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Mancini's Char House
531 W 7th St
St Paul
651-224-7345
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Detail for Mancini's Char House : Restaurant, American / Steakhouse
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Open daily 11 am - 1 pm. Choose from a renowned menu of lobster, charbroiled steaks, or many other fine entrees. Great entertainment available in the lounge. Off-street parking available in the back lot. - sys, 09/26/2002
I have been eating at Mancini's for about 15 yrs. The service and food are always wonderful. Also, Nick Mancini is one of the hardest working men I've ever seen. He is the kind of person who if everything was not wonderful he will give you a cake, buy a round of drinks, or even send over a bottle of champange. It's worth the it. That's why it's crowded sometimes cause it's a great place to eat. - anonymous, 05/05/2003
I've heard so many good things about Mancini's that I was surprised when I finally had dinner there. They really pack the people in a small area, I could hear and actually participate in the next table's conversation. This is no place for romance. The salad was plain iceberg lettuce with 2 tomato wedges and dressing on the side. Real blah. They could at least make it look a little better by adding slivered carrots and red cabbage. I ordered the 12 oz. filet mignon medium rare. I received it well done. I was surprised that a steak house of Mancini's reputation would let a steak leave the kitchen overdone. To help reduce complaints and returned food, I recommend that they undercook the steaks. They could then return them to the grill, instead of starting over. For the prices that Mancini's charges, you expect more of a dining experience. Not sour cream in a pull off the top plastic container or an eaten, then spit out olive pit in the ashtray when you are getting seated. Overall, I have to say that I won't be returning anytime too soon. I also won't continue the rumors that Mancini's is the best St. Paul has to offer. - cjcar333, 12/06/2001
Each and everytime I eat here(twice a month) I enjoy a great meal. The small sirloin is worth the trip from Cumberland, WI. - Mike Gidio, 10/31/2001
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