Mpls. Restaurant Unearths Authentic Art Deco
MINNEAPOLIS (WCCO) ―
Beyond a menu that's gone gourmet, the Forum will "wow" customers with its stunningly restored art deco interior. Getting it ready was like working on a precious piece of art.
Behind a sterile glass exterior at
When CEO of Ringo Restaurants Jim Ringo first set eyes on the city center's former Goodfellow's space, he felt something special.
"When I stepped in I was literally, it took my breath away," said Ringo.
No sooner had crews begun tearing away fabric wall coverings and ugly facades when the treasure trove of glassy glitz was revealed -- the original 1930s interior of the Forum Cafeteria.
"Honestly it was a fantastic surprise. To me it was like Christmas Eve and opening up that present," said Ringo.
The Forum rose from the Great
David Shea is creative director of the Forum's transformation.
"The glass is all cast glass. Cast and etched glass. It's really almost impossible to find people to replicate the elements of this," said Shea. "There are people coming out of the woodwork on the thing. They remember grandma taking them as kids to places like this."
It's a place he calls one of the finest examples of the Art Deco revival found anywhere. Diners will again marvel at the
It's an uplifting message that's more than just a bit ironic. Opulence born out of the depression is being restored out of recession.
"Very, very deco flavored. The clouds, all of those things," said Shea.
The goal is to balance preservation with a modern dining appeal. It's evident by the classic style of the Forum's table settings and wait staff.
"The hardest part about it is finding somebody who shared the passion and shared love that we have for this kind of architecture," said Shea.
After its makeover, the Forum is anything but cafeteria. It's a blend of American chop house with regional comfort food. It's a mix of elegance and menu to please body and mind.
"This is an ultimate brand that will be part of
To set itself apart, the Forum will draw from various parts of the country each month. For the first month a portion of its menu will feature the food and culture of