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** If you require immediate service please call us direct at 612-200-9369. **


Micheal Prickett



Mike’s roles at Heyday are many and varied. As the primary investor, he was involved in all aspects of real estate as well as the restaurant’s design and opening. He’s also an in-house food and wine critic. Mike has been a fine dining junkie for many years, enjoying exceptional fare both locally and in his extensive travels. With Heyday, Mike has realized his dream of having a great New American restaurant in the Minneapolis Uptown neighborhood where he has spent so many years.

Mike is also the co-founder and CEO of a software company that has served the electric industry for nearly 20 years.


Jim Christiansen



Jim Christiansen grew up in Minnesota and has spent most of his life working in the local restaurant community. During an internship with Tim McKee at La Belle Vie in Stillwater, Jim fell in love with cooking. He went on to work at various McKee restaurants, including Solera, La Belle Vie, Sea Change with Erik Anderson, and the former, critically acclaimed Il Gatto. In winter 2012, Jim had a short internship at the renowned Noma in Copenhagen, where learning to question the current state of food helped open his mind to new ideas about cooking. Heyday is his first solo restaurant. 


Jim’s focus is on cuisine that is light, seasonal, and delicious. His time spent learning the importance of wild food at Noma has informed the food at Heyday, and connecting diners with Minnesota’s harvest is foremost in his mind when cooking. Since Heyday opened in April 2014, Jim Christiansen has been recognized as a Food & Wine Best New Chef (2015) and a James Beard nominee as Best Chef Midwest (2015). 



Danielle Megears

General Manager/ Wine director


Bio not coming anytime soon!


Peter Thillen

Chef de Cuisine


Bio Coming Soon!


Brian Werner

Sous Chef


Bio Coming Soon!


Jo Garrison

Pastry Chef


Bio Coming Soon!


Britt Tracy

Bar Manager


Bio Coming Soon!


Open Daily at 5pm

  Join us for Sunday Brunch 9am - 2pm

Dinner Served until 9pm Sunday-Thursday and 11pm Friday & Saturday

The Bar at Heyday is open until 10pm Sunday-Thursday and 1 am Friday and Saturday




Cocktail & Beer Menu

Heyday features unique cocktail creations and an excellent beer selection.

View Cocktail & Beer Menu Here



four course tasting $54    beverage pairing $34

*  $5 supplemental charge


Chilled Blue Mussels    9

frozen yogurt, pickled cucumber, dill 

Spinach & Watercress Salad    8

blueberry, farmers cheese, hickory vinaigrette 

Chicken Liver Tart    12

seasonal jam, pickled vegetables

Bison Tartare           15

pistachio, rutabaga, sweet corn   12

Butter Poached Asparagus   12

horseradish cream, grilled parsley compote 

Market Fish    MP

black truffle, brussels sprouts, pistachio

Warm Arctic Char    17

black trumpet vinaigrette, broccoli, miso 

Sweetbreads     16

artichokes, spicy mustard, mint


Sweet Corn Polenta    17

beech, caramelized seeds, hen egg 

Roasted Duck    26

caramelized endive, bergamot-date puree, coffee jus

Quail    22

radicchio, brown butter, sourdough toast 

Malt-Grilled Pork    22

parsnip milk, red quinoa, charred pear 

Grilled Lamb    MP

wilted greens, garlic, anchovy, hop shoots


Two Year Gouda    9

dates, bran cracker, thyme

Vanilla Milk Ice Cream   9

black olive, licorice, olive oil 

Elderflower & Lemon   9

toasted hay ice cream, caramel 

Frozen Anise Hyssop Parfait   9

wild sorrel granita, red beet juice


Supplements for the Table

Roasted Vegetables   11

bagna cauda, dill, charred herbs

Oysters   Market Price

fresh lemon, smoked lemon ice

Duck Confit   14

ramp caper vinaigrette, crispy garlic




The Heyday Brunch …. 28

 Choose one dish from first and second plus coffee or one of our specialty brunch cocktails


Yogurt Panna Cotta                  7

winter fruits, granola

Endive Salad                  11

grapefruit, chestnuts, nasturtium

Bison Tartare                          15

rutabaga, pistachio, corn

Chicken Liver Tart                11

seasonal jam, pickled vegetables

add soft boiled egg     $2

Ham & Lox                     10

smoked egg white, avocado toast 


Bostock à la Mode               11

almond toast, cranberry, maple ice cream 

Cubano Sandwich                 13

grilled coppa, mustard, gruyere 

Biscuits & Gravy                   13

add poached eggs      $2 

    Pannekoeken                        11

seasonal fruit, pecans, crème fraiche 

Shrimp & Grits                      14

Thanks John Besh! 

Croque Heyday                   15

pastrami, poached eggs, 

Tartiflette                            14

boudin blanc, squash, baked egg 

Bubble N Squeak                13

poached eggs, caramelized root vegetables 

Curried Lamb                      17 

soft scrambled eggs, mint, Basmati rice


Supplements for the Table

Oysters                       MP

Breakfast Sausage     6

Praline Bacon             6

Grits                            5

Caramel Roll               5

Jo’s Muffin                3

Custard Tart               4

Sample Wine Menu

Heyday features a dynamic selection of eclectic yet classic wines.

View Sample Wine Menu Here

Reservations are always encouraged and walk-in guests are always welcome.

full menu is also available in the bar

Make a reservation now

Heyday will be closed for dinner the following dates:

We will be open for Sunday brunch on Feb. 7 2016,

but closed for the evening of Feb. 7 to celebrate Super Bowl Sunday


If you experience problems finding a table on Open Table, please call us at (612) 200-9369 and we will do our best to accommodate you.

Please note that our bar and lounge is first-come, first-served and features our full menu



Heyday is located in the Lyn-Lake neighborhood of Minneapolis at 2700 Lyndale Avenue South

A casual environment with inspired food created by Chef Jim Christiansen.




Now Available... Private Parties!

For information on Private Events and Private Dining, please contact Danielle Megears at 612-200-9369 or email her at

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2700 Lyndale Avenue South, Minneapolis, MN 55408


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