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News & Events

 Updates, events and news for the hotel and surrounding area!


Celebrate Mother's Day Brunch at The Saint Paul Hotel on Sunday, May 14 from 9:30 am - 2:00 pm!

Mother's Day Brunch 

Sunday, May 13
9:30 am - 2:00 pm
Reservations: 651-228-3860

Whether it’s mom, grandma or great grandma, let The Saint Paul Hotel be your home for Mother’s Day Brunch. Carry on your family tradition – or start a new one.

Served from 9:30 am - 2 pm, the Saint Paul Hotel Mother’s Day Brunch includes six lavish food stations, as well as live music. We will have salad and seafood displays; a carvery including Prime Rib and Lemon-Oregano Marinated Mahi-Mahi; Salmon, Chicken Fricassee, plus Breakfast Fare such as made-to-order Omelets, a Waffle Station and Eggs Benedict. Top it all off with our Grand Dessert Display.

Don’t delay – call 651-228-3860 now to make your Mother’s Day Brunch reservations with The Saint Paul Hotel. Pre-paid brunch ($49/person age 11 and up, $19/child age 4-10, under three/free) includes tax and service charge, as well as two hours of free parking in the Lawson Ramp.

Mother's Day Ballroom Brunch Menu PDF




M ST. Cafe Presents New Breakfast and Lunch Menus

M ST. Cafe is excited to unveil brand new breakfast and lunch menus!

The new breakfast menu includes an Omelet section and an Eggs Benedicts section with six different omelets and three benedicts. Along with existing favorites, other new items include the North Star Breakfast, Espresso French Toast and Croque Madame Waffle.

The new lunch menu also has an omelet section and new items such as a Seared Crab Cake Salad, and a West Coast Burger along with several other new items.

This month we are featuring two items from the new menus, pictured below:

The Beef Short Rib Benedict Two Poached Eggs over Braised Beef Short Rib, Whole Grain Mustard Hollandaise and Ale-Marinated Fried Shallots on an English Muffin. 

The Turkey Burger with Harissa Tomato Jam, Cheddar Cheese, Applewood Smoked Bacon and Baby Arugula tossed in Balsamic Vinaigrette on a Brioche Bun.

Stop by M ST. Cafe for breakfast or lunch and taste the new menu offerings!

View the new menus online at mstcafe.com.

Reservations: 651-228-3855 or Make Your Reservation online.




Catch JoAnn While You Can
for Jazz in the Lobby Bar

March is the final month that JoAnn Funk and Jeff Brueske will play both Friday and Saturday nights (7:00pm - 11:00pm). 

Starting April 1 they will play only Saturday nights through May 20. 

During her summer break, JoAnn and her husband, Steven Marking, will ply the waters of the Mississippi and Ohio Rivers aboard American Cruise Line paddlewheel boats where they provide onboard music entertainment and enrichment for guests.

 

 




Etiquette Tea at The Saint Paul Hotel

Pair a manners' class with a gourmet, five-course tea and you get an Etiquette Tea!

Join us on April 8 for unique opportunity to refine your dining skills and table manners while enjoying a sociable, five-course afternoon tea.

Etiquette instructor Bethany Miller of Doors of Success School of Etiquette, will lead the tea and talk about the origin and history of tea traditions along with etiquette protocol.

Etiquette Tea, April 8, 2:00 - 4:00 pm.
Cost is $50 per person.
Call 651-228-3860 for reservations.

 

 




Did You Know...?

Did you know that an exceptional, long-time employee of The Saint Paul Hotel will be retiring this month?

Housekeeping Lead Supervisor, Rajpati Eddie, known by everyone as "Miss Eddie" will be retiring after 34 years of service at the hotel.

Miss Eddie was hired as Housekeeping Supervisor in November 1982. The Saint Paul Hotel had been closed for renovations for the previous two years. It reopened in late December 1982 to become Minnesota's longest running AAA Four Diamond hotel.

