Woolley's Steakhouse

Smells like steak...It must be love!

2012-01-27T10:37:00.000-08:00

It's that time of year again. You know, the one where all the red and pink and hearts and bunnies and sentimentality completely takes over at your local retailers. You find yourself thinking about how to budget in a dozen roses and whether or not that special someone would prefer milk or dark chocolate.

Well, have no fear, because even though Valentine's Day falls on a Tuesday this year, Woolley's will be offering our legendary Steak & Lobster special all weekend (from Friday, the 10th, through Tuesday, the 14th). Therefore, you have plenty of opportunity to keep yourself out of the doghouse! (Plus, this is one gift that pays off for you too!)

For just $90 per couple (or $45 per person), you will receive:

Filet Mignon Steaks
Lobster Tails
Scalloped Potatoes
Veg du Jour
Salads
Freshly Baked Bread
A bottle of house wine (couples, a glass of house wine for singles)

This year, treat your sweetheart in style! Plus, if you're looking to make a whole night of it, our prime location within the Embassy Suites Minneapolis - Airport offers you the opportunity for a mini getaway!

Make your reservations now at 952.854.1010 or online at Open Table.

Happy Valentine's Day!

Let them drink cake!

2012-01-20T09:14:00.000-08:00

For the months of January and February, we're getting in the birthday spirit. It seems like several of the Woolley's crew made their debuts in January and February. Therefore, we decided to celebrate by launching some serious martini specials with the brand new Three Olives Cake Vodka.

Try one of our delicious creations for just $6 in January and February. It's our own little way of wishing you a happy early or happy belated birthday!

Vanilla Cake Martini

Vanilla Vodka, Three Olives Cake Vodka, Pineapple, Grenadine

Chocolate Raspberry Cake Martini

Three Olives Cake Vodka, Razz Liquor, Godiva Chocolate Liqueur

Coffee Cake Martini

Three Olives Cake Vodka, Kahlua, Baileys, Espresso, Cream

So, c'mon in and enjoy a happy birthday soon!

Diamond Award Finalists!

2012-01-12T07:30:00.000-08:00

(Cross your fingers)...

We're so excited to have been selected as finalists in Mpls. St. Paul Magazine's first ever People's Choice Diamond Awards for wedding vendors. Put on by the fabulous folks that run the Weddings edition, Woolley's was lucky enough to be selected from all entries in the Outstanding Caterer category as one of the top three finalists, and we only have YOU to thank!

Since it was their inaugural People's Choice segment, all vendors were nominated and voted for by the great folks in the Twin Cities.

We just want to express our heartfelt thanks for all of the votes and share the sincere honor we feel at being chosen. At this point, we simply have to cross our fingers (and maybe our toes) and hope for top spot. The winner will be announced in the Spring/Summer issue of Mpls. St. Paul Weddings.

Even though voting is closed, we sincerely hope that you'll continue to show us the love by telling any recently engaged friends about our local catering celebrity status!

Winter Favorites Cooking Class

2012-01-07T08:03:00.000-08:00

Chef Peter's famous cooking classes will be making a reappearance on Wednesday, January 25. Focusing on a theme of Winter Favorites, Chef Peter will walk you through the preparation required to create a feast worthy of chasing those winter blues away!

The class will kick-off at 6:30pm and reservations are required to secure your spot. To make your reservation for this fun, FREE event, please contact Woolley's at 952.854.1010. (Don't be fooled by the picture, we will not be holding this session outside). There will also be plenty of opportunity to sample the preparations as well!

We hope you'll join us for an educational, tasty evening spent learning about Chef's Winter Favorites.

Ring in the New Year Woolley's Style!

2011-12-26T17:27:00.000-08:00

That's right, our famous Steak & Lobster special is back for the entire New Year's weekend!

For just $90 per couple ($45 per person), you'll receive:

Freshly Baked Bread
Salads
6oz Certified Angus Beef Filets
Fresh Lobster Tails
Vegetables Du Jour & Scalloped Potatoes
PLUS, as an added holiday treat, couples who order the special will receive a bottle of house wine or champagne compliments of Woolley’s!

We'll also be featuring live music from the Kenny G Trio from 6 to 9:30pm on New Year's Eve, and the full regular dinner menu will be available throughout the weekend for those that are hungry for something other than steak or lobster.

Beginning on Friday, December 30 at 4:30pm, join us for a feast worthy of ringing in 2012! Reservations are strongly recommended. Reserve your spot online at Open Table or by calling Woolley's at 952.854.1010.

Happy New Year, everyone!

'Twas the Night Before Christmas

2011-12-19T10:12:00.000-08:00

(Woolley's style)

'Twas the Night Before Christmas, when all through the room

Jazz music was playing, and conversations bloomed.

The steaks were all plated, prepared with such care,

In hopes that our guests would enjoy them there;

Families and friends all merry and fine,

Enjoying their meals and half-off sparkling wine!

This Christmas Eve join your loved ones and be our guest on Christmas Eve. Dinner service will run from 4 to 10pm, and we'll be featuring live jazz music from 6 to 9pm.

The full regular dinner menu will be available, plus holiday specials prepared by our Restaurant Chef, Adam DeSanto. Take advantage of a special Christmas Eve Wine Lovers' Night as well when you take half off any bottle of champagne or sparkling wine.

Make your party's reservation online via Open Table or by calling Woolley's at 952.854.1010.

Merry Christmas to all, and to all a good steak!

Holiday Dining Deals

2011-12-13T22:27:00.000-08:00

From now through the 23rd, Woolley's is offering some amazing holiday incentives as a treat for our valued guests! Bring in a party of four or more for dinner during this time and receive bonus gift certificates you can use in the New Year.

Bring in a dinner party of four and receive a $20 dining certificate,
Bring in a dinner party of six and receive a $35 dining certificate,
Bring in a dinner party of eight and receive a $50 dining certificate, or
Bring in a dinner party of twelve or more and receive a $100 dining certificate!

Dining Certificates received may be redeemed February 15th to Dec 15th, 2012. Please mention or note Holiday Dining Deals when making your reservation, so we can have your certificate waiting for you!

To make your party's reservation, please contact Woolley's at 952.854.1010, or book online at Open Table, noting Holiday Dining Deals in the 'Special Requests' section.

Happy Dining, Happy Deals, and Happy Holidays!

Notes: The Holiday Dining Deals offer is valid for dinner guests only. Reservations must be made for dinner from Dec. 8th through 23rd, 4:30pm - 10pm. All guests in your party must order dinner to receive the certificate.

Company Days

2011-12-05T12:11:00.000-08:00

As you're undoubtedly aware, Woolley's loves to support the community. Through acts of service, giving, and more, we just can't wait to get involved. From this, Company Days was born.

Our traditional Company Days promotion allots patrons that work in the City of Bloomington 25% off any regular priced lunch or dinner entree (at Woolley's or The Corner Bar) for that employee and a guest.

However, in the holiday spirit and all, we've decided to kick things up a notch. We're offering an extra 5% off for employees of specific Bloomington businesses on certain days of the week. Thus, the offer is good for 30% off the employee and a guest's lunch or dinner entrees. The schedule below highlights the specific companies that qualify for the 30% off on the respective days of the week.

Mondays

EFCA

Tuesdays

ICSI, Park Nicollet, 88th Readiness Command, Interstate Systems

Wednesdays

City of Bloomington, Ceridian, Thomson, Executive Suites/International Office Plaza, Prime Therapeutics, Boyum Barenscheer, Cisco, US Bank

Thursdays

Health Partners, Toro, Appletree Square, First Command (financial planning), Best Buy

Fridays

Any airline or airport employee, Department of Veterans Affairs

This is just our way of saying thanks to our neighbors and keeping it local.

Happy Holidays!

**Please note, our Company Days' offers are not valid with any other offers, discounts, or promotions. Let us know if you feel that your Bloomington company should be on this list!**

Holiday Gift Card Deal

2011-12-02T14:14:00.000-08:00

This year, take advantage of Woolley's Holiday Gift Card Deals in December!

Not only does a Woolley's Gift Card make the perfect gift, but this year, we're gifting the giver! Whether you plan to gift one and keep the other, or just stock up for yourself, these deals can't be beat!

From now through December 23rd:

Receive a $10 gift card free with $50 gift card purchase,
Receive a $25 gift card free with $100 gift card purchase, and
Receive a $75 gift card free with $225 gift card purchase.

(Gift cards must be purchased in person at Woolley's, and there are no restrictions on gift cards. Gift cards do not expire).

So this season add yourself to your holiday gift list.

Merry Christmas!

Top Ten Pie Varieties

2011-11-21T04:46:00.000-08:00

While Pumpkin Pie is a given for your Thanksgiving dessert spread, you may wrestle with indecision as you try to determine the other pie varieties. Some swear by apple, others pecan, but we decided to share Food & Wine's Top Ten All-Time Favorite Pies, to add some other less well-known favorites into the decision mix this year.

