A steak that arrives at the table with its rib bone still attached can turn a whole dining room’s heads. In Minnesota, one steakhouse is known for a 40-ounce prime tomahawk that is built for sharing.
The cut is only the start, because the menu also has a bread starter with a bold name and a chocolate dessert that can feed a crowd. Keep reading to find out where to go and what to order.
A Tomahawk Built For The Whole Table
Some steaks are made for one person. This one is made for a group, and the long bone sticking out of it makes it look even bigger.
The 40-ounce prime tomahawk is the star of the menu, and it is the reason I made the drive to Roseville. A cut this size works best when you bring friends and plan to share.
Ask the server how the cut is prepared and which sides go well with it. Big steaks like this are easier to enjoy when the table has lighter items to balance the richness, so think about a salad or something green.
Save a little room, because the rest of the menu has plenty more to try. The next stop is the place itself.
Finding The Steakhouse In Roseville
The name behind that giant steak is Baldamar, found at 1642 County Road B2 W in Roseville, Minnesota, United States. The restaurant sits right off the road, and parking is easy in front.
Plan ahead before you go. Weekday hours start at 11 AM, Sunday opens at 10 AM, and evenings can get busy, so a reservation is smart.
Dinner tends to fill up on weekends, so booking a week ahead is a good habit. That is especially true if you are bringing a bigger group to split the tomahawk.
Once you get inside, the mood changes quickly, and that is where I will head next.
A Dining Room With Low Lights
The dining room feels dark, calm, and polished. Low lights set the tone, and fresh flowers add a soft touch to the tables.
Art hangs on the walls, which gives you something to look at between courses. The space works well for anniversaries, birthdays, and quiet date nights.
Tables can feel snug when plates start arriving, so keep that in mind with a big group. A steak this large takes up plenty of room on its own.
Even the restrooms get attention here, with cloth towels instead of paper. Small details like that hint at how much thought goes into the whole place.
Bread That Gets Its Own Spotlight
Bread is usually an afterthought. Here it has a name, Bread of Life, and it shows up with chimichurri and spreads.
The loaf is soft inside with a little crunch outside. It is easy to finish before the main course arrives, so pace yourself.
Many guests order a second loaf, and I understand why. Pairing it with a big steak later gives the meal a nice rhythm.
Just remember that the tomahawk is coming, and it is not small. Starting with bread is fun, but the appetizers deserve a look too.
Starters Worth Ordering
Appetizers here are easy to love. The whiskey cream mushrooms are buttery and warm, with plenty of parmesan on top.
Chorizo nachos are another option, with toasted chips and toppings that go well together. Oysters and scallops also show up on the menu for lighter starts.
Sharing two or three starters is a smart move. It leaves space for the main event while still giving everyone a taste of the kitchen.
There is one more thing to consider before the steak arrives, and that is what else to put on the table.
Other Steaks Beyond The Tomahawk
Not every table wants a 40-ounce cut. Luckily, the menu offers other steaks, including ribeye and filet mignon.
The ribeye is one of the most talked about items here. The filet is tender and comes with a sauce that adds even more flavor.
There is also an 18-ounce steak for a single diner with a big appetite. Prime rib appears on the menu too.
Steak is only part of the story, though. Seafood has a strong presence as well, and that is next.
Seafood For A Change Of Pace
Steakhouses do not always shine with fish, but this menu has options worth a look. The sea bass comes with a yuzu glaze and pairs bright Asian flavors with a buttery texture.
The lobster roll is a popular pick, and lobster mac and cheese brings a little spice. Chimichurri shrimp is filling enough that some diners take half home.
Portions are meant to be enjoyed with sides, so ordering with the table in mind helps. Prices lean upscale, so plan your budget.
After the main course, one dessert stands out from all the rest.
A Mocha Mudpie The Size Of A Small Cake
The mocha mudpie arrives much bigger than most people expect. It is made with Sebastian Joe’s coffee ice cream, Oreos, and walnuts.
Four people can share it without trouble. A cup of coffee on the side helps balance all that sweetness.
The chocolate cake is another giant dessert, rich enough that thin slices make sense. Sharing is the way to go here.
If you want lighter fare, the brunch on Sundays has a different feel, and that is worth a look next.
Sunday Brunch With Carving Stations
Sunday opens early, at 10 AM, and brunch is a big draw. The spread includes stations for prime rib, chilaquiles, and a salad and pasta bar.
It is a good way to sample the kitchen without ordering a giant steak. The setup looks polished, and there is plenty to try.
Come hungry, because many guests say they stay full for hours afterward. Sunday hours run until 9 PM.
For a quieter option, the bar is another way to enjoy the restaurant, and that comes up next.
Planning Your Visit And What To Explore Next
Hours run from 11 AM on most days, with Thursday through Saturday staying open until 10 PM. Sunday through Wednesday closes at 9 PM.
Reservations are a good idea, since tables fill quickly. A group of four to six is ideal for the tomahawk, a couple of starters, and a shared dessert.
Dress a little nicer than usual, and bring an appetite. The atmosphere suits celebrations, but a casual night out fits too.
Once you have finished, look for other steakhouses and local restaurants around the Twin Cities. Each one has its own signature dish waiting to be found.
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