Hotel Exec Goes to the Dogs

Shea Inc. has teamed up with hotel executive John Sturgess to design a hotel...but this one is for dogs. See Minneapolis/St. Paul Business Journal's article for details on one of Shea's latest projects, Adogo Pet Hotel:

Carlson, Doubletree veteran launches hotel for dogs
Minneapolis / St. Paul Business Journal - by John Vomhof Jr.
Date: Wednesday, November 24, 2010, 12:20pm CST - Last Modified: Wednesday, November 24, 2010, 5:11pm CST

After 20-plus years as a hotel executive for companies such as Carlson Cos. Inc. and Doubletree Hotels, John Sturgess is starting his own luxury hotel brand called Adogo. It’s an upscale concept he compares to Marriott – only it’s for dogs, not humans.

Adogo Pet Hotel will open Dec. 17 in a 24,000-square-foot building at 6133 Baker Road, near the intersection of Interstate 494 and Highway 62 in Minnetonka. The facility, designed by Minneapolis-based architecture and design firm Shea Inc., will feature 93 rooms, including five suites; there will be two outdoor play areas for small and large dogs.

Overnight stays will cost between $29 and $59 per night. Day care will run $29 per day.

“I’m able to take two of the top things I love — dogs and hotels — and hopefully offer a product that’s above and beyond what’s currently available on the market,” said Sturgess, who owns two golden retrievers. “I’m going to run it like a professional, human hotel.”

Like any upscale hotel, it’s heavy on the amenities. Adogo will offer training classes in partnership with Minneapolis-based The Canine Coach, grooming, a retail boutique and photography services.

Adogo will start with roughly 15 employees, not including the trainers and groomers employed by outside vendors.

For customers who are particularly concerned about their dog’s well being, some of the rooms feature Webcams.

“We want to offer an exceptional experience for your dog and peace of mind for you,” Sturgess said.

If successful, Sturgess hopes to expand Adogo to additional locations in Minnesota and beyond.

The market for luxury pet hotels has boomed in recent years along with the broader pet care industry. The Greenwich, Conn.-based American Pet Products Association Inc. estimates that Americans will spend $47.7 billion on their pets in 2010, up from $45.5 billion in 2009.

Best of the Twin Cities

Minneapolis St. Paul magazine's December issue (is it December already?!) is the annual "Best of the Twin Cities" issue. This year, MSP mag's "seasoned veterans" chose 109 of the Twin Cities Best people, places and things and it's always fun for us at Shea to dive in, because we inevitably find several of our clients and friends on the list. We congratulate them on their success and we're proud to be associated.

#15 Lenny Russo's Heartland Restaurant & Farm Direct Market (the hit of the year!)

#24 Barrio's Macho Camacho Margarita (thirsty, anyone?)

#45 Alex Roberts' Brasa Rotisserie ("accessibly brilliant simplicity")

#47 Black Sheep Pizza (we're looking forward to working with them on location #2!)

#106 Surdyk's Flights (eat, drink, buy and fly)

Psycho Suzi's 2.0

Psycho Suzi's Motor Lodge is now open in its new location alongside the Mississippi River. At Shea, we had a blast helping owner Leslie Bock transform the former Gabby's Saloon into a tiki palace. The new spot is about 8 times as big as the former location and as it states at psychosuzis.com, it is "full of the same silly crap you've always loved." Below is a story from the The Journal on the whole process. Note: Bock was able to open the doors to the public on November 22, so get on down to Psycho Suzi's for a Suffering Bastard!

"White trash ice bucket" at Psycho Suzi's

New target date for Psycho Suzi’s opening
By Gregory J. Scott, The Journal

The sequel to Leslie Bock’s tiki bar will be ready by Thanksgiving
You wouldn’t have guessed it in October, when the muck of wet concrete and mud swamped the front of the building, but the new Psycho Suzi’s will be open by Thanksgiving. In fact, you might even be able to get a Suffering Bastard, spiked dangerously with 151, on Turkey Day.

Owner Leslie Bock — who has been tight-lipped about her punk rock tiki lounge’s move into the former Gabby’s space at 1900 Marshall St. NE — confirmed that the new bar was “a wee bit behind schedule” and wouldn’t make its rumored Nov. 15 opening date.

