Wrecktangle Pizza
Jeffrey Howard Rogers was born and raised in Minneapolis with an affinity for food. Growing up with Minnesotan cuisine and endless love for pizza, the opportunity to bring family recipes to a Detroit-style pizza concept could not be more exciting for Jeff!
Working in the restaurant industry, both front, and back of the house, for his entire adult life has been a creative outlet and a true passion. Whether cooking at home after a long bar shift, making a birthday meal for his family or collaborating with friends, Jeff is constantly excited to get creative in the kitchen.
Wrecktangle Pizza is the culmination of Jeff’s journey and Minnesota’s desire for amazing tastes. Detroit style pizza through a Minnesota lens, Wrecktangle Pizza features familiar flavors and cameos of the bold. The light and crispy crust is the outcome of our specialty dough baked in a rectangle steel Detroit-style pan. Pizza is Jeff’s dream come true and it’s about to be yours, too!
ONO HAWAIIAN PLATES
Hawaiian-born and raised Chef Warren Seta and his wife Jess Kelley brings their many years in the restaurant industry to life with their casual Hawaiian plate lunch concept, Ono Hawaiian Plates. Both spent the majority of their careers in the high-end fine-dining world. With Seta owning many successful eateries in Las Vegas, Seattle, and Honolulu and Kelley honing her skills in such venues as the Four Seasons Resorts Lana’i, Waldorf Astoria, Roy’s Hawaii the duo made the jump and moved to the Midwest. They were missing and craving authentic Hawaiian food from the islands. They decided to venture onto a series of pop-ups to satisfy their yen for Hawaiian plate lunch and see if the Midwest palette would find it as enjoyable as they did. The overwhelming response as indicated by the long lines and the rave reviews led them to believe that opening a brick and mortar in the Twin Cities was the right move.
KAWAE
A graduate of the University of Minnesota, Chef Tuan Hoang’s professional career started as an apprentice to Master Chef Kenji Sakamoto. Not only did he learn specific Japanese cooking skills, but he also found a strong passion for Japanese cuisine. His entrepreneurial spirit, his experience and knowledge in Japanese cuisine, and his passion for food led him to start Kawae. Kawae aims to focus on the seasonality and creativity of Japan with Japanese-inspired snacks, ramen, mazemen, and rice bowls.
GOOD BOY
Good Boy is an eclectic American restaurant, serving up a blend of classic American dishes along with dishes with flavors from around the world. Their menu offers a range of options to satisfy any craving, from a juicy Good Boy Burger and fresh Arugula salad to comforting bowls and flavorful appetizers. Good Boy takes pride in their creative approach to cooking, using fresh, high-quality ingredients to create dishes that are both delicious and memorable.
Jeffrey Howard Rogers was born and raised in Minneapolis with an affinity for food. Growing up with Minnesotan cuisine and endless love for pizza, the opportunity to bring family recipes to a Detroit-style pizza concept could not be more exciting for Jeff!
Working in the restaurant industry, both front, and back of the house, for his entire adult life has been a creative outlet and a true passion. Whether cooking at home after a long bar shift, making a birthday meal for his family or collaborating with friends, Jeff is constantly excited to get creative in the kitchen.
Wrecktangle Pizza is the culmination of Jeff’s journey and Minnesota’s desire for amazing tastes. Detroit-style pizza through a Minnesota lens, Wrecktangle Pizza features familiar flavors and cameos of the bold. The light and crispy crust is the outcome of our specialty dough baked in a rectangle steel Detroit-style pan. Pizza is Jeff’s dream come true and it’s about to be yours, too!
Hawaiian-born and raised Chef Warren Seta and his wife Jess Kelley brings their many years in the restaurant industry to life with their casual Hawaiian plate lunch concept, Ono Hawaiian Plates. Both spent the majority of their careers in the high-end fine-dining world. With Seta owning many successful eateries in Las Vegas, Seattle, and Honolulu and Kelley honing her skills in such venues as the Four Seasons Resorts Lana’i, Waldorf Astoria, Roy’s Hawaii the duo made the jump and moved to the Midwest. They were missing and craving authentic Hawaiian food from the islands. They decided to venture onto a series of pop-ups to satisfy their yen for Hawaiian plate lunch and see if the Midwest palette would find it as enjoyable as they did. The overwhelming response as indicated by the long lines and the rave reviews led them to believe that opening a brick and mortar in the Twin Cities was the right move.
A graduate of the University of Minnesota, Chef Tuan Hoang’s professional career started as an apprentice to Master Chef Kenji Sakamoto. Not only did he learn specific Japanese cooking skills, but he also found a strong passion for Japanese cuisine. His entrepreneurial spirit, his experience and knowledge in Japanese cuisine, and his passion for food led him to start Kawae. Kawae aims to focus on the seasonality and creativity of Japan with Japanese-inspired snacks, ramen, mazemen, and rice bowls.
Good Boy is an eclectic American restaurant, serving up a blend of classic American dishes along with dishes with flavors from around the world. Their menu offers a range of options to satisfy any craving, from a juicy Good Boy Burger and fresh Arugula salad to comforting bowls and flavorful appetizers. Good Boy takes pride in their creative approach to cooking, using fresh, high-quality ingredients to create dishes that are both delicious and memorable.
