Porzana and Flora Room - What We Know So Far

Article by Becky Fillinger, photos provided

Chef Daniel del PradoMpls.St.Paul Magazine says he is transforming the Twin Cities food scene. He was Minnesota Monthly’s 2022 Chef of the Year. Twin Cities Business calls his culinary hot spots a growing empire. Of course we’re talking about Chef Daniel del Prado. His partner in the new North Loop establishments is by no means a lightweight – it’s restaurateur and visionary Ryan Burnet! Porzana will be a first-floor restaurant, with cocktail bar Flora Room occupying the lower level.

Ryan BurnetWe are all waiting for their new joint project to open in the North Loop at 200 First Street S, and we’ve snooped around to share the following news and with our readers:

• Porzana will serve the top 3% of beef (prime) which comes from the highest-grade domestic cattle (never antibiotic, all natural). A product has been developed exclusively for Porzana -  prime beef graded 100% grass-fed beef, never grain, which is extremely rare.

• Beef steaks will range from $21 for a prime hanger steak to an extravagant 4-pound Wagyu tomahawk steak for indulging and sharing.

• In addition to the beef entrees, Porzana’s extensive menu will have many seafood, vegetable and Argentinean pasta choices.

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• Porzana’s goal is to be the best restaurant in their portfolio! (Quite the goal considering their portfolio – Martina, Colita, Rosalia, Macanda, Bar La Grassa, Burch Steak, Barrio, Eastside, etc.)

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• Patio dining will be available in the space between what were The Bachelor Farmer and Askov Finlayson.

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• The first floor will have a large bar for walk-in seating. Downstairs in the Flora Room, you’ll find an upscale cocktail bar.

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• You can visit three times within the same week and have three different experiences (patio, dining room, Flora Room downstairs)!