Wednesday, February 29, 2012

Every Night is for Wine Lovers During Restaurant Week

This week, in honor of Restaurant Week, choose any bottle of wine from our award-winning list at just half-price!

Mpls.St.Paul Magazine logo

No matter which combination of delicious fare you choose, lunch or dinner, you can take advantage of this great offer.

Lunch — $20
(Free glass of house wine to start or non-alcoholic beverage with lunch).
Starter (Choose one):
Soup & Salad Bar
Entrée (Choose one):
Chicken Salad Sandwich
Braised Short Rib Sandwich - Served with your choice of French fries, pasta salad or chips.
Walleye Sandwich - Served with your choice of French fries, pasta salad or chips.
Pasta Vodka 
Petite Martini Steak - Served with vegetable du jour and scalloped potatoes.
Black and Bleu Pasta
Dessert (Choose one):
Molten Chocolate Lava Cake
Carrot Cake
New York Style Cheesecake

Dinner — $30
Starter (Choose one): 
French Onion Soup
Caesar Salad
Classic Wedge
Entrée (Choose one):
Black and Bleu Pasta
Beef Short Ribs 
Panko Crusted Walleye
Grilled Walleye
Top Sirloin
Martini Steak
Dessert (Choose one):
Molten Chocolate Lava Cake
Carrot Cake
New York Style Cheesecake

Only three more days to dine and save with Restaurant Week, so make your reservations today! 

diner of the day logo

Then, make sure you e-mail a picture of you and your friends enjoying your Restaurant Week meal to: for a chance to win a $100 gift certificate to a participating restaurant.

Saturday, February 25, 2012

Menus: "Always Evolving"

Successful restaurant operators keep up with emerging trends in the business. Menus need to be reviewed and re-invented periodically. This will assist in retaining existing customers and generating new demand. You will need to be attuned to the differences between a fad and a trend. Fads are short-lived while trends reflect longer-lasting changes in the industry. Here’s a list of emerging menu trends:

Right-size. Portion sizes are being reduced as an alternative to raising menu prices. Look at customer’s plates after they finish dining to judge how much of an item is typically not consumed. Also be aware of which menu items frequently result in a request for a take-home container. Be sure to coordinate the new portion size to the new menu price.

Go green. Feature locally grown and raised products on your menu. These will change seasonally. Inform your guests of local product sourcing so that they can appreciate your efforts to support sustainability. 

Go organic. Organic foods and wines are increasing in popularity and availability. Consider featuring these items on your menu and wine list. Inform your guests of the health benefits of eating and drinking organic food and beverages.

Be interactive. Ask guests for a favorite recipe. Several chain restaurants recently have used recipe contests as a way to freshen or reshape menus as well as a way to involve their customers. This makes menu writing an interactive process with your customers, and may result in increased loyalty.

Get fresh. Add freshly-squeezed juices to your cocktail menu. Incorporate them in creative, signature cocktails. Guests are willing to pay more if they are aware that fresh ingredients are being used.

By expanding your menu offerings and infusing new ideas into your restaurant, you can broaden your customer base beyond your regular diners.

This week's blog post was written by David Breen, CEC, CFBE, Food & Beverage Executive. David is the area Food & Beverage Director for Tri City Restaurants, our parent group. David's blog posts can also be found within our Woolley's Newsletter, The Dish, each month. 

Tuesday, February 14, 2012

Restaurant Week - 2012

It's almost that time again! Mpls. St. Paul Magazine's Restaurant Week makes it's 2012 debut! Accordingly, Woolley's just can't wait to participate again. Here's the lowdown on our offerings: 
Make sure you make your reservations now, so you can secure your spot. (Or, join us for the full week and try your hand at determining the best combo)!

Happy Dining! 

Saturday, February 11, 2012

Best Brunch in Bloomington

Not only were we just voted the Best Beer Bar in Bloomington by local SunCurrent readers, but we also got voted Best Brunch! We're so grateful for the outpouring of support from all of our friends and guests. Admittedly, our brunch is pretty delicious, but now you don't have to take just our word for it!

We brought brunch back by popular demand last June, and it's been a smash hit. (No wonder, based on the menu below).

