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Locally renowned for its Original, an obscene portion of roast beast garnished with peppers and slapped on a bun, Mayslack's has been a NE Minneapolis institution since 1955. Hipsters and oldsters alike belly up to the bar for a wide range of cocktails and beer, including Minnesota favorite Grain Belt's new Nordeast, a brew named for the neighborhood. Dim lighting and high-backed booths allow for lying low, and live bands Thursday through Saturday nights provide permission to groove.
Memorial Day Weekend! FULL weekend of music. For more info, click here.
You can't open a menu at Mayslack's in Northeast Minneapolis without being hit over the head with the phrase "Nobody Beats Our Meat." Cheeky. Mayslack's has the tradition and story to back up such a c... More »
Grain Belt Nordeast Tap $4.50, bottle $3.75 Bloody Mary with a chaser $5.50 Mayslack's 1428 4th Street N.E., Minneapolis 612.789.9862 website One of the very best places in Minneapolis is the Hen... More »
Mayslack's Bar1428 4th St. NE, Minneapolis 612.789.9862 websiteHours and details: Mayslack's happy hours take place Monday-Friday from 3-6 p.m. with $2.50 taps and well drinks. Venue: Since 1955,... More »
I went there on industry night. cheap beers and local laid back feel.
Can you say Garlic & Roast Beef? if not, you should learn these important words.
great spot for live music & bar food.
Long live the meat raffle! This peculiar tradition makes no logical sense: Go to the bar for a beer and a bump and come home with...prime rib! Mayslack's, along with Jimmy's Bar & Lounge and the Knight Cap, forms the epicenter of Nordeast meat raffles. We choose Mayslack's because they've got the best booty: fresh cuts from the renowned Hackenmueller's butcher shop in Robbinsdale. Stuffed chicken breast, New York strip, ham--the choices are breathtaking. On Thursday nights at 7:00 p.m.... More »
Applying the term "best" to any meat raffle is a bit of an oxymoron, since the title this long-standing Nordeast custom truly deserves is "Best Racket." If you've never been to one, here's how it works: A guy lugs in a big cooler and sets up the contents for display: stuffed pork chops, chicken breasts, steak, and the like, usually bought off-sale from the local butcher. There's a wheel with 30 spaces, and for each cut of meat, the guy hawks 30 $1 tickets--and the wheel doesn't spin until... More »
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