Where Fire Meets Tradition
Argentine wood-grilled steaks, classic hospitality, and unforgettable dinners in the heart of Doral.
Dining with intention
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Every steak at Manny’s begins with fire.
Pecan wood smoke defines the kitchen at Manny’s. Every cut is cooked with patience, precision, and standards that don’t change.
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Chef Manny León is present most nights, greeting guests and ensuring every table reflects the restaurant’s reputation.
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Great food deserves great company.
Our menu is built for the table: steaks, seafood, tapas, and wines meant to be shared.
The Story Behind Manny’s Wood Grill
Chef Manuel León
For more than three decades, Chef Manuel León has built his career around a simple philosophy: great restaurants begin with great hospitality.
Born into a Cuban family where food was always at the center of the table, Manny developed his passion for cooking early. Inspired by the flavors of his heritage and years working in kitchens throughout Miami, he eventually found his own voice — blending Latin tradition with the bold fire-driven cooking of Argentine parrillas.
At the heart of the restaurant is the wood-fired grill, fueled by apple wood logs that bring deep flavor and perfect char to every cut of meat. Around it, Manny built a menu that reflects his influences: Argentine steaks, Mediterranean seafood, Spanish-style tapas, and classic steakhouse favorites.
But what truly defines Manny’s Wood Grill is the experience.
Manny is known for being present in the dining room most nights, greeting guests, checking tables, and making sure every plate leaving the kitchen reflects the standards he built his reputation on.
To this day, the restaurant remains family-driven, with the next generation helping run the business alongside him — continuing the tradition of hospitality that started it all.
For Manny, a restaurant is more than a place to eat.
It’s where people gather, celebrate, and create memories around the table.
menu
Manny’s Signatures
The dishes our guests come back for — bold flavors, classic technique, and the unmistakable character of the wood fire grill.
Angus Tomahawk — MP
Grilled tomahawk steak served with grilled vegetables.
Filet Mignon Special — 65
Filet mignon cooked to perfection with truffle pâté and green peppercorn brandy cream sauce.
Wagyu New York Strip — MP
14 oz Wagyu strip steak with intense marbling.
Flap Meat Prime Whole Cut — 140
4 lb prime flap meat served family-style with two sides.
Jumbo Shrimp Francese — 29
Jumbo shrimp sautéed in lemon butter white wine sauce.
Gamberi alla Griglia Pesto — 29
Grilled shrimp with pesto and fresh tomato over pasta.
Appetizers
Classic starters inspired by Argentine asado traditions and Mediterranean coastal cooking.
Oysters Rockefeller — 20
West coast oysters baked with classic Rockefeller preparation. Four oysters per order.
Lobster Cargot — 24
Lobster chunks smothered in garlic butter and havarti cheese, finished au gratin.
Mussels Positipo — 16
Fresh mussels sautéed with garlic, tomatoes, and basil.
Mozzarella Fritti — 11
Lightly breaded mozzarella served with house marinara.
Manchego Croquettes — 14
Prosciutto and manchego cheese croquettes with smoked paprika aioli.
Mediterranean Grilled Octopus — 23
Grilled octopus served over garbanzo beans with Spanish chorizo and smoked paprika.
Calamari Fritto — 17
Crispy fried calamari served with marinara sauce.
Melted Provolone — 12
Baked provolone cheese topped with fresh tomatoes and oregano.
Argentinian Blood & Beef Sausage — 12
Grilled chorizo and morcilla prepared over open flame.
Escargots in Mushroom Caps — 15
Escargots baked in mushroom caps with garlic butter.
Empanada Trio — 13
Chicken, beef, and spinach empanadas.
Crab Cakes — 17
Maryland-style crab cakes served with brandy mustard aioli.
Grilled Eggplant Parmigiana — 12
Grilled eggplant with mozzarella and parmesan cheese gratin.
Mediterranean Seafood Trio — 18
Shrimp, calamari, and octopus sautéed with olive oil, garlic, and lemon.
Beef Carpaccio — 15
Thinly sliced beef with marinated mushrooms, parmesan cheese, lemon, and olive oil.
