A simple black outline illustration of a plant with three elongated leaves, one at the top and two on the sides.

ARGENTINIAN STEAKHOUSE
IN THE NORTH LOOP OF MINNEAPOLIS

A modern-Argentinian steakhouse, featuring all prime beef ranging 100% grass fed to A5 wagyu.

A seafood platter with oysters, shrimp, and various sauces, accompanied by lemon wedges and garnishes, on a wooden table with glasses of wine and water.
A cooked steak sliced into pieces with a small cup of dark sauce or gravy beside it on a dark surface.
A bald man dressed as a chef, wearing glasses and a white chef jacket, standing in a restaurant with a wooden ceiling and furniture.

DANIEL DEL PRADO

Born in Buenos Aires, Argentina, Chef Daniel del Prado is the child of parents of Spanish and southern Italian descent. After moving to the United States in his early 20s, del Prado began his culinary career in Colorado—cooking at night and snowboarding during the day. Upon moving to Minneapolis, he had the opportunity to work in some of the finest kitchens in the Twin Cities, including La Belle Vie and Solera. In 2009 del Prado teamed up with his mentor, Isaac Becker, to open Bar La Grassa in the North Loop and after a very successful year at Bar La Grassa, ventured to Portland, Oregon and Europe to hone his skills in high-caliber kitchens. When returning to Minneapolis, he again collaborated with Becker as the executive chef of Burch Steak and Pizza Bar. 

When it came time for del Prado to open his own concepts, he burst onto the Twin Cities scene with his premiere Linden Hills restaurant, Martina, and opened the Oaxacan Mexican-influenced Colita just a year after. Chef del Prado has continued to open new and innovative concepts such as Rosalia Pizza, Sanjusan, Cardamom, Minari, Pikok Lounge, Therese, Noma Hi-Fi, Dexter’s, Porzana and Flora Room.