JW Marriot Mall of America

New Minneapolis Hotel

Redefines Luxury

in the Twin City Market…


Utility rebate programs provide great incentives for installing high-efficiency natural gas equipment.

Restaurant concept sources local ingredients for a unique farm-to-table dining experience.

Natural gas helps to maximize the efficiency of hotel operations for a better bottom line.

When the JW Marriott Minneapolis Mall of America opened its doors in 2015, it showcased a new level of luxury as one of the most significant hotel developments to take place in the Twin Cities area. The property, which was designed in collaboration with award-winning architects DLR Group and acclaimed hospitality industry leader Design Force, is the JW Marriott’s first in Minneapolis and part of Mall of America’s recent luxury expansion. This 15-story, 342 room hotel boasts LEED Certification for improved energy efficiency incorporating natural gas for common area heating, domestic hot water, and its massive food service operation.

The hotel’s signature restaurant, Cedar + Stone Urban Table, is led by celebrated Executive Chef Everton Clarke and Executive Sous Chef Laura Bartholomew. The menu offers refined, crafted dishes inspired by Minnesota’s natural roots and local culture. All dishes at Cedar + Stone Urban Table incorporate ingredients locally sourced within 200 miles. The local theme carries through in the restaurant’s décor as brick and wood, artistic jasper stone prints, and regional photography create a comfortable and inviting atmosphere. And the “open display kitchen” adds an entertainment value – a popular trend in today’s upscale dining venues. A private dining room accommodates up to 14 guests and the restaurant offers an extensive wine list with over 1,500 bottles prominently on display. The restaurant’s farm-to-table concept seats 190 people and the bar pours spirits from Minnesota distilleries. This locally sourced concept entices hotel guests to stay on property instead of going to the city for food and drink, a concept that makes Chef Clarke a “happy chef.”

Utility Rebates Encourage Gas Technologies…

When asked about a decision to use gas or electricity as the primary energy source for the hotel, Timothy Petrich, Director of Engineering, was quick to point out that incorporating natural gas into the project was an obvious choice that was made during the design phase.

“Utility rebates provide added incentive to incorporate today’s state-of-the art, commercial, high-efficiency gas cooking appliances into our food service operation.”

–Timothy Petrich
Director of Engineering

JW Marriott Mall of America
Gas Kitchen Equipment
Line Up…

2 – Combi Ovens (roll-in)
2 – Combi Ovens
3 – 6 Burner Range/Convection Oven
1 – 6 burner Range/Oven
4 – 50# Fryers
2 – Salamander IR Broilers
3 – 48” Charbroiler
2 – 36” Griddles
2 – Braising Pans
2 – Steam Kettles
1 – Woodstone Hearth Oven

Total Combined Cooking Equipment Load Over 3,000,000 BTU/Hour
Natural gas is a “key ingredient” to their growing success. Six more locations are planned throughout the southeast over the next 18-24 months. Babalu’s state-of-the-art natural gas kitchen incorporates the island suite concept where a plethora of sauté items dominate their menu. In addition to water heating and space conditioning, gas infrared heaters are also incorporated into their outdoor patio dining area for added comfort during cooler times of the year.

Local gas utility, Alagasco, and James Robinson – Manager National Accounts/Commercial Food Services, took great care to ensure that they would have the necessary natural gas service to properly execute the concept. And Roberts was quick to point out that “Alagasco was great to work with. They did an awesome job!”