Step inside Murray’s, and history greets you before the steak does. This Minneapolis classic has been serving the legendary Silver Butter Knife steaks since the mid‑20th century, and every plate carries decades of tradition.
Order the signature cut, and the table transforms. The roast arrives for two, carved with precision, the blade gliding through like warm butter.
The aroma hits first, rich and bold, teasing your anticipation while garlic toast waits patiently nearby.
The steak is more than meat—it’s a ritual. Crisp crusts, tender interiors, and seasoning that lands just right make every bite a benchmark moment.
Watching it carved tableside feels like a performance, a reminder that some classics never lose their magic.
Pair with a martini or a Manhattan, savor each forkful, and you’ll understand why Murray’s isn’t just a steakhouse—it’s a pilgrimage for anyone serious about steak.
Origins and legacy since 1946
Step into Murray’s and you feel the mid century heartbeat of downtown Minneapolis. Opened in 1946, the restaurant built its reputation on hospitality that still feels personal, not performative.
You notice details fast, from the polished silver to the steady cadence of pacing that older steakhouses perfected. There is a reason people celebrate engagements, promotions, and rituals here.
It leans classic, not fussy.
Ask locals about Murray’s and you will hear stories of family dinners, first dates, and anniversary toasts. The narrative centers on reliability and a certain Midwest sincerity.
While trends changed, Murray’s kept its lane and refined it. The menu evolved, but the soul remained anchored to prime cuts and handcrafted cocktails.
That continuity is part of the allure.
You can sense the training in the staff’s timing and confidence. Water refills appear just when you notice the glass, and plates are cleared without rush.
It is a house that values teamwork, evident even when a server you did not meet checks on your table. Guests feel watched over, not watched.
The legacy is not only nostalgia. It is proof that craft and care outlast novelty.
If the city had a steakhouse time capsule, Murray’s would be inside, still serving.
The Silver Butter Knife steak ritual
Order the Silver Butter Knife and the room shifts a little. It arrives as a roast cut for two, then carved tableside with a practiced hand.
The blade glides through like it met only warm butter, and you suddenly understand the name. You get generous portions, so pace yourself when the garlic toast basket tempts early.
The seasoning is bold, sometimes salty for some palates, but the tenderness is the headline. If you like a deeper crust, mention it and the kitchen will aim accordingly.
Doneness leans precise, though communication helps avoid surprises. When it lands perfectly, it is a benchmark steakhouse moment.
The ritual matters as much as the meat. Watching the carving is half performance, half reassurance that tradition still breathes.
The steak pairs well with a restrained martini or a Manhattan from the bar’s old school playbook. Ask for a side that adds texture.
Many guests say the dinner for two could quietly feed three. Save space for dessert if you can, because raspberry pie is waiting.
You will leave with leftovers and a story that starts with a silver knife cutting beef like silk. That is the point here, and it still works.
What to order beyond the signature
If steak is not your only priority, Murray’s offers enough range to build a balanced meal. Start with lobster bisque or French onion soup, both rich and comforting.
Crab cakes are a steady favorite, crisp outside and tender within. Beef carpaccio has surprised more than a few regulars by outshining expectations, bright and clean.
For mains, consider a ribeye if you want fat cap flavor, or a filet when you prefer lean tenderness. The walleye nods to Minnesota, light breading and a clean fry.
You will find nightly specials that rotate with supplier quality. Portions tend generous, so strategize sides.
Sides are where restraint helps. The scalloped potatoes carry creamy nostalgia, and the loaded hash browns deliver crunch plus indulgence.
Szechuan green beans add snap and heat to cut richness. If you prefer balance, share sides and keep the table lively.
Finish strong with raspberry pie, tart fruit piled high under a flaky crust, or go crème brûlée for a silky finale. Coffee service remains classic and unhurried.
You leave feeling finished, not rushed out. That completeness is Murray’s hallmark, whether you came for steak or something lighter.
Atmosphere and dining rooms
The dining room feels timeless, with white linens, low light, and polished wood reflecting a warm glow. Conversation hums, but it never drowns out your table.
You notice vintage touches that whisper mid century rather than shout. It is elegant without being precious, the kind of comfort money can not fake.
If you prefer a looser vibe, the bar area hits differently. It is brighter, quieter than the dining room at times, and perfect for a game night stop with a Guinness or martini.
High tops and low tops give you options. People watching is quietly excellent here.
Service bridges both spaces with the same poise. You will see a choreography of servers, support staff, and managers tuning your experience.
Even as plates move, the pacing stays calm. It is confidence built over decades.
On snowy nights, lights from Sixth Street make the windows glow. You settle deeper into your chair and remember why classics endure.
Murray’s trades in atmosphere you can feel as soon as you sit. When the steak arrives, the room does the rest.
Service that still feels personal
Great service at Murray’s is not a speech, it is timing. Host, server, and support staff move like a crew that knows the floor by heart.
Water refills appear, crumbs vanish, and a quiet check in happens before you reach for the flag. You are looked after without a spotlight.
Ask about doneness or seasoning and you get straight answers. If something misses, they correct quickly without drama.
Managers are visible and engaged, and bartenders carry deep menu knowledge, not just drink specs. It is hospitality that values your night as much as your ticket.
