Minneapolis-St. Paul International Airport's fast growing Terminal 1 is getting its first cocktail room – and it's one with local flavor.

Tattersall Distilling, which has established a following with its distillery and cocktail room in northeast Minneapolis, will debut a second location in Concourse A sometime next year as part of a new wave of 30 restaurants and bars that will be opening in 2018 and 2019.

“We’ve been working hand in hand with HMSHost on the plans for this venture for some time,” said Jon Kriedler, Tattersall’s chief officer and co-founder, in a release. “Now the real work – and fun – begins, developing a physical space, environment and menu that gives travelers what they really crave: a restful, re-energizing and top-shelf experience wherever they’re headed or returning from.”

While there are several establishments in Terminal 1 that serve cocktails, there isn't a true dedicated cocktail room now.

 

 

The upcoming 1,235-foot space, named simply Tattersall, will include a bar, lounge and light dining area marked by antique chandeliers and a garage door frontage that will mimic the original location. Construction will begin after February of next year.

HMSHost is part of Autogrill S.p.A, the world’s largest airport provider of food and beverage services.

 

 

The latest swell of major change and expansion at MSP’s terminal saw 35 new shops and 15 new restaurants emerge in the last calendar year. New eateries include outposts from other local favorites such as Smack Shack, Black Sheep, Republic and Angel Food Bakery.

This next phase of restaurant openings at the airport includes a Hi-Lo Diner, a People's Organic, a concept from The Lexington chef Jack Riebel and more.

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