St Pierre Steak and Seafood
Restaurant · North Loop
800 N Washington Ave #101, Minneapolis, MN 55401
Highlights
Steak & seafood, iconic dishes, new menu items, North Loop
Steak & seafood, iconic dishes, new menu items, North Loop
"Restaurateurs Isaac Becker and Nancy St. Pierre opened St. Pierre Steak and Seafood in March as an homage to their former restaurant, Burch Steak and Pizza, which closed in the wake of the COVID-19 pandemic. The restaurant is situated in the space that previously housed another venture of Becker and St. Pierre’s, Snack Bar. While the restaurant doesn’t represent a full-scale revival, it features several menu items from both shuttered spots, including fried eggplant with rosemary honey and pici with pistachio and ricotta, about a dozen beef options sourced from Niman Ranch, as well as an extensive seafood menu, which includes specialties like monkfish scallopine; lobster cutlet with hearts of palm; mussels in shiitake broth; and black cod in crazy water. Reservations can be made on Resy." - Serena Maria Daniels
"A North Loop restaurant focusing on sustainably sourced beef and an extensive seafood selection, also revisiting beloved dishes from the proprietors' previous ventures." - Stacy Brooks
"Opened Tuesday, March 11 by restaurateurs Isaac Becker and Nancy St. Pierre as an homage to their former Burch Steak and Pizza. Located in the space that once housed Snack Bar, the menu revisits hits from both prior projects—examples include fried eggplant with rosemary honey and pici with pistachio and ricotta—while offering about a dozen beef options sourced from Niman Ranch and an extensive seafood selection." - Serena Maria Daniels
"Opened Tuesday, March 11 at 800 N. Washington Avenue by longtime Twin Cities restaurateurs Isaac Becker and Nancy St. Pierre after they lost their lease at their Lowry Hill chophouse during the pandemic. While it doesn’t represent a full-scale revival, it features several of that chophouse’s greatest hits. Much of the space remains as it had as the prior small-plate concept, having been designed by Shea, aside from a few branding tweaks, and much of the menu has returned though with noticeable adjustments: no pizza; specialties include the prior spot’s fried eggplant with rosemary honey and pici with pistachio and ricotta; the steak selection is smaller than the former chophouse (about a dozen beef options sourced from Niman Ranch, versus roughly 30 previously); and to distinguish itself from other local steakhouses there’s a more robust emphasis on seafood — monkfish scallopine; lobster cutlet with hearts of palm; mussels in shiitake broth; and black cod in crazy water. Becker says, “I just want to get this restaurant on its feet. It’s been a long four or five years of not doing well, and I’m hoping that this catches on.” Some of the previous restaurant’s workforce was retained, a private dining room is in the works, and the operation takes reservations via Resy; hours are 5 p.m.–10 p.m. Tuesday–Thursday, 5 p.m.–10 p.m. Friday, 5 p.m.–11 p.m. Saturday; closed Sunday–Monday." - Serena Maria Daniels
"A rebranding of Snack Bar into a steak-and-seafood concept by Isaac Becker and Nancy St. Pierre will revive favorites from Burch Steak (which closed in March 2020) alongside select Snack Bar items and expanded seafood offerings; the new menu will notably omit pizza while bringing back Burch Steak’s popular dishes." - Serena Maria Daniels
