Bar Rufus honors the multi-faceted patriarch of Rand Tower Hotel, Rufus Rand. An accomplished pilot in the Lafayette Flying Corps in World War I, innovator in American aviation, father, and husband, Bar Rufus captures the essence of the man who built the house in which we are all summoned to gather and play. Offering day-to-night service, Bar Rufus features recognizable cocktails, while using inventive ingredients and flavor combinations that deviate from the classic, as well as a menu of lighter bites with French influence.
DANIEL DEL PRADO
Born in Buenos Aires, Argentina, Chef Daniel del Prado is the child of parents of Spanish and southern Italian descent who has had a thirst for culinary curiosity and cultivation of skill from a very young age. After moving to the United States in his early 20s, del Prado began his culinary career in Colorado—cooking at night and snowboarding during the day. Upon moving to Minneapolis, he had the opportunity to work in some of the finest kitchens in the Twin Cities, including La Belle Vie and Solera. In 2009 del Prado teamed up with his mentor, Isaac Becker, to open Bar La Grassa in the North Loop and after a very successful year at Bar La Grassa, ventured to Portland, Oregon and Europe to hone his skills in high-caliber kitchens. When returning to Minneapolis, he again collaborated with Becker as the executive chef of Burch Steak and Pizza Bar.
When it came time for del Prado to open his own concepts, he burst onto the Twin Cities scene with his premiere Linden Hills restaurant, Martina, and opened the Oaxacan Mexican-influenced Colita just a year after. Chef del Prado is a multi-James Beard finalist and has continued to open new and innovative concepts such as Rosalia Pizza, Sanjusan, Café Cerés, Josefina and Macanda in Wayzata, as well as concepting three food and beverage locations within Rand Tower Hotel in downtown Minneapolis. Marking his first venture into hotels, del Prado opened Bar Rufus, a classic hotel lobby bar featuring French bistro cuisine and quintessential cocktails, as well as Miaou Miaou, an inventive cocktail-focused lounge, and Blondette, the premiere 5th floor restaurant featuring a del Prado take on French cuisine using Pacific-Northwest ingredients.