Minneapolis’ Free House puts a modern twist on pub classics


Taylor Blad

Freehouse’s warehouse-feel includes open floorplan and high ceilings.

Trendy location, creative menu choices, inviting ambiance––Free House has it all. Located in Minneapolis’ North Loop neighborhood, Loose-Wiles Free House provides its own modern take on pub classics. Opened recently in December, Free House has shown great potential in its first few weeks of business. The Restaurant draws their name from the building it is located in: the former factory of Loose Wiles Biscuit Co. Though the 8th restaurant opened by David Burley and Stephanie Shrimp’s Blue Plate Club restaurant company, Free House maintains originality in the face of the other seven

Free House’s large menu begins with ample appetizers such as oysters, cheese curds, and even buffalo tofu. The eponymous “jars” section offers different dips and spreads including hop hummus, bison tartare, and trout dip. The menu is also full of burgers and sandwiche. One of the most popular burgers is a short rib burger topped with white cheddar and duck fat served on an English Muffin, dubbed the “1,000 dollar burger.” Free House caters to their vegetarian patrons with the “Hippie Burger” featuring a quinoa burger topped with romesco, sprouts, and pickled cucumbers. Many of the sandwiches come with delicious parmesan truffle fries. Free House proudly serves traditional entrees like fish and chips and grilled salmon but also prides itself on its more exotic specials like Kentucky Fried Rabbit and caramelized Thai pork. The desserts on the menu has favorites like apple pie, truffles, and Lemon Meringue Cake.

(taylor blad)
(taylor blad)

Free Houses’ open floorplan and high ceilings maintain the historical warehouse history of the building, while the large windows create a very bright and open environment. The restaurant currently seats 220 in the dining room and is planning for an additional 100 seats with an outdoor patio next spring. The wait staff at Free House is very friendly and attentive; they were very welcoming and cared to all of the diner’s needs.

In addition to the wide selection of food, Free House also serves as its own brewery; the inside of the restaurant features direct views onto the brewery floor. Holding 72,000 pounds of barley outside the front door, the silo adds to the brewery atmosphere.

The quality cuisine at Free House can be eaten at a good value, with shareable appetizers averaging around $10, salads and sandwiches ranging from $7 to $15, and entrees ranging from $14 to $24 dollars. As the restaurant boom continues in Minneapolis, Free House will continue to be a hot spot for locals and foodies alike.