Fhima’s Minneapolis has revitalized its historic art deco space downtown and refreshed its menu. I had the opportunity to check it out Oct. 14 at a media preview and enjoyed the cool ambience and some menu samples.

Photo: Kelly Birch Photography

The Historic Space

Fhima’s Minneapolis is housed in a unique space on 7^th Street that’s interior was once part of the Forum Cafeteria. Created in a building originally constructed in 1914 as the Saxe Theatre (which was renamed the Strand Theatre a few months after it opened), the interior was rebuilt in 1929-30 as the Forum Cafeteria in glitzy art deco style with mirrors, geometric shapes, tile, and stone surfaces. In the 1970s, the space was converted to a disco called Scotties on 7^th. Then, the space was threatened with demolition in the 1980s to make way for the City Center building, but preservationists got the Forum on the National Register of Historic Places and developers were required to disassemble and store the entire 3,500-piece interior, which was then reassembled in a space a few feet up 7th Street, becoming part of City Center. Restored to its former glory, the space has housed fine dining establishments over the years, with Fhima’s Minneapolis having taken over the treasured space when it opened in 2018.

Photo: Kelly Birch Photography

Collaborating with the design firm Shea and Greiner Construction for the remodel, the goal was to give the interior a fresh makeover while preserving its historic charm. The update features new furniture to optimize the space plus cool accessories like feather “palms” that enhance the Moroccan vibe in the bar area and curtains around some tables that can make a dining experience extra cozy. The enhanced lighting highlights the unique mirrored and tiled walls, and the kitchen received a facelift. There is also a private dining area on the upper level of the restaurant.

Photo: Mary Subialka

“We have always considered it an honor to be embraced by this historic building and are excited to broaden our commitment to the space by giving the ambiance a facelift, furthering our pledge to be the stewards of history, and continuing to tell the story for many years to come,” said Chef David Fhima in a statement.

The Menu Reimagined

The restaurant’s visionary and chef, David Fhima was born in Casablanca, Morocco, to a Spanish mother and a Sicilian father, and created the menu to follow the Fhima family’s heritage while incorporating his French culinary training in iconic restaurants. Now, he said, the refreshed menu is leaning more into his Moroccan heritage. And it uses ingredients in partnership with Minnesota and local farmers. His son, Elijah Fhima, is the maitre d’ and director of operations.

Photo: Kelly Birch Photography

The bar menu is shaking and stirring things up with craft cocktails, beer, and a curated selection of red, white, and sparkling wines by the glass. We enjoyed samples of some of the creatively named cocktails including Telephone Call From Istanbul, Fhima’s signature Old Fashioned; Moroccan Tea Toddy, a warming bourbon and mint creation; the Marrakesh Mule—a mixture of Pierre Ferrand 1840, Bénédictine, Cardamom and Star Anise Honey Syrup, Lime, Rosewater, and Fresh Ginger—which was my favorite; Mama Fhima’s Sangria, a Fhima family classic; Hotel Casablanca gin-based apéritif, and the Espresso Martini.

Food samples included the delicious Wagyu Butter Burger and Lamb Cigars, which are handheld bites of phyllo-wrapped Moroccan ground lamb, toasted powdered almonds, and served with harissa aioli. We also tried the Parisian Street Lamb Sausage (Merguez) in a Baguette with Pommes Frites and Harissa, which had a spicy kick. The falafel sample with hummus was served atop a tasty soft flatbread. A dessert sample we enjoyed is called the Gazelle Horn, which is almond- and date-filled crispy dough drizzled with honey.

Some other entrees on the menu include a Vegetable Tagine, Vegan Cigars, Seafood Paella, a Moroccan Sampler (Hummus, Shakshuka, Moroccan Olives, Tahini, Baba Ganoush, M’Smen, which is a tender, flaky, flatbread, and Grandma’s Salmon and Chickpeas. You’ll find a Falafel Bowl—Moroccan salad topped with falafel, served with tahini, hummus, and zhoug, which is a spicy cilantro sauce. It’s always good to have chicken on the menu, and Fhima’s take is Apricot and Onions Chicken Tagine with Root Vegetables. You can also find a pasta—Taktouka Linguine: Shakshuka, mussels, shrimp, sea bass, salmon, ras al hanout, and herb de Provençe—as well as a 12-ounce Moroccan spiced Wagyu New York Strip with Saffron Rice, Dried Fruits, Almonds, Zhoug—and a 14-ounce Moroccan Aged Rib-eye Wagyu with couscous, grilled vegetables, za’atar demi, and more.

Side dishes include tahini, pomme frites, hummus, falafel, and baba ganoush. And, lunch is served weekdays, which includes some sandwiches on that menu. In addition to the Gazelle Horns, the dessert lineup includes gâteau au chocolat, crème brûlée, and Moroccan pastilla (flaky phyllo layers, almonds, and tres leches sauce)—because there is always room for dessert. And, it’s all enjoyed in this unique historic space with a really cool vibe.

Photo: Kelly Birch Photography

Fhima’s Minneapolis is located at 40 S. 7th Street, Minneapolis, MN 55402. There is an adjacent parking ramp and the restaurant is easily accessible from the interior hallway.