Tableside carving of the Silver Butter Knife shows off skill and calm. That ritual centers the meal and reassures you everything is under control.
Even when the room is busy, the cadence stays measured. You leave feeling unrushed.
Regulars appreciate faces they recognize, and first timers feel folded into the rhythm right away. That blend is rare.
At Murray’s, the service is a reason to return, not only a backdrop. When it is right, you notice how easy everything felt.
Happy hour and the bar program
Happy hour at Murray’s is a smart entry point if you want the vibe without a full splurge. Expect shareable bites, sliders, and classic cocktails at friendly prices.
The Manhattan and martini are standards, but the Oaxacan Old Fashioned surprises with smoky depth. Beer lists stay focused and seasonal.
The bar area is open seating, which helps on busy nights without reservations. It is brighter and less formal than the dining room, so conversation feels easy.
Sit near the window and watch snow fall over Sixth Street in winter. Settle in and order a second round.
Staff behind the bar often go beyond their station, checking on guests nearby. Knowledge runs deep, so ask for pairing ideas with your steak sandwich or crab cakes.
If you lean spirit forward, they will steer you right. Consistency is the strength here.
Use happy hour as a scouting mission before a full dinner. Taste, test, and learn how you like the house seasoning.
Then return for the Silver Butter Knife or a ribeye with sides to match. You will walk out satisfied without overcommitting.
Practical planning: hours, reservations, and parking
Plan around hours that favor late afternoons and evenings. Monday runs 4 to 9 PM, while Tuesday through Friday offer lunch from 11 AM to 1:30 PM.
Saturday opens at 5 PM and Sunday at 4 PM, closing by 8:30 to 10 depending on the day. Check same day for updates before you head out.
Reservations are smart for the dining room, especially weekends and holidays. If you are walking in, the bar’s open seating can save the night.
Large parties should call ahead to coordinate pacing and the carving experience. Dress codes lean smart casual, comfortable but polished.
Downtown parking requires a little patience. Nearby ramps and street options work, and hotel guests often have the easiest route.
Rideshare drop offs at South 6th Street keep it simple. Allow extra minutes for winter weather.
Call +1 612-339-0909 with questions, or browse menus at murraysrestaurant.com. When you plan well, the night flows smoother.
You arrive calm, the steak tastes better, and dessert feels like a reward. That is the Murray’s way.
How to order your steak like a pro
Ask for your preferred doneness clearly and confirm the cut. If you want a deeper crust, say so when ordering.
Mention any sensitivity to salt and they will ease up on the house seasoning. You will get the steak you actually like, not just the default.
For the Silver Butter Knife, medium rare puts tenderness and juice in balance. If someone at the table leans medium, aim for the lower end and let the carving distribute.
Request warm plates to hold temperature. A side of béarnaise or blue cheese crust changes the mood fast.
Pair with sides that contrast. Szechuan green beans cut richness, scalloped potatoes amplify it, and loaded hash browns add texture.
Keep the bread basket in check to preserve appetite for the main event. You will thank yourself later.
On beverages, start with a martini or Manhattan, then pivot to red wine if that is your lane. Ask the server for a pour that matches your cut’s fat content.
Small adjustments add up. By dessert, you will feel like you stuck the landing.
Comparisons with other Twin Cities steakhouses
Murray’s lives in a neighborhood of heavy hitters. Compared with Manny’s, it reads more classic and less showy, with a softer room and a gentler soundtrack.
Ruth’s Chris brings sizzle and butter, while Murray’s leans ceremony with the Silver Butter Knife. Each has a lane, and Murray’s owns tradition.
Pricing sits in the bracket, so value depends on what you order. The dinner for two stretches far, especially with sides and soup or salad included on the signature experience.
If you prefer à la carte precision, build a meal around a single cut. The bar can shave the bill without trimming charm.
Where Murray’s excels is continuity of service and a sense of place. You feel downtown history in the bones of the dining room.
Locals return because it preserves a ritual worth repeating. Visitors come to gather a story.
If you are collecting Twin Cities steak moments, include Murray’s for its balance of nostalgia and execution. It may not chase trends, but it nails the fundamentals.
That makes comparisons easier and choices clearer. Pick your mood, then pick your steak.
Perfect pairing: desserts and nightcaps
Save room for dessert or plan to share. Raspberry pie is the signature finale, mounded with fruit that pops tart against a tender crust.
Crème brûlée brings a crackling top and silken custard for those who want elegance on a spoon. Key lime pie offers brightness when the table needs lift.
For nightcaps, the bar stays anchored in classics. An Old Fashioned or a well stirred Manhattan lands with confidence.
Coffee service resets the palate without drama, and dessert wines play nicely with berry and caramel notes. You can linger without feeling hurried.
If you paced the Silver Butter Knife well, dessert turns celebratory instead of obligatory. Split a slice and leave wanting one more bite.
That is the sweet spot. The check arrives with just the right timing.
Walking out onto South 6th Street, you carry warmth into the Minneapolis night. The glow from the sign lingers like a final course.
You will remember the pie’s tart snap and the steak’s softness. That pairing seals the memory.