Porzana
Argentinian restaurant · North Loop ·
Argentinean steakhouse featuring wood-fired steaks & empanadas
Argentinean steakhouse featuring wood-fired steaks & empanadas
"This Argentinean steakhouse, opened in 2023 by local heavy hitter Daniel del Prado, is located in the middle of the North Loop in the building that used to house the Bachelor Farmer. While there are more popular cuts on the menu like dry-aged rib-eyes and filets, much of the draw for diners is four Argentine cuts that have a richer flavor and bit more “bite” to their texture: the entraña, asado de tira, vacio, and picanha. Looking for something a little different? They keep limited and rare cuts and preparations on rotation, like miso marinated rib-eye or a koji-inoculated flank." - Natalia Mendez
"Porzana, chef Dani del Prado’s new Argentinian steakhouse in the North Loop, serves an elegant brunch of chicken milanesa with fried eggs; empanadas; eggs Benedict with charcoal butter Bearnaise; and a tortilla de patatas served with bright salsa verde. The cold bar offers oysters and a seafood platter, and a selection of steaks is available for brunch, too. Reservations are available via Resy." - Serena Maria Daniels
"Porzana, chef Daniel del Prado’s steakhouse, serves an array of Argentinian and classic American cuts (think pincanha and vacio alongside rib-eye and flat iron) in the former Bachelor Farmer space. The menu runs the gamut from $27 hangers to 44-ounce tomahawks priced at $325, and also includes pastas, snacks like empanadas and beef tartare, and a seafood cold bar. The Flora Room is Porzana’s adjoining, low-lit cocktail bar. Make a reservation through Resy." - Stacy Brooks
"The latest from one of the Twin Cities’ most celebrated chefs, Dani del Prado, Porzana is an exploration of the culinary influences that Italy and Spanish play into Argentinian cuisine. The space features a well-designed and well-lit interior, while the menu emphasizes the South American country’s iconic love affair with beef. Find Argentinian cuts ranging from an accessible hanger steak to a splurge-worthy 44-ounce tomahawk. Round out the meal with dishes like bone marrow chorizo, sweetbreads, as well as a selection of pastas, small plates, or seafood from the spot’s cold bar." - Eater Staff
"True, chef Daniel del Prado’s Porzana is known best as a steakhouse — home to unique Argentinian cuts like tapa de vacio and picanha. But del Prado has a knack for crafting exceptional cold bar menus: Spicy scallop tartare, cured salmon with blood orange and serrano, and resplendent seafood platters are fit for any feast." - Eater Staff