Unearth The Voyage
There is a steakhouse in Minnesota where the prime rib arrives so thick and tender that people drive across the Twin Cities just to get a table. The bone-in ribeyes are aged to develop deep, rich flavor that you can actually taste in every single bite.
The kind of place where a weeknight dinner feels like a special occasion without anyone trying too hard to make it feel that way. Once you find out what makes this spot so different from every other chophouse in the area, you will completely understand why the regulars keep coming back.
Where Pittsburgh Blue Steakhouse Calls Home
Not every great steakhouse announces itself with a flashy exterior, and Pittsburgh Blue proves that point quietly. Pittsburgh Blue Steakhouse is located at 3220 W 70th St, Edina, Minnesota, United States, sitting conveniently near Southdale Center in one of the Twin Cities’ most well-established dining corridors.
The location makes it surprisingly easy to find, though parking close to the entrance can be a bit limited on busy nights. Once you are inside, the upscale atmosphere hits you right away.
Dark tones, polished finishes, and that low hum of a full dining room all signal that you are somewhere that takes food seriously.
The restaurant draws a steady crowd of locals, out-of-town visitors, and business diners who have clearly made it part of their regular rotation. That kind of loyal repeat business tells you something important before you even look at the menu.
The Aged Ribeyes That Built the Reputation
Aged ribeyes are not just a menu item at Pittsburgh Blue. They are the reason people talk about this place the way they do.
The bone-in ribeye in particular has earned serious praise from diners who have worked their way through plenty of high-end steakhouses across Minnesota.
Aging beef allows natural enzymes to break down the muscle fibers, which produces a more concentrated, complex flavor and a noticeably more tender bite. When that process is done right and the steak is cooked with proper technique, the result is something genuinely memorable.
At Pittsburgh Blue, the ribeyes arrive with a solid char on the outside while the interior stays exactly where it should be for your preferred temperature. Regulars tend to order the bone-in version specifically because that extra bone adds richness to the surrounding meat during cooking.
It is a detail that serious steak eaters notice immediately.
Prime Rib That Earns Its Own Fan Base
Some dishes at a restaurant become famous for a reason, and the prime rib at Pittsburgh Blue has developed a following all its own. Diners consistently describe it as gigantic, which is not a word you hear used lightly when talking about a single cut of beef.
Prime rib requires a completely different approach than a standard steak. It is slow-roasted over time, which allows the fat to render into the meat and create that distinctive, almost buttery texture that sets it apart.
The crust that forms on the outside locks in moisture and adds a savory depth that a quick-seared steak simply cannot replicate.
At Pittsburgh Blue, the prime rib arrives with great flavor and a portion size that makes the price feel justified. For anyone who considers prime rib the true test of a steakhouse, this version holds up well against that standard.
Filet Mignon Done the Right Way
The filet mignon at Pittsburgh Blue has a reputation for being almost impossibly tender. Several diners have noted that you barely need a knife, which sounds like an exaggeration until you actually try it yourself.
The petite filet is a popular order for those who want a refined, leaner cut without sacrificing any of the flavor. Paired with a classic bearnaise sauce, it becomes one of those combinations that reminds you why French culinary techniques have lasted as long as they have.
The sauce adds a bright, herby richness that complements the mild flavor of the filet without overwhelming it.
The chimichurri sauce is another option worth considering, bringing a fresh, garlicky contrast that works surprisingly well against the beef. Whichever sauce you choose, the filet itself is the star.
It is cooked with enough care that the temperature consistently comes out right, which matters more than most people realize.
The Sides That People Keep Talking About
Side dishes at Pittsburgh Blue are served family style, which means they arrive at the table in portions large enough to share. That detail alone changes the entire dining experience in a way that feels generous rather than corporate.
The loaded mashed potatoes come up constantly in conversations about this restaurant. Buttery, rich, and fully loaded, they are the kind of side dish that competes with the main course for attention.
The hash browns with onions are equally popular, and creative servers have been known to combine the two into loaded hash browns for guests who cannot decide between them.
