Co-owners Troy Reding and Brad Sorenson of Ally Restaurant Group, known for Rock Elm Tavern in Plymouth, pictured at their new venture, Holman’s Table, located in St. Paul.
Rock Elm Plymouth has become a beloved dining destination, and now, the team behind this Plymouth favorite, Ally Restaurants, is expanding its horizons. Co-owners Troy Reding and Brad Sorenson, longtime friends with deep local roots, are taking their successful restaurant model to new and exciting locations. Building on the solid foundation of Rock Elm Tavern in Plymouth, they’ve recently launched Holman’s Table in St. Paul and have plans for a second Rock Elm Tavern in Maple Grove.
Holman’s Table, which opened in mid-January, is situated in the historic terminal of the St. Paul Downtown Airport. This unique location provided a remarkable opportunity right out of the gate, as the restaurant opened just in time for the influx of visitors for the Super Bowl. Holman’s Table quickly became a sought-after spot for celebrities, executives, and NFL owners arriving via private jets, as well as the essential airport staff.
“The Super Bowl provided us with an incredible platform to showcase a truly unique dining experience, and we were thrilled with the overwhelmingly positive response,” Reding recounts. “The rich history of the terminal combined with the stories it holds has created an atmosphere that’s truly special, even exceeding our expectations from previous ventures.”
Further expanding their reach within the Twin Cities, Ally Restaurants is set to open a second Rock Elm Tavern in Maple Grove this summer, bringing their popular concept to another community.
The location of Holman’s Table marks a significant revitalization for the St. Paul Downtown Airport terminal, as it’s the first full-service restaurant to occupy the space in nearly two decades. Addressing past concerns, a modern removable flood wall system has been installed, paving the way for this exciting new chapter. “We are truly excited to contribute to the resurgence of this iconic building,” Reding states.
The partnership between Reding and Sorenson began over two decades ago when they met at church. Their shared values and compatible personalities quickly fostered a strong friendship, which naturally evolved into a business partnership. Both are family-oriented, share a passion for sports, and appreciate quality food and drink. “Troy is more than a business partner; he’s my best friend,” Sorenson emphasizes. “He’s the kind of person who would do anything for you.”
For years, their conversations during card games and family vacations often circled back to the idea of opening a restaurant. In 2014, Reding, drawing upon his extensive 30-year career in the restaurant industry, including 24 years as a director of Midwest operations for TGI Friday’s, decided to pursue his entrepreneurial aspirations. “Turning 50 was a milestone, my youngest child graduated, and I felt confident in my ability to succeed in the hospitality sector.”
His first call was to Sorenson, who enthusiastically responded with, “Let’s make it happen!”
Reding primarily manages the development and operational aspects of Ally Restaurants. Sorenson, while still serving as senior vice president of manufacturing and supply chain at Boston Scientific, contributes financial investment, negotiation expertise, and menu inspiration gleaned from his extensive business travels. To further strengthen their team, Liz Bergquist joined as director of operations in August. Bergquist now oversees restaurant logistics and staffing, allowing Reding and Sorenson to dedicate more time to strategic expansion.
While their initial vision for Ally Restaurants included consulting services, the demands of launching and running successful restaurants have taken precedence. “Since the successful launch of Rock Elm Tavern and now Holman’s Table, we haven’t had the bandwidth to focus on dedicated consulting,” Reding explains. “However, we are always open to building relationships and supporting the success of others in the industry.”
When asked about the driving force behind opening restaurants, Reding highlights, “It’s the excitement of creating something new, making key decisions about the atmosphere and experience, and having a positive impact on the communities we serve.”
Exploring Holman’s Table: A New Dining Experience
Holman’s Table, named in honor of the legendary stunt pilot Charles W. “Speed” Holman, offers a dining experience that is both memorable and refined.
Paying homage to the airport’s early 20th-century heritage, the restaurant welcomes guests into a sophisticated yet inviting ambiance. Antique brass accents, soft pink walls, distinctive ostrich print chairs, exposed industrial ceilings, and meticulously restored Terrazzo floors create a unique setting. Elevated booths provide prime views of the runway, adding to the restaurant’s distinctive character.
With ample complimentary parking and diverse menus, Holman’s Table aims to be a versatile destination. It caters to airport patrons and downtown professionals during the week, while also appealing to couples and families in the evenings and on weekends.
During warmer months, the expansive patio offers a truly unique al fresco dining experience, where guests can enjoy meals practically adjacent to the tarmac and observe corporate jets arriving at the terminal.
The New American menu at Holman’s Table emphasizes fresh, high-quality ingredients, refined culinary techniques, and bold, exciting flavors. “This new venture provides our chef with a platform to showcase his creativity and culinary artistry with a more elevated menu,” Sorenson notes.
Breakfast and lunch menus feature lighter, healthier options such as Grapefruit Brulee and Organic Farro Salad. Dinner offerings include more adventurous and hearty dishes like Wild Boar Pappardelle and Fruits de Mer, alongside classic favorites including gourmet burgers and pastas.
The drink menu centers around classic cocktails, expertly crafted with house-made syrups and vermouths. Guests can also enjoy a selection of Minnesota craft beers and a curated wine list featuring “beautiful wines that will transport you around the world without leaving Minneapolis and St. Paul,” Bergquist adds.
