Murray's Restaurant & Cocktail Lounge

Every year on new years eve I have a goup of 6 or 7 and go to a different restaurant each year. Last night I have a group of 7. The service was good, the breads were excellent and after that it was not a good experience. Meat ordered medium rare outside was burnt, inside was cold. Quality was not that great. Fun factor was small, seemed like the wait staff was not real attentive. My bill with tip was $700.00 which is $200.00 more than we spent last year at another well known steak house downtown. We did not feel like we went out for a special night. we all had the butter knife steak for 2. We each had 2 drinks more

Murray's is known as the original Minneapolis Steak Restaurant, for a reason. Murray's sells the best steak I have ever had, the Silver Butter Knive Steak. Now this is not a cheap steak, but it is worth every penny. It melts in your mouth, literally. This restaurant has been around for decades, and the traditional decor of 1946 still exists. There is an amazing presence of history in this restaurant. A violin player plays off on and on during your meal. People often dress up to come here. Toasts are made. The servers are top knotch; this is the only job many of them have had, it is their career. Going to Murray's is an event. It will be one of the best meals of your life. I'll bet my knife on it. more

I had to bring my girl Sophie here before she grew up and got a wiff of high-society and haute cuisine and would never turn back to her Minneapolis roots of old. Murray's is like a postcard for a bygone era of mauve diningrooms, linen tablcloths, lush curtains, airy mirrors, butterknife steaks, garlic toast and cheesy potatoes. This is where you brought family members to let them know you had arrived, that you were about to announce something special or were to embark on a journey in life from which there may be no turning back. Garrison Keillor made Murray's legendary with his story published in Time magazine. The waiters are old professional scriptors of a world of elegance and they also carve huge slabs of meat as big as footballs and arrange them neatly on your plate. A one time experience, although, I know guys who do lunch here many times a week. more