Chef Yia Vang's Highly Anticipated Hmong Restaurant, Vinai, opens July 30 in NE Minneapolis

“Vinai is a love letter to my parents. When I think about them, and about Vinai, the common theme that comes through is this idea of restoration.” Chef Vang

The 88-seat restaurant at 1300 NE 2nd Street will be open evenings Tuesday through Saturday

Reservations: www.vinaimn.com

James Beard Finalist Chef Yia Vang will officially open Vinai to the public on July 30. The restaurant, which has been in the works since 2019, features a menu focused on shareable dishes and food that centers on four components of Hmong cuisine: proteins, vegetables, rice and hot sauce.

Vinai is named after Ban Vinai, the refugee camp in Thailand where Vang’s parents met and where Chef Vang was born. “As a reflection, Vinai the restaurant will be a place for people to come and enjoy a nourishing, fulfilling meal. They can rest with us there – it’s the same echo. We want to invite them in for a place to rest and relax.”Now that's a pork chop!

The menu will feature a number of dishes designed to be shared among a table, such as charred cabbage and stir-fried greens. With an emphasis on live fire cooking and grilling, the menu also includes a variety of proteins — spatchcocked chicken and a nearly 2-pound pork chop for those who love a new version of a classic, and lamb heart and fried catfish for those seeking a more adventurous dining experience.

“The menu is broken into different sections, sort of ‘choose your own adventure’ style. There’s no wrong way to order,” Chef Vang said. “The menu is reflective of how we ate at home, growing up in a Hmong household. The four components of Hmong food are the structure of our menu; everything works together. Our cultural DNA is intricately woven into the foods we eat. Our identity starts at the table."

The bar program was crafted in partnership with Jeff Seidenstricker of Steady Pour, featuring ingredients of Hmong cooking, such as galangal and Hmong cucumber. The cocktail list also includes variations on classic drinks like the “1988 New Fashioned,” named for the year in which Vang’s family immigrated to the United States.

For larger groups, “The Family Table” will be reservable for parties of 6-10. The table itself was hand-built by friends of Vang’s, End Row Designs, meant to emulate the dining experience in a Hmong home. Vang hopes the Family Table will serve as a space to gather with friends and family for special occasions or celebrations.

While the space at 1300 NE 2nd Street was most recently home to the taproom for Dangerous Man Brewing, it was originally built as the Northeast Bank Building. To preserve the historical roots of the space and build out a kitchen and dining area fit for Vinai, Chef Vang worked with local architecture firm, Christian Dean Architecture.

“There was a lot of discussion with Yia about how we could thoughtfully include design cues from Hmong culture, including the architecture, textile tradition, cuisine, and even the soil color in Laos,” said Chris Brenny of Christian Dean Architecture. “Other elements are very specific to Yia, like the center banquette that directly references the concrete block grills he's used for outdoor cooking.”

The restaurant’s design also calls back imagery from the Ban Vinai refugee camp, with its wood ceiling structure mimicking the long huts under which people would gather and share a meal in the camp.”

“During the day, the orange tones of the space look like the red dirt from Northern Laos,” Chef Vang said. “And in the evening, the tones shift to a brown hue, reminding us of the dirt here in Minnesota. We call both of these places home.”

The restaurant seats 88 in its main dining room, at the bar, and at the Family Table. It will be open evenings Tuesday through Saturday – Tuesday to Thursday from 5 pm to 10 pm, and Friday to Saturday from 5 pm to 11 pm.

For anyone who might not be keen on cabbage, this dish might change your mind!