The grand opening will take place September 27. Join us at Bottle Shop at Mancy's Italian and experience the shop for yourself.
Wednesday, September 27 at 5:30pm
Celebratory Champagne Tasting*
Thursday, September 28 at 5:30pm
Inaugural Weekly Wine Tasting* Featuring our Favorite Italian Entrees
Friday, September 29 at 6pm
Maumee Bay Brewing Co. Private Release Party Featuring Live Music
*Fees to participate in tastings
The menu is expansive (pastas, pizzas, steaks, even seafood), the portions are generous, and the preparation will never be mistaken for minimalism. If anything, the philosophy here seems to be that more is better; more basil, more sauces, more vegetables.
We last visited this member of the Mancy’s Restaurant Group in 2014, and a pair of recent visits found that little has changed in terms of quality or service.
We started with three appetizers over the course of two meals: calamari ($13), salsiccia ($8), and cozza ($12), mussels in a broth of white wine, garlic, and fresh Italian herbs that were blissfully tender, almost succulent. It's hard to go wrong with calamari (although the night we visited the cornmeal breading was a bit heavy), and the salsiccia delivered two large Italian sausage meatballs on a bed of wild mushroom risotto and Gremolata ricotta. Delicious.
Mancy’s offers seven regular pasta dishes on its menu, and one of the most popular, according to our server, is the Vesuvio ($22).
Named after the volcano on the Bay of Naples in southwest Italy, this dish is the pasta version of surf and turf, pairing seared shrimp and homemade sausage. It also has Fresno peppers, which are slightly on the spicy side, and broccoli rabe, all tossed in a garlic cream over angel hair pasta.
We could see why this is a favorite of the regulars. Perfectly cooked and seasoned, the Vesuvio will delight the most discerning pasta lover. The garlic cream is savory but easily overwhelmed by the rest of the ingredients. Even in their relative isolation, the meats are excellent.
A dinner companion ordered the “medaglione del letto,” a 6-ounce tenderloin filet and grilled asparagus with a Chianti steak sauce ($26). Ordered medium rare, it proved a good choice for meat lovers who have a small appetite.
A third entree, diavalo ($29), is clearly designed for seafood lovers. Two small lobster tails are paired with shrimp, atop a bed of egg linguine and Cremini mushrooms. Toss in large pieces of asparagus, and the dish is extremely filling.
Somewhat less successful is the grill’s classic pepperoni pizza ($11), which is sizable for a single person at 13 inches in diameter, yet comes with an unremarkable tomato sauce elevated only by a heavy sprinkling of basil. That said, it’s probably the perfect item for youngsters more interested in volume than the interplay of flavors.
Then there are the desserts: gelato ($4, chocolate and vanilla) that will make you weep at its bold flavor, and Tiramisu, a specialty of the house. We’ve had a moister version on past visits, but have encountered few others in the metro area that are richer in flavor. (There’s cheesecake, crème brulee and even a Nutella/mascarpone pizza as additional options.)
As mentioned earlier, the menu here is diverse: the swordfish is from the Atlantic, not the Mediterranean, and there are several chicken dishes (piccata, parmigiana, marsala), along with plates featuring shrimp, salmon, and halibut. Steak lovers can go small or large, with the priciest being a 10-ounce center-cut tenderloin ($36) served with caramelized leek mashed potatoes.
One can always find minor quibbles at a place like this (the sweet vinaigrette on the house salad is nearly obliterated by bacon bits and Gorgonzola cheese) but nary a major one. Factor in a tranquil setting (lots of beige and modest lighting) and attentive service, and one regrets not being able to dine here every day of the week.
Two final notes worth mentioning: There are both gluten-free and kid’s menus here, with the latter dishes starting at $5.50. And come fall the restaurant plans to open a 500-bottle wine shop near its foyer, the better to slake your thirst as you dive into the robust menu.
