Best Non-Alcoholic Bars in Minneapolis, MN

Marigold is Minnesota's first dedicated non-alcoholic bottle shop, opened by hair stylist and Honeycomb Salon owner Erin Flavin in late 2022 on Nicollet Avenue in the Kingfield neighborhood of South Minneapolis. Born out of Flavin's own 2020 sobriety journey and conversations with salon clients, the shop is entirely alcohol-free, stocking NA spirits and aperitifs, de-alcoholized wine and sparkling teas, NA beer, bitters, mixers, ready-to-drink cocktails, adaptogenic and functional beverages, plus a THC/CBD section. The curated shelves carry brands including Three Spirit, Ghia, Kin Euphorics, Aplos, and Untitled Art N/A, alongside local THC and CBD producers. As of 2026 it is the Twin Cities' last standing NA bottle shop after the closure of its St. Paul outpost and a Northeast Minneapolis competitor — a status that makes it both a community anchor and, by the owner's own account, a week-by-week labor of love.

Zen Room Kava Lounge is widely cited as Minnesota's first kava bar, a fully alcohol-free social space on West Kellogg Boulevard in downtown St. Paul. Rather than coffee or cocktails, the lounge is built around ethically sourced specialty kava — the calming Pacific-island root beverage — plus nootropic and hemp-derived botanical drinks, traditional teas, and snacks. It positions itself as a calm, mindful place to gather, read, or connect, marketing kava as "a social beverage without a next-day hangover," which makes it a genuine fit for sober and sober-curious guests. The menu blends prepared kava drinks served in traditional shells and bowls with espresso-style and tea options, plus sugar-free and dairy-free preparations and build-your-own blends. It carries a 4.9-star Yelp rating across 100-plus reviews, with praise for its sourcing, knowledgeable staff, and atmosphere.

Khâluna is chef-restaurateur Ann Ahmed's upscale Laotian flagship, opened in 2021 at 40th and Lyndale in SW Minneapolis's Kingfield neighborhood. The dining room channels a Southeast Asian resort, and the space also houses a shop and a demonstration kitchen for cooking classes; Eater named it one of the 15 best new restaurants in the U.S. for 2022. For non-drinkers, it's a standout: Khâluna carries one of the largest dedicated non-alcoholic drink menus in the Twin Cities, with the Star Tribune noting the NA list runs "longer than the regular cocktail list." Zero-proof builds lean on alternative spirits (Dhos, Aplos, The Pathfinder) plus house syrups, ginger, citrus, cucumber, and calamansi. Named spirit-free cocktails include the Last Love and The Elixir, alongside a trio of medicinal iced teas; many drinks are sweetened with erythritol rather than sugar.

Earl Giles Restaurant & Distillery is the flagship home of Earl Giles, a Minneapolis brand founded in 2015 by hospitality veterans Jesse Held and Jeff Erkkila that began as a non-alcoholic elixir and mixer company. Named for Erkkila's great-grandfather — a Prohibition-era pilot who flew "medicine" across the northern U.S. — the 18,000-square-foot Logan Park venue pairs a full distillery and canning line with a "Drinks Apothecary" flavor lab holding 600-plus globally sourced extracts and a wood-fired scratch kitchen. The drinks program is built almost entirely on house-made syrups, elixirs, and extracts, and the bar carries an extensive spirit-free menu alongside its cocktails. Named zero-proof pours include an NA Old Fashioned (Good Trip house NA spirit, black walnut molasses) and the Paez (yerba mate, jasmine, pineapple, coconut water). The space centers on a 60-foot bar carved from a single Monkey Pod tree.

Dario is an Italian restaurant with global influences that opened in Minneapolis's North Loop in early 2024, led by chef Joe Rolle and beverage director Stephen Rowe. Rowe spent nearly a decade as a founding team member of the acclaimed Marvel Bar, and at Dario he runs a dedicated spirit-free program built to stand alongside the full-proof cocktails rather than as an afterthought — the restaurant calls it "a groundbreaking spirit-free offering that mirrors the depth and creativity of the full-proof cocktails." The zero-proof list spans bitters-forward and botanical builds such as the New Age Outlaw (Dhos Blanco, Spritz del Conte, lime), No. 75 (ISH London Botanical, Oddbird Blanc de Blanc, lemon), Botanical & Tonic, and the Naw-groni. The kitchen also makes house sodas, pours an Athletic Brewing NA golden ale, and keeps a de-alcoholized wine list. Known for handmade pastas.