“We’re looking to the 22nd [of November] to be open at this point,” she wrote in an email. “But we are waiting on a few construction materials that have not yet arrived.”

The big hold up? A massive plumbing headache.

Bock’s team has had to complete a major upgrade to the old storm water drainage system at Gabby’s — a project that left the front parking lot a mess for six to seven weeks, visible to anyone driving by. The entire lot was excavated, and a drainage system was installed below ground. The effort cost over $100,000, Bock said, and took much longer than expected.

“That makes my heart sink,” said Christine Levine, executive director of the Northeast Minneapolis Chamber of Commerce, when she heard about the hassle.

Like Levine, many in the Northeast business community are eager to see Bock enact another Cinderella transformation for a troubled area property.

The current Psycho Suzi’s, at 2519 Marshall St. NE, returned life to a vacant A&W drive-in in late 2003. Then in 2009, Bock revamped the notoriously dodgy Stand Up Frank’s — which Vita.mn’s Alexis McKinnis once deemed “one of the few bars in Minneapolis that successfully freaked me out a little” — making it a destination again as the horror/kitsch-themed Donnie Dirk’s Zombie Den, 2027 N. 2nd St.

Gabby’s itself was a raucous bar that frequently stoked neighborhood and city ire with its loud hip-hop nights and off-premise problems. In 2006, police responded to more than 150 calls to the establishment. The city fought back, imposing sanctions, fines and forcing owner Jeff Ormond to end the bar’s popular free drink specials. Ormond, who owned the business for 24 years before selling to Bock this summer, responded with a federal civil rights lawsuit in 2008, alleging that such moves were aimed at driving away his African-American patrons. That lawsuit was eventually dropped, but the saga continued until last year, when Ormond eventually took home about $200,000 in a settlement.

Many view Bock’s ownership as welcome closure to the Gabby’s era.

“We’re excited,” said Bill Kozlak, who owns Jax Café and knows Bock personally from her frequent visits to his restaurant. “Any time you take a vacant space and improve it and bring in more traffic to the neighborhood, it’s great.”

Bob Marget who owns River Liquors, a mere 100 yards away from the original Suzi’s, said he was particularly thrilled about two things: the new bar’s spacious patio, which perches directly over the Mississippi River. “And the expanded food menu. Which I hear is going to be awesome,” he said. “There wasn’t even a grill at the other place over here, so if it wasn’t pizza or deep-fried, you couldn’t even get a hamburger.”

Marget, who has known Bock since he spoke in favor of her bar’s opening at a public hearing eight years ago, said he had also heard Bock was aiming for a Thanksgiving week opening.

As for the current Psycho Suzi’s space, Bock owns the property and has been actively seeking a buyer.

“I don’t want to close my current location until I know an exact date that the construction will be completed,” she wrote.

So for now, the luau will have to wait. But don’t be surprised if this month brings a hint of the tropics to Marshall Street Northeast.

“Her and her staff, they’ve been our neighbors for eight years, and I can’t think of one complaint that I would have in those eight years,” he said. “They run a really professional ship.”

Talking tiki with Psycho Suzi’s owner Leslie Bock

Leslie Bock sent us a few more details about her new “Tiki Taj Mahal,” her plans to still sell the current location and the odds of her squeezing in a nap while running three area businesses. Here’s our Q-and-A:

Journal: You mentioned the drainage system. And we’ve all heard about a beefed up patio. Are there any other big structural changes you’re making to the old Gabby’s? How sweeping has the makeover been?

Bock: Lots of unglamorous and boring work has been done that customers will not likely notice, like an interior sprinkler system. I would say there is a big transformation of the sports bar into a new retro/semi-Polynesian style restaurant with a larger kitchen and an indoor/outdoor bar opening out to the river. Seventy-five percent of the first floor has been gutted/altered. Upstairs was redecorated only, but has been visually transformed into a tiki Shangri-La. Many items have been recycled. It’s been a giant arts and crafts project utilizing a lot of local artists/craftspeople. The patio will be completely different than it was before and will be triple the size of the former Gabby’s patio.

Journal: So, selling the current location is still a possibility? Have you had some interest?