“When opening a restaurant you fight to make it four - five years before getting established. Now we are fifteen years past that point. I'm so grateful for the opportunity to be where we are today.” ~ George Mancy
On April 21st, Mancy’s Italian Grill will celebrate the incredible achievement of our 20th anniversary of serving our best dishes to the great community of Northwest Ohio. In an industry that so often sees fads come and go, it’s rare for a restaurant to continue to thrive and evolve year after year.
In the past twenty years, we have been reminded time and time again that food is art. People want to eat creatively. They want a surprise when they search the menu for what's new and looks great. And we have tried to keep the hits coming, bringing new and exciting flavors to customer's lunch and dinner plates.
Each week our Chef comes up with a genuinely new creation to share with our guests. And sometimes they make their way into the "classics" category because they will never go out of style. Dishes like the famous Chicken Picatta, a delicious Grilled Chicken Breast with Lemon Butter Caper Artichoke sauce finished with sliced Prosciutto, or the House salad with Vinaigrette dressing and Crispy Bacon Gorgonzola never fails to please our incredible patrons. Our hand tossed Pizza’s baked in our original wood burning pizza oven is another house-made recipe that has stood the test of time.
The secret to our success isn’t just in our recipes, we believe what truly separates us from other restaurants is our staff. The staff are the real heroes. Our customers value consistency and appreciate knowing what they’ll get when they visit us. It starts from the top; our executive Chef Matt Lawrence for the last ten years has worked diligently to build that consistency with every recipe. He has a team that helps with that huge success; Chris Baldwin, Andy Tucholski, Alberto Sanchez, Bryan Smith, and Ben Sampson. With a combined thirty-eight years of experience in our kitchen, they truly are amazing.
We also have great key service staff members here that help provide the consistently outstanding service here as well. Suzy Gardull has been here sixteen years, Mario Romero started as a busboy over thirteen years ago. John Jacob, our Bar manager started twelve years ago, as did Dina Kromenacher. Vincent Kaslly and Sara Gould have over eight years of service each. And finally, our manager that keeps all the service at its highest standards, Kim Kahn, has put in over six years here. All these people have a huge part in the success of Mancy’s Italian.
So, we are twenty years in, and we feel like we are just getting started. We hope you’ll continue to make us a part of your special occasions, family memories and your neighborhood gathering place. Here's to 20 more years serving Toledo, Sylvania and all of Northwest Ohio!
Recently 25 guests attended Mancy’s Steakhouse’s Louis XIII dinner in our newly remodeled “Boardroom." The evening began with a champagne reception in our lounge. A 6 course meal followed. Mancy’s featured a triple seared Wagyu A-7 Filet Mignon as the main course!
Top French Bordeaux’s were opened at each course and several bottles of First Growth 1990 Mouton Rothschild were served with the main course. With dessert each guest enjoyed a glass of Louis XIII. If you are interested in future specialty dinners that feature wine, craft beer or liquors please send an email to Gus Mancy.Email Gus
On Wednesday, April 20 at 6pm we will be having a Beer Dinner featuring 5 courses and 5 beers including Ommegang’s new Game of Thrones beer.
$55 per ticket.
Course 1 - Rare Vos
Steamed Blue Hill Mussels
Steamed in orange-coriander infused beer with Sea Salt and Vinegar Potato Gaufrettes
Course 2 - Hennepin
Roasted Brussel Sprout Maple Peppercorn Caesar
Shaved clothbound cheddar, white anchovies, tomatoes
Course 3 - Seven Kingdom
Beet Cured Salmon
Old Bay Deviled Egg, Pickled Golden Beet, Carrot, Shallot,Watercress, Preserved Lemon and Dill Yogurt
Course 4 - Shadow Brewer
Niman Ranch Lamb Shank
Housemade Sage Papadelle Pasta, San Marzano Tomatoes, Bone Marrow Jus Lie
Course 5 - Three Philosophers
House Made Beer Glazed Chocolate Donut
Candied Bacon, Cherry CoulisCall To Make Your Reservation
Tuesday Night June 23 $4 For All Pints!!
from Stone Brewing Co. Featuring Old Guardian 2014 and Enjoy by 07/04/15 IPA
#drinkbeer419 #myitaliangrill #jackieospubandbrewery #taptakeover #ToledoBeerWeek Toledo Beer Week #toledobeerafficianados
Dark Apparition $4 10oz
Hop Ryot $4 Pint
Razz Wheat $4 Pint
Firefly Amber $4 Pint
Limited release Brick Kiln Bottles 2014 vintage!!!!!!
