Chef Lucas Almendinger has an oak-burning grill, and he takes to it with an enviable discernment. A superb rib-eye stands at the peak of the kitchen's grilling powers. The Wisconsin-sourced beef is carefully aged to accentuate its deep mineral qualities. The cooking process is a well-practiced series of high-heat bursts, yielding a delectable outer crust that gives way to pure voluptuousness. 1612 Harmon Place, Mpls.; 612-767-9495;
Best steak - Third Bird - 2015 Best of MN
May 15, 2015 at 2:13PM
The Third Bird’s chef, Lucas Almendinger. (The Minnesota Star Tribune)
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