Bock: I am planning on selling the current location. There has been quite a bit of interest in it. At this point in my life, I think trying to open and operate the Tiki Taj Mahal, as well as maintain Saint Sabrina’s and Donny Dirk’s will be enough work right now. I don’t have partners, so it’s a one-woman show. I would rather sell the old location, so I increase my chances of getting a nap.

Journal: Is the staff from the current spot coming with you? Anything you can divulge about the new menu or drink offerings? [Johnny Michaels of La Belle Vie and Pip Hanson of Cafe Maude have been designing drinks, and chefs Mike Opland and Jessica Olson (both from Lurcat) and Tom Beheba (from Palomino & Zahtar) have been tweaking the food offerings.]

Bock: All the staff is coming to the new location plus about 40 new people, many of who are from the neighborhood and will be able to walk and/or ride their bikes to work. We’ve added items to our menu, including burgers and new funny drinks. We’ve also increased our tap beer to 12 options, plus an additional five taps of different beers in the cocktail lounge.

Journal: How are you feeling about the Nov. 22 target date?

Bock: Addressing the storm water has been the biggest delay. We now plan to be open before the patio will be completely done (which is not our first choice, but hey, it’s practically winter) so customers will see somewhat of a work in progress. That’s the way the tiki tumbles, I guess. And yes, you can say we are expecting to be open Monday, Nov. 22.

TU Dance performance is sublime

At Shea, we are having a great time working with critically-acclaimed TU Dance on the development of their new dance studio in St. Paul. This past weekend, the troupe put on a performance that today's Star Tribune called "sublime." Congrats to our friends at TU!

A Sublime Performance from TU Dance

Two world premieres from the six-year-old troupe made for a rich evening of matter and movement.

By Caroline Palmer

Special to the Star Tribune

November 22, 2010  

It was all work and a lot of play in TU Dance's fall concert at the O'Shaughnessy at St. Catherine University in St. Paul this weekend. Choreographer Uri Sands, who co-founded the company with Toni Pierce-Sands, unveiled two world premieres featuring a potent combination of rich subject matter and vibrant movement. The future looks bright for the six-year-old troupe, which is preparing to open a new dance studio in St. Paul.
"Amusement of the Gods" pokes fun at the fervency of worship but also provokes serious meditations on the purpose of faith. The dancers enter with hands clasped, legs in a wide stance, knees bent, heads turning to face every possible direction. They are seekers in search of someone to adore. Drapes hanging at one side of the stage draw the group's focus and they deliver offerings with an anxious pace. The Wizard of Oz's admonition not to look at the man behind the curtain springs to mind, which also speaks to the signs of disillusionment and dissension that eventually emerge from the group's ecstatic state.

Sands often fuses contemporary dance and African-based movement elements in his choreography. Here, he discerns a certain balance between the earthbound and the heavenly that emphasizes both the comical and philosophical aspects of the work. Are humanity's obsessive attempts to please ultimately a source of entertainment for whatever higher power may exist? Wisely, Sands doesn't try to answer this age-old question, but he offers plenty to ponder in the witty and profound "Amusement."

"Workforce" is about the daily grind, but there's nothing dull or repetitious in this high-energy romp set to Moodymann's club groove. Sands injects street dancing and vogueing into the global mix, to the point that "you better work" should become the operative mantra. Guest artist Yusha Marie Sorzano was especially fierce whenever she took the spotlight.

The program also includes the company premiere of "Long Way Back," which Sands choreographed for Zenon Dance Company in 2006. This reflective work is shaded with muted tones but develops a deep emotional resonance as it progresses. 2004's "Sweet Tea" featured Sands, Pierce-Sands and Sorzano in a seamlessly smooth trio set to John Coltrane. Seeing these performers dance together is to witness the very definition of sublime.

Heartland Restaurant and Direct Market earns 4 stars ****

Star Tribune food writer Rick Nelson reviews Lenny Russo's Heartland Restaurant and Direct Market and gives it a 4-star rating. We were fortunate at Shea to help Lenny with the development of his ambitious project which is getting critical raves across the board...

photo by Tom Wallace, Star Tribune

Russo's visionary venture

A new and improved Heartland is a game-changer for downtown St. Paul and the local foods movement.

by Rick Nelson, Star Tribune

November 11, 2010

Lenny Russo's laugh makes me laugh. It's a guttural chuckle, slightly diabolical, streaked with a smidgen of self-satisfaction, as if he's amused by his own (often profoundly inappropriate) joke. Chances are, he probably is.

