, approachable experience centered on Mr. Paul’s eccentric and loving spirit.
“Laissez les bon temps rouler” – Mr. Paul