The Foshay's Steak Room Since the Eighties
Manny's Steakhouse operates on cart-side theater and cuts that need no dressing up. The prime rib, wheeled table to table and carved to order, remains the anchor order and the clearest signal of a room built around ceremony as much as protein. The New York strip and filet mignon round out a menu that does not chase trends, and the kitchen's consistency across decades of service is the actual selling point here, more than any single dish. This is downtown Minneapolis steakhouse dining at its most traditional, seated inside the Foshay, with a bill that runs high-end and a room that expects it.
The crowd skews toward celebration: anniversaries, business dinners, the kind of birthday where someone orders the whole cart just to watch it arrive. Service has been the constant since the restaurant's original location, and regulars who have tracked it since the mid 1980s treat consistency in service and cut quality as the real measure of the place, with occasional off nights noted rather than expected. Portions run large, the noise level runs sociable, and the room handles groups without losing the sense of occasion. Lunch service draws a different crowd than dinner, business-suited and quicker, but the same butcher-paper menus and the same cart routine carry through both.
Manny's does not try to be quiet or intimate. It is a downtown room built for tables of four and six, for the expense-account dinner and the family celebration alike, and it charges accordingly. For a steak dinner where the theater is part of the order and not an add-on, this is the Minneapolis room that has been doing it the longest without changing course.