Georgia Peach Pie - Flaky crust, sweet peach filling, what's not to love?! Finding good peaches in Minnesota right now, perhaps?
Coconut Custard Meringue Pie - Cool, creamy coconut custard topped with heavenly clouds of meringue? Yes, please!
Deep Dish Strawberry Rhubarb Pie - A perfectly Midwestern treat. If your Rhubarb is done for the year (or covered with snow, look, for it at your favorite specialty grocery store (or even try to sub in some frozen rhubarb).
Dulce de Leche Ice Cream Pie - A spiced graham cracker crust filled with perfectly sweet Dulce de Leche ice cream (try Häagen-Dazs®) and topped with your favorite sundae toppings. The kid in everyone will be screaming for ice cream.
Chocolate Cream Pie - Sandwich a rich velvety chocolate pudding filling with a dense chocolate crust and vanilla-flavored whipped cream and you have a smash hit on your hands, my friend.
Yogurt & Apricot Pie with Crunchy Granola Crust - A sweet and tart pie that's good for both the tastebuds and the heart? Your health-conscious, sweet loving guests will be thanking you all the way until Christmas (when they ask you to make it again).
Flaky Pear Pie - A beautiful, flaky (lard-based) double-crust pie with a lightly sweetened pear filling. Just a hint of spice will land this pie the spotlight in your Thanksgiving Day spread.
Chilled Grapefruit Caramel Meringue Pie - This seemingly disastrous combination, with its layers of pink grapefruit curd over graham cracker crust, caramel sauce and delightful meringue is actually not good, it's simply delectable. If you're looking for a unique pie to add depth to your dessert table, you've found it in this one.
Chocolate Pecan Pie - While traditional pecan pie is a staple around the holidays, the addition of dark chocolate creates a rich, fudgy texture and an irresistible treat is born.
Lime Cream-Blackberry Pie - The delightfully tart combination of freshly made blackberry jam topped with a cool lime cream inside a sweet and buttery graham cracker crust is a solid complement to other pies and adds a hint of summer flavor to your autumnal feast.

Happy baking, happy eating, Happy Thanksgiving to you and yours!

Thanksgiving Plans

2011-11-17T08:31:00.000-08:00

We're getting quite excited for our bountiful Thanksgiving Day Champagne Brunch! All of the details may be found in our blog post, Thanksgiving Brunch, from last week. If you missed it, make sure you go back to take in the huge menu that includes all of your breakfast, lunch, and Thanksgiving favorites, hours, and pricing.

We're also excited to announce that the Kenny G. Trio will be serenading our Thanksgiving Brunch guests with some lovely live music.

If you can't make it to brunch, Woolley's will also be open for regular dinner service from 4:30 to 10pm on Thanksgiving. We'll be featuring some great Thanksgiving specials, as well as the full dinner menu. All bottles of wine and champagne will be 50% off the entire night!

Reservations are recommended and can be made by visiting Open Table online or calling Woolley's at 952.854.1010.

Happy Thanksgiving!

Thanksgiving Brunch

2011-11-07T07:55:00.000-08:00

Last year, our Thanksgiving Day Brunch was such a hit, we decided to do it all over again! From 10:00am to 2:00pm on Thanksgiving Day, leave all of the cooking and cleaning to us and enjoy all of your breakfast, lunch, and Thanksgiving favorites at our Thanksgiving Day Champagne Brunch.

Thanksgiving Champagne Brunch Menu

Breakfast Staples

Fresh Sliced & Whole Fruit

Granola & Yogurt Parfait with dried and fresh toppings

Fresh Baked Muffins, Croissants, & Caramel Rolls

Cooked to Order Omelets

Scrambled Eggs

Eggs Benedict

Waffles with assorted toppings

Bacon & Sausage

Lunch/Thanksgiving Staples

Jell-O Salad

Pasta Salad

Crudités & Pickled Vegetable Platter

Hot Dinner Rolls with Butter

Shrimp Cocktail

Oysters on the Half Shell

Smoked Salmon

Honey Glazed Carrots

Whipped Yukon Gold Potatoes

Glazed Sweet Potatoes

Homemade Mac-n-Cheese

Sausage & Corn Bread Stuffing

Traditional Pan Gravy

Braised Red Cabbage

Swedish Meatballs

Whiskey Orange Marmalade Glazed Salmon

Baron of Beef

Chef Carved Turkey & Ham

Traditional Cranberry Chutney

Dessert

Fresh Baked Pies - Pumpkin, Pecan, Apple, Blueberry, & Cherry

Bread Pudding with Whiskey Rum Sauce

Caramel Fondue

Cascading Chocolate Fountain with traditional accompaniments

Join us this Thanksgiving as we celebrate everything we have to be thankful for in a bountiful culinary display. Adults: $28.95, Kids 4-12: $14.95, Kids 3 & Under: Free. Reservations strongly recommended. To make your party's reservation, visit Open Table online or call Woolley's at 952.854.1010.

Dining on a Dime - Part 4: Outstanding Dining

2011-11-03T06:58:00.000-07:00

The last post in our four-part series, Dining on a Dime, is dedicated to a group that not only helps people save their dining dollars, it also helps the community as well.

Outstanding Dining, the brainchild of our very own Director of Restaurants, Ben Berry, is a website that sells online restaurant certificates at a discount. Yet, it doesn't stop there. Outstanding Dining also donates 10% of sales to different non-profit partners.

Further setting themselves apart from other discount certificate sites, Outstanding Dining is committed to three main goals. First, they seek to save consumers money by offering a great deal on certificates to local, independent eateries. Second, they want to help non-profits through their commitment to donating 10% of sales to various non-profit partners. Third, they want independent eateries to thrive by splitting the remaining proceeds of the certificate sales 50/50. No price gouging and leaving the restaurants to foot the bill.

At this time, you're able to purchase Woolley's Certificates as follows; a $25 certificate for $12.50 and a $50 certificate for $25.00. Check out Outstanding Dining this week for other amazing deals to great local restaurants, and make sure to look for them on Facebook as well. Through Friday, Outstanding Dining is taking entries on their Facebook page from fans who share a memorable dining experience. The comment with the most likes by Friday (November 4) at 12am wins the $100!

Dining on a Dime - Part 3: Using Happy Hours to Your Advantage

2011-10-24T12:55:00.000-07:00

After many years of dining out and scrutinizing other menus, I'm convinced that Happy Hours are probably as the restaurants that offer them. Some have ridiculously good deals, some don't. Some include food, some just beverages, and some even have a whole separate menu devoted just to the occasion.

For our third installment of Dining on a Dime, we've decided to expose another great way to stretch your dining dollars, Happy Hour.

First, your goal is to find a Happy Hour that includes both food and drinks for maximum savings. Look for restaurants that offer cheap appetizers or even small portions (mini-meals) of their regular entrees for a value. Then, ensure that the restaurant is also offering a good deal on drinks. We're not talking $1 off Miller Lite, but full-on deals on a variety of beverages, so that everyone in your party can participate.

Thrifty Hipster is your friend in locating Happy Hour deals. As a website dedicated to finding Happy Hour deals, their whole goal is meeting your needs. You can search by location, date, or even your favorite bar to see what specials are being offered.

Once you decide where you're going, make sure you specify that you're there for Happy Hour, so you don't mistakenly sit in the restaurant if Happy Hour's only offered at the bar, etc. Additionally, some restaurants offer both an earlier Happy Hour and a later Happy Hour, so if you can alter your dining time off the beaten path a bit, you can save big bucks!

Here at Woolley's, we love Happy Hour and offer the following deals between 4pm - 6pm, Monday through Friday.

HAPPY HOUR DRINK SPECIALS:

$2 Domestic Beer Taps & Bottles

$3 Import/Craft Beer Taps & Bottles

$3 Forest Glen House Wine

1/2 Price Specialty Martinis (and all other Drinks)

1/2 Price Bottles of House Wine Selections

HALF-PRICE HAPPY HOUR APPETIZERS:

Calamari, Walleye Fingers, Shrimp Cocktail, Onion Rings

Mozzarella Sticks, Chicken Wings, Chicken Quesadilla

Crab Cakes, Diablo Bites, Artichoke Dip

Fruit & Veggies, Combo Platter, Pot Stickers

Chicken Tenders

So stop on by this week and get happy, and good luck scouting out the best Happy Hour deals in town!

Restaurant Week Is Back!

2011-10-21T08:18:00.000-07:00

We're beyond excited that 'Restaurant Week' has been expanded into a multi-annual affair! After our foray into this tradition in March and again in July, Woolley's has this down. As such, we've got some great summer fare planned to delight your palette!

For those of you unfamiliar with Restaurant Week, it is a week-long celebration put on by Mpls. St. Paul Magazine during which participating restaurants present fabulously priced meals for lunch, dinner, or both. Lunch options are priced at $10 or $20 while dinner options are priced at $15 to $30. These multi-course meals sometimes come with an optional wine flight that may be purchased separately to pair with the meal. Restaurant Week is a great way for restaurants and their chefs to showcase their menus and attract newbie patrons to their locale. For this latest installment, Restaurant Week will run from October 23 to 28.

Once again, Woolley's will celebrate Restaurant Week with offerings for both lunch and dinner! Adhering to the $20 and $30 price points, Woolley's has six separate entrée choice options slated for lunch and dinner respectively. Lunches start with our bountiful soup/salad bar and include a complimentary glass of house wine or non-alcoholic beverage. Dinner begins with our house French Onion Soup or choice of salad, and all meals are sweetly finished with three options for dessert. Also, while we do not have wine flights, we are offering 50% off any bottle of wine in celebration!

To see our full Restaurant Week menu, please click here.

This is one event your taste buds will not want to miss! Make sure you secure your reservation now by following this link. We'll see you then!

Dining on a Dime - Part 2: Specials!

2011-10-12T09:07:00.000-07:00

Everyone knows that the best things in life are free, right?! It should be no different in your dining experiences. Often, people assume that they should only be granted a free meal or a discount if they experience a service shortcoming.

