Distinguished Minnesota Cocktail Distiller you really feel like you belong in Wisconsin after a visit to the spectacular new 75,000 square foot facility in River Falls. Just 25 minutes from downtown St. Paul (or 40 minutes from its original home in northeast Minneapolis), Tattersall surprises no one with co-founder Dan Oskey’s glorious cocktails.
But the quality of the food, from Executive Chef Jonathan Newman, pleasantly surprised me. A creamy trout dip pays homage to the nearby Kinnickinnic River, and several dishes make good use of Tattersall spirits, like the whiskey-glazed pork belly bites.
There’s plenty of Wisconsin love here, including an elegantly prepared cheddar cheese soup. It leaned more bubbly than gloppy, with a nice smoke of poblano peppers and a texture of wild rice.
You’ll find a solid, thick burger on a bun (order it “dirty” if you want bacon, eggs, whiskey sauce and a cardiologist appointment), as well as some really good pizza. I know, “pretty” well. The pepperoni featured burrata cheese, jalapeños, and Kalamata olives, which is a great combination, although I would like some char on my wood-fired crust.
Save room for dessert, including a light and airy whiskey caramel cheesecake and s’mores with double chocolate cake surrounded by marshmallows, casually lit at your table.
After dinner, stroll through the distillery on a self-guided tour for insight into the process and the farmers who help create the products, including one of my favorite local gins.
(Morrissey Hospitality operates Tattersall’s kitchen, and Minnesota MonthlyThe associate editor of, Arthur Morrissey, is co-owner but was not involved in this review.)
Tattersall Distilling, 1777 Paulson Rd., River Falls, Wis., 534-248-8300, tattersalldistilling.com/river-falls