the steakhouse all others
aspire to be.
GOOD NEWS
IN MINNEAPOLIS
Opening in 1988 in the back end of a merchandise mart, Manny’s had no street presence, no history. What it did have was the best Midwestern, corn-fed, Black Angus beef and a mission to give Twin Citians a steakhouse experience equal to any in the world.
It wasn’t long before publications like the New York Times took note of this upstart. “It seems wicked, even wrong, these days to revel in the discovery of a fine steakhouse,” wrote William E. Schmidt. “But there is good news in Minneapolis for those who still share the secret pleasures of red meat, well cut and seriously served.”
“Swagger falls flat unless you have the chops to back it up. [Manny’s never ignores] that the prime directive is service, service, service.”
– Mpls St Paul magazine.
TIMELESS APPEAL.
CONSTANT EVOLUTION.
Manny’s became THE place to cut a deal, celebrate a milestone, or simply unwind after a day of corporate battle. But there was one thing it would never become: your father’s steakhouse, irrelevant to the next generation of meat lovers. Owners Phil Roberts and Pete Mihajlov made sure of that.
In 2008 Manny’s moved to a higher-profile, more contemporary space in the newly renovated Foshay Tower. Local and national competitors took note of the move and opened locations in proximity. Some remain. In the meantime, Manny’s holds fast – while moving ever forward.
MAKING THE BEST BEEF EVEN BETTER
You may have noticed: Steak ain’t cheap. So how do you ensure that guests get their money’s worth in every bite? Manny’s went right to the source, first by buying our own bull (American Made, the son of the highest-rated heifer in the history of the American Angus Association) then seeding our own herd to assure a quality and consistency of steak that no other restaurant – anywhere – could surpass. The result: Manny’s Heritage Beef. “Our goal is simple,” says Phil Roberts, “We want to serve the best steaks in the world.”
A VENERABLE INSTITUTION THAT’S MORE VITAL THAN EVER.
How does Manny’s accumulate laurel after laurel without ever resting on them? We do it by obsessing over food quality and the guest experience, while allowing the restaurant to evolve as a living entity. We didn’t create Manny’s Bludgeon of Beef Club. Our guests did. We don’t have publicists who get celebrities to eat here. They come on their own. And our service culture? It’s not laid out in an employee manual. It’s the result of the pride that comes from being the best at what you do.
MAKE SOMEONE VERY, VERY HAPPY.
Whether your intention is to reward or incent, or simply to surprise and delight, nothing makes an impression quite like a Manny’s Gift Card.