What about specials and freebies that simply require you to show up on a certain night or order a certain item? That's a whole new ballgame! Our second recommendation for dining on a dime, is to look for deals! Here at Woolley's, we offer deals on Wednesday and Sunday evenings in the form of Wine Lovers Night. From 5:30 to 10pm on those days, any bottle of wine off our award winning list is half off with your dinner entree purchase.

We also offer a Tri City Passport Program that gives patrons the opportunity to dine at Woolley's and our two Tri City sister restaurants to earn punches on their passport cards. Once the card has been stamped for each location, diners will receive a free dinner at the Tri City restaurant of their choosing.

A great way to learn about your favorite eateries' specials and freebies is to follow them on Facebook, twitter, and/or sign-up to be on their mailing lists.

Good luck and happy eating (and saving)!

Dining on a Dime - Part 1: $20 Dining Cheques

2011-10-05T14:06:00.000-07:00

As a participating Open Table restaurant, Woolley's diners have the option to make online (or mobile) reservations. Then, they earn Dining Rewards Points when they honor those reservations at Woolley's and other participating Open Table restaurants.

Points then accrue and may be cashed in for Dining Cheques, which can be used at any Open Table restaurant. Once guests have accumulated at least 2,000 points, they are able to cash them in as follows:

2,000 points - $20 Dining Cheque
5,000 points - $50 Dining Cheque
10,000 points - $100 Dining Cheque

These points accumulate a lot faster if you take advantage of Open Table's 1,000 point reservations. Here at Woolley's, our 1,000-point reservation times are outlined below:

Sunday - 9:00pm-10:00pm
Monday - 11:00am-2:00pm, 8:00pm-10:00pm
Tuesday - 11:00am-2:00pm, 5:00pm-10:00pm
Wednesday - 11:00am-2:00pm, 9:00pm-10:00pm
Thursday - 11:00am-2:00pm, 5:00pm-10:00pm
Friday - 11:00am-2:00pm, 4:30pm-6:00pm
Saturday - 4:30pm-6:00pm

By making and honoring only two reservations that fall in any of the above timeframes, you can earn a $20 Dining Cheque. (Open Table rules and restrictions apply, so make sure you review the information on their website).

That's just one easy way to stretch your dining dollars!

Apples, Apples, Apples!

2011-09-28T11:31:00.000-07:00

Apples are plentiful in Minnesota this time of year. Aside from simply eating them raw, what can be done with this delightful and versatile fruit?

Options abound, from sweet to savory, warm to chilled, and everything in between! For starters, there's the quintessentially American favorite, Apple Pie. With nearly as many variations for crust and filling as there are people in our great nation, you should be able to find a recipe that suits your skill-level and tastes perfectly. My personal favorite is a very traditional pie recipe, Bon Appetit's Classic Double Crust Apple Pie. The filling is made with vanilla, sugar, and cinnamon for a perfectly sweet, melt-in-your-mouth finish, and the crust is flake-y perfection.

Beyond pie, there are tarts, crisps, streusels, breads, pancakes, and more if you're looking for some sweet apple carb-y goodness! However, if you're looking for a savory use for apples, chicken can be a perfect partner. Chicken and apple dishes are surprisingly delicious. From a Chicken Apple Skillet meal to an Apple and Cheddar stuffed chicken breast, there are many, many ways to incorporate apples into your favorite chicken dishes.

Pork also pairs nicely with apples. An herbed pork loin accompanied by homemade cinnamon apples is a wonderfully warming dish for those cold nights!

So get thee to your nearest apple orchard. Not only will it be a fun couple hours with the fam, but you can put those apples to good use when you get home!

And don't forget to let us know about your favorite apple recipes!

Oink Outings

2011-09-23T08:17:00.000-07:00

In August, our very own Chef Peter Christenson was named the chef for the Minnesota Pork Board's last Oink Outings tour of the season.

Oink Outings tours are a wonderfully educational experience during which food producers are paired with food preparers and joined by moms to allow open communication along the food chain (so to speak). This unique group starts their tour in a local chef's kitchen to learn how to prepare a pork recipe. Then, the group heads out to the farm, where the farm family showcases modern life as a pig farmer.

For Chef Peter's tour, he highlighted several pork recipes, incorporating prosciutto and pork loins in a variety of manners in a nod to the versatility of pork. Additionally, when guests headed off to the Hugoson Pork farm, they were welcomed by Kevin, Mary, and Eric Hugoson. In their farrow-to-finish operation, the Hugoson's (who are fourth generation farmers on their property) not only take care of their animals, but employ upwards of 20 people full-time.

It was a great day of learning, eating, and experiencing. A hearty thank you to the MN Pork Board, the Hugoson's, and all of the guests for such an interesting day!

September 29 - Robert Hall Wine Dinner

2011-09-15T09:31:00.000-07:00

Mark your calendars for Thursday, September 29! Woolley’s will be hosting a seven-course Robert Hall Wine Dinner in a culinary celebration of Paso Robles’ most renowned winery. Adding to the excitement of the occasion, Robert Hall himself will be presenting for the evening.

The event will kick off at 6:30pm with a social reception and butler passed hors d’oeuvres. Dinner service will follow at 7:00pm. Each featured wine will be complemented with an expertly prepared menu course from our own Executive Chef Peter Christensen.

Robert Hall Wine Dinner

$55 per person

2010 Viognier

Social

Butler Passed Hors d'Oeuvres

2010 Chardonnay

First Course

Fresh Diver Scallops

Heirloom Tomatoes, Candied Bacon

2009 Sauvignon Blanc

Second Course

Foie Gras

Crab Apples, Fresh and Candied Cranberry and Arugula

2008 Syrah

Third Course

Maple Glazed Quail

Pumpkin “Spiced” Risotto

Sorbet

Concorde Grape

2008 Cabernet Sauvignon

Main Entrée

Certified Angus Beef (two ways)

Braised Short Ribs with Sweet Potato

Seared Tenderloin with Root Vegetables

2010 Orange Muscat

(Margaret's Vineyard)

Dessert

Buttermilk Pannacotta

White chocolate, Blackberry

Reservations are required, as space is limited. To make reservations or for more information, please contact Woolley's at 952.854.1010.

Who Likes Molasses?

2011-09-07T15:36:00.000-07:00

I visited a trendy, newer Minneapolis restaurant last Friday night with a party. The service went from barely attentive to completely disinterested. Granted we were a large group; however, we had reservations and we called ahead to confirm that they a) had no problem accommodating us, and b) could easily facilitate separate checks.

The wait times between server visits and to even receive our meals grew steadily. By the time we received our dinners, we had no choice but to finish them promptly to abet the now persistent hunger pains. The server was not concerned with how we enjoyed our meals, and at the end of the meal (which came about rapidly), when many in our group would have liked to order espresso or even a dessert (or several), she completely vanished for almost half an hour to work at the arduous task of settling our checks.

It was a bummer on several levels. For our group, it was frustrating as we would certainly have liked to order additional drinks or after dinner add-ons, such as dessert. Additionally, for the restaurant, they had 18 captive diners to impress that night at a single table. In one fell swoop (and in spite of the stellar food quality), I doubt a single person will return due to the poor service. Not only did the service prevent the restaurant from repeat clientele, but they also completely ruined their own chances at higher check amounts that visit, since they did not check back to refill drink orders or inquire at the end of the meal.

The final icing on the cake involved when the checks were presented. All of them had a 20% gratuity tacked on. I know mandatory gratuity is standard for large parties. I'd consider myself a generous tipper with 20% being my standard, but we really would have appreciated the heads up from staff that the gratuity was added to avoid mistakenly adding one's own, as well the opportunity to compensate for the level of service commensurate with our experience.

This experience is reminiscent of a post from last September, where we debated the likelihood of returning to a restaurant if the food quality and/or service was lacking. To read that post, click HERE. I argued that I'd be hard pressed to revisit a restaurant at which I received lackluster service and a great meal, but would give a restaurant a second shot if I received great service and a less than stellar meal.

How about you? What are your biggest dining pet peeves? Would you give the restaurant I visited another chance on the basis of their food quality, chalking it up to an off-night on service)?

(An interesting aside is what diners consider acceptable for tipping. Our sister restaurant, Chez Daniel, had a lovely discussion about that on their blog, Bienvenue. To read: Tipping, Tipping, Tipping).

Happiest Hour in Town!

2011-08-29T11:14:00.000-07:00

Dubbed, "The BEST Happy Hour in Bloomington!", The Corner Bar wants to be your first choice neighborhood watering hole.

With fantastic (and frugal) choices for both drinks and snacks, The Corner Bar's got your Happy Hour needs covered. Stop on by between 4pm - 6pm, Monday through Friday, and get officially happy!

HAPPY HOUR DRINK SPECIALS:

$2 Domestic Beer Taps & Bottles

$3 Import/Craft Beer Taps & Bottles

$3 Forest Glen House Wine

1/2 Price Specialty Martinis (and all other Drinks)

1/2 Price Bottles of House Wine Selections

HALF-PRICE HAPPY HOUR APPETIZERS:

Calamari

Walleye Fingers

Shrimp Cocktail

Onion Rings

Mozzarella Sticks

Chicken Wings

Chicken Quesadilla

Crab Cakes

Diablo Bites

Artichoke Dip

Fruit & Veggies

Combo Platter

Pot Stickers

Chicken Tenders

With deals like these and a welcoming atmosphere, what's not to love?! We hope to see you one afternoon this week, and then again next week, and then the week after that!

The Great MN Get Together

2011-08-22T13:02:00.000-07:00

This Thursday marks the beginning of the annual end of summer rite known as the Minnesota State Fair! An iconic tradition of food and fun since its inception 152 years ago, the Fair runs through Labor Day, so you have plenty of time to get your grub on.

