New 85-Day Aged Bone-In Ribeye Debuts
“We begin with our most thoroughly marbled cut, then age it nearly three months in a light, temperature and humidity-controlled environment,” says GM Dave Wilson. The 85-Day Aged Bone-In Ribeye isn’t for everyone. “The flavor’s too deep, the minerality too intense, but if you have the palate, get ready for the best steak of your life. This baby cures impotence, triples your lasting power and guarantees you win every bar brawl.”
2011 Best Steakhouse
Why did the readers of Mpls.St.Paul Magazine name Manny's their favorite steakhouse? First and last, there's the beef: USDA-certified, dry-aged, and center-cut. Hand-trimmed to our specifications, and cooked to yours. But the same attention extends to every item on the menu and every seat in the house.
Whether you're wining and dining clients or want to unwind and dine by yourself; whether you want to vanquish a lobster in the dining room or polish off a porterhouse in the bar, we focus on one thing: providing our guests with the quality, hospitality and service that have earned us praise from critics and diners alike, including the Wine Spectator Award of Excellence and a place among the Zagat Guide's Top 2011 Hotel Restaurants and Top 20 Power Lunch Hot Spots.
Downtown Minneapolis' center cut.
Join us at 9th & Marquette in The W Minneapolis The Foshay.
825 Marquette Ave
Minneapolis MN, 55403