Gai Noi is chef Ann Ahmed's acclaimed Lao restaurant, opened in May 2023 in the former 4 Bells space on Harmon Place, overlooking Loring Park in downtown Minneapolis. Ahmed — also behind Lat 14 and Khâluna, and a James Beard Best Chef: Midwest nominee — draws on the Xieng Khouang region of Laos her family is from; the name references khao gai noi, a short-grain sticky rice. In 2023 Gai Noi became the only Minnesota restaurant named to the New York Times' list of the 50 best restaurants in America. Its drinks menu includes a dedicated "Zero-Proof Cocktails" section of five named, fruit-forward house creations: the Guava Mule, Star Boi (star fruit elixir, citrus oil), Dole Whip (pineapple and coconut cream), Pineapple Butterfly, and Lemongrass Palmer. The restaurant spans a ground-floor bar, upper dining rooms, and a rooftop patio.

Demi is James Beard Award-winning chef Gavin Kaysen's intimate North Loop tasting-menu restaurant, opened in early 2019 next to his flagship Spoon and Stable and operated under Soigné Hospitality Group. With roughly 20 counter seats wrapping an open oval kitchen, it serves a seasonal, reservation-only multi-course menu and is a Relais & Châteaux member. Alongside the wine pairing, Demi runs a parallel non-alcoholic "Temperance Pairing" (around $85, about eight curated zero-proof drinks) built from teas, juices, shrubs, and fermented or infused preparations designed to match each course. Beverage director Jessi Pollak leads the program. Mpls.St.Paul Magazine called the non-alcoholic pairing "just as good and wildly original" as the wine, citing a hibiscus, beet, apple, black pepper, and black trumpet mushroom "red." Demi is regularly cited among the few U.S. tasting menus doing non-alcoholic pairings seriously.

Bar + Cart Restaurant and Lounge opened in the former Khyber Pass Cafe space on Grand Avenue in St. Paul's Macalester-Groveland neighborhood, a partnership between longtime collaborators Ralena Young and Brian Riess. Young, an accomplished Twin Cities beverage director, anchors a serious drink program — and that extends to one of the metro's deepest zero-proof lists. The "Free Spirit" menu runs nine non-alcoholic cocktails (around $10 each), spanning smoky to sweet: house builds like White Fox (coconut water, orange blossom, banana, egg white, cherry-bark vanilla), Up In Smoke (coconut water, grapefruit, jalapeño, basil, smoked salt), No Big Deal (dill, orgeat, grapefruit, tonic), and Hibiscus Punch, alongside bottled St. Agrestis Phony Negronis. Axios Twin Cities named it the most expansive non-alcoholic list in its January 2026 Dry January roundup. The food leans elevated-comfort, from Coney Island dogs to fresh oysters.

Parlour is a craft cocktail and burger bar in Minneapolis's North Loop, opened in 2013 below sister restaurant Borough by the local restaurant group Jester Concepts. Originally conceived as a waiting room for the upstairs dining room, it became a destination in its own right, known for the cult-favorite Parlour Burger and a serious classics-forward cocktail program built on fresh-squeezed juice, house-made syrups, and bitters. The bar maintains a dedicated "Non-Alcoholic Cocktails" section rather than a single token mocktail, using NA spirits alongside the same botanical and bitter techniques as its full bar. Named zero-proof builds include the NA Parlour Old Fashioned (NA bourbon, NA spiced spirit, piloncillo, bitters), a Phony Negroni, a Gin & Apricot Sour (thyme, lemon, apricot jam, egg white), and a Perfect Matcha made with an NA botanical spirit. It sits among the North Loop's marquee craft-cocktail venues.

Indígena by Owamni is the new Guthrie Theater home of chef Sean Sherman's James Beard Award-winning Indigenous restaurant, which closed its original Water Works space in May 2026 and reopened along the Mississippi riverfront in spring 2026. Operated through Sherman's nonprofit NĀTIFS (North American Traditional Indigenous Food Systems), it serves decolonized, pre-colonial cuisine that excludes wheat, dairy, cane sugar, and other colonial imports. The bar is a defining feature: built originally by Anishinaabe/Ojibwe bar manager Kareen Teague, it pioneered an entirely spirit-free Indigenous cocktail menu using foraged Minnesota ingredients — wild rice, corn, currants, teas, and birch, maple, or honey in place of cane sugar. The expanded Guthrie program keeps cocktails and mocktails sourced from BIPOC producers, plus Indigenous teas and Indigenous-owned Copper Cup coffee. Documented zero-proof pours include the Amikomin (black currant, juniper, sumac, birch) and Oginii-Waabigwan (rosehip, strawberry, lavender, agave, rosewater).