Charcuterie Board — 32
Imported cured meats, cheeses, cantimpalo, salami, and olives.
Wood Fire Steaks
Premium cuts grilled over hardwood fire and finished simply with sea salt and olive oil.
Grilled Short Ribs — 28
12 oz Argentine cut short ribs.
Filet Mignon — 55
8 oz Angus filet.
Prime Flap Meat — 34
12 oz prime flap steak.
Prime New York Strip — 45
14 oz New York strip.
Prime Skirt Steak (Churrasco) — 40
12 oz Argentine skirt steak.
Lamb Chops — 50
Rack of lamb with red wine reduction and mint.
Mixed Grill Parrillada — 25 / 50
Mixed grill for one or two with chorizo, morcilla, short ribs, and sweetbreads.
Culotte (Picanha) — 25 / 50
Argentine sirloin steak.
Black Angus Bone-In Ribeye — 50
18 oz ribeye steak.
Seafood
Fresh seafood prepared with refined European technique.
Chilean Sea Bass — 51
Baked sea bass with roasted almonds and lemon butter white wine sauce.
Fish of the Day — 35
Salmon Piccata — 29
Salmon sautéed with lemon butter white wine sauce, roasted peppers, and capers.
Grilled Salmon — 27
Herb-marinated grilled salmon.
Pasta & Risotto
Risotto Champagne — 27
Shrimp and asparagus in champagne risotto.
Risotto Tri Funghi — 25
Three mushroom risotto with porcini cream.
Risotto Frutto di Mare — 27
Seafood risotto with shrimp, mussels, clams, and calamari.
Penne Bolognese — 17
Classic meat sauce with tomato and basil.
Linguini Pescador — 27
Linguini with fish, shrimp, clams, and mussels.
Add Chicken — 10
Fettuccini Alfredo — 17
Housemade alfredo sauce.
Add Chicken — 10
Add Shrimp — 12
Capellini Armando — 28
Octopus, shrimp, and tomato sautéed with white wine.
Manny’s Ravioli — 26
Spinach and cheese ravioli with pink vodka sauce.
Pappardelle Salsiccia — 29
Italian sausage, portobello, rapini, and porcini mushrooms.
Veal & Chicken
Veal Chop — 54
12 oz grilled veal chop served with truffle mushroom risotto.
Veal Francese — 28
Veal scallopini sautéed in lemon butter white wine sauce.
Veal Chop Milanese — 48
Breaded veal chop with tomato sauce and parmesan or arugula vinaigrette.
Half Boneless Chicken — 24
Grilled half chicken.
Chicken Francese — 24
Chicken sautéed with lemon butter white wine sauce.
Chicken Piccata — 24
Chicken sautéed with lemon butter sauce, roasted peppers, and capers.
Chicken Parmigiana — 24
Breaded chicken topped with marinara and parmesan.
Chicken Breast — 19
Grilled chicken breast.
Desserts
Classic European and Latin-inspired desserts to finish the evening.
Tiramisu — 12
Ladyfingers dipped in espresso layered with mascarpone cream and finished with cocoa.
Godiva Tartufino — 12
Godiva chocolate lava cake served with a scoop of vanilla ice cream.
Tartufino de Limoncello — 13
Italian limoncello gelato finished with fresh lemon zest.
Pistachio Tartufino — 13
Italian pistachio gelato encrusted with roasted pistachios.
Caramel Crepes — 12
Crepes filled with dulce de leche and topped with vanilla ice cream.
Pistachio Crème Brûlée — 12
Rich pistachio custard topped with a crisp caramelized sugar crust.
Crème Brûlée — 12
Classic vanilla custard with a caramelized sugar topping.
Andy’s Guava Cheesecake — 13
Housemade cheesecake finished with guava.
Chajá — 15
Traditional Uruguayan sponge cake layered with peaches, cream, dulce de leche, and meringue.
Passion Fruit Mousse — 12
Light and airy mousse made with natural passion fruit pulp.
Manny’s Special Selection
Exceptional bottles from world-renowned vineyards, curated to pair with Manny’s wood-fire steaks.