I say this because one of the many reasons to admire his relocated and slightly renamed Heartland Restaurant & Direct Market is that the Russo guffaw has more opportunity to really reverberate in the new, cavernous space.

But take one gander at the spotless workrooms, the spacious private dining areas, the three chef's tables, the long deli counter, the gleaming exhibition kitchen and the constantly-in-motion crew, and here's the message that echoes, loud and clear: A lasting commitment to locally raised foods built and supports this impressive enterprise.

The restaurant's menu, which changes daily, survived the move intact from the restaurant's original Mac-Groveland home. What's new is a spacious lounge that specializes in imaginative cocktails (made using -- what else? -- regionally sourced spirits) and a shop and deli. As a package, there's nothing else quite like it in the state.

The restaurant's diners and the market's shoppers clearly benefit from the years Russo has devoted to nurturing connections with family farms and small producers.

In the spreadsheet that whirs inside his brain, Russo tracks the contributions of more than 70 local purveyors. One reward? A year-round in-house farmers market, which serves as a larder for the restaurant, as a well as a shop for the neighborhood. It specializes in items not easily found in supermarkets or, for that matter, most farmers markets.

The coolers and freezers are filled with a modest but meticulously produced selection of pantry items, all crafted in the adjacent kitchens, including full-flavored lamb, crayfish and duck stocks; tubs of glistening rendered pork fat and jars of fantastic goat rillettes; super-luscious ice creams; and heat-and-serve soups.

Preserving the harvest is another priority, and Heartlanders have a knack for filling wide-mouth Ball Mason jars, placing a welcome emphasis on the unusual: a robust sweet-sour eggplant caponata, a bright roasted sweet pepper-crabapple jelly, vividly colorful pickled cantaloupe.

Russo also reserves shelf space for a small cache of products produced elsewhere. Bakers will fall head over heels for the deliriously good high-fat-content (85 percent) butter that Hope Creamery in Hope, Minn., produces exclusively for Heartland.

Meat and more, much more

The day the doors opened, the market became the east metro's top butcher shop, if only on the basis of the extraordinary house-made sausages, pâtés and terrines. But the counter is also the place to find the pristine meats, poultry and freshwater fish that Russo serves next door in the restaurant.

Along with a small assortment of baked goods, the deli counter produces a handful of sandwiches, and they're so good that it's difficult to resist the impulse to dissect them and discern their contents.

Another reason to climb the market's lovingly restored cast-iron staircase? A few hot grab-and-go items, including a moderately priced daily entree. I recently lucked into a thick slice of bison tenderloin, rolled in herbs and roasted in salsa verde until the lean, pink meat barely resisted against the knife. Now that's lunch.

Attention to detail

Russo's cooking style has always been to put the ingredients front and center and manipulate them as little as possible. His aesthetic is spare and uncomplicated -- think Matisse, not Pollock -- and at its best, the straightforward preparations bounce flattering flavors off each prized ingredient. A richly porky pork chop, seared on the grill but coyly pink inside, tasted even better against the teasing heat of a jalapeño pepper-apple jam. A slaw, made with vegetables so seasonal that I could have set my watch to it, was the exact foil to succulent walleye in a delicate cornmeal crust.

I love how Russo features ingredients that get little or no play elsewhere (spigariello, anyone?), as if purveyors keep their secret stashes in reserve for him and, by extension, us. One key example: Russo buys magnificent whole wild boars from Money Creek Ranch near Houston, Minn., then deftly converts one of the state's premium proteins into a bevy of one-of-a-kind dishes. The superb results could be a ruddy braunschweiger or a speckled head cheese, each served with a parade of flavor-enhancing condiments, or it might be a slow-cooked shoulder, paired with duck sausages for what Russo dubs "Midwestern cassoulet."
Veal, goat, elk, pheasant, treated with unadulterated tender loving care, all have a place of pride here, alongside basics like a grilled-to-order steak with potatoes, crisp-skinned roast chicken, even a terrific burger. One blustery night I dropped into the lounge and dug into the kind of autumn meal that wraps you up like a treasured hand-me-down blanket: cracklingly good grilled chicken sausages served over a rich potato-celeriac purée. Not bad for $14.

