The Red Stag opened on November 19th, 2007 as the first LEED-CI registered restaurant project in Minnesota. The Red Stag Supper Club strives to be a good local & world citizen by serving local & organic foods as much as possible, conserving resources, and by always being on the lookout as to how to better its business practices. The Red Stag Supperclub values its relationship with its customers, its workers, and the environment in which we all live.

What is LEED?

The Leadership in Energy and Environmental Design (LEED) Green Building Rating System is the nationally accepted benchmark for the design, construction, and operation of high performance green buildings. LEED gives building owners and operators the tools they need to have an immediate and measurable impact on their buildings performance.LEED promotes a whole-building approach to sustainability by recognizing performance in five key areas of human and environmental health: sustainable site development, water savings, energy efficiency, materials selection, and indoor environmental quality. LEED provides a roadmap for measuring and documenting success for every building type and phase of a building lifecycle.

Chef Bill Baskin, who in the past has worked with Chef Lawerence Gaurtreaux at Chez Suzette, Chef Seth Daugherty of Cosmos, Heston Blumenthal at the Fat Duck in England, and Chef Anne Cuggino at the Veritable Quandry of Portland,Oregon, focuses his contemporized supperclub menu on locally farmed ingredients.

The Red Stag will be open 7 days a week from 11am-2am M-F, and 8am-2am Sat. & Sun. Serving brunch, lunch, dinner, and late night. Featuring a Happy Hour 3-6 M-F and a traditional fish fry every Friday. Live music on Tuesdays at 10pm, DJs every weekend at 10:30pm. Sidewalk dining when weather permits. The 2nd Annual Red Stag Block Party will take place in June.