"Daniel del Prado's Argentine wood-fire steakhouse in the North Loop, home of the viral corn agnolotto — book it for date night."
About Porzana
Porzana is the restaurant Daniel del Prado had been carrying around in his head for years. The Buenos Aires-born chef — already behind a string of the Twin Cities' busiest rooms — took over the old Bachelor Farmer space in the North Loop and turned it into the Argentine wood-fire steakhouse he grew up wanting to cook. The fire is the centre of it: steaks over open flame, grain-finished hanger and traditional cuts like entraña. But the dish that went viral is a single long rope of pasta — the sweet corn agnolotto at $29 — and the Star Tribune's 2024 review made it the most-talked-about opening in town.
The Kitchen
Daniel del Prado cooks Porzana as a personal Argentine steakhouse, with a wood-fired grill at its heart. The beef runs from traditional cuts — entraña, tapa de vacío, grain-finished hanger — to premium plays like a miso-marinated ribeye and a koji-inoculated flank ($50 for 8oz) that is aged with a funk-making fungus to shift its texture and flavour. The grill does the talking, and the sourcing is serious; this is a chef who has cooked steak for a living and is finally doing it his way.
The non-beef plates are why the room went viral. The sweet corn agnolotto ($29) — one long coil of pasta filled with corn purée over chicken jus — is the dish everyone photographs, and the papas aplastadas rebuild the steakhouse baked potato as smashed, crisped fingerlings under beurre blanc and a cloud of parmesan. Prices are upper-mid steakhouse: pastas and starters in the high-$20s, steaks from around $50 and climbing for Wagyu and the koji flank. It is a splurge, but a more interesting one than the city's older chophouses.
The Room
The space carries good bones from its Bachelor Farmer days — warm wood, brick, a glow from the open fire — reworked into something more energetic and Argentine. The sound level runs to a lively buzz, especially at the bar and on weekends, so this is a room for an animated dinner rather than a whispered one. Tables are reasonably spaced, the lighting is low and flattering, and the fire gives the room its centre of gravity. Dress is smart-casual; the North Loop crowd skews stylish but unfussy. Book ahead — del Prado's openings draw crowds, and weekend prime time goes early.
Best for a First Date
Book Porzana for a first date when you want energy rather than hush, because the fire-lit room, the buzz and a menu with built-in talking points — that viral corn agnolotto, a koji-aged steak — keep a first conversation moving. It is impressive without being stuffy, the shareable plates make ordering easy, and del Prado's name carries enough cachet to signal you chose well. For more Minneapolis ideas, see our best steakhouses worldwide, the 10 best restaurants in Minneapolis, and the wider best restaurants for a first date.
Not for
Not for a quiet, intimate dinner. The room runs loud and lively, especially on weekends, so if you want to murmur across a candle, book somewhere calmer.
Frequently Asked
Is Porzana in Minneapolis worth it?
Yes. Porzana is chef Daniel del Prado's most personal restaurant — an Argentine wood-fire steakhouse in the former Bachelor Farmer space — and the Star Tribune's 2024 review confirmed the buzz. The fire-grilled steaks are the spine, but the viral sweet corn agnolotto ($29) and the koji-aged flank are what set it apart from the city's older chophouses. It is a splurge, with steaks from around $50, so save it for a date or a celebration.
How hard is it to book Porzana?
Book ahead. Daniel del Prado's openings draw crowds in the Twin Cities, and Porzana's weekend prime-time slots go early. Reserve online or by phone at +1 612-489-6174 a week or more out for Friday and Saturday; weeknights are easier. The bar and counter can sometimes take walk-ins early in the evening at 200 North 1st Street in the North Loop if you are flexible on timing.
What should I order at Porzana?
Order the sweet corn agnolotto ($29) — the viral one long rope of pasta over chicken jus — and the papas aplastadas, then a steak from the wood-fire grill: the traditional entraña, the grain-finished hanger, or the koji-inoculated flank ($50 for 8oz) if you want del Prado's most distinctive cut. Share the sides; the kitchen is built for a table that orders across the menu.
What is the dress code at Porzana?
Smart-casual. Porzana sits in the stylish North Loop, and the crowd dresses up a little without going formal — neat separates, a nice shirt or a dress all fit. There is no jacket requirement. The room is lively and contemporary rather than stuffy, so dress for an energetic night out. It works equally well for a date, a birthday or a team dinner where you want some buzz.
Is Porzana good for a date night?
Yes, if you like energy. The fire-lit room, the lively buzz and a menu full of talking points make Porzana a strong first-date or date-night choice, though it is loud rather than intimate. Book ahead, share a few plates, and order the agnolotto. For quieter alternatives, see our best restaurants for a first date.
Reserve a Table
Reserve at Porzana
Direct · book ahead for weekend prime time
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address200 N 1st St, Minneapolis, MN 55401
NeighbourhoodNorth Loop
CuisineArgentine wood-fire steakhouse
PricePastas/starters high-$20s · steaks $50+
Dress CodeSmart-casual
ReservationDirect · porzanampls.com
RecognitionStar Tribune review, 2024
