New Vincent Francoual Restaurant Coming to the Former Bacon Social House Location

Chef Vincent Francoual, Photo: Restore Restaurant HoldingsSherman Associates and Restore Restaurant Holdings (RRH) recently announced RRH has signed a lease for the 3,000 square foot ground floor restaurant space at 700 S 3rd Street, adjacent to the Canopy by Hilton Minneapolis Mill District hotel. The space will be home to a new casual-dining concept being created by Chef Vincent Francoual in coordination with RRH.

Chef Vincent was the namesake and creative force behind Vincent, A Restaurant, which was frequently named the “the best French restaurant” in the Minneapolis-St. Paul area during its 14-year run. The new restaurant will not be a reboot of Vincent, A Restaurant, Chef Vincent emphasized, but rather a new take on a casual French restaurant featuring the foods Chef Vincent loves cooking for his own family.

The restaurant space is in the heart of Sherman Associates’ redevelopment of the Mill District which includes over 1,000 housing units completed or under construction, two hotels, and its new office headquarters.

“Over the past year, our vision has been to create a restaurant hub in the Mill District,” said Ben Kepple, director of commercial leasing at Sherman Associates. “We’re excited to welcome RRH and Chef Vincent as the first of many exciting new food and beverage concepts to the neighborhood.”

Restore Restaurant Holdings is a recently formed group pioneering a new way of running a restaurant company by collaborating with successful restaurateurs to rebuild the hospitality business in downtown Minneapolis and surrounding areas. RRH is headed by co-founders attorney Dennis Monroe and his son, Matthew Monroe, along with Francoual. Also, part of the team is restaurateur Erik Forsberg, owner of Devil’s Advocate, Dan Kelly’s Pub, Joseph’s Restaurant, and Erik the Red.

Additional details about the new Chef Vincent restaurant will be released as the date for the grand opening, expected later this fall, approaches.

Chef Vincent, who is now heading up the kitchen at EaTo, is excited to get back to his French roots: "I believe that French food and a French restaurant can be a casual concept, as is the case with other ethnic food, and can be served in a way that is more carefree and incorporates shareable dishes," Francoual said. “I look forward to bringing this idea to the people of Minnesota soon.”