Location:
Saint Paul, Minnesota
Status:
Open
Dates active:
1910-present
In the heart of downtown Saint Paul, at the corner of Fifth and St. Peter streets, a building has witnessed the evolution of the Twin Cities for more than a century. This historic corner has been home to the St. Paul Hotel since 1910, but it wasn’t the first hotel to occupy this spot.
The Greenman & the Windsor
The first hotel on this corner dates back to the 1860s when a carpenter named John Summers erected the first hotel on the site, the Greenman. While poorly documented, we know the Greenman evolved into a 60-room establishment, offering amenities like hot and cold running water—an extravagant luxury in its time. However, tragedy struck in 1877 when a fire razed the wooden structure. Undeterred, Summers swiftly rebuilt, creating the fire-resistant Windsor Hotel in 1878, a four-story Italianate-style marvel.
The Windsor Hotel became a hub of cultural and political activity in the 1880s. Noted figures like Hamlin Garland, Ignatius Donnelly, and Richard Mansfield graced its halls. Even local politicians found comfort within its cheerful confines, enjoying full-course dinners and camaraderie in an era when political maneuvering and lively conversation went hand in hand.
Despite its allure, the Windsor’s reign was relatively short-lived. It persisted as a second-tier hotel until the early 1900s, eventually making way for the present-day Saint Paul Hotel in 1910. This transition marked the beginning of a new chapter for the historic corner.
The Million Dollar Hotel
The Saint Paul Hotel was heralded as “Saint Paul’s Million Dollar Hotel” when it opened its doors on April 18, 1910. It boasted a grand ballroom, fine dining, and scenic views from guest rooms. Over the years, it became a magnet for presidents, gangsters, celebrities, and local luminaries that solidified its status as the backbone of charm and elegance in downtown Saint Paul. The hotel’s opulent facade even harbored a secret during Prohibition—the tunnels below the building facilitated the discreet transportation of bootlegged booze for guests.
Throughout its history, the dining room at the Saint Paul Hotel has had a reputation for elegance and exceptional food. The formal, multi-course dinners and private dining rooms may be less popular with today’s diners than in the past. Still, the tasty food and excellent service keep the restaurant a favorite place for romantic and celebratory dinners, lunch with friends, and other occasions when a little extra je ne sais quoi is desired.
As the mid-20th century saw a shift to the suburbs, the hotel experienced a decline in guests. By 1982, the community recognized the Saint Paul Hotel as a local landmark needing restoration. A rallying effort led to a meticulous renovation, and in 1991, the hotel joined the Historic Hotels of America program.
Today, the Saint Paul Hotel still stands proudly. Its journey from the Greenman to the Windsor and finally to the Saint Paul Hotel mirrors the ever-changing landscape of downtown Saint Paul. Guests continue to bask in the historic charm and elegance that has defined this iconic hotel since its inception over a century ago.
Boursin Chicken Salad
Ingredients
- 8 ounces Boursin cheese
- 4 fresh chicken breast halves with first joint of wing attached
- 1 head red oak lettuce
- 1 head Belgian endive
- 1 quart mixed greens
- 4 tomatoes
- 4 hard-cooked eggs, cut in half
- 1 small cucumber, sliced
- 1 large bunch red grapes
- Your favorite vinaigrette dressing
Instructions
- Let the Boursin cheese sit at room temperature for about 2 hours.
- Bone the chicken breasts, including the first wing joint, making no holes in the skin. Put the cheese in a piping bag. Working slowly and carefully, put your fingers between the skin of the chicken breast and the meat of the chicken, making a cavity to pipe the cheese into. (There is a fine membrane that holds the skin to the meat and you only want to make one opening in this. Pipe a quarter of the cheese between the skin and the meat – it will be in a ball – and spread to cover the whole breast.
- Sauté until golden brown (if your kitchen is equipped with a grill, grill the chicken skin-side-down until marked with grill marks). Transfer to a pie pan and bake at 375° for 12 to 15 minutes. Remove from the oven and let it stand for 15 minutes. Meanwhile, arrange the red oak and Belgian endive on each dinner plate. Put 1 cup of mixed greens on top.
- Garnish with tomato wedges, egg halves, cucumber slices and red grapes, leaving the center of the plate for chicken. Using a very sharp knife, slice the chicken breast into 4 slices and lay it across the mixed greens. Serve immediately with your favorite vinaigrette dressing.
