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Why Mancy’s made the SteakMap list

Mancy’s is northwest Ohio’s standard-bearer, and it is on this list for a reason that is easy to state and hard to fake: they butcher on premise and they sear at 1500 degrees.

In-house butchery means the kitchen controls the trim, the thickness and the grain of every steak rather than accepting whatever arrives portioned in a box. The 1500-degree sear is what produces the crust that separates a steakhouse steak from a good home one — almost no domestic range gets past about 600.

The beef

The house steak is a New York strip in Certified Angus Beef, aged 28 days, offered at 14oz and 18oz. CAB is a branded program sitting above USDA Choice and representing roughly the top eight percent of beef by the brand’s own accounting; pairing it with a stated 28-day aging period is a more specific claim than most Ohio menus are willing to make.

Mancy’s is also one of only two places in the state that call out wet-aging alongside dry — worth knowing that nearly all beef is wet-aged by default, so a kitchen naming it is usually telling you it is thinking about the process rather than simply inheriting it.

What to expect

Steaks come with the house salad and a side. Beyond beef there is a serious seafood section — salmon from Foley’s Fish Co. in Boston, Tristan Island twin lobster tails, Alaskan king crab — and a surf and turf built on either a 7oz petite filet or the 14oz New York strip.

Menu prices

As published on Mancy’s own menu, August 2026: the 14oz New York strip $52 and the 18oz $64, with the salmon filet at $34. Lobster and king crab are priced at market.

Mancy’s also runs a second steakhouse in Findlay and the seafood-forward Bluewater Grille in Maumee. See the full guide to the best steakhouses in Ohio.