Even Woolley's is getting in on the action, since Chef Peter will be at the Fair conducting some great cooking demos. Make sure you plan your visit accordingly, and you can see him in the flesh! All demos will be conducted in the Dairy Building. (All the easier to help yourself to a delicious milkshake while you enjoy the show!)

Chef Peter's Cooking Demos - Held in the Dairy Building

Thursday, August 25 - 2:30, 3:30, and 4:30pm

Wednesday, August 31 - 2:30, 3:30, and 4:30pm

Thursday, September 1 - 2:30, 3:30, and 4:30pm

We'll see you at the Fair!

Weekly Specials - August 15th - 21st

2011-08-15T10:27:00.000-07:00

Everyone wants to be special and our entrees are no different. This week, we've got a few special features that aren't gonna last long, so get 'em while they're hot!

Lunch Entrees

Almond Strawberry Salad - Mixed greens tossed in a marcona almond vinaigrette with strawberries, Boursin cheese and grilled chicken breast

Flank Steak Tacos - Tequila lime marinated flank steak, grilled and sliced thin, served on flour tortillas with guacamole, spicy tomato salsa and cilantro rice

Dinner Entrees

Grilled Pork Tenderloin over bacon lentils, grilled nectarine, smoked nectarine ice cream and pancetta crisp

Swordfish grilled over sweet corn risotto with putenesca sauce and micro greens

(Limited quantity, try it before it's gone!)

Plus, when you stop in to try one of the dinner specials on a Wednesday or Sunday evening, you get half off your bottle of wine for Wine Lovers Night!

Don't forget to pick-up your Passport while you're here, either, so you can start eating your way to that free dinner.

See you soon!

Tri City Passport Program

2011-08-09T06:32:00.000-07:00

Woolley's is owned and operated by an independent restaurant management firm, Tri City Restaurants. Tri City works with the property group that owns and operates three of the Embassy Suites properties in the Twin Cities to lease their restaurant space.

As such, Woolley's also has two sister restaurants, Chez Daniel (located within the Embassy Suites Bloomington) and Cork's Irish Pub (located within the Embassy Suites St. Paul).

With three great restaurants under their belt, Tri City is excited to unveil their brand new passport program! Dine at any one of the three Tri City restaurants to receive your passport card and your first stamp! Then, try out the other two restaurants and earn a stamp after dining at each of those restaurants as well.

Once your passport is completed (and you've received a stamp for dining at all three locations), simply present your passport at any of the three restaurants for a free dinner!

It's a pretty easy way to try out some great new places (and get a free dinner in the process)!

Stop in to Woolley's this week to pick up your passport and earn your first stamp. We'll see you soon!

Wine Lovers Night

2011-08-07T10:15:00.000-07:00

Every Wednesday and Sunday evening, Woolley's celebrates wine lovers by setting aside a night just for them! From 5:30 to 10pm on those days, any bottle of wine off our award winning list is half off with your dinner entree purchase.

(With so may wonderful options for both dinner and wine, our Evening for Wine Lovers, is the perfect excuse to get out of the house and celebrate with your fellow aficionados).

Join us on a Wednesday or Sunday for a prime cut of Woolley's beef, our fish special, or your favorite pasta dish and take half off that bottle you've been dying to try!

Wow! We love our employees!

2011-07-30T18:42:00.000-07:00

Here at Woolley's, we love our guests, and we love our employees. So we really love it when our employees show our guests just how much we love them. We call that a 'Wow'!

This week we had so many great Wows, we just couldn't resist sharing. As a thank you for a job well done, here they are!

A party has been coming here for 14 years and always requests Grandma Sue. They said Grandma provides excellent service, and they feel the menu has upgraded a great deal. They love to bring new people here for dinner.

Jaime took care of a party in the piano lounge who had attended a funeral. A guest said, "Thank you for the great service, Jaime is very kind. We enjoyed the wine and the fish special".

Bethany had a table ask her for chocolate truffles. She tried to sell them on the lava cake, but they wouldn't take it. Therefore, Bethany picked up truffles from the gift shop and presented them with two hot towels.

Another guest went out of his way to let management know how wonderful Bethany is. He said she has a great sense of humor.

A diner in the bar said he has been here for three nights and Brandi has been the best yet.

A frequent guest in the bar told me, "As far as bartenders go, they don't get any better than Adam."

Finally, I would like to give Bethany a Wow for the lunch shift this afternoon. She had 30 walk-ins arrive almost all at the same time, and she handled it very professionally and received very nice compliments at table touches.

A hearty thanks and some serious love to everyone for another great week!

Weekly Specials - July 18 - 24

2011-07-19T08:40:00.000-07:00

Hope everyone's been able to beat the heat and stay cool! (You don't actually have to travel to the Amazon to feel what it's like in the rainforest anymore).

If the weather has you in the mood for something tropical this week, you don't really have to go far. Take in the tropical scenery of our garden atrium while enjoying the delicious cool of our air conditioning. This week, our fabulous specials will certainly make your trip worthwhile.

Appetizer

Soft Shell Crab - $12

Breaded and pan-fried on a bed of arugula with caper and chili remolade

Entrees

Ahi Tuna - $29

Seared Ahi with quinoa in a sweet chili vinaigrette and wasabi grilled asparagus

Braised Short Ribs - $27

With goat cheese pancakes, sweet corn succatash, braising jus, and crispy leaks

Dessert

Peach Upside Down Cake - $5.95

Seared with fresh peaches and rum caramel sauce

Beer

MGD 64 Lemonade - $3.50

We'll see you soon! (Hopefully the humidity and temps will subside just a bit, so we can get back to enjoying the few months of summer we get).

The Taste is Back!

2011-07-16T14:08:00.000-07:00

The sixth annual Taste of the Twin Cities Originals is right around the corner. From 6-9pm on Thursday, July 28, Twin Cities Originals' member restaurants will be showcasing their best dishes at TCF Bank Stadium!

From appetizers and entrees to desserts and even wine, attendees will be able to sample and taste to their hearts' (and their stomachs') content. As an added bonus, all attendees receive complimentary Riedel crystal wine glasses for attending this year's event.

Tickets are going fast, so make sure you get yours before they sell out! You may choose between regular admission tickets for $40 each or VIP tickets for $80 each. VIP tickets include $200 in gift certificates to member restaurants as well as early access to the event.

For more information and to purchase tickets, please visit: http://www.tcoriginals.com/.

Restaurant Week Redux!

2011-07-08T11:52:00.000-07:00

We're beyond excited that 'Restaurant Week' has been expanded into a semi-annual affair! After our foray into this tradition in March, Woolley's is now an old hand at this. As such, we've got some great summer fare planned to delight your palette!

Woolley's decided to once again embrace Restaurant Week with offerings for both lunch and dinner! Adhering to the $20 and $30 price points, Woolley's has six separate entrée choice options slated for lunch and dinner respectively. Lunches start with our bountiful soup/salad bar and include a complimentary glass of house wine or non-alcoholic beverage. Dinner begins with our house French Onion Soup or choice of salad, and all meals are sweetly finished with three options for dessert. Also, while we do not have wine flights, we are offering 50% off any bottle of wine in celebration!

To see our full Restaurant Week menu, please click here.

This is one event your taste buds will not want to miss! Make sure you secure your reservation now by following this link. We'll see you then!

Mimosas & Champagne are Calling Your Name!

2011-07-03T07:32:00.000-07:00

We're seriously enjoying our new brunch feature. From salty to sweet, breakfast to lunch, and everything in between, we've got all your brunch needs covered! To introduce Woolley's Brunch en masse, we decided to offer unlimited FREE champagne and mimosas for all brunch goers.

So, stop in for some brunch with some of your closest friends, family, and maybe even neighbors. If you're curious as to what we've got to offer (and missed our post last week), feel free to check out our Brunch Menu.

In the meantime, we'd love to know, what was some of the best brunch you ever had? What made it so divine? Do tell, get hungry, and then come see us for some brunch!

Get Your Brunch On!

2011-06-21T14:36:00.000-07:00

As you may already be aware, Woolley's is bringing breakfast back! (Well, not just breakfast, but lunch too, with the unveiling of our revamped Sunday Brunch). Every Sunday from 10am to 2pm, we invite you to join us in a celebration of the best of breakfast and lunch. Get your brunch on!

BREAKFAST ENTREES

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.

BREAKFAST SIDES

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

LUNCH ENTREES

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.

TO SHARE

Shrimp Cocktail

Chilled Shrimp, cocktail sauce.

Crab Cakes

Spicy lemon aioli.

Calamari

Buttermilk marinated, breaded, lemon aioli, spicy marinara

Beef Skewers

Grilled, bleu cheese fondue

BEVERAGES

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)

Father's Day Brunch

2011-06-13T13:07:00.000-07:00

Moms don't get to have all the fun! We wanted to treat dads to a special occasion for their special day as well. Beginning on Father's Day, Sunday, June 19th, Woolley's will bring back Sunday Brunch service for the first time in ten years.

After receiving numerous requests over the years to reinstate Sunday Brunch, we couldn't think of a better day to kick things off than Father's Day. Join us this Sunday from 10am to 2pm for all Dad's favorites. Our brunch menu will feature popular breakfast items as well as brunch-sized steaks, hot sandwiches, and pasta.

Come celebrate dads with brunch, complimentary mimosas and champagne, and a three-piece jazz trio. For more information or to make a reservation, please contact Woolley's at 952.854.1010 or book online at Open Table.