Hyacinth is a 40-seat Italian and Mediterranean kitchen on Grand Avenue in St. Paul's Summit Hill, opened in August 2018 by chef Rikki Giambruno (formerly of Brooklyn's Franny's) and named for the street he grew up on in Victoria, Minnesota. Since 2023 it has been led by chef-owner Abraham Gessesse, a founding member of the team. The intimate room is known for house-made pasta and a frequently changing, ingredient-driven menu, and it ranks among the Twin Cities' most acclaimed restaurants, drawing top Star Tribune reviews and James Beard recognition. Its beverage list carries a dedicated non-alcoholic section that treats zero-proof drinking seriously: spirit-free cocktails alongside a house-made lychee soda, NA beer, and an NA sparkling wine. Recent named pours include the Spiritless Spritz, Final Say, and the seasonal Flightless Paper Plane. The NA list rotates with the kitchen, so specific drinks vary by visit.

W.A. Frost & Company is a Cathedral Hill institution that opened in December 1975 inside the historic 1889 Dacotah Building, originally home to William A. Frost's pharmacy. Long known for its tree-canopied patio, award-winning wine list, and contemporary American cuisine, the St. Paul mainstay also runs a genuine zero-proof program. Its Cocktail Hour menu carries a dedicated "No Proof Cocktails" section priced at $8, currently listing the Blueberry Buzz Tonic, the Wilfred Spritz, and the Strawberry Gimlet. The bar additionally pours non-alcoholic and low-proof options such as the Evening At Frost, built on Gnista Wormwood and house-made spiced orange syrup. Set among the grand Victorian mansions of Cathedral Hill, the restaurant pairs its no-proof list with the same atmospheric, white-tablecloth setting that has made it a special-occasion destination for decades. The NA list is real but compact — a handful of named drinks rather than a full menu.

Red Rabbit is an "uncomplicated, authentic Italian" restaurant — pizza, pasta, and oysters — owned by Luke Shimp, the restaurateur behind the Red Cow burger group. The original Red Rabbit opened in 2016 in Minneapolis's North Loop; this Summit Hill location debuted in October 2018 at 788 Grand Ave in the former Wild Onion space, and in 2023 the concept was named one of FSR Magazine's Top 50 Independent Restaurants. Beyond the food, Red Rabbit keeps a genuine "Spirit Free" section in its beverage book, so non-drinkers get more than soda. Named zero-proof options include a Spirit-Free Old Fashioned (Spiritless 74 NA bourbon, demerara, NA bitters), a Spirit-Free Martini (Abstinence NA gin), the Ginger Spritz, the canned Lagunitas Hoppy Refresher, and a bottled St. Agrestis Phony Negroni. Visit Saint Paul singles out the Grand Avenue location for its "sizable selection of liquor-free beverages."

Stargazer is an intimate, walk-in-friendly cocktail bar in Northeast Minneapolis that opened in December 2024 in the former Dangerous Man Brewing growler room. It's a collaboration between the Travail Collective owners — Bob Gerken, James Winberg, and Mike Brown — and Robb Jones of the James Beard-nominated Meteor, who serves as beverage director and describes Stargazer as "a slightly more polished Meteor." The galaxy-themed space pours roughly 50 scratch-built drinks (no batching) organized into "constellations," alongside Italian-inspired small plates. Its non-alcoholic program is a genuine, named "Spirit-Free Sector" on the menu rather than an afterthought: zero-proof builds like the Purple Phase (Three Spirit Social, pineapple, coconut, lime), Fireless Squad (Dhos Orange, Three Spirit Livener, pomegranate, lime), Negroni Stylie, and It Was All Yellow, plus house botanical ferments and a local spirit-free sparkling option. Menus are delivered via an interactive star-map QR app.

Hai Hai is chef and co-owner Christina Nguyen's Southeast Asian street-food restaurant in Northeast Minneapolis, opened in 2017 with business partner Birk Grudem in the former 22nd Avenue Station dive bar (the name nods to "twenty-two" in Vietnamese). In 2024 Nguyen won the James Beard Award for Best Chef: Midwest, becoming the first Vietnamese woman to take a Beard cooking medal; the restaurant was earlier named among the best new restaurants in the country by Eater, Thrillist, and Esquire. Alongside its tropical craft cocktails, Hai Hai keeps a small, named spirit-free trio whose names are Vietnamese numerals — Mot, Hai, and Ba (one, two, three). The drinks lean on house-made cordials and shrubs built from the kitchen's bright pantry of lychee, jackfruit, guava, grapefruit, rhubarb, strawberry, and ginger. Reservations via Resy; walk-ins welcome.