Asparagus, creamed spinach, and mac and cheese round out a solid supporting cast. The street corn has also drawn its share of fans.
One diner put it simply: they could eat that corn every single day. When a side dish earns that kind of loyalty, it deserves recognition.
Lobster Mac and Cheese Worth the Splurge
Not everything on the menu at Pittsburgh Blue is a steak, and the lobster mac and cheese is proof that the kitchen takes its non-beef dishes just as seriously. This is the kind of dish that sounds indulgent on paper and then somehow exceeds that expectation on the plate.
Rich, creamy pasta combined with actual lobster is a combination that works because neither element is treated as an afterthought. The mac and cheese provides the comfort, and the lobster provides the occasion.
Together, they create something that feels both familiar and elevated at the same time.
At least one diner described it in terms that suggested they would consider returning to the restaurant just for this dish alone. That is a meaningful endorsement in a city with no shortage of dining options.
For a table that wants to share something memorable alongside their steaks, this is the obvious choice.
Appetizers That Set the Tone Early
The way a meal begins says a lot about what is coming next. At Pittsburgh Blue, the appetizer selections do a solid job of establishing expectations before the main courses arrive.
The seafood tower is a popular starting point for groups, offering a well-portioned spread that works for three or four people without feeling excessive. The coconut shrimp has also earned consistent praise, arriving crispy and flavorful in a way that makes it easy to recommend without hesitation.
The calamari comes out hot and crispy, which is exactly what calamari should be and often is not. The tower of onion rings is another crowd favorite, known for its impressive presentation and satisfying crunch.
Starting a meal with something this well-executed puts the whole table in a good mood before the steaks even hit the grill. That momentum carries through the rest of the evening in the best possible way.
The Private Dining Room for Special Occasions
Pittsburgh Blue has a private dining room that changes what a group dinner feels like entirely. The room accommodates around nine people and features large glass windows on one side that look into the adjacent mall, which prevents the space from feeling closed off or cramped.
A sliding barn door separates the room from the main dining area, cutting down on noise significantly and creating a genuine sense of privacy that most restaurants cannot actually deliver. For birthdays, anniversaries, client dinners, or any gathering where the conversation matters as much as the food, this room solves a problem that large groups often face.
The room also includes a television, which the staff have been happy to turn on for guests watching a major sporting event. That kind of flexibility makes the space feel accommodating rather than rigid.
It is a detail that turns a good group dinner into a genuinely memorable evening.
Salads That Earn Their Place on the Table
Salads at a steakhouse often feel like an obligation rather than a highlight. At Pittsburgh Blue, the salads have enough quality behind them to actually change that perception.
The wedge salad arrives cold and crisp, which sounds basic but is harder to consistently deliver than most people realize. A warm, wilted wedge is one of the most disappointing things a kitchen can send out, and Pittsburgh Blue avoids that problem reliably.
The dinner salads are described as fresh and well-balanced, giving the table something light and bright before the heavier courses take over.
The spinach salad has also received specific praise for its flavor and composition. For a restaurant that could easily treat salads as an afterthought, the attention paid to these starters reflects a kitchen that cares about the full arc of the meal.
That consistency across every course is what separates a good restaurant from a genuinely great one.
Desserts That Finish the Meal Properly
Dessert at a steakhouse is sometimes an afterthought, but Pittsburgh Blue treats the final course with the same seriousness it applies to everything else. The bourbon bread pudding has drawn specific attention from diners who describe it as excellent, with a rich, warm sweetness that lands perfectly after a heavy meal.
The creme brulee has also been praised for its execution, arriving with that satisfying caramelized crust that cracks cleanly under a spoon. For tables celebrating a birthday or anniversary, the kitchen has been known to bring out a chocolate cake with ice cream as a complimentary gesture, which is the kind of small touch that people genuinely remember.
Key lime pie rounds out the dessert menu as a lighter, tangier option for anyone who wants something refreshing rather than rich. When a restaurant can close a meal this well, it makes the entire experience feel complete and worth every penny spent.