Even the basics are spectacular. The satisfying soups are exciting single-serving meals. I like to visit just to get a crack at the bread basket, which contains an ever-changing pair of rolls. There's nothing basic about the aforementioned charcuterie, or the elegant cheese selection.

Downtown business engine

For all the important economic support Russo provides to rural Minnesota and Wisconsin, Heartland 2.0 has bestowed a considerable boost to urban St. Paul, revitalizing a long-underutilized corner of Lowertown.
An Old Navy store could comfortably fit inside the vast space, which is split between two levels and is organized, in a U-shaped series of sparsely decorated rooms, around an atrium carved out of the building's interior. If, like me, you grew up thinking Butler Square was a supreme design achievement, then you'll be all over the exposed timber-and-brick vibe of the place.

The prettiest space is the dining room, an oasis of understatement that overlooks the St. Paul Farmers Market and manages to strike a balance between its special-occasion and Midwestern-casual duties. One notable feature is a mural composed of weathered barn wood, the boards fashioned into a herringbone pattern to create a soft-spoken reminder of the restaurant's family-farm DNA, also reminiscent of the pieced murals of Minnesota artist George Morrison.

A few flaws in the mix

Heartland is not without its issues. The occasional dish, often of the vegetarian persuasion, can taste not quite fully formed, and the hyper-seasonal desserts are more earnest than indulgent. The highly polished service staff, headed by Russo's spouse and business partner, Mega Hoehn, bears the same apple-cheeked ethos as the local-local-local food being served, but sometimes the ranks feel a little thin for the big-ticket price tag. Because the lounge lies in the well-worn path between dining room and kitchen, it can come off more like a corridor and less like a relaxing hideaway. As for the market, it feels understocked, although I suspect that Russo and his young, enthusiastic crew are only getting started.

Here comes the naysayer's chorus: "But isn't four stars synonymous with perfect?" Nope. In this bell curve, four stars means "exceptional," and, frankly, there isn't a more fitting word for this urban-rural nexus. Heartland is a role model for the burgeoning local foods movement, one that's bound to become more important with each passing year.

That sound you hear? It's Russo, laughing. Hopefully, all the way to the bank.

Rick Nelson • 612-673-4757

Dogwood Coffee Co. Gets another great review

Shea Inc. is proud to have partnered with Greg Hoyt to bring Dogwood Coffee Co to Calhoun Square.  See below for another great review...this time from Rick Nelson of The Star Tribune. 

Dogwood brews a cutting edge cup of coffee

Posted by Rick Nelson

Last update: November 10, 2010 - 11:02 AM

Serious coffee drinkers need to know about Dogwood Coffee Co., the fanatical new coffee bar in Calhoun Square.

Anyone who has stood in line for a coffee at Rustica knows the drill; that operation, formerly known as Bull Run Roasting Co., was the incubator for this anti-Starbucks Uptowner. I dropped by late last week and talked with owner Greg Hoyt about his new venture.

Hoyt sold majority interest in his Bull Run wholesale operation in September, preferring to concentrate on his burgeoning retail business. “It was the right time to splinter this thing off,” Hoyt said. “You should have seen the lawyers figure out the non-compete.”

Don’t go here for a French roast, or a shot of amaretto syrup in your pumpkin-spice latte. The beans are scrupulously sourced from small-batch growers, and coffees are served in single 10-oz. pours. “We’re not snobs, or jerks, we’re just seeking amazingly exquisite coffee,” Hoyt said. “This fits hand-in-glove with what’s happening with beer, with charcuterie. It’s another intersection.”

Customers are greeted by a center-counter concierge, and are directed to the right for straight-up coffee -- made using a state-of-the-art Clover single-cup device, an $8,500 investment -- or to the left for espressos and lattes from a sleek Aurelia model Simonelli machine, the same instrument used in high-pressure barista competitions.

The Clover, the Maserati of single-cup coffee makers.

“We spent more on equipment than on furniture and fixtures combined,” Hoyt said, gesturing to the large wall of grey laminate-finished cabinets lined up behind the coffee bar. “I’m hoping that people don’t come here for our cabinets, they come for the coffee.”