Over her tenure, she has trained and supervised countless housekeeping employees, instilling in them her passion, professionalism, high standards and attention to detail — nurtured and ingrained in her by her own hiring manager, Mrs. Alpha Wolf.

Miss Eddie strives to create an impression of pride, professionalism and commitment by example to each of her trainees, teaching them to "radiate warmth and set a welcoming tone for each of our guests," along with impeccable attention to detail, keeping The Saint Paul Hotel spotless and well-cared for. She remarked, "What you give is what you get." and "Awareness is key, training is paramount."

Miss Eddie leaves behind a grand legacy! She would like to extend a sincere thank you to her fellow housekeeping staff and all employees of The Saint Paul Hotel. She impressed that she has been fortunate to had have wonderful leaders over her many years "who are supportive, allow you to do your job, be independent, and also instill confidence to set you up for success."

Saint Paul Hotel General Manager, Brian Schmechel added, "The Saint Paul Hotel is known and appreciated for its Authentic Hospitality, providing heart felt service. Miss Eddie, demonstrated authentic hospitality on a daily basis to both our external guest (pay customers) but also our internal guests, the employees. Thank you for making The Saint Paul Hotel what is today, one of the best hotels in the Midwest!"

We thank Miss Eddie for all her years of service and wish her all the best for the future!




M ST. Feature

Walleye Sandwich a Battered Walleye with Mustard Aioli and Honey Harissa Cabbage Slaw on a Toasted Bun.


Enjoy this and other signature Menu Items at M ST. Cafe.

Make Your Reservation at M ST Cafe.




Lobby Bar Feature

Ahi Tuna Tar-Tar Timbale with Avocado, Crispy Won Tons, Blonde Frisee, Chili Oil


Enjoy this and other signature Menu Items at The Lobby Bar.




 The St. Paul Grill Dessert of the Month

Coconut Cream Pie with Whipped Cream, Toasted Coconut and White Chocolate Curls.

Enjoy this and other signature Menu Items at The St. Paul Grill.

Make Your Reservation at The St. Paul Grill.




Employee Spotlight 

Thomas Sandborgh, Executive Sous Chef

1. How long have you worked for The Saint Paul Hotel?  
Ten years in May.

2. Explain your daily tasks. 
I am responsible for all daily culinary events in MST Café, Lobby Bar, In Room Dining and Banquet and Catering. These tasks can be from scheduling, ordering, purchasing equipment, working on the line to plating functions.

3. What is your favorite part about working for The Saint Paul Hotel?  
I enjoy the people I work with and for. There is a bond and connection that’s more than just employee, co-work and employer. I also enjoy the special events and assisting in the creation of them and then energy into preparing the food. 

4. What are some of your favorite memories or experiences from working at The Saint Paul Hotel? 
There are a lot of great memories! Making/ wearing 120+ gallons of hot cocoa for winter carnival, long nights in December playing loud music in the kitchen. One of my favorite memories is when I was working a Banquet event on a slow winter night. I was still pretty new as a Sous Chef and another cook and I were goofing around, shooting rubber binders at each other. Then Mr. Miller the G.M. at the time turned the corner as a binder went right at his feet. I thought I was done on the spot! He smiled, picked up the binder and shot it right back at me and kept walking. After waiting a few minutes to make sure he was out of the kitchen we both laughed and took a deep breath of how Mr. Miller’s reaction could have been much different. Mr. Miller did connect with me later in the week and how fun in the work place is good but it needs to be in reason

5. What hobbies or interests do you enjoy outside of the workplace?
I love playing with my 21 month old son, Connor. I really enjoy to cook at home. I have all equipment and tools to try all sorts of techniques and methods. I like hanging out by our pool with friends and family. Barbequing, playing bean bag toss, having bonfires and making S’mores.

6. If you could choose any other position at the hotel, what would it be? 
St. Paul Grill Bartender. The people they see and the stories they can tell would be a lot of fun.

7. What is a “fun fact” about you?
I started to do wood working. I’m creating costume wooden chef knife protectors/sheaths.