The Atmosphere Inside the Dining Room
Walking into Pittsburgh Blue, the atmosphere communicates upscale without demanding formality. The dark tones, warm lighting, and polished finishes create a setting that feels appropriate for a celebration but comfortable enough for a casual dinner with friends.
The restaurant runs busy on most nights, and that energy fills the room with a lively buzz. The noise level has been noted by more than a few diners as one of the few drawbacks.
When a dining room is full and everyone is having a good time, the sound can build to a level that makes conversation across the table a bit of an effort.
That said, most people seem to accept the trade-off without much complaint. A full, lively restaurant signals that something good is happening inside, and at Pittsburgh Blue, that instinct proves correct.
The atmosphere adds to the experience rather than detracting from it, even on the louder nights.
Happy Hour and the Bar Menu Explained
Pittsburgh Blue offers a happy hour alongside its regular menu, which gives the restaurant a more accessible entry point for guests who want the experience without committing to a full dinner tab. The bar menu runs at a lower price point and provides a way to sample the kitchen without ordering from the main dining menu.
Opinions on the happy hour offerings have been mixed. Some regulars feel that the bar menu does not quite reach the same level as the full dinner experience, which makes sense given the price difference.
The regular menu, by contrast, draws consistent enthusiasm from diners who feel the quality justifies the cost.
For first-time visitors, starting with happy hour to get a feel for the space before returning for a full dinner is a reasonable strategy. The restaurant opens at 11 AM daily, making it one of the more flexible options in the Edina area for lunch, happy hour, or dinner.
What Makes the Bread Worth Mentioning
Some restaurants serve bread as a formality. At Pittsburgh Blue, the bread with garlic butter has become something that regulars actually look forward to as part of the meal rather than just a placeholder before the food arrives.
Garlic butter sounds simple, and it is, but the execution here has earned enough consistent praise to make it worth singling out. When bread arrives warm with a properly made garlic butter, it sets a tone for the rest of the meal that is hard to shake.
It signals that the kitchen pays attention to the small things, which usually means the big things are in good hands too.
For a restaurant that could easily skip this detail and let the steaks do all the talking, the fact that the bread earns its own mention in conversation about the meal says something genuine about the overall standard Pittsburgh Blue holds itself to.
Hours, Reservations, and Planning Your Visit
Pittsburgh Blue is open seven days a week, which makes planning a visit more flexible than many comparable restaurants in the area. Monday through Thursday and Sunday, the restaurant operates from 11 AM to 9 PM.
On Friday and Saturday, hours extend to 10 PM, giving weekend diners a bit more room in the schedule.
Reservations are strongly recommended, particularly for weekend evenings when the dining room fills quickly. The restaurant accepts bookings through Open Table, and noting any special requests when making a reservation is a good idea.
The private dining room should be reserved well in advance for group events.
Parking near the entrance is limited on busy nights, so arriving a few minutes early helps avoid frustration. The restaurant is easy to find near Southdale Center, and the surrounding area has additional parking if the immediate lot is full.
A little planning makes the entire evening run more smoothly from start to finish.
Why Locals and Visitors Keep Returning
Repeat business is the most honest measure of a restaurant’s quality, and Pittsburgh Blue has built a loyal following that spans both local regulars and out-of-town visitors who make a point of returning whenever they are back in the Twin Cities area.
The consistency matters most. Diners who have visited multiple times describe a kitchen that delivers reliably on its core strengths: properly cooked steaks, generous portions, and sides that complement rather than compete with the main event.
When a restaurant can replicate a great experience across dozens of visits, that is not luck. That is a standard being maintained deliberately.
For anyone visiting the Edina area or exploring the broader Minneapolis dining scene, Pittsburgh Blue represents a specific kind of dining experience that is hard to replicate. The combination of quality beef, a well-rounded menu, and a setting that suits both celebrations and casual evenings makes it a place worth seeking out at least once.