Opus One — 850
Napa Valley, California. A legendary Bordeaux-style blend with remarkable depth, dark fruit, and polished structure.
Vega Sicilia Valbuena — 330
Ribera del Duero, Spain. Elegant and structured Tempranillo with layers of dark fruit, spice, and refined oak.
Vega Sicilia Único — 850
Ribera del Duero, Spain. Spain’s most iconic wine, powerful yet beautifully balanced with extraordinary aging potential.
Vega Sicilia Alión — 190
Ribera del Duero, Spain. Bold and expressive Tempranillo with rich fruit and silky tannins.
Catena Zapata “El Argentino” Malbec — 180
Mendoza, Argentina. Iconic high-altitude Malbec with dark fruit, violet, and cocoa.
Catena Alta Malbec — 89
Mendoza, Argentina. Elegant and refined with plum, blackberry, and smooth tannins.
Beringer Cabernet Sauvignon — 200
Napa Valley, California. Full-bodied Cabernet with blackberry, cassis, and dark chocolate supported by refined oak.
Ghost Block Cabernet Sauvignon — 160
Napa Valley, California. Rich and concentrated with dark fruit and velvety tannins.
O’Shaughnessy Cabernet Sauvignon — 189
Howell Mountain, California. Powerful mountain Cabernet with intense structure and depth.
Hess “The Lion” Cabernet Sauvignon — 300
Napa Valley, California. A prestigious Cabernet with bold fruit and exceptional aging potential.
Caymus Emmolo Merlot — 90
Napa Valley, California. Smooth and lush with plum, cocoa, and soft tannins.
Caymus Cabernet Sauvignon — 180
Napa Valley, California. A steakhouse favorite with bold dark fruit and silky texture.
Orin Swift Papillon — 140
Napa Valley, California. A rich Bordeaux-style blend with dark berry, spice, and layered complexity.
Orin Swift “8 Years in the Desert” — 85
California. Zinfandel-driven blend with blackberry, pepper, and smooth tannins.
Orin Swift Mercury Head — 220
Napa Valley, California. Bold Cabernet with deep concentration and powerful structure.
Orin Swift Abstract — 75
California. Expressive red blend with rich fruit and spice.
Allegrini Amarone della Valpolicella — 140
Veneto, Italy. Luxurious Amarone with dried cherry, chocolate, and spice.
Stag’s Leap Artemis Cabernet Sauvignon — 155
Napa Valley, California. Elegant Cabernet with cassis, blackberry, and refined tannins.
Jordan Cabernet Sauvignon — 125
Alexander Valley, California. Balanced and classic with black cherry, cedar, and spice.
Nickel & Nickel Cabernet Sauvignon — 200
Napa Valley, California. Single-vineyard Cabernet with depth and polished structure.
Mary Edwards Pinot Noir — 110
Russian River Valley, California. Elegant Pinot with vibrant cherry and subtle earth.
Champagne & Sparkling
Elegant sparkling wines perfect for celebrating or beginning the evening.
Dom Pérignon — 550
Champagne, France. A prestige cuvée with remarkable depth and finesse.
Veuve Clicquot — 121
Champagne, France. Classic Champagne with brioche, citrus, and stone fruit.
Moët & Chandon Brut Impérial — 118
Champagne, France. Bright and refined with crisp bubbles.
La Marca Prosecco — 34
Italy. Fresh and delicate with light citrus notes.
White Wines
Fresh, vibrant wines that pair beautifully with seafood and lighter dishes.
Daou Chardonnay — 48
Paso Robles, California. Bright Chardonnay with citrus and balanced oak.
Far Niente Chardonnay — 95
Napa Valley, California. Rich and creamy with tropical fruit and vanilla.
Santa Margherita Pinot Grigio — 54
Italy. Crisp and refreshing with green apple and citrus.
Filaboa Albariño — 42
Spain. Bright and mineral-driven with citrus and stone fruit.
Orchard Lane Sauvignon Blanc — 45
New Zealand. Crisp and aromatic with vibrant acidity.