Around the World is Just Around the Corner!

2011-06-07T14:42:00.000-07:00

Our Around the World casual Food & Wine Experience with Chateau Ste. Michelle is just around the corner. On Thursday, June 16th, we will be sampling a fantastic array of wines from four different regions, one white and one red per region, paired with four complementary mini hors d'oeuvre buffets.

The wines to be sampled (by region) include:

Washington

Eroica Riesling

Northstar Merlot

California (Napa)

Antica Chardonnay

Antica Cabernet

Italy (Bolgheri, Tuscany)

Guado al Tasso Vermentino

Guado al Tasso Il Bruciato

New Zealand

Villa Maria Cellar Selection Sauvignon Blanc

Villa Maria "Taylor's Pass" Pinot Noir

The champagne reception kicks off the evening at 6:30 with an international cheese platter.

Then, some of the hors d'oeuvres to look forward to include:

Tuna tartar wonton cups with wasabi, ginger, and green onion

Seared scallops with smoked tomato coulis - Served with micro greens and basil oil

Micro greens tossed in a strawberry balsamic vinaigrette then topped with with chevre and candied almonds

Lamb canapés with pickled red onion, arugula, and blackberry

Crab and watermelon bites with orange and “Diablo Dust”

Prosciutto crisp with grilled calamari and fresh herb salad

Seared Pork tenderloin with pickled shallots and blackberry relish on a Boursin crouton

Parmesan-crisp Caesar salad

Grilled vegetable cups with red pepper hummus and artichoke pesto

Poached shrimp shooter with avocado and mango salsa

Mediterranean cucumber rounds / Boursin stuffed cherry tomatoes

House-cured salmon with fresh dill and lemon marmalade

Mini Almond Cakes / Mini Chocolate Ganache Cakes / Pots De Crème

The cost is $45 per person (not including tax and gratuity). Space is limited and reservations are required. To secure your spot, or for more information, please contact Woolley's at 952.854.1010.

Live Jazz Singer/Pianist Lynn Brownell - Friday, 6/3

2011-06-02T15:16:00.000-07:00

We're so excited to be hosting live jazz/singer pianist, Lynn Brownell, Friday evening, June 3. From 6 to 9pm, Lynn will be serenading us with her smooth jazz vocals and classic piano styling.

Born in Minneapolis, Lynn began performing professionally over 30 years ago both locally and internationally. She has also released 12 albums over the course of her career. As such, we're honored to have her at Woolley's!

Stop in on Friday night to sample some of our new menu offerings while enjoying the delicious sounds of Lynn Brownell.

NEW Spring Dinner Menu!

2011-05-26T14:54:00.000-07:00

Woolley's is unveiling our brand new Spring Dinner Menu this evening, and we're so excited for you to try it out. We've listed our new menu below as a preview for the good things to come.

Appetizers

SHRIMP COCKTAIL - 14

Poached jumbo shrimp chilled and served with zesty cocktail sauce for dipping.

CALAMARI - 11

Marinated in buttermilk and lightly breaded. Served with fresh lemon, spicy marinara and lemon aioli.

WALLEYE FINGERS - 13

Woolley’s Ale beer battered walleye strips, served with zesty tartar sauce and fresh lemon.

CRAB CAKES - 15

Three crab cakes resting on a bed of mixed field greens, topped with a chipotle aioli.

DIABLO BITES - 13

Beef tips blackened in Chef Peter’s ‘Diablo Spice’, garnished with fried onion straws and served with a smoky tomato fondue.

SEARED SCALLOPS - 15

Sundried tomato artichoke pesto, preserved lemon and prosciutto crisp, fried capers.

BLACK AND BLEU BEEF TIPS - 13

Seasoned beef tips served with bleu cheese fondue for dipping.

Soup

SOUP OF THE DAY CUP - 3.5 BOWL - 4.5

Made fresh daily with only the finest ingredients. Ask your server for today’s selections.

FRENCH ONION SOUP - 5

Classic French onion soup topped with croutons and Gruyere cheese, then baked until golden brown.

Salads

CHOP SALAD - 14

Chiffonade of Iceberg lettuce tossed with smoked ham, turkey breast, salami, Kalamata olives, red onion, roasted red pepper, cucumber and tomato in a Chateau dressing. Topped with hard boiled egg and Feta cheese.

CAESAR SALAD - 5 HALF 9 FULL

Crisp romaine lettuce, parmesan cheese and homemade croutons tossed with Caesar dressing.

CALAMARI SALAD - 15

Mixed Greens tossed in a Orange and roasted Jalapeño vinaigrette. With orange segments, pickled red onion, fried calamari and topped with pecorino cheese.

THE CLASSIC WEDGE - 4 HALF 8 FULL

Rich buttermilk bleu cheese dressing drizzled over a wedge of iceberg lettuce, topped with crumbled bleu cheese, crisp bacon bits, quartered tomatoes, sliced cucumbers, hard boiled eggs and homemade croutons.

BERRY & BRIE - 7 HALF 14 FULL

Mixed greens, strawberry balsamic vinaigrette with brie cheese wedges, mixed berries and candied almonds.

GRILLED SALMON SALAD - 16

Fresh spinach tossed in balsamic vinaigrette and topped with crisp bacon, orange segments, sliced red onions, hard boiled eggs and grilled salmon.

Woolley’s Beef

We serve only Certified Angus Beef. The Certified Angus Beef brand standards exceed those of USDA prime, choice and select graded beef, so you can be sure every bite is flavorful, tender and juicy. Beef must pass 10 additional specifications to earn the name. Less than 8% of all beef meets the Certified Angus Beef brand’s high standards.

Unless otherwise noted, entrées come with a side salad, vegetable du jour and your choice of baked potato, scalloped potatoes, mashed potatoes or wild rice pilaf. Our salad bar is available with any entrée for an additional $4.

_______________________
Woolley’s BEEF TENDERLOIN

6OZ PETITE FILET - 32 10OZ KINGS CUT - 45

Center cut filet mignon, served with roasted shallot demi-glace.

CLASSIC STYLE - 5

Encrusted with apple smoked bacon and bleu cheese, served on a bed of onions and mushrooms.

GRATINEE STYLE- 5

Crouton, caramelized onions, Gruyere cheese.

ADD THE SURF - 9

Add Shrimp Scampi or Sea Scallops to any entrée

_______________________

MARTINI STEAK - 26

10oz flat iron steak, seasoned with all the makings of a martini (shaken not stirred), St Pete’s Bleu Cheese and green olives.

PETITE MARTINI STEAK - 18

A petite version of our signature martini steak.

Woolley’s STRIP - 39

You won't find a more flavorful steak, 12oz center-cut strip served with a roasted shallot demi-glace

RED-EYE RIBEYE - 39

16oz Ribeye rubbed with ancho chili and coffee seasoning and grilled to perfection.

PRIME RIB 12oz - 29 16oz - 35

Slow roasted Certified Angus Beef, served with our Woolley’s mushrooms and au jus.

BEEF OSCAR - 37

Twin medallions of beef tenderloin, croutons, lump crab meat, caramelized béarnaise sauce.

TOP SIRLOIN - 24

8oz top sirloin on a bed of sautéed mushrooms and onions.

Sides

GRILLED ASPARAGUS - 7

Grilled asparagus, béarnaise.

LOADED BAKED POTATO - 4

Cheddar cheese, bacon, chives.

FRIED TOMATOES - 5

With Blue Cheese Fondue.

HASHBROWNS - 5

Cheddar cheese, bacon, onions.

MAC N CHEESE - 6

Cheddar cheese sauce, bacon, chives.

Comfort Foods

GRILLED CHICKEN - 19

Lemon herb marinated chicken breast with poached tomatoes, basmati rice, balsamic drizzle and grilled asparagus.

SWEDISH MEATBALLS - 16

Beef and veal meatballs simmered in a rich brown gravy with sour cream, served over braised red cabbage and mashed potatoes.

PORK PORTERHOUSE - 29

Grilled to perfection over soft grits and sautéed greens, with red onion marmalade.

DUCK BREAST - 29

Served over wild mushroom risotto with blackberry demi-glace and topped with a fresh arugula salad with pickled red onion and blackberries.

PORK MEDALLIONS - 24

Pan-seared pork with roasted fingerling potato, sautéed greens, pancetta and a light apricot sauce.

Fresh Fish & Seafood

GRILLED WALLEYE - 23

Walleye grilled with lemon over sautéed spinach with cherry tomatoes. Served with wild rice pilaf and a side of lemon buerre-blanc.

SHRIMP & SCALLOPS - 31

Shrimp and scallops sautéed with garlic, tomatoes and white wine. Served on wild mushroom risotto and finished with a lobster cream and white truffle oil.

SEASONAL FISH -MARKET PRICE

Please ask your server for our nightly selection.

PANKO WALLEYE - 23

Minnesota’s state fish hand breaded with parmesan seasoned Japanese bread crumbs, pan seared with lemon aioli sauce.

GRILLED SALMON - 25

Basil basmati rice, fried tomato, arugula pesto and balsamic glaze.

TILAPIA - 18

Broiled and topped with a fresh citrus relish over steamed basmati rice and veg du jour.

Pasta

Pasta Entrées are served with grilled Ciabatta bread.

CHICKEN CAPRISI - 18

FETTUCCINE ALFREDO - 12

Fettuccine noodles tossed in a garlic cream sauce and finished with parmesan cheese.

Add chicken 5 Add shrimp 7 Add steak 11

ROMEO AND JULIET PASTA - 13

Linguine with artichokes, roasted tomatoes, fresh herbs, capers, and olives with lemon juice and white wine.

