The St. Paul Grill

The story

Crafted with passion, served with love

Open since 1990 and set inside the historic Saint Paul Hotel overlooking Rice Park, The St. Paul Grill has earned its place as a genuine Twin Cities institution. The room itself makes a statement: a classic mahogany and brass bar lined with rare spirits, warm light, and the kind of social energy that comes from decades of deals closed, anniversaries marked, and ordinary Tuesday nights made memorable.

The Kitchen Behind the Reputation

Executive Chef Gheorghe Vatafu brings an international perspective to a deeply American menu. Born and raised in Bucharest, Romania, Gheorghe began his cooking career at 14 at the Intercontinental Hotel while attending culinary school, later training under master chefs and competing internationally before moving to the United States. He joined The St. Paul Grill as Sous Chef in 2011 and has since grown into the Executive Chef role. Alongside him, Sous Chef Earl "Bear" Byrd — who joined in August 2022 — brings a precise, service-minded approach to the line, shaped by mentors within the kitchen and a belief that cooking is, at its core, an act of bringing people together.

A Steakhouse Menu With Genuine Range

The St. Paul Grill is a steakhouse, and it takes that seriously. USDA Prime steaks are aged 28 days and cooked to order. The Wagyu Trio Flight — featuring Red Top Farms Delmonico, Australian Jade Pure Tenderloin, and Japanese 15 Striploin, each portioned to three ounces — offers a considered tasting of premium cuts in a single sitting. The Seafood Tower, stacked with fresh catches and classic accompaniments, has become a guest favorite. Oysters on the Half Shell arrive with traditional garnishes or elevated with pomegranate vinaigrette and raw horseradish.

The menu stretches well beyond steaks. Regional American dishes — Pan-Fried Walleye, Cream of Wild Rice Soup, Chicken Pot Pie — sit alongside Miso-Marinated Sea Bass, House Classic Crab Cakes with citrus tarragon aioli, and a Charred Salmon Salad with ginger aioli and champagne vinaigrette. The kitchen sources local and seasonal produce whenever possible, working with Minnesota growers and prioritizing sustainably sourced seafood.

The Bar and Wine Program

The bar is as much a draw as the dining room. The spirit-lined shelves hold an extensive selection of bourbons, scotches, and rare whiskeys, and the martini list has long been a point of pride. The wine program earned a Wine Spectator Award of Excellence — recognition that reflects a list curated with real intention, ranging from Rombauer Chardonnay and Willakenzie Pinot Noir to Catena Alta Malbec and Orin Swift's "8 Years in the Desert" red blend.

Setting and Occasion

General Manager Billy Tam — whose career spans bartending, military service, and managing some of the Twin Cities' most notable dining rooms — oversees a front-of-house experience built around attentive, genuine hospitality. The atmosphere suits a working lunch as readily as a celebration dinner, with private dining options available for larger gatherings. Walk-ins are welcome; reservations are recommended.