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Diversified Construction


Moderna Kouzina

We can finally let the cat out of the bag!

We have been secretly meeting with client Ashii Vrohidis in the former Mozza Mia space in Edina for months now. Sneaking in and out of the back door, keeping design plans and restaurant details hush, hush. But today, the news was leaked!

To say Ashii has been busy is an understatement. Ashii conceptualized the modern fine dining restaurant, is drawing up the architectural plans and designing custom fixtures as well as creating the menu!

Read more from The Mpls/St. Paul Business Journal here and stay tuned for more info!

Happy Holidays!

We hope that 2017 brought you much happiness and success. In no small part to our relationships with clients and partners like you, Diversified enjoyed a year filled with 34 new clients, several new hires, internal promotions and a couple award-winning projects! Before the craziness of Holiday festivities and Q1 projects commence, we wanted to share with you some of our favorite projects from the year.

Thanks again for your business and partnerships. Cheers to 2018!

Roe Wolfe

Diversified Construction recently completed construction at Roe Wolfe’s new location in the Galleria’s newly expanded North Wing.  Roe Wolfe is a women’s boutique that offers a beautiful collection of clothing, accessories, home goods and apothecary products in a vibrant yet intimate setting.  Check them out this Holiday season to find a gift for every woman on your list! Photography credit to Shuttersmack Photography.


Alma Restaurant has been successfully operating in Minneapolis under the direction of Chef Alex Roberts since 1999. When the opportunity presented itself to Alex to purchase the 100 year old firehouse building that Alma was housed in, he jumped at the chance and got to work developing ideas for the rest of the space in the building. The space adjacent to the restaurant would be turned into a more casual café concept and the second floor of the building would be turned into a boutique hotel with 7 rooms total. The plans were set into motion and the next couple of years were dedicated to transforming the existing 3,000 square foot restaurant into a 12,690 square foot multi-concept building.

As part of the new concept, Alex was seeking to upgrade the current limited liquor license to a full license which required getting the buildings’ zoning changed. This is simple in theory, but Alex himself went door to door throughout the neighborhood to get signatures of approval to then present to the City. Ultimately, after many hours on foot and several presentations to the City, the license was approved.

Another challenge was that the 100 year old building has historical significance and thus requires working with Historic Preservation Commission while the architectural drawings are being put together. The HPC oversees and directs any exterior changes in order to ensure the historical architectural features remain prominent. The design teams worked closely together and after several meetings and design revisions, all were in agreement on the plans.

The construction was phased throughout the three spaces, but overall Diversified was working on some part of the building for 22 weeks. A somewhat unique element to the project was the great deal of planning and foresight went into allowing for Restaurant Alma to remain open and operational throughout many weeks of construction. This required special attention paid to scheduling noisy work for very specific times, controlling and barricading off access points and using many dust barricades.

Unique design elements include beautiful walnut and alder wood, brass accents, butcher blocks tops and bluing finishes. Existing brick was left exposed in many areas of the space as well as a structural steel lintel adding to the warm but minimal aesthetic. Upstairs in the hotel, each room has a unique layout and custom, locally made furniture. The largest unit even has a spectacular walkout rooftop patio overlooking the city.

Cooperation and communication between Diversified Construction, the project architect, designer and owner as well as all the subcontractors is the single most important element of any project. We were honored to be a part of the team that pulled this elegant project together successfully and safely.

Red Rabbit

Red Rabbit is the latest eatery from Luke Shimp, also creator of the wildly popular and similarly named, Red Cow. Red Rabbit offers casual Italian food in a warm, modern space. Once a speakeasy, brothel and even an auto shop, there was a lot of history dug up during the demolition phase. Prohibition era bottles were just one of the really neat things found. Soil conditions which were insufficient to build on and failing structural elements were a couple of the not so neat discoveries.

The late 1800’s building that Red Rabbit occupies in the North Loop is designated as a historical structure, therefore design and structural changes needed to be approved by the Historical Preservation Committee before moving forward. Keeping this in mind, failing structural elements were replaced and greater support systems to support the new design were added.  Structural engineers were on site throughout this phase to ensure compliance and safe conditions. Meanwhile, Diversified worked to bring the soil to strong enough levels in order begin the remodel of the space.

After correcting those challenges, the entire slab of the space had to be removed and re-poured due to its age and severe cracking. All new windows were installed and a 1,000 square foot addition was added to the 4,500 square foot building. Working downtown Minneapolis brings with it some of its own unique challenges. For one, the adjacent building was just inches away, so special consideration had to be paid to construction noise and vibrations. In order to serve the electrical needs of the space, Xcel Energy had to bring a new feeder down 2nd street, requiring shutting down a lane of Washington Avenue for approximately 2 weeks.

Inside, Luke wanted to leave some of the buildings’ historical charm intact so original brick was left uncovered in many areas of the space. Additionally, a coffered ceiling with false box beams and bead board finishes had to be replicated on the south end of the bar area in order to match the original exposed ceiling on the north side. Reusing original items was also important so as to be sustainable where possible. Additionally, 70% of construction waste from this project was able to be recycled. Patterned floor tiles, ample natural lighting, charred tongue and groove wall accents, red leather booths and an accent wall patterned with mismatched mirrors are some of the design elements contributing to the space’s warmth.

Hop over to Red Rabbit soon and let us know what you think!