Icehouse is located in what was originally the loading docks to the old Cedar Fuel and Ice where over 75,000 tons of Ice was harvested each year and later a part of Icehouse studios where many audio and video recordings took place. The original brick and wood ceiling still remains and was incorporated into the design of Icehouse the restaurant, bar and music venue. While we are not harvesting 75,000 tons, shooting videos nor recording albums, The space still remains true to the original industrial aesthetic and we honor our predecessors of the space by employing our take on classical food and drink recipes and by keeping the music going.
Join us at the Chef's table for a special, custom menu prepared by Chef Matthew Bickford and team. The Chef's table can seat 8 comfortably. The Chef’s table also serves as a great spot for private business meetings.
Join us at the Chef’s bar and watch the show in the kitchen. Heckle the chef and buy his staff a 6-pack of beer. Traverse the menu via either the Chef’s $50 (10) course tasting menu or $35 for the (5) course tasting menu. Add drink pairings for $5 per course
Plan a romantic afternoon or evening overlooking the Icehouse Courtyard. Escape from Minneapolis while still being in the heart of the city.
Our menu reveals Chef Matthew Bickford's influences from New Orleans, Northern Italy, the French Mediterranean and Spain with a hint of 'sconi supper club. Changing in line with the seasons, our goal is to stay true to the principles of employing organic, sustainable and locally sourced ingredients whenever possible. Our meats are brined and cured in-house. We take great pride in the relationships formed with the local farmers and meat purveyors. We are partners with the MN Zoo Fish Smart program and take pride in our veggie dishes as well.
Matthew Bickford is a restaurant owner who has been cooking professionally for literally half his life. After gaining momentum during his first part-time cooking job in his teens, he has worked his way up through the ranks in various settings throughout the Twin Cities and beyond.
His first restaurant chef position was with D'Amico and Sons, where his dreams of opening a gourmet deli first took shape. He saw the relationship between good food and casual atmosphere, where even the most humble meal deserved fresh ingredients and quality technique.
Matthew then spent three years as the chef de cuisine at Zander Café in St. Paul. He was able to hone in on his own style of cooking while working in this neighborhood hot spot. He had the freedom to create meals and experiment with the freshest ingredients, as well as appreciate the loyalty of the regular clientele.
While at Zander Café, Matthew had been asked to work with Tim McKee and his crew at Solera Restaurant. Believing that it would be an incredible learning opportunity to work with the James Beard nominated chef, he switched gears and became the event chef in Solera's fast paced setting. He ended his tenure at Solera as the executive chef of three years, where he experienced the adventure of running a large, complex operation.
Matthew never lost sight of opening his own eatery, and eventually stepped down as the chef of Solera in order to concentrate on his own endeavor. He worked at La Belle Vie in the meantime, while planning his dreams.