P.S. Steak

The story

Crafted with passion, served with love

A Storied Address, Rewritten

At 510 Groveland Avenue near Loring Park, the building has long been one of Minneapolis' most significant dining addresses — formerly home to La Belle Vie, a restaurant that defined fine dining in the Twin Cities for years. P.S. Steak inherits that legacy deliberately. Owner and Operations Director Mike DeCamp spent nearly a decade at La Belle Vie early in his career, and his return to this kitchen is less a reinvention than a continuation — one written in his own hand.

The result is Minneapolis' bold reimagining of the classic steakhouse: timeless in atmosphere, seasonal in approach, and serious about the sourcing that makes the difference on the plate.

The Kitchen and the Team

Chef de Cuisine Amy Mau leads the kitchen alongside Sous Chef Ivan Paul, with General Manager Anne Campbell overseeing the floor and Bar Lead Tanya Opitz directing the drinks program. The menu centers on premium cuts of beef dry-aged in a display case visible to guests — a quiet statement of transparency and craft. Alongside the steakhouse anchors, a rotating selection of seasonal vegetables, fresh seafood, and inventive accompaniments keeps the menu from standing still.

Two Atmospheres, One Building

P.S. Steak is thoughtfully divided into distinct spaces, each with its own character. The Lounge greets guests with marble tabletops, lush living plants that carve the room into intimate pockets, and the warm glow of a bar and fireplace — a setting for cocktails, casual dining, or simply lingering. Beyond it lies The Steakhouse proper: quieter, club-like, rich with classic architectural detail and contemporary design, built for celebrations, anniversaries, and the kind of dinner that deserves full attention. Bar booths within the steakhouse accommodate up to six, while The Den — a semi-private room off the lounge — suits intimate gatherings of up to eight.

The Wine List

The beverage program earned P.S. Steak a Wine Spectator Award of Excellence in 2025, recognition that reflects genuine depth and curation. Wines by the glass span Crémant de Loire rosé, Sancerre, Chablis, Barolo, and Cabernet Sauvignon from Washington's Red Mountain, among others. Coravin selections extend access to bottles that would otherwise stay corked, and the broader list reaches across Burgundy, Bordeaux, Piedmont, and beyond. Periodic wine dinners — including themed pairings exploring regions like Sicily, Croatia, Provence, and southern Spain — give regulars a reason to keep coming back.

Why It Works

P.S. Steak doesn't try to escape the steakhouse category — it expands what that category can mean. Thoughtfully sourced ingredients, a kitchen with real pedigree, and a space that can be whatever the evening calls for: a quiet booth for two or a lively night at the bar. For Minneapolis, it is the steakhouse that earns its address.