The Continental
 Homemade organic granola (MN maple syrup, oats & honey roasted almonds, dried fruit) yogurt, strawberries. 
Three eggs Omelet 
Choose 3: bacon, ham, sausage, onion, green bell pepper, tomato, spinach, cheddar. With hash browns & toast. 
The Spa Omelet 
Egg white omelet, sautéed spinach, roasted red bell pepper, Feta. With grilled tomato slices & rye toast.
Quiche of the Day 
Prepared with seasonal ingredients. With fresh fruit. 
Woolley’s Prime Rib Hash 
Prime rib, potato, onion, bell pepper, eggs sunny side up, toast. 
Eggs Benedict 
Canadian bacon, hollandaise sauce. With hash browns. 
Woolley’s Eggs Benedict 
Tenderloin medallions, hollandaise. With hash browns.
Crabby Benedict 
Crab cakes, sautéed spinach, chipotle hollandaise. With hash browns. 
Stuffed French toast 
Raspberry cream cheese, vanilla batter, warm maple syrup, fresh fruit.
Texas Skillet 
Scrambled eggs, potatoes, chorizo sausage, Pico de Gallo, green onion, Monterey Jack and Cheddar cheese, corn tortillas. 
Hueveros Rancheros 
Black bean w/ lime, garlic, shredded pork, cheese, tomatillo sauce, sunny side up egg. 
All American Breakfast 
Choice of two eggs with hash browns, bacon or sausage and toast. 

Applewood-smoked bacon, Applewood-smoked Sausage, Hashbrowns, Two eggs prepared to order, Warm Cinnamon Roll, Side of fresh fruit 

Grilled Salmon 
Spinach, bacon, orange segments, hard boiled egg, red onions, balsamic. 
Fettuccine Alfredo 
Garlic Alfredo, parmesan. Add Grilled Chicken or Add Shrimp
Black and Bleu Pasta 
Spicy beef tips, red onion, spinach, sun-dried tomatoes, bacon, linguini, Southwest sauce, bleu cheese. 
Baked Mac and Cheese 
Cheddar cheese, fried tomatoes, crispy pancetta. 
Martini Steak 
5oz Grilled flat iron, martini seasoning, bleu cheese, green olives. 
Filet Mignon 
6oz Filet Mignon, roasted shallot demi-glace. 
Woolley’s Burger 
Smoked aged cheddar. 
Tuna Salad 
Red onion marmalade, havarti dill, seven grain bread. 
Crab Cake Sliders 
Lemon aoli, arugula. 
Fish Tacos 
Blackened Tilapia, tomatilla, corn, black bean salsa, flour tortilla. 
Bruschetta Chicken Sandwich 
Marinated tomato, mozzarella, basil aioli.
Chicken Salad Sandwich 
Red grape, pepper bacon, smoked cheddar. 
Grilled Chicken Sandwich 
Choose from: Cheddar, Swiss, pepper jack, bleu cheeses, mushrooms, onions, green and red pepper, bacon. 

Shrimp Cocktail 
Chilled Shrimp, cocktail sauce. 
Crab Cakes
Spicy lemon aioli. 
Buttermilk marinated, breaded, lemon aioli, spicy marinara 
Beef Skewers 
Grilled, bleu cheese fondue

Caribou Coffee, Café Mocha, Café Latte, Cappuccino, Espresso, Chai Tea, Hot Chocolate, Milk, Fresh Juice, Tea,  Pepsi, Iced Tea, Strawberry Lemonade, Arnold Palmer, Aqua Panna, San Pellegrino, Bloody Mary, Martini & Rossi Asti, Mumm Napa Brut, Cordoniu Cava, Tap Beer (Domestic), Tap Beer (Imported)

Join us every Sunday from 10am to 2pm for our famous brunch service, and you too can enjoy the Best Brunch in Bloomington! 

Reservations online at Open Table or by calling 952.854.1010. 

Sunday, February 5, 2012

Diamond Award Finalists 2012

We're so proud to announce that not one, not just two, but seven of our employees advanced to the finalist round for the 16th Annual Bloomington Diamond Service Awards!

Please join us in congratulating these wonderful team members as we celebrate their success. Woolley's is only as great as our team, and we couldn't be more impressed.

Bethany Berry, Server

Danis Fuentes, Busser

Grandma Sue, Server

Mauricio Condo, Cook

Natalie Sasseville, Hostess
Additionally, not pictured above are Marielice, one of our Banquet Servers, and Emily, a Bartender, who also advanced. The big event is March 11, 2012, when we learn if any of our great contenders win in their individual categories. 

Cross your fingers and join us in wishing them the best of luck, because every single one of them deserves it.