PASTA VODKA - 16

Ground spicy Italian sausage, prosciutto and roasted red peppers simmered in a creamy vodka tomato sauce and topped with parmesan cheese.

BLACK AND BLEU PASTA - 17

Spicy beef tips sautéed with red onions, spinach, bacon and sun-dried tomatoes, then tossed in linguine with Southwest sauce and topped with bleu cheese crumbles.

Our Mission to You

“To reach a point with every guest in which we are exceeding their expectations in product quality and service each and every time they visit.”

We've also unveiled some brand new spring drinks and desserts to complement your meal perfectly, so be sure to stop in soon!

Celebrating at Woolley's

2011-05-22T17:42:00.000-07:00

Birthdays, anniversaries, promotions, and more, Woolley's is a great place to celebrate your next special occasion!

When you visit us for your happy event, Woolley's is glad to commemorate the occasion with a free Buttercream Cake, made in-house by our own pastry chef.

Simply indicate your special occasion in the notes section when making your reservation via Open Table, or let our host(ess) know if making your reservation over the telephone at 952.854.1010.

Celebrate in style, sweet-style that is, when you celebrate your next big event at Woolley's.

Around the World with Chateau Ste. Michelle - RESCHEDULED

2011-05-13T09:56:00.000-07:00

Thank you so much for your patience! Our Around the World casual Food & Wine Experience with Chateau Ste. Michelle has been officially rescheduled for June 16th.

Kicking off the reception at 6:30pm, Woolley's will feature select wines paired with four, region-inspired buffets as well as a cheese course during the reception! Space is limited, and the cost will be $45 per person (not including tax and gratuity).

The wines to be sampled (by region) include:

Washington

Eroica Riesling

Northstar Merlot

California (Napa)

Antica Chardonnay

Antica Cabernet

Italy (Bolgheri, Tuscany)

Guado al Tasso Vermentino

Guado al Tasso Il Bruciato

New Zealand

Villa Maria Cellar Selection Sauvignon Blanc

Villa Maria "Taylor's Pass" Pinot Noir

To make your reservations for this fun event, please contact Woolley's at 952.854.1010 and mark your calendars for a great Thursday evening!

Let Woolley's Fire Up the BBQ

2011-05-06T13:44:00.000-07:00

Got a big graduation party coming up? A family reunion? No idea how to feed all those people out of your kitchen?

Never fear, Woolley's is here with complete Off-Premise Catering services! Let our experienced team cater your next party. From company picnics to Father's Day, graduation parties to family reunions, we've got you covered. Offering complete BBQ and Picnic Buffets, we have an option to suit every taste and event.

Whether you want to go with the classics: BBQ Ribs and Chicken, Hamburgers, Steaks, Hot Dogs, Brats, Baked Beans, Corn on the Cob, Grilled Veggies, Corn Bread, Potato Salad, Coleslaw, and of course, Apple Pie, or a Complete Plated Dinner for your guests, Woolley's will fulfill your every wish for your event.

Let us bring the meal and any accompaniments you need from plates, silverware, and napkins to tables, chairs, linens, and even tents if you desire! Then, while you enjoy your party and mingling with your guests, we can take care of clean up as well. (No slaving away over the sink with mountains of dishes in queue).

Call Ben, our Off-Premise Catering Manager, to discuss your event at 612.309.3801 or 952.854.1010.

Mother's Day Brunch

2011-04-27T15:39:00.000-07:00

While you may think we're recovering from the amazing event that was our Easter Brunch, you're fortunately mistaken. Plans are already in the works for an extravagant culinary adventure that will honor moms everywhere!

Prices are as follows: $32.95 for adults, $12.95 for kids 4-10, and FREE for children 3 and under. Plan on treating Mom and join us for brunch on Mother's Day! (This way, she doesn't have to cook or clean up (because you'll probably be full ALL day!)

Secure your reservations by calling Woolley's at 952-854-1010 or online at Open Table.

Easter Brunch

2011-04-19T15:06:00.000-07:00

Easter Sunday marks the joyous annual celebration that is Woolley's Easter Brunch. Enjoy the company of family and friends over a delicious meal that you don't even have to prepare (or clean up). You may even be in for a treat when the Easter Bunny visits your table!

Complimentary Beverages

Champagne, Assorted Fruit Juices, Soda, Tea, Coffee

Entrées

Bruschetta Grilled Chicken topped with a Balsamic Glaze

Atlantic Salmon - Broiled with a Citrus Relish, Napa Cabbage

Roasted Porkloin topped with a Dijon Mustard Sauce

Carved Prime Rib

Carved Ham with Fresh Horseradish Mustard

Sides

Green Bean Medley, Minnesota Wild Rice Pilaf,

Roasted Yukon Gold Mashed Potatoes with Gravy

Breakfast Items

Eggs Benedict

Cooked to Order Omelets

Build your own Belgian Waffle Station with Whipped Cream, Fruit Toppings, Hot Syrup, and Butter

Scrambled Eggs with Sharp Cheddar and Chives

Bacon, Sausage, and Potatoes O'Brien

Assorted Pastries - Hot Cross Buns, Danishes, Muffins, and Croissants, served with Preserves and Butter

Soups & Salads

Seafood Display with Smoked Salmon, Smoked Whitefish, Pickled Herring, Shrimp Cocktail, and traditional accompaniments

Assorted Cheese Display - Served with Dried Fruit and Crackers

Fresh Sliced Seasonal Fruits

Farmer's Market Display of Vegetables - Grilled and Raw Vegetables displayed with Pesto Aioli for dipping

Salad Bar with crisp Iceberg Lettuce Blend, Caesar Salad, and Mediterranean Salad

Pasta Salad, Potato Salad, Coleslaw

Dessert

Cascading Chocolate Fountain

Assorted Pies and Cakes

Cookies and Easter Candy

Jelly Bean Patch

Brunch runs from 10am to 2pm, and prices are $28.95 for adults and $12.95 for children from 3 to 12 years old. To make your family's reservation, please contact Woolley's at 952.854.1010 or visit our online reservations agent at Open Table.

Memorial Blood Centers' What's Your Type? Event

2011-04-15T12:42:00.000-07:00

Do good. Have Fun. Make a difference!

Woolley's is so excited to be a part of the 7th Annual Memorial Blood Centers' What's Your Type? Benefit on Thursday, April 21. In conjunction with our Twin Cities Originals (TCO) restaurant partners, Woolley's will be helping with the food of course!

Besides all of the great food and beverages from TCO member restaurants, there will be live music, drawings and raffles, an exciting auction, and more! All benefits from the event will go directly to Memorial Blood Centers' cancer care programs.

If you're interested in coming out and having fun for such a great cause, tickets are $75 and include two complimentary drinks. ($50 from each ticket is tax deductible). To purchase your tickets, call 651-332-7266 or purchase online. We hope to see you there!

Buongiorno, Friends!

2011-04-06T13:01:00.000-07:00

All of next week, April 11 - 17, Woolley's will be featuring a special dinner selection from our very own, Chef Adam DeSanto. Chef DeSanto, whose early culinary training and cultural heritage lie in Italy, is quite excited to showcase this "Taste of Italy", a special three-course customizable feast.

"My family members in Italy are the inspiration for this menu. I was incredibly excited for the opportunity to branch out of American style cuisine and explore the classic Italian recipes that will always be my first love," DeSanto effuses.

The Menu

First Course - choose one

Anti Pasta Plate - Italian meats & cheeses

Proscuitto-wrapped figs, balsamic glaze

Caprisi Salad - fresh mozzarella, tomato, basil

Caesar Salad - crisp romaine, parmesan, hand-cut croutons, homemade Caesar dressing

Second Course - choose one

Pasta Vodka - spicy Italian sausage, prosciutto and roasted red peppers simmered in creamy tomato sauce, topped with Parmesan

Stuffed Jumbo Shells - with pancetta, mushrooms, peas and marinara sauce

Veal Medallions - pan-seared with rosemary, roasted fingerling potatoes, marinated tomatoes and asparagus mushroom marcella

Third Course - choose one

Tiramisu

Almond Cake

Berry Zablione

All three courses are priced at just $35 a person. Additionally, guests have the option to add three perfectly paired Italian wines for just $10 more.

This is definitely one feast you do not want to miss! Make your reservations today for Chef DeSanto's Taste of Italy event by calling 952.854.1010 or visiting Open Table.

Apps for Autism!

2011-03-31T15:33:00.000-07:00

All day on Friday, April 1st, order any appetizer and 100% of the proceeds will be donated to Autism Speaks as part of their Light It Up Blue campaign. We will also be lighting up the atrium with blue lights and donning blue for the cause.

In celebration of the fourth annual World Autism Awareness Day, Light It Up Blue seeks, "to shine a light on autism by raising awareness in communities across North America." Over the evenings of April 1 and 2, important buildings around the world will be turning their lights blue for the cause! Additionally, many individual communities, businesses, and even just families will be hosting their own events to raise awareness as well as funds for Autism Speaks.

Affecting one in every 110 children (and one in every 70 boys), autism prevalence figures continue to grow. Founded in 2005, Autism Speaks is now the United States' largest autism science and advocacy organization. Autism Speaks remains, "Dedicated to funding research into the causes, prevention, treatments and a cure for autism; increasing awareness of autism spectrum disorders; and advocating for the needs of individuals with autism and their families."

So join us in supporting this great cause by ordering Beef Skewers or Calamari, Walleye Fingers or Crab Cakes, Diablo Bites or Shrimp Cocktail, or make a dinner of it and share several Apps for Autism!

