At Mr. Paul’s Supper Club, entertaining has always been part of the DNA. The Edina restaurant from Executive Chef and co-owner Tommy Begnaud takes inspiration from his grandfather, Mr. Paul, a man remembered for his warmth, artistic spirit, distinctive taste and ability to host a memorable gathering. Today, that same sense of hospitality carries into the restaurant’s private events, where food, atmosphere and a little unexpected fun come together.
Rather than offering a single traditional event room, Mr. Paul’s gives hosts several distinctly designed spaces to make their own. The Apothecary Bar and adjoining Gallery Room create an intimate setting with a 10-seat mirrored bar, high-top tables and a turquoise-hued lounge and dining area. The space can accommodate a single table for 22, seated dinners for up to 44 or cocktail-style gatherings for as many as 75 guests.
“We design menus specific to whatever the group is looking for,” Begnaud says.
That flexibility has resulted in everything from corporate dinners and wedding welcome receptions to baby showers, bachelorette parties, birthdays and brunches. While plated meals, buffets and appetizer stations are all possibilities, Begnaud especially enjoys the restaurant’s family-style feasts. Large tables are filled with dishes showcasing Mr. Paul’s Cajun and Creole influences alongside its supper club staples, giving guests the chance to share and sample several flavors throughout the meal. Desserts can be equally personalized, from New Orleans-style beignets to elaborate dessert and candy bars.
For something livelier, there is the Carnival Bar. Remodeled about a year and a half ago, the room has a personality all its own. Deep purple walls, a striped burnt-orange-and-purple ceiling, a glass chandelier, amber lighting, artwork and rich leather details create a playful, highly designed backdrop.
The Carnival Bar seats about 20 inside, with additional seasonal patio seating, and can host everything from corporate gatherings and birthday parties to engagement celebrations and neighborhood get-togethers. Guests can opt for seated dinners, passed appetizers, open-house-style mixers or even cocktail classes led by the restaurant’s bartenders.
For Carrie Erickson, co-owner and Begnaud’s wife, one of the advantages of both spaces is that much of the atmosphere is already built in. Fresh flowers, candles, artwork and richly layered interiors mean hosts do not necessarily need to arrive with boxes of decorations.
“You don’t really need to bring in a lot of decorations,” Erickson says. “It’s already done up.”
For larger celebrations, guests can take over the entire restaurant. One recent wedding transformed the main dining room into dinner and dancing space for 100 guests, while the Gallery Room held the buffet and the Carnival Bar became home to a sprawling dessert display. Specialty cocktails, custom menus, multiple bars and an outdoor tent added even more dimension to the evening.
Full buyouts typically accommodate around 150 guests, with the team recommending stations or buffets for larger gatherings to encourage mingling and keep the evening flowing. Behind the scenes, experienced event planners can help polish details ranging from customized menus to gift bags and personalized touches.
The result feels less like renting an event room and more like inviting guests into a collection of experiences -- each with its own mood, menu and reason to linger.
“We try and curate an experience that gives the guests what they really want,” Begnaud says.