FireLake Grill House & Bar at Radisson Blu Mall of America

Bloomington, Minnesota


March 2013

Exhibition Kitchen
Back-of-the-House Kitchen
New Restaurant and Bar


This project was named FE&S Facility Design Project of the Year! The $137.5 million 500-room hotel is home to the new FireLake Grill House & Cocktail Bar, connected via a walkway to the Mall of America. The new restaurant focuses on local and sustainable food sources showcasing a mix of classic American heartland flavors, using fresh and locally produced ingredients. The display cooking line and back-of-house kitchen support the 180-seat 5,700-sq-ft restaurant and 130-seat, 3,800-sq-ft bar, room service and over 26,000 square feet of meeting space. A long, linear space for the 5,040-sq-ft back-of-house kitchen made it challenging to provide large enough work areas along with efficient circulation. Our design created a central circulation spine to accommodate traffic from storage to production, with finished product going in opposite directions to the restaurant, banquet areas and employee dining.

We were able to make enough room for the hot prep cooking line facing the banquet prep line across a wide shared worktable for maximum efficiency and communication. We were also able to include a similar arrangement for the Bakery and Garde Manger. The dishroom is located closest to the restaurant and central circulation for access from the banquet areas. Unique features of this operation include a banqueting system using roll-in Combi ovens and blast chiller as well as mobile plate racks. Room service customers are given the same priority as dining room guests since orders are taken at the host stand or front desk and delivered by dining room servers, eliminating the need for a separate room service staff. Sustainability features include a water conserving dishmachine and high-efficiency exhaust hoods.