Profile

Why Gianni’s made the SteakMap list

Gianni’s buys “never ever” beef — the industry term for cattle raised with no added hormones and no antibiotics, ever, on a 100 percent vegetarian diet and handled humanely. It sources locally, and it has won a Beef Backer award for it.

That is a real sourcing standard rather than a marketing phrase. “Never ever” is a defined program with audit requirements, and committing a whole steak menu to it costs more per pound than buying commodity beef. Very few independent steakhouses do it.

Family-run, and long-running

The restaurant is family-owned and has been operating for more than 25 years at 635 Lake Street East in Wayzata, about twenty minutes west of Minneapolis on the north shore of Lake Minnetonka.

That location shapes the room. Wayzata is a lake town that fills in summer and stays wealthy year-round, so Gianni’s works as both a special-occasion room and a regular table for people who live there.

The menu

Steaks and chops lead, with chicken and fresh seafood alongside. The wine list has won awards and the service reputation is a large part of why the place has lasted.

Prices

Gianni’s does not publish a machine-readable priced menu, so SteakMap has no verified cuts, weights or prices to quote. Aging is not published either, and we make no claim about it — the sourcing standard, not an aging program, is what makes this kitchen worth the drive.

Browse every dry-aged steakhouse in Minnesota.