Another cool tool: the Uber-Boiler, which delivers water at precise, accurate temperatures. “Not in the boiler, but at the spout,” Hoyt said, and yes, there's a difference. There’s also a built-in gram scale to ensure exact proportions of water to coffee. A lot of details go into making a perfect cup of made-to-order coffee.

No, it's not a tap for Summit Extra Pale Ale. Its the Irish-made Uber-Boiler, which delivers water at an even 94 degrees Centigrade at the cup. "it's the most consistent brew process," said Hoyt.

Rustica provides the small (too small?) selection of seriously good baked goods. The heavy, off-white mugs -- a color chosen to highlight the coffee -- are fashioned by St. Paul potter Todd Holmberg. Espressos state the percentage blend of each coffee. The pearly, iridescent milk comes from Autumnwood Farm, a grass-fed farmstead dairy in Forest Lake. “We wanted to have a Minnesota dairy,” he said. “It’s unbelievably expensive, but it’s worth it.”

My favorite seat: In the window, at a long, beautiful bar made of reclaimed wood, one of the many fixtures designed by barista Keith Mrotek. “I thought it was important to have a barista who would be working here four or five days a week to direct the design,” he said. “Finally, my two passions -- coffee and design -- have come together.”

Hoyt isn't stopping at Calhoun Square. “We’re going to recreate this coffee bar in another space, with a roaster and a coffee lab, the likes of which the Twin Cities has never seen,” Hoyt said. “A cafe, research and development and training and education. We’re looking at Northeast Minneapolis. That seems to be a really intriguing area.”

 The artful combination of steamed milk, 15 seconds and the skilled wrist of barista Kayla Bothun turns a Dogwood latte into a drinkable thing of beauty.Want to learn more? Drop by on Thursdays at 6 p.m., when Dogwood offers free cuppings, “Coffee is a journey, not unlike wine,” Hoyt said. “When we use words like ‘caraway’ or ‘caramel’ to describe coffee, we’re not taking a page out of the ‘Coffee For Dummies Handbook.’ People should experience that, and they won’t think the same way about coffee after experiencing a cupping. That said, we’re not dorks about it. It’s just coffee. We also want to educate people on how they can brew coffee at home. You don’t need $15,000 of equipment to make good coffee at home. Our cuppings are free, and no one leaves empty handed.”

Dogwood Coffee Co. is located in Calhoun Square (3001 Hennepin Av. S., Minneapolis), next door to Kitchen Window, and is open 6:30 a.m. to 9 p.m. Monday through Friday, 7 a.m. to 9 p.m. Saturday and 9 a.m. to 6 p.m. Sunday.

Dogwood Coffee Co. opens in Calhoun Square

Shea is happy to announce the opening of the new Dogwood Coffee Co. in Calhoun Square. We had a lot of fun planning the space with owner Greg Hoyt, former owner of Bull Run Roasting Co. Marsha Trainer of City Pages posted a blog entry today detailing the shop's unique design aspects and menu offerings.  Check out her blog entry below:

Dogwood Coffee Co. now open in Calhoun Square

By Marsha Trainer, Fri., Nov. 5 2010 @ 10:00AM

Yesterday morning, the much awaited Dogwood Coffee Co. began serving single brew coffee, cappuccino, espresso and other java drinks as well as some Rustica treats at the new Calhoun Square across from Kitchen Window. Sporting an open layout, church pew seating and a wooden bar, the modern space saw plenty of business today. Hot Dish overheard that opening day was a bit slow, but obviously, as word gets out more and more serious joe drinkers will pay a visit. How brilliant of former Bull Run owner Greg Hoyt to launch the shop mere weeks before Coffee Fest, which will take place only steps away.

Here's a few pics as we enjoyed a cappuccino in Dogwood's brand new digs.

Dogwood's cappuccino comes with seltzer.

​First the cappuccino -- as we expected, it was smooth, creamy and not too hot temperature-wise. Our barista explained that they aspire to match the Italian conception of the drink as much as possible. Using local, non-homogenized milk steamed to a creamy rather than a frothy consistency and keeping the temperature lower than usual makes the dairy blend seamlessly with the espresso. A seltzer on the side helps to freshen the palate. Of course, a full menu of single brews are available at Dogwood too. During our visit, WIH Pesam Village, La Ilusión, Kikai Peaberry and Amaro Gayo Natural were on the carte, along with a Sumatra decaf option.