Colita is a Tex-Oaxacan restaurant from chef Daniel del Prado's DDP Restaurant Group (the Martina and Bar La Grassa team), open since October 2018 in a converted former gas station at 54th & Penn in southwest Minneapolis's Armatage neighborhood. Named after del Prado's first dog, it pairs Oaxacan-influenced barbecue, creative tacos, and mole-driven dishes with a well-regarded bar program in a fully gluten-free kitchen. The drinks menu carries a dedicated "Zero Proof" section of four house-made, $10 non-alcoholic cocktails built with the same care as its alcoholic list — fruit-, herb-, and tea-forward sodas finished with carbonation. Named pours include the rose-and-raspberry Rosas, the citrus-and-lychee Naranjitas, a cinnamon coconut-milk Horchata, and the honey-sarsaparilla 3leche Miele. The program is a real, named NA list but a focused one — a strong complement to the meal rather than a full standalone bar menu.

Stanley's Northeast Bar Room is a casual neighborhood bar and gastropub on University Avenue NE in Northeast Minneapolis, housed in a building more than 130 years old that has carried the Stanley's name for over 15 years. It runs 32 craft-beer taps alongside a full menu of burgers, sandwiches, nachos, and reubens, plus a year-round dog-friendly patio. For non-drinkers, Stanley's keeps a real named mocktail list on its drink menu: the NAz Rita (Seedlip Grove 42, agave, lime juice, salt rim), the Blood Orange Mock Mule (blood orange, lime, ginger beer, in a copper mug), the Blackberry Fizz, the Lavender Lemonade, and Berry Nice. The Meet Minneapolis tourism office highlights Stanley's NAz Rita and Blood Orange Mock Mule in its citywide mocktail roundup. In early 2025, community support saved the bar from a road-construction-driven closure.

Dark Horse Bar & Eatery is a Lowertown, St. Paul neighborhood bar and restaurant that spent a decade serving the district before closing in February 2025 and reopening in July 2025 under new ownership. The relaunch is run by chef Shane Oporto in the kitchen and Sarah McDonough on the floor, backed by Eclective, the hospitality group behind Saint Paul Brewing and Can Can Wonderland. The reopened menu pairs elevated bar food — a signature burger, pizzas — with a cocktail list that gives equal attention to its non-alcoholic side. A dedicated "Zero Proof" menu section ($9 each) features house-made drinks: a Ginger Beer built on house ginger syrup, cayenne, and soda; a Squirt with house grapefruit cordial and soda; and a lightly fermented Tepache of pineapple, piloncillo, and cinnamon. Athletic Brewing non-alcoholic beers (Free Wave, Upside Dawn) are also stocked.

Spoon and Stable is the North Loop flagship of James Beard Award-winning chef/owner Gavin Kaysen, opened in 2014 inside a 1906 former horse stable. Backing came from mentors Daniel Boulud and Thomas Keller, and the restaurant was a 2015 James Beard nominee for Best New Restaurant and Food & Wine's 2015 Restaurant of the Year. Its zero-proof offering is a genuine, on-menu program: the bar menu carries a dedicated "Spirit Free Libations" section of bar-crafted mocktails, attributed to bar manager Jessi Pollak. Current named pours include the Toasted Oak (pu'er tea, toasted oak, demerara, aromatic bitters), Solstice (blood orange aperitif, blueberry rooibos, lemon, cinnamon), and Café Negroni (Pathfinder hemp amaro, cold brew, blood orange, Floreale). The list rounds out with Oddbird sparkling rosé and non-alcoholic beers from Athletic, Bauhaus, and Heineken 0.0.

9 Mile Brewing Company is Bloomington's first brewery, located in a James Avenue South business park near the Mall of America in the southern Twin Cities metro. Beyond standard craft beer, the brewery has earned regional attention for actually brewing its own non-alcoholic sours in house, using its "house sour grist" — a rotating program that has included a Non-Alcoholic Peach Passionfruit Sour (peach and passion fruit, finished with Sabro hops) and a summer orange-mango release. Explore Minnesota featured the brewery for these NA sours, noting they retain a thick body and mouthfeel often lost in non-alcoholic beer. The current taproom NA lineup also carries Athletic Brewing non-alcoholic beers, J's Kombucha, and Northern Craft Soda, while a scratch kitchen, Creekside Kitchen, opened in March 2025. Because the in-house NA sours rotate seasonally, it's worth confirming the day's zero-proof options on arrival.