Since 1986, Woolley’s Kitchen + Bar (formerly 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 fresh & local selections like premium certified Angus beef & chops, fresh fish & seafood, pasta, and poultry.
Great steaks and red meat cry out for great red wine, which led this independently-owned restaurant 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 contemporary 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. He has a simplistic approach to cooking; using local, quality ingredients and techniques to enhance the natural flavors in foods.
Chef Loprete attended Le Cordon Bleu Culinary Academy in Mendota Heights, Minnesota, and amidst his studies, he earned an internship opportunity here at the Woolley’s Kitchen + Bar (formerly Woolley’s Steakhouse) in 2003. His passion for cooking was quickly noticed, and he began moving up the ranks. Chef Loprete has now successfully been our Executive Chef since 2013.