Porzana is a modern-Argentinian steakhouse in the North Loop, built around an all-prime beef program that ranges from 100% grass-fed cattle up to A5 wagyu.
Chef Daniel del Prado was born in Buenos Aires to parents of Spanish and southern Italian descent and moved to the United States in his early 20s, starting his cooking career in Colorado before relocating to Minneapolis, where he worked in kitchens including La Belle Vie and Solera. In 2009 he partnered with mentor Isaac Becker to open Bar La Grassa, then spent time cooking in Portland and Europe before returning to Minneapolis as executive chef of Burch Steak and Pizza Bar.
Since then, del Prado has opened a string of Twin Cities concepts — Martina, Colita, Rosalia Pizza, Sanjusan, Minari, Pikok Lounge, Thérèse, noma hi-fi, Dexter's, and Flora Room among them — with Porzana as his Argentinian steakhouse entry.
Del Prado was named a James Beard Foundation Outstanding Chef semifinalist in 2024.
Chef Daniel del Prado was born in Buenos Aires to parents of Spanish and southern Italian descent and moved to the United States in his early 20s, starting his cooking career in Colorado before relocating to Minneapolis, where he worked in kitchens including La Belle Vie and Solera. In 2009 he partnered with mentor Isaac Becker to open Bar La Grassa, then spent time cooking in Portland and Europe before returning to Minneapolis as executive chef of Burch Steak and Pizza Bar.
Since then, del Prado has opened a string of Twin Cities concepts — Martina, Colita, Rosalia Pizza, Sanjusan, Minari, Pikok Lounge, Thérèse, noma hi-fi, Dexter's, and Flora Room among them — with Porzana as his Argentinian steakhouse entry.
Del Prado was named a James Beard Foundation Outstanding Chef semifinalist in 2024.