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New Business: Grand Rounds Brew Pub to open April 15

Grand Rounds Brew Pub will open its door to the community on Wednesday, April 15 at 11 am.  Grand Rounds, located at 4 Third Street SW, is the first brew pub and restaurant to open in Rochester in 20 years. Grand Rounds will be open from 11 am to 11 pm, Monday through Saturday. The pub will also be open for brunch on Sundays from 10:30 am to 2:30 pm.

Head Brewer Steve Finnie has brewed four distinctive beers for the pub’s opening.

Hawaii 507 Coconut Stout: A variety of malts, toasted coconut and bourbon vanilla beans create a rich chocolate-y dessert in a glass without being too sweet.  And it’s served on nitrogen to enhance the creaminess.

Hop Bollocks Session IPA: The intention of a session beer is to provide big flavor with lower alcohol so you can have more than one per session (within reason of course). Hop Bollocks brings flavor and aroma with three different hops and a hint of pale honey.

Freedom Scottish Ale: This ale hints at Scottish flavors of biscuits and toffee with toasted caramel and a hint of smokiness.

KA Minnesota Kolsch: Clean and crisp Kolsch-style brew with just the right amount of sweetness coming from local honey from Oronoco’s Bee Shed.

By the end of April, Finnie will add a fifth beer, Nelson IPA, to the lineup.  A combination of unique malts and New Zealand hops gives Nelson IPA grapefruit and white wine overtones.

Grand Rounds Brewpub will also being featuring guests beers from Minnesota Brewers  Bauhaus Brew Labs, HammerHeart Brewing Company and Sociable Cider Werks.

Grand Round’s Culinary Team of Head Chef Alex Sjoberg and Sous Chef Ducky Harrison have developed a menu that melds international flavors and locally produced ingredients to create a new take on classic pub fare.  Signature dishes include:

Scotch Eggs: A staple from Head Brewer Finnie’s native Scotland - a soft boiled egg wrapped in sausage, breaded then fried.

The Barbara Claire: Southern-style chicken and waffles.  Homemade sweet potato waffles, buttermilk fried chicken, Minnesota maple syrup and warm sausage gravy.

Other menu items include duck confit nachos, Thai chicken salad, Indian spiced risotto, burgers, Chicago-style hot dogs and mac & cheese.

Rounding out the Grand Rounds management staff are General Manager Paul Koerner and Bar Manager Kelly Griffin.

Grand Rounds’s reservation system will begin accepting reservations on April 9.  To make reservations, visit, call 507.292.1628 or use the Open Table app.