Manny’s serves USDA-certified, dry-aged, center-cut beef, hand trimmed by master butchers. Our menu reflects the availability of locally sourced ingredients offering chops, chicken and premium fresh vegetables. Count on stone crab claws and fresh Alaskan King Crab legs when they’re available, along with specialty cuts of steak
Side dishes and appetizers easily accommodate two or more. Hashbrowns serve up to five people, and for dessert the whiskey bread pudding, freshly doused with Maker's Mark, fills a 25-ounce goblet. Our hot fudge and caramel-covered macadamia nut brownie a la mode will satisfy at least 4 to 6 people. For subtler pleasures, peruse Manny's wine list. In addition to a 300-bottle regular list, there is also an extensive reserve list with deeper vintages.
Manny’s does not observe a dress code. You'll feel comfortable both in formal or upscale casual attire. There’s no charge for plate sharing. Just come as you are – and eat like never before.
Click here to check out the rave review in Men's Journal, naming Manny's as one of the top ten steakhouses in the world!
MEET OUR TEAM
EXECUTIVE CHEF: JASON SMITH
Chef Jason Smith started his culinary career on the line of a Kansas barbeque and deli. Having led award-winning kitchens in Lawrence, KS and St. Paul, Jason came to Parasole in 2010 as the chef of II Gatto, and was named Executive Chef of Pittsburgh Blue in the Edina Galleria upon its opening in 2011.
General Manager: Dave Wilson - email@example.com