For retail sales only
One Per Customer
First Come First Serve
TAPS OPEN AT 5pm
Our new boardroom at Mancy's Steakhouse can seat up to 24 people for lunch or dinner! Thick maple tables, comfortable leather chairs and a 60 inch TV with surround sound make this area a perfect setting for any meeting! Call Susie Donofrio, our private dining manager, for more details and room availability.
Special Release Party for Papou’s Brew newest beer.
Papou's Harvest Ale, made with Fresh Picked Hops from Michigan. This Wet Hopped Pale Ale will be ready on October 16th starting at 5:30pm in the newly renovated Mancy’s Steakhouse.
This American-style Fresh-Hop Pale Ale is light to medium bodied and is clean and dry with a hoppy finish. Columbus hops were added for bitterness to help add balance to the pale, wheat, and light crystal malt bill.
What makes this beer unique is the addition of nearly 50 lbs of fresh Michigan cascade, chinook, and citra hops that add a wonderful bright, citrus-like aroma to this very limited beer. 5.4% ABV and 38.7 ibu's.
Hops are the seed cones of the plant species Humulus lupulus, and they're actually very delicate flowers. They don't survive long after being cut, which is why almost all hops are dried immediately after harvest, to preserve the valuable oils and resins that add so much savor and tang to beer. Most hops used by brewers are in this dried or pellet form.
Papou's Harvest Ale uses “wet” hops
Wet hops have a different taste than kiln-dried hops. The base notes are similar—floral, bitter, spicy, tangy—but there's less full-throttle intensity, and the fresh hops add a vibrancy, a fineness, a definition, and a chlorophyll-driven energy that you don't get in standard-hopped beers.
A guide to the fresh Hops we used:
Origin: Oregon, USA
Flavor Profile: Who doesn’t love a good grapefruit aroma and taste in their IPA? As one of the “three C hops,” the cascade hop is notorious for providing this character to both the flavor and aroma of a beer. Floral and spice accents are also seen with this variety which sees most of its usage in Pale Ales, India Pale Ales, and an occasional Lager.
Beer Styles: Pale Ales; India Pale Ales; Black IPAs; Lagers
Origin: Washington, USA
Flavor Profile: Chinook is the hop that smells and tastes the most like you would imagine—a dank piney forest. These hops are known to have a very spicy finish too, and because of the very high alpha acid levels it makes for the perfect bittering component of a beer. Many brewers will tell you to watch out, because they can easily be overused.
Origin: Washington, USA
Flavor Profile: This is a very new variety of hop on the market and it’s blowing peoples’ minds with its fruity and citrusy characters. It is basically the lovechild of three different hops: Hallertau Mittelfreuh, US Tettnanger, Bavarian, Brewers Gold and East Kent Goldings.
Beer Styles: Pale Ales; India Pale Ales; Black IPAs
Hops are an important part of beer production, it is the spice of beer, imparting balance while adding aroma, flavor, and bitterness. Hops also aid stability. Without hops we would still have gruit, unhopped beer. Wet hopped beer doesn’t last long and needs to be consumed within weeks of release...usually not an issue with a great craft beer!
Come on out and join us at the newly renovated Mancy’s Steakhouse on October 16th when we will tap Toledo’s own “wet” hops craft beer…
Papou’s Brews Harvest Ale...Don’t forget to bring your Growler and fill up!
#mancys #papousbrews #papousbrewsharvestale
The beautiful renovations at Mancy's Steakhouse are almost complete! To learn more, check out this great article thanks to our friends at the Toledo Free Press.Read the Full Article Here
There are not enough restaurants to enjoy a high quality meal with exceptional service, but Mancy's Steak House continues to set the standard.