Around the World with Chateau Ste. Michelle - RESCHEDULED

2011-03-25T14:03:00.000-07:00

Stay tuned for our next food and wine experience. In June, Woolley's will be hosting an Around the World casual Food & Wine Experience with Chateau Ste. Michelle.

The wine will be served with four, region-inspired buffets as well as a cheese course during the reception! Space is limited, and the cost will be $45 per person (not including tax and gratuity).

The wines to be sampled (by region) include:

Washington

Eroica Riesling

Northstar Merlot

California (Napa)

Antica Chardonnay

Antica Cabernet

Italy (Bolgheri, Tuscany)

Guado al Tasso Vermentino

Guado al Tasso Il Bruciato

New Zealand

Villa Maria Cellar Selection Sauvignon Blanc

Villa Maria "Taylor's Pass" Pinot Noir

If you would love to see more "experiential" dining like this, let us know, and we'll see what we can do!

St. Paddy's Day the Woolley's Way

2011-03-16T11:41:00.000-07:00

We're loving the warm weather this week's brought. Plus, it's St. Patrick's Day tomorrow! Spring is well on its way.

In order to spread the fun around and share the day with our favorite friends and guests, we've come up with some delicious St. Paddy's Day specials. (Lucky you!)

Lunch Specials

Fish & Chips - $12

Beer-battered Alaskan Pollock and homemade chips served with malt vinegar and tartar sauce

Shepherd's Pie - $12

Rich brown gravy with braised lamb meat and vegetables topped with mashed potatoes and Parmesan cheese

Dinner Specials

Corned Beef & Cabbage - $16.95

Traditional Irish dinner of boiled corned beef, cabbage, and potatoes

Rack of Lamb - $29

Grilled rack of lamb served with an Irish whiskey sauce, potato pancakes, and baked carrots

Drink Specials (6pm - 12am)

Pints of O'Hara's Irish Stout - $2.50

Jameson Drinks - $3

Black n' Tans - $3

We hope to see you tomorrow! If not, here's an Irish blessing to tide you over until we meet again.

May the sun shine, all day long,

everything go right, and nothing wrong.

May those you love bring love back to you,

and may all the wishes you wish come true!

Happy St. Patrick's Day!

Oh, and while we're thinking spring, we're in the process of putting together our new lunch menu! Leave a comment if there are certain items you'd like to see on the menu, or even if there's anything we could do better lunch-wise. We'd love to hear from you!

15th Annual Diamond Service Awards

2011-03-11T13:17:00.000-08:00

"Providing outstanding customer service is key to ensuring repeat business and growth for the Bloomington hospitality industry." Put on by the Bloomington Convention & Visitors Bureau (CVB), the Diamond Service Awards are a great way to recognize the individual contributors to our collective success as a destination community.

Employees in the tourism, hospitality, and retail trades are nominated in categories based on their job function. The seventeen categories encompass guest relations positions for everything from reservations agents, drivers, housekeepers, and retail associates to servers, bartenders, hosts, and maintenance professionals. Staged like an awards show, one winner from among the nominated finalists wins per category.

This year's Diamond Service Awards will be held on Sunday, March 13, at the Sheraton Bloomington Hotel Minneapolis South. From among our wonderful staff, it was so tough to narrow it down to 11 nominees! Not that we were surprised, but when six of the eleven nominees made it to finalists, we couldn't have been prouder!

Please join us in celebrating the following 2011 Diamond Service Award nominees (and finalists)!

FINALIST: Bethany Berry

FINALIST: Mauricio Condo

FINALIST: Laura Gomez

FINALIST: Danis Fuentes

FINALIST: Natalie Sasseville

FINALIST: Grandma Sue Miller

Juliana Feltrin

Jose Fuentes

Nae Lee

Paco

Roxanne Winfield

Hannah Worthington

Jose Yepez

We'll keep you posted as to how our wonderfully deserving team members fare on Sunday!

What does your industry do to reward your top performers and encourage positive guest experiences? Is it similar to an awards show style setting like the Diamond Service Awards or does your company do something specific? We'd love to hear from you!

Fire Up Those Grills!

2011-03-04T12:07:00.000-08:00

"Beef, it's what's for dinner." rings out in your mind as your senses are tantalized. The sizzle of the grill pure music to your ears, while your nose takes in that glorious aroma wafting in from under the lid. 'Tis that wonderful and short-lived time known to Midwesterners as Grilling Season.

Grilled meat, from hamburgers and hot dogs, to steak, pork-loins, and ribs, can bring a grown man to tears of joy. Add in grilled accompaniments, such as vegetables, corn on the cob, and even pineapple, and you've got yourself a full-on feast, that's easy to prepare and a snap to clean up!

Become a master-griller this summer and impress your neighbors and friends. Thanks to Certified Angus Beef, grilling mastery is close at hand. From their handy beef cuts chart:

to their Grilling Guide, grilling beef is a snap! Simply access their Grilling Guide, and click on the link for the cut of beef you would like to cook. Let's say for example, I would like to make Beef Kabobs, (a grilling favorite in my neck of the woods). I simply click on the link for Beef Kabobs and voila! I am presented with background information about beef kabob meat (i.e. the cut, etc.), and several recipes to choose from for my desired method of preparation!

Kudos to Certified Angus Brand for coming up with such a great tool for finding new recipes for the grill this summer, or even just as an answer to that ever-haunting nightly question, "What's for dinner?"

Happy Grilling!

Dining...in Private

2011-02-25T07:57:00.000-08:00

That's right, VIP style! Woolley's prime location within the Embassy Suites allows us to also offer catering services and meeting space for events ranging from small, intimate family dinners to large, multi-day corporate trainings and weddings.

Our private dining rooms are the perfect setting for your next small to medium-sized gathering. Options range from semi-private, open-air spaces, such as with our gazebo or piano lounge, or completely private as with our Magnolia or Gardenia rooms.

Gazebo

Piano Lounge

Magnolia

Gardenia

Whether a day-long meeting or celebratory dinner, you are able to pre-select a custom menu for your group and even rent any type of audio-visual equipment you may need. Otherwise, if you were just hoping to allow guests to order off the menu, but needed a space set-apart for just your group, we can certainly accommodate that as well.

Right now, we're even running a March Madness meeting planner package that offers an all-inclusive, per person price for those full-day trainings and corporate events.

To secure space for your upcoming event, please contact our catering department at 952.960.5118 today!

Restaurant Week

2011-02-18T14:19:00.000-08:00

We're super excited to be part of the annual Twin Cities foodie tradition lovingly dubbed 'Restaurant Week'! This is Woolley's first foray into the tradition, and we've got some fabulous fare planned to delight your palette!

For those of you unfamiliar with Restaurant Week, it is a week-long celebration put on by Mpls. St. Paul Magazine during which participating restaurants present fabulously priced meals for lunch, dinner, or both. Lunch options are priced at $20 while dinner options are priced at $30. These multi-course meals sometimes come with an optional wine flight that may be purchased separately to pair with the meal. Restaurant Week is a great way for restaurants and their chefs to showcase their menus and attract newbie patrons to their locale.

Woolley's decided to dive headfirst into Restaurant Week with offerings for both lunch and dinner! Adhering to the $20 and $30 price points, Woolley's has six separate entrée choice options slated for lunch and dinner respectively. Each dinner is paired with your choice of a first course, lunch offers our bountiful soup/salad bar, and all meals are sweetly finished with three options for dessert. Additionally, while we are not offering wine flights, Restaurant Week guests will receive half off any bottle of wine from our extensive list.

To see our full Restaurant Week menu, please click here.

This is one event your taste buds will not want to miss! Make sure you secure your reservation now by following this link. We'll see you then!

Staying in the Know!

2011-02-11T14:05:00.000-08:00

We like to keep our friends and guests in the loop about Woolley's as much as possible! Communication is key in every successful relationship, right? That's why no matter where you like to go to get information, we want to make sure you can easily access our specials, features, menus, contact information, and of course secure a reservation!

We also realize communication is tough when it's one-sided or when the recipient is unappreciative of the arduous advances. Below is a brief compilation of how we currently communicate with our guests. If you were currently unaware, we invite you to utilize the following means. Conversely, if you feel we're able to better communicate or wish we utilized a different method, please let us know!

1. In person - Probably our favorite way to communicate with our guests, Woolley's strives to create a personal connection with each visit. Whether they're just stopping in as they travel through Minneapolis or have chosen us to share a special occasion, we want to ensure their experience with us exceeds their expectations. And, on the off chance it did not, well, we want to hear about that too. If we don't take the time to ask our guests what went wrong, we'll never have the opportunity to make it right.

2. Website - A key way to communicate important information to patrons and friends, our website allows users to access our menu, background information about our restaurant, Chef Peter's bio, and of course the "nitty-gritty": location, hours, and how to make reservations.

3. Facebook - Who isn't on Facebook these days?! Neighbors, friends, co-workers, (and even my grandma) are on Facebook! Our Facebook page allows guests to access a lot of the same information that can be found on our website with the added ability to promote weekly specials and changing features. Fans are also able to interact with our restaurant's page. This is great for hosting contests and even just opening up a dialogue with guests about their experiences.

4. Twitter - Woolley's is also on Twitter. Our Twitter presence allows for briefer conversations about our product and the ability to respond to inquiries and/or mentions that may otherwise pass us by.

5. Blog - Our blog provides a great vehicle for longer features of the moments as well as for compilations that are not good website material and maybe unsuitable for a Facebook note. It's also a good forum for allowing guests and posters to interact and provide feedback on our posts.

