Wayzata hotel and restaurant to debut in June

For now, envisioning the eventual ninetwentyfive restaurant at the upcoming The Landing hotel in Wayzata, takes a lot of imagination.

But while exposed studs and hard hats rule the space at the moment, all hands on deck are barreling toward at June opening.

The hotel itself – Wayzata's first in 53 years – will hold 92 rooms (including a handful of plush suites), 31 condos and a full-service spa, and will fully open to the public on June 16 after a series of soft openings. It's taking reservations for anything past that date now.

A two-story fireplace will be the centerpiece of the lobby area, and a "fireside room" upstairs will serve as wine storage and a venue for private events and wine tastings.

The restaurant, headed by former Lucia chef Ryan Lund, will debut at the same time as the hotel in a 5,628-foot space with 285 seats between the downstairs and mezzanine levels (including the bar) and a patio that will run parallel to Lake Street.

But most other details of the place? The name? The food? Well, that's all being kept pretty close to the vest.

Last week, Lund, who came on board about a month ago, began working in earnest on the menus, and is ready to start tasting his goods – but not telling anyone what they are.

Expect, however, for there to be plenty of nods to his old haunt, Lucia's, where he helmed the kitchen for more than a decade.

"I think it's around impossible after writing all those menus to completely change my style," he said with a grin. "But the only thing I'm going to say about it is it needs to be the best."

Dawnette Meadows, most recently at Crave, will act as the food and bar director. Beyond having a strong wine program, Lund also hinted that bourbon will be a focus at the rectangular bar in the middle of the eatery – but don't take that to mean that the restaurant itself will be southern leaning, he noted.

A small platform in the bar area will act as a music venue for jazz brunches and other small bands in the evenings.

"It's going to be a place to go after being on the boat all day and sit down at the bar," Lund said. "But it also has to be a place that people will go for their anniversaries or to propose. And we want to really key in on the business traveler, too. We're going to have an awesome breakfast that starts at 6 a.m."