Erico Serafino Gavi di Gavi — 49
Piedmont, Italy. Elegant white with floral aromas and crisp minerality.
California
Classic New World wines with bold fruit and structure.
Bonanza Cabernet Sauvignon — 48
California. Crafted by the makers of Caymus, smooth and fruit-forward.
Honig Cabernet Sauvignon — 110
Napa Valley, California. Balanced Cabernet with blackberry and spice.
The Prisoner Red Blend — 95
Napa Valley, California. Rich and bold with dark fruit and cocoa.
Orin Swift “Advice from John” Merlot — 55
California. Smooth Merlot with plum and spice.
Daou Cabernet Sauvignon — 90
Paso Robles, California. Structured Cabernet with dark fruit and oak.
Sterling Merlot — 38
Napa Valley, California. Soft and balanced with plum and cocoa.
Charles Krug Cabernet Sauvignon — 65
Napa Valley, California. Classic Napa Cabernet with elegant structure.
Bennett Valley Pinot Noir — 60
Sonoma, California. Bright cherry with subtle earth notes.
La Crema Pinot Noir — 75
Russian River Valley, California. Silky Pinot with layered fruit.
Spain
Classic Spanish wines known for balance and complexity.
Marqués de Cáceres Reserva — 47
Rioja, Spain. Tempranillo with red fruit and subtle oak.
Pago de los Capellanes Crianza — 79
Ribera del Duero, Spain. Structured Tempranillo with dark berry and spice.
Pago de Carraovejas — 98
Ribera del Duero, Spain. Rich and complex with deep fruit.
Tierra Alta 2 Costas Tempranillo — 85
Ribera del Duero, Spain. Bold with dark fruit and spice.
Luis Cañas Reserva de Familia — 65
Rioja, Spain. Elegant and balanced with refined oak.
Luis Cañas Gran Reserva — 90
Rioja, Spain. Deep and complex with exceptional aging.
Chile
Expressive South American wines with bold character.
Santa Ema Carmenere — 37
Chile. Smooth red with plum, pepper, and spice.
Argentina
The natural companion to Argentine asado.
Catena Malbec — 45
Mendoza, Argentina. Classic Malbec with plum, blackberry, and soft tannins.
Luca Malbec — 65
Mendoza, Argentina. Rich and structured with dark fruit and violet notes.
Aymara Reserva Malbec — 55
Argentina. Smooth and expressive with cocoa and spice.
Half Bottle Selections
Perfect for sharing or pairing with a single entrée.
The Prisoner Red Blend — 50
Napa Valley, California.
Prosecco Split — 11
Italy.
Caymus Cabernet Sauvignon — 95
Napa Valley, California.
Catena Zapata Malbec — 95
Argentina.
Taittinger Champagne Brut — 69
France.
Sangria
Housemade sangria prepared fresh daily.
Pitcher of Sangria — 37
Red or white wine with citrus and seasonal fruit.
Half Pitcher of Sangria — 19
Red or white.
Glass of Sangria — 10
By the Glass
Merlot — 10
Napa Valley, California.
Pinot Noir — 10
California.
Malbec (Catena) — 13
Argentina.
Cabernet Sauvignon (Bonanza) — 13
California.
Chardonnay — 10
Napa Valley, California.
Pinot Grigio — 10
Italy.
Sauvignon Blanc — 10
New Zealand.
Moscato — 10
Italy.
Rosé — 10
Corkage
Corkage Fee — 40
750ml bottles only. Must not be a wine currently on the menu.
Large Format Corkage — 60
1 liter and above. One bottle per table.
Private Dining & Corporate Hosting
Our team will work with you to create the perfect experience. Private dining guests can enjoy curated menus featuring Manny’s signature steaks, seafood, and wine pairings.
Reservations
2600 NW 87th Ave, Suite 10
Doral, FL 33172
Monday
12:00 - 03:00 / BREAK / 05:00 - 9:30
Tuesday - Thursday
12:00 - 03:00 / BREAK / 05:00 - 10:00
Friday
12:00 - 10:30
Saturday
05:00 - 10:30
Sunday
01:00 - 09:30
