For over three decades, Manny’s Steakhouse has occupied the throne of the Twin Cities culinary scene, standing as a "local landmark" and a "national destination". Located in the historic Foshay Tower and connected to the W Hotel, it is the kind of place where presidents, athletes, and celebrities go when they are in town. It has been ranked among the top ten steakhouses in the United States by the Zagat Guide and has earned accolades from the New York Times, Men's Journal, and the Independent Cattleman's Association. Yet, in recent years, a growing chorus of local diners and internet critics has begun to ask a heresy-tinged question: Is Manny’s overrated?.
To understand the debate, one must first understand the "Manny’s Experience." It is not merely a meal; it is a theatrical production designed to make you feel like you are at the "top of the food chain".
The experience typically begins before a single drink is poured. In a signature move that defines the restaurant’s "theatrical steak service," waitstaff garbed in knee-length butcher-style aprons wheel out the legendary "meat cart". This cart features various cuts of beef, often shrink-wrapped in plastic, allowing diners to "pick your favorite cut" and visualize the difference between an 8 oz filet and the massive "Bludgeon of Beef".
For many, this presentation is the highlight of the night. Reviewers describe the staff as "complete and utter professionals" who deliver a "comedic presentation" of the cuts, explaining the aging process and the nuances of each piece of meat. This level of service is a recurring theme in the sources; even those who find the food underwhelming often admit that the service is "top notch," "exceptional," and "above and beyond the standard". One guest noted that the servers act like a "well-oiled machine," ensuring water glasses are never empty and plates are cleared efficiently.
The core of Manny’s reputation rests on its Heritage Beef™. The restaurant claims its beef may be "the best in the world," sourced from its own herds and sired by a bull named "American Made". This "Bull-to-Table™" approach ensures the meat is 100% genetically verified and hormone-free.
Manny’s is particularly famous for its commitment to dry-aging. While many high-end spots age their meat for 25 to 30 days, Manny’s often features "specials" menus with beef aged for 60, 85, or even 90 days. These elongated aging processes create a flavor profile that some describe as "pungent," "tart," or similar to "aged cheddar," offering a dense texture that sacrifices buttery softness for an explosion of "beef jerky" intensity. One enthusiast called an 85-day ribeye "arguably maybe the best thing I've ever had," noting that the difference between a standard 30-day steak and a 90-day cut is "totally evident".
The aesthetic of Manny’s is unabashedly "masculine" and "old-school," featuring an interior accented with wood and leather. It aims to evoke the classic dinner clubs of Chicago and New York. This vibe is reinforced by the "stiff" drinks and "heavy hand" at the bar. The Manny’s Manhattan and Old Fashioned are frequently cited as being so strong that they "justify the price," with some guests joking you could "light the fumes" on the glass.
Then there are the portions. Manny’s operates on a philosophy of "quantity over quality" that polarizes its visitors. The sides are described as "mountainous" and "overwhelmingly large". The signature loaded hash browns—often described as a "must get"—are massive, featuring "huge fat chunks of bacon," cheese, and sour cream. The thick-cut bacon appetizer is another showstopper, with slices measuring between three-quarters and one inch thick. For dessert, the brownie is "gargantuan" and "the size of a football," easily enough to share with a large table.
Despite its status, a significant number of diners feel Manny’s is "resting on their laurels". The most common complaint centers on the value-to-price ratio. With steaks often priced between $79 and $194, a dinner for two can easily exceed $400.
On social media platforms like Reddit, users frequently argue that the quality of the meat does not always justify the premium. One diner compared their Manny’s filet to Texas Roadhouse, noting it was underwhelming for the price point. Others have reported steaks that were "flavorless and bland," "super fatty," or "tougher than Fido's chew toy". There are also reports of inconsistency in cooking; some guests have ordered rare or medium-rare only to receive steaks that were overcooked to medium or even "medium-well".
The "old-school" decor is another point of contention. While some see it as classic, younger diners often find it "outdated," "stuffy," and "crappy". One critic pointed out that for a $400 meal, the "bbq style checkered cloths" and "worn down leather booths" felt "crappy" rather than upscale. Others noted that the noise level can be "shocking," making it difficult to hold a conversation when the restaurant is "noisy" and "packed".
The Twin Cities steakhouse market is more competitive than ever, and many locals now point to other establishments as superior options:
Murray’s: Often Manny’s chief rival, this "iconic" downtown spot is the "home of the silver butter knife steak," a 28-ounce sirloin meant for two that is famous for being tender enough to cut with a butter knife. Some diners prefer its more "corporate" and "clean" feel.
P.S. Steak: Described as "chef-driven," this restaurant in the old La Belle Vie space takes the steakhouse concept and "ramps it up" with sophisticated dishes like potato puree mixed with cave-aged gruyere. Many local foodies now rank it as the most elite for food and presentation.
Porzana: A newcomer that has quickly become a "groupthink consensus" favorite, offering Argentinian-style steaks in a "gorgeous" setting with sides that "stole the show," such as their famous carrots.
Baldamar: Located in Roseville, this spot is frequently cited as having the "best steak" some diners have ever had, with creative sides like truffle and sweet potato fries.
Mancini’s Char House: For those seeking a "time capsule" experience at a "fraction of the price," this St. Paul staple offers a "blue collar" charm with red vinyl booths and fantastic steaks.
Lindey’s Prime Steak House: A "ride or die" favorite for budget-conscious steak lovers, offering consistent quality for about a third of the price of the high-end downtown joints.
The consensus from the sources suggests that Manny’s serves a specific purpose. It is the "ideal place to go with a good-sized group" or for a "business dinner" where someone else is picking up the tab. It is also the go-to spot for "impressing out-of-town guests" who want the quintessentially American, high-stakes dining experience.
However, for the "struggling young adult" or the budget-conscious local, it may not be the first choice. As one diner put it, "All steakhouses are poor value... You’re paying for ambience and that’s about it". Many experienced home cooks find they can "buy a great steak at Byerly’s" and achieve similar results on their own grill for 20% of the cost.
Manny’s Steakhouse remains a "staple" and a "must-try" for anyone wanting to experience the peak of Minneapolis's traditional fine dining. Its service remains its strongest asset, often salvaging evenings when the food might fail to reach the lofty heights of its $80+ price tags.
Whether it is "the best restaurant in Minneapolis" as some influencers claim, or an "overpriced" nostalgia trap, likely depends on what you value. If you want a "theatrical," "celebratory," and "indulgent" night where the drinks are stiff, the portions are "mountainous," and you might see Hulk Hogan at the next table, Manny’s is still the place. But if you are strictly seeking the best tasting steak for your dollar, you might find yourself heading to Porzana, P.S. Steak, or simply firing up the grill at home.
As the sources indicate, Manny’s "earns its reputation one steak at a time," but in a city with a rapidly evolving food scene, that reputation is being scrutinized more closely than ever before. For now, it remains the "heavyweight champion," but the challengers are getting stronger every year.