Delight in the historic location and inspired revival which is BANK Restaurant. Located within The Westin Minneapolis and the cosmopolitan pulse of downtown.
BANK serves the freshest locally sourced ingredients, seasonal mid-western fare, heirloom produce and artisanal heritage meats. Locally celebrated Executive Chef Solomon Shaheer’s creative menu artfully marries culinary tradition with both contemporary innovation and global influences. Our dining room features vestiges of the original 1940’s Farmers & Mechanics Bank building. The bank lobby turned restaurant is vast with an open kitchen, large communal tables, private dining spaces and original millwork which set the stage for nationally renowned steaks, house made pastas, and entrees that turn simple ingredients into extraordinary experiences. Our new winter menu features Berkshire Porterhouse Pork Chop blends apples, pears, and white wine for a balanced reduction paired with roasted acorn squash hash. For something lighter, we have our Citrus Herb Trout, orange and lemon zested plated with riced rainbow cauliflower. Chef Solomon has put out all the stops with his house made Smoked Bleu Cheesecake served with dried raisins, apricots and pineapples steeped in white wine.
BANK – a can’t miss destination for any occasion.
 
Chef Solomon Shaheer
Bio: 
Born and raised in Chicago, Chef Shaheer began his love for food as a young boy inspired by his mother’s cook books. Growing up on Chicago’s Northside, he was exposed to many different cuisines that broadened his aspect of food.
Later, Chef Shaheer developed a deeper passion for the culinary arts as he embarked on a journey through culinary school. After a few attempts in school he found his calling at Le Cordon Bleu in Chicago where he found himself on the Presidents list for the duration of school. Chef Shaheer also was a part of the Student Ambassadors and a key student in the creation of the competition club. Through the competition club he developed a competitive edge placing 2nd at the Green City Market competition and mentoring the school’s team for the city competition.
His culinary career began at age 16 working as a prep cook and dishwasher at a local rib shack on the northside of Chicago. Later, he moved to Minneapolis, obtaining a job as a dietary aide in nursing homes and hospitals which helped to advance his customer service skills and attention to details. This lead Chef Shaheer to his first hotel job as a commis at the Marquette Hotel in Minneapolis working his way up through the ranks.
Chef then returned to Chicago and accepted a job at the Four Seasons working in banquets and worked as a line cook on the grill and the sauté station. Chef Shaheer then returned to Minneapolis to assume the position of Sous Chef at the Marquette Hotel as a Sous Chef. After two years the Marquette, Chef Shaheer traveled the country transitioning over 15 hotels; developing and implementing new menu concepts.