Cedar+Stone, Urban Table
Hotel Wine Done Right, Finally
Bloomington · Minneapolis · American, Seasonal · Visit Website ↗
Reviewed April 16, 2026
Wingman Metrics
First Impression
Walking into a Hyatt Regency restaurant, your expectations for the wine list are somewhere between "airport lounge" and "corporate event." Cedar+Stone resets that assumption fast — 150-plus bottles, a real sommelier, and a Wine Spectator Award of Excellence earned in 2025 say this program is taken seriously. It still reads California-and-France-or-bust, but within those lanes, they've made smart calls.
Selection Deep Dive
The list leans hard into California and France, which is exactly what Wine Spectator flagged as their strengths — and they deliver. You've got Stag's Leap Wine Cellars Cab and Duckhorn Merlot anchoring the Napa side, Jordan Chardonnay and Sonoma-Cutrer Russian River Ranches filling in Sonoma, and Louis Jadot and Bouchard Père & Fils holding down the French flank with Burgundy and Chablis. It's not adventurous — you won't find skin-contact anything or a Georgian amber hiding in the back pages — but it's competently stocked and priced at bottle ranges ($45–$150) that don't make you wince. The gaps are real: South America, Spain, Italy, and anything remotely off-the-beaten-path are largely absent.
By the Glass
Twenty to thirty by-the-glass options is genuinely impressive for a hotel restaurant, and the $12–$18 range keeps things accessible without bottoming out on quality. The glass program pulls from the same California and French producers anchoring the bottle list, so you're not stuck with anonymous bulk wine while the good stuff sits corked on the shelf. We'd like to see more rotation here — this feels more "set it and forget it" than a program actively refreshed with the seasons.
Sonoma-Cutrer Russian River Ranches Chardonnay — $45–$60 (bottle est.)
Russian River Ranches consistently punches above its price point — bright acidity, restraint on the oak, and enough complexity to hold up through a whole meal. At Cedar+Stone's pricing, it's the smart order if you're splitting a bottle at the table.
Bouchard Père & Fils Chablis
Most tables here are going to default to the Napa Cabs, which means the Chablis gets overlooked. Bouchard's Chablis is lean, mineral, and genuinely Burgundian — the kind of wine that makes you pay attention. Order it with literally anything fried on the menu and thank us later.
Caymus Vineyards Cabernet Sauvignon
Caymus is fine. It's also on every hotel wine list in America, marked up to a place where you're essentially paying for the label recognition. At Cedar+Stone you can do better — Stag's Leap is right there and gives you more for your money.
Duckhorn Vineyards Merlot + Pork Meatballs
Duckhorn Merlot has enough body and dark fruit to stand up to rich, savory pork without steamrolling the dish. It's a classic combination that works because neither the wine nor the food is trying to outshout the other.
✔️ The Bottom Line
Cedar+Stone is the rare hotel restaurant where the wine list actually earns your attention — sommelier Victoria Rios keeps things honest, the pricing is fair for Minneapolis, and the California-France focus is executed with enough care to justify the WS credential. It's not a destination wine program, but it's a genuinely solid one, and in a hotel setting, that's worth something.
Comments
Get the Weekly Wingman
One wine list review, one adventure pick, one quick tip, and a personal note. Every week. Under 500 words.