The kiosk as you enter Calhoun Square

​We liked Dogwood's clean, open design that has light wood and metal touches. The cashier's kiosk is just to the left as you enter Calhoun Square from Hennepin Ave. between Lake and 31st Sts. Large paper overhead lamps light the more enclosed seating area which has a glossy neutral floor and minimalist chairs and stools in addition to pews along the back wall.

Through the window

​Let the people watching commence.

But ultimately, Hot Dish recommends the bar seats, which look out on Hennepin Avenue and are great for people watching while you enjoy your premium brew.

Dogwood Coffee Co.

Calhoun Square - 3001 Hennepin Ave. S., Minneapolis

Monday - Friday, 6:30 a.m.-9 p.m.

Saturday, 7 a.m.-9 p.m.

Sunday, 9 a.m.-6 p.m.

Shea named Interior Design Hospitality Giant once again

Shea has been named a "Interior Design Giant" in hospitality once again by Interior Design magazine. Editors from Interior Design, one of the industry's most respected publications, survey design firms nationwide and then rank them according to fees. Read the article to see what they discovered this year. Shea is very proud to be on the list of the Top 75.

2010 Hospitality Giants -
There are more than a few reasons for the top 75 Interior Design Giants in hospitality to be op­timistic as they slog out of the Great Recession.

By Ron Marens -- Interior Design, October 29, 2010


There are more than a few reasons for the top 75 Interior Design Giants in hospitality to be op­timistic as they slog out of the Great Recession. Although­ fees in the sector were down 21 percent compared to the previous reporting period, more projects were completed than were canceled or postponed. That added up to a net gain approaching $43 million. Currently, 69 percent of the firms are predicting that hospitality will soon stabilize or improve. That's especially good news, since more than half of these Giants reaped 90-plus percent of their fees from hospitality.


Growth may be less likely, however, to come from the category's mainstay, hotels. Merriam-Webster's Collegiate Dictionary added the word staycation in 2009, and the hospitality Giants have felt the effects of that trend. The travel business was down by 4 percent in fiscal year 2010, with luxury hotels taking the biggest hit. Casino operators also seem unwilling to roll the dice. Cruise lines appear more confident. Design fees for ships went up to 2 percent, a huge jump from 2006, when that segment barely made the list. Also on the bright side, res­taurant work is up-to 12 percent of income. Bars, lounges, and nightclubs are also on the rise.

No matter the project type, these Giants are doing more with less. Nearly a quarter of them report that at least 50 percent of their work is eco-friendly. Sustainable practices and materials have become an easier sell. As one firm's spokesman says, it's a reverse pitch: "Clients tell us how green they are willing to go." Two years ago, barely over 25 percent of hospitality projects were considered sustainable. And renovation, besides being environmentally friendly, is more consistent with the economic times than?new construction. For the first time since 2006, renovations beat out new construction in terms of the number of projects generated. Twice as many hospitality Giants worked exclusively in renovation than solely in new construction.

Other more-with-less areas are employees and salaries. With average fees per design staff member sliding down to 2007 levels, hospitality Giants are continuing to get leaner. Layoffs weren't as harsh as in the dark days of early 2009, but 7 percent of staffers got pink slips. Of those still on the payroll, principals and partners are feeling the most pain. Their salaries now average $140,000, which is $10,000 less than the year before. Only designer­-level employees are getting a little extra cash, with incomes­ ticking up $2,000.

Still, tumult has created opportunity. One Giant in the top 25 reports having leveraged the downturn by hiring from the larger talent pool: "We believe in the industry, so we are building the dream team during this time." Someone from a top-10 firm put it more bluntly: "We have recruited terrific new staff from competitors." In fact, it was a very year good for some. Of the top 75, 12 are new to the list-including Steelman Partners, which landed at number 14 with earnings of more than $6 million.

Overall, the hospitality Giants predicted that fees from the segment would be up 13 percent in the next reporting period, pushing combined income to $456 million. That's still a far cry from the $589 million two years ago. However, by exploring new areas of the business, building the brand, promoting green practices, and staying efficient, the hospitality Giants could be on the verge of climbing out of the hole that the credit crunch dug for them.

CLICK HERE FOR THE LISTS