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Following the lead of high-end steak houses in New York, Chicago, and Las Vegas, the Hanger Room in tiny, downtown Willernie, has become the first restaurant in Minnesota to dry age its own beef in a special, on-premise cooler. (The dry-aging process, beloved by steak connoisseurs, concentrates and intensifies beef's flavor, making it richer and more complex.) The bifurcated restaurant--dining room on one end, more casual bar on the other--is the first steakhouse of restaurateur Nick Miller, who helped found the Happy Gnome and now co-owns Buster's on 28th. Chef Leonard Anderson offers several steak selections alongside creative, contemporary fare--everything from duck tenders to scallops with pork belly, mushrooms, and microgreens--reminiscent of menus he developed during his tenure heading the kitchen at W.A. Frost. The Hanger Room is also one of the best places for drinking in the east metro, offering a nice selection of Scotches, whiskeys, and cocktails, plus 50 beer taps.