The regal atmosphere of dark wood and low lighting fills with the sound of real conversation and laughter, rather than loud TVs and a harried bustling wait staff. It's a restaurant you go to when you want to enjoy your company over a wonderful meal of some of the best steaks available with outstanding service to complete the experience — we were glad we decided to reserve a table, even on a Monday night.
To illustrate the attention to detail, the recent soup of the day, a lobster bisque ($8.50), was a show stopper. A bowl of two full ounces of lobster meat is placed in front of you before the waitress covers it with the rich, velvety broth. The interesting presentation proves the amount of fresh seafood in the soup that is clearly there in every bite.
But back to the main course as, the Phillips Avenue restaurant is known for its aged hand-cut steaks and it's a well-earned reputation. The 10-ounce filet mignon ($34.95) is tender and delicious, without an ounce of fat or gristle, seasoned nicely with a noticeable but not overbearing amount of salt. With your choice of varied side dishes, we opted for the roasted fingerling potatoes that were fluffy with the right amount of bite.
We also dined on the 14-ounce New York strip steak ($33.95), and 16-ounce Delmonico ribeye ($36.95) with sauteed mushrooms. Both were marbled cuts of meat and expertly cooked to a perfect medium. The New York strip is listed as the restaurant's "house steak," but an argument can be made for the Delmonico — they're both that good.
If you're in the mood for something other than steak, Mancy's has a nice selection chicken and lamb dishes, as well as seafood, such as the salmon over gnocci ($24.95). A generous portion of rich salmon is served over house-made potato gnocchi with sun dried tomatoes and spinach in a light and creamy veloute sauce.
It's the details at Mancys that standout, such as the presentation of the house salads served with every meal. They are not a throw-away option like at some restaurants, but fresh mixed greens topped with hearty garlic croutons and decorative carrot strings served on a chilled plate. The poppyseed dressing is a nice addition if you're looking for something sweet.
The appetizers are served in large portions and can be meals by themselves. The crab-stuffed mushrooms ($8.95) were a huge hit during our first visit. Meanwhile, if we did have one quibble, it was the side of broccoli ($5.50). While not sacrificing taste, the presentation of the two large heads didn't make it easy to eat. You will need the steak knife in order to cut through the thick vegetable.
A wide selection of coffee and after-dinner drinks continue the leisure nature of the meal with a number of delicious dessert options. The cheesecake ($6) is a well-prepared choice that is rich and creamy served with a tart berry sauce. The chocolate sac du bon bon ($10) is a large tower of dark chocolate filled with a light and fluffy chocolate mouse complimented with a raspberry sauce and Chantilly cream — it is very rich and very delicious.
The restaurant, which has an impressive offering of wines, also has commissioned its own craft beer and has other selections available as well.
There may be some newer upscale restaurant offerings — and dare we say with more ambiance? — in the area but when it comes to dependable, top-notch steaks and impeccable table service, Mancy's is still at the front of the line.Read The Complete Review
You're invited to join us on Tuesday March 25th (6-7pm) at Mancy's Steakhouse as we unveil the latest Papou's Brew, Mancy's Classic Amber Ale - brewed exclusively by our local partner, Maumee Bay Brewing Co.
We'll welcome brewmaster, Jon Koester, as he taps the first keh of Mancy's Classic Amber Ale. Jon will be on hand to answer questions about Mancy's Classic Amber Ale and our associates can recommend the perfect Mancy's Steakhouse cuisine and beer pairings.
This is a great example of a Classic American Ale, featuring a shimmering golden color and a distinct grapefruit flavor. There are three different specialty malts leading to its medium body and caramel sweetness. Great balance and drinkability make this a wonderful springtime brew.
Smash Toledo is an online descovery hub for the best in food and beverage the city has to offer from only locally owned businesses and restaurants. This month Smash is highlighting all four Mancy restaurants.