7901 34th Ave S., Bloomington, MN 55425 • 952.854.1010

About Us

Woolley’s is currently under renovation until Summer 2018! Please enjoy our limited menu in our private dining areas in the meantime. Our bar will be open in its previous space until further notice. We are excited for our upcoming improvements and can’t wait for you to see them!

Award-Winning Woolley’s Steakhouse & Seafood Restaurant

Since 1986, Woolley’s Steakhouse has been known for mouth-watering steaks, fresh fish, seafood – and outstanding service. Because of our unmatched commitment to food quality and service, our guests consider Woolley’s to be Bloomington’s premier steakhouse.


Take a peek at our gourmet menu selections! Prepared by our renowned executive chef, Frank Loprete.

Corner Bar

Featuring an upscale lounge setting, over 30 wines by the glass, 14 craft taps, and an extensive scotch collection, the Corner Bar is the perfect place to unwind after a long day.

Happy Hour

Long day? Come visit the Corner Bar for Happy Hour!

4pm-6pm Monday thru Friday

Drinks: $2 Off Craft Taps, $3 Coors Light & Michelob Golden Ultra, $4 House Wines – Chardonnay & Cabernet

Food: $3 Parmesan Truffle Fries & Ancho Chili Fries, $4 Onion Rings

Minneapolis Fine Dining & Cuisine by Chef Frank Loprete

Born and raised in the Twin Cities, Executive Chef Frank Loprete had a passion for the culinary arts early. With strong Italian roots, his family valued time spent together in the kitchen. The connection from old to young was centered around food , where every Sunday he was in the kitchen with extended family members, perfecting recipes passed down from earlier generations. A staple on the Woolley’s menu is Pasta Vodka, a dish he learned from his grandmother and has shared with us for our guests to enjoy.

Chef Loprete was 15 when he got his first job in a professional kitchen as a dishwasher for the Red Fox Tavern. He continued working in restaurants, building his culinary skills and further developing his passion for cooking, which would eventually lead him to Le Cordon Bleu Culinary Academy in Mendota Heights, Minnesota.

While at culinary school, Chef Loprete earned an internship opportunity at the award winning Woolley’s Steakhouse, located inside the Embassy Suites Hotel-Minneapolis Airport. His passion for cooking was quickly noticed by the Executive Chef, and a full-time position as a line cook was made available when he graduated with honors in December of 2003.

Chef Loprete continued to learn all aspects of the kitchen at Woolley’s Restaurant, where his energy and enthusiasm led him further up the ranks. He was promoted to Restaurant Chef in 2006, then Banquet Chef in 2009. After working for Woolley’s for nearly 12 years, Frank became Executive Chef Loprete at the age of 33.

He has a simplistic approach to cooking; using quality ingredients and techniques to enhance the natural flavors in foods. Many of the seasonal items on the menu have been inspired by items grown in Woolley’s own vegetable and herb gardens that were grown and cared for under his supervision.

Chef Loprete‘s personal favorite foods include pasta, fresh seafood and red meat. When the chef hat is off, he enjoys dining at local restaurants, going to concerts and sporting events, and spending time with his wife, Kristen, and their son, Michael.