Since 1986 Woolley’s Steakhouse has been known for mouth-watering steaks, fresh fish, seafood, and outstanding service.
Our food embodies Classic American cuisine at its finest. The dinner menu specializes in premium certified Angus beef & chops, fresh fish & seafood, pasta, poultry, and many other selections.
Great steaks and red meat cry out for great red wine, which led this independently-owned steakhouse to do a serious job of assembling a wine list. We focused on California Cabernets and Meritage wines, but we also feature some of the best wines from the US and around the world. Wine Spectator Magazine honored Woolley’s with the ‘Award of Excellence’ for four consecutive years, from 2010-2013, and Wine Enthusiast recognized our list with an ‘Award of Distinction’. Our wine is stored in temperature and humidity controlled cabinets to ensure the ideal temperature at service.
One of the best aspects of Woolley’s is our service. Our mission is to exceed our guests’ expectations in food quality and service every time they visit, and this mission is instilled in every one of our employees. Our staff has won awards for their commitment to service; including 2013 best server, and 2007 best hostess, as honored by the Bloomington Diamond Service Awards.
Our classic cuisine, exceptional service, and relaxing atmosphere blend seamlessly to provide a truly satisfying experience.
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.