United States · City guide
Supper-club steakhouses, downtown chophouses and craft butchers. 10 steakhouses and 4 butchers and suppliers listed, reviewed 2026-10-04.
Every business on this page was checked against public sources, and each profile shows its sources and review date. Hours and menus change, so check the official venue page. Spot a mistake? Send a correction.
Eat out
Steakhouse
Parasole's landmark downtown steakhouse, long ranked among America's top steakhouses, serving dry-aged steaks including its own Heritage Beef.
Steakhouse
Family-owned downtown steakhouse since 1946 under classic neon, home of the Silver Butter Knife Steak, a 28-ounce aged strip sirloin carved for two.
Steakhouse
Modern, chef-driven steakhouse in the former La Belle Vie space near Loring Park, led by chef Mike DeCamp, with a dry-aging display case and creative sides.
Steakhouse
Downtown branch of the Brazilian churrascaria chain, with gauchos carving fire-roasted meats tableside and a market table, seating more than 300.
Steakhouse
Meat-focused restaurant in the former Butcher & the Boar space, serving hand-cut steaks including Minnesota and Japanese wagyu, house sausages and smoked meats, with a…
Steakhouse
Downtown Minneapolis branch of the Ruth's Chris chain in the International Centre, serving butter-topped steaks on sizzling plates.
Steakhouse
Downtown Hennepin Avenue branch of the upscale Capital Grille chain, popular for business lunches and dry-aged steaks.
Steakhouse
Modern take on the classic American steakhouse inside the historic Farmers & Mechanics Savings Bank building downtown, pairing heritage Black Angus steaks with American…
Steakhouse
Independent upscale steakhouse on Lake Minnetonka in Wayzata, known for dry-aged steaks, a 22-ounce porterhouse and its tableside-spun Caesar salad.
Steakhouse
North Loop supper club of more than 40 years, grilling steaks over a hardwood charcoal grill with a Cajun accent and big portions.
Cook at home
Butcher & supplier
Community-focused artisan neighborhood butcher selling locally raised meats, fish and house-made sausage, with a breakfast and lunch sandwich counter.
Butcher & supplier
Family-owned full-service neighborhood butcher and grocery since 1956, known for in-house sausages, smoked ribs and beef jerky.
Butcher & supplier
Old-fashioned family butcher on West Broadway in Robbinsdale, known for steaks, house-ground beef, wieners and German-style sausages, with bulk freezer packages.
Butcher & supplier
Chef-owned high-end meat market near the West End stocking Japanese A5 and Australian wagyu and dry-aging USDA Prime beef on site.
Local tips
Prime has the most marbling, then Choice, then Select. Grocery stores mostly sell Choice; steakhouses and specialist butchers carry Prime.
Aged 21 to 60 days in a controlled cooler. It loses moisture, concentrates flavor and costs more per pound.
Leaner with a mineral, grassy flavor. Cook it a little less than grain-finished beef.
Cuts in Minneapolis
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