Media & Acclaim

Photos

Caramel Roll

Caramel Roll

Shrimp & Crab Benedict

Shrimp & Crab Benedict

Death Is Just The Next Adventure

Death Is Just The Next Adventure

The Hell's Kitchen Awning

The Hell's Kitchen Awning

Mitch Omer, executive chef + owner of Hell's Kitchen, in the kitchen

Mitch Omer, executive chef + owner of Hell's Kitchen, in the kitchen

Fire Place Dining Room

Fire Place Dining Room

Our famous Peanut Butter, Blackberry Jam and Orange Marmalade

Our famous Peanut Butter, Blackberry Jam and Orange Marmalade

Mahnomin Porridge

Mahnomin Porridge

The Far Side Pub

The Far Side Pub

The Underground Dining Room

The Underground Dining Room

The Underground Dining Room

The Underground Dining Room

Our Utensil Chandelier

Our Utensil Chandelier

Welcome to Hell's Kitchen

Welcome to Hell's Kitchen

Happy Hour BBQ Sandwich

Happy Hour BBQ Sandwich

Lemon Ricotta Hotcakes

Lemon Ricotta Hotcakes

Welcome to Hell's Kitchen

Welcome to Hell's Kitchen

All of our servers wear PJ's for our Weekend Brunch

All of our servers wear PJ's for our Weekend Brunch

Steve Myers, owner + executive sous chef of Hell's Kitchen, with our famous Huevos Rancheros

Steve Myers, owner + executive sous chef of Hell's Kitchen, with our famous Huevos Rancheros

Walleye BLT

Walleye BLT

*For those with sensitive ears, there is a small amount of foul language, BEN.

WE’RE BACK.

self-evisent on FACEBOOKOFFICIAL SITEHK LATE DRINK SPECIALS

Tom and Bend from sel-evident are our special guests and they have come to taste Hell’s Kitchen’s killer Late Nite Drink Specials as well as talk about 15 years as a band and their anniversary show this Saturday, October 20th with Traindodge (OKC) / Buildings / Haunted Heads (WI) HERE at Hell’s Kitchen.

Huge thanks to PBR, Jameson, Finlandia and Jaegermeister for providing sweet libations.

For more info on this Saturday’s show, visit: http://www.hellskitcheninc.com/self-evident-2/

Basic recipe for this plate:

Roasted turkey:
Jenni-o turkey breast, salt pepper, Roast 450 for 1hour, Turn to 325 until temp reaches 155. Let rest for 20 minutes.Shred.

Stuffing:
Mix cubed bread, sautéed celery, carrot, onion,apple, and two leaves of sage. Add chicken stock. Bake 50 minutes.

Chutney:
Cranberries, water, sugar,pinch of salt, clove,jalopeno, and red onion.

Mashed potatoes:
Yukon potato, Butter, Half and half, Salt and pepper

Gravy:
Chicken stock, Salt and pepper, Roux; equal parts butter and flour.Tsp truffle oil

Assemble!
Feel free to contact Joe at JoeW [at] HellsKitchenInc.com if you have any questions.

RECIPE
Banh Mi Sandwiches:

Slow roasted pork
Petite baguette or roll
Spicy Mayo (sriracha + mayo)
Carrots (shredded)
Cucumbers (sliced)
Jalepenos (chopped)
Red onion (sliced)
Cilantro (chopped)