Tullibee takes its name from a cold-water fish found in Minnesota's deepest lakes, a nod to the regional focus that runs through the kitchen. The restaurant is built around a custom hearth, with fire and smoke serving as the primary tools alongside traditional methods like pickling and salt-curing, applied to house-butchered meats, freshwater fish, and produce from local farms, forests, and lakes.
Menus shift with the seasons and span breakfast, lunch, dinner, and weekend brunch. Dishes that come up often among diners include duck, dry-aged beef, cassoulet, trout, bison, and steak, alongside bread and salad drawn from the same regional pantry.
Just off the lobby, Tullibee's bar and lounge functions as a more casual extension of the kitchen, known for house-specialty Old Fashioneds and a fire-lit late-night pace, distinct from the dining room's slower rhythm.
Menus shift with the seasons and span breakfast, lunch, dinner, and weekend brunch. Dishes that come up often among diners include duck, dry-aged beef, cassoulet, trout, bison, and steak, alongside bread and salad drawn from the same regional pantry.
Just off the lobby, Tullibee's bar and lounge functions as a more casual extension of the kitchen, known for house-specialty Old Fashioneds and a fire-lit late-night pace, distinct from the dining room's slower rhythm.