6. Monthly Newsletter - Our monthly newsletter is distributed both in print and available at the host stand as well as electronically and linked to our website. With information about the current month's goings-on in calendar form with specific features highlighted as well as a letter from our director, our newsletter is a great way to stay in the know about all things Woolley's!

7. Emails - When guests provide their emails on comment cards, we are able to send periodic emails about our upcoming specials and coupon features. While this may be seen as obtrusive by some, those guests can always neglect to provide their email or even request to be excluded (via email) should they no longer wish to receive the communications.

In order to best serve you, our valuable friends, neighbors, and guests, we'd love to hear from you! How do you like to interact with your favorite restaurants and brands? What don't you like about their (or even our) communication styles and dealings?

Valentine's Day at Woolley's

2011-02-01T11:19:00.000-08:00

Less than two weeks until Valentine's Day and Woolley's annual Steak & Lobster weekend!

Available all weekend (February 11-14), Woolley's famous Steak & Lobster special is the perfect Valentine's feast for you and your sweetheart. Includes house salad, freshly baked bread, 6-oz. Certified Angus Beef filet, 6-oz. fresh lobster tail, scalloped potato and vegetable. For singles, Woolley's adds a complimentary glass of wine, and for couples, a bottle of wine. The Special is offered at just $45 a person ($90 per couple).

If steak and lobster is not what you're craving, our full dinner menu will also be available.

Then, end your meal on a sweet note. Any of our desserts prove the perfect finale to a spectacular evening, but our Flaming Strawberry Woolley's is a romantic favorite! Strawberries, powdered sugar, whipped cream and flaming Grand Marnier are sure to turn up the heat a bit!

Spots are filling quickly, so make sure you secure your reservation for the perfect Valentine's Day celebration!

Cheese, Cheese, Baby!

2011-01-25T09:56:00.000-08:00

If you like cheese, you're going to love this post! For most, the art of making cheese seems a bit daunting. However, ricotta is a skeptic's gateway cheese! Not technically considered a cheese, but more of a cheese by-product, homemade ricotta is easy to make and an excellent component to many favorite dishes.

From cheesecakes to pasta dishes (lasagna anyone?), homemade ricotta is as delicious as it is versatile. Here at Woolley's, we serve our house-made ricotta cheese with our Surf & Turf Dinner (Sea Scallops and Braised Lamb Shank).

Woolley's Ricotta Cheese

2 Quarts Whole Milk

2 Quarts Buttermilk

1/2 Quart Heavy Cream

Salt to Taste

In a saucepan, combine milk and buttermilk.

Bring to 157-degrees.

Strain through a cheesecloth.

Let cool, then stir in cream and salt.

See, we told you it was easy. Whether you enjoy your ricotta in your favorite savory dish or mouthwatering dessert, you're sure to impress your friends with your newfound cheese making skills!

2011 Taste of Elegance

2011-01-18T06:34:00.000-08:00

Join us as we cheer for our very own "Plump Chef", Peter Christenson, as he goes head to head with 14 other Twin Cities culinary legends in the Minnesota Pork Board's 2011 Minnesota Taste of Elegance event!

The 2011 Minnesota Taste of Elegance, held today at the Hilton Minneapolis, features 15 local chefs competing in a culinary competition with their own unique pork entrée recipes! Here's to hoping Chef Peter comes out on top!

While this is an invitation only event, you can order a free booklet with all 15 of the competing chef's pork recipes. Simply e-mail your name and address to mnpork@mnpork.com.

Goooooooo Chef!

Feed My Starving Children Event!

2011-01-13T11:15:00.000-08:00

Woolley's loves to support our community, both locally and globally. We feel that by lending a hand, we can make this world a better place for not just our own families, but for our fellow citizens on this planet.

One of the ways we are able to accomplish this is through volunteer work. As you may be aware, our own General Manager/Director of Operations as well as our Executive Chef volunteered their time last year to help install an industrial-grade kitchen at the All God's Children Orphanage in Fedja, Haiti. They were actually at the orphanage when the devastating earthquake struck.

After seeing the devastation and abject poverty, the Woolley's management team decided to pitch-in while stateside and become involved with Feed My Starving Children. Inviting all Woolley's associates who wish to participate, managers and employees work side by side to package nutritious meals that will be sent around the world to feed kids in desperate need of nourishment.

As a restaurant, we love to feed people, so it's a natural fit! It's also a great way to promote employee bonding and raise awareness about the needs of others around the world.

This time, we're hoping to kick it up a notch! We're asking our fans, guests, and friends to lend a hand and join is in our efforts. Next Thursday, January 20th, we reserved the time-slot of 2:30 to 4:30pm at Feed My Starving Children's Eagan location. We are asking you to partner with us to package meals and feed children around the world!

It promises to be a wonderful afternoon of fun, competition (which teams can pack faster), and of course giving back!

If you would like to join us for this free and rewarding event, please contact David Breen at 952.854.1010, so we can have a rough count of volunteers. We hope to see you there!

Out with the old...

2011-01-08T10:53:00.000-08:00

...and in with the new!

No better time than New Year's to spice things up a little bit. We've got several new dishes and drinks on the menu that we're quite proud of and can't wait for you to try!

For starters, we've got Woolley's signature Swedish Meatballs. Beef and veal simmered in a rich brown gravy with sour cream, served over braised cabbage and mashed potatoes. Also, along the lines of fabulous twists on your comfort food favorites, we have a Gourmet Mac & Cheese! Aged smoked cheddar, roasted tomatoes, and crispy pancetta tossed with macaroni noodles.

We've also added back our famous, Top Sirloin, which is an 8oz. top sirloin on a bed of sauteed mushrooms and onions. We've kept duck on the menu as well. Rotating out the confit (for now!), we've added a Seared Duck Breast. Served over polenta with roasted root vegetables and slow braised leg meat in a brandy apricot sauce.

For imbibements, we've added a Blackberry Smash, which mixes Stoli Blackberi, agave, pineapple, and cranberry juices with muddled blackberries, all topped with sparkling wine.

What? You're hungry? Perfect! We'll see you soon!

This Year - Resolve to Eat Local!

2011-01-02T10:21:00.000-08:00

Every day we hear news that paints a bleak picture, with more and more American jobs in crisis and small businesses facing increasing challenges.

That's why Woolley's is a proud member of the local restaurant organization, Twin Cities Originals (TCO). Dedicated to promoting and preserving the experience of dining at individual, independently-owned restaurants, Twin Cities Originals supports local restaurants working together to combat the onslaught of national chains.

As a member of Twin Cities Originals, Woolley's stands committed to being a good neighbor within the community of Bloomington. Travelling to perform local elementary school cooking demos, participating in Feed My Starving Children events, and even hosting FREE cooking and beverage classes, are just some ways Woolley's loves to give back to the community.

All member restaurants of TCO pride themselves on the same philanthropic-spirited community orientation. We've put aside our differences to make the Twin Cities' dining community a more diverse and wonderful place.

TCO also offers a special rewards program that's absolutely free. Sign up at any member restaurant and receive a rewards card. Present your card when dining at TCO restaurants and receive one point for every dollar spent. On Tuesdays, you receive double points. (That's two points for every dollar spent)!

Then, when you've accrued 150 points, your card is credited $10, good toward your next visit at any TCO restaurant. You can even register your card at the Twin Cities Originals' website and keep track of points earned.

This year, resolve to eat and shop locally, supporting the independently-owned establishments that make your community great.

Holiday Happenings at Woolley's

2010-12-23T09:14:00.000-08:00

Care to celebrate the upcoming holidays Woolley's style? Well, we've got just what the doctor ordered to keep you feeling festive and bright.

Christmas Eve: With our full menu available, kick off your holiday weekend with a delicious meal and great bottle of wine. Woolley's will have a three-piece jazz trio on hand to set the tone for a relaxing and wonderful evening. Open Regular Dinner Hours (4:30 - 10pm).

Christmas Day: While we are not open Christmas Day, you can visit our sister restaurant, Cork's Irish Pub, for a spectacular Christmas Day Brunch. Served from 10am to 2pm, Cork's Brunch will incorporate bountiful breakfast, lunch, and dinner favorites, such as Omelets (made to order), Swedish Meatballs, Chef-Carved Prime Rib, and a fantastic array of dessert options. To secure your reservations for this delightful culinary experience, please call 651-224-5111.

For your convenience, our Corner Bar will be open as usual for dining in, imbibements, and take-out. Corner Bar Menu

New Year's Eve: Enjoy our famous New Year's Steak & Lobster Special! Bottle of Wine, Fresh Vegetable, Scalloped Potato Side, Salads, Filet, and Lobster for two! $90 per couple (or $45 per person). Available for dinner all weekend (Friday through Sunday)! Open Regular Lunch (11am - 2pm) and Dinner Hours (4:30 - 10pm).

New Years Day: Steak & Lobster Special available. Open Regular Dinner Hours (4:30 - 10pm).

We look forward to a magical holiday season and another great year with our wonderful friends and guests! See you soon!

'Twas a Steak to Remember!

2010-12-18T06:48:00.000-08:00

Woolley's is kicking off a great promotion to get the holiday week started off on the right foot for our Facebook fans! We want to get into the holiday spirit, and how better than to talk about memories? Memories of great food experiences that is!

Beginning this Monday, December 20th, fans will be invited to post their favorite steak memories on the Woolley's fan page wall. One entrant's memory will be chosen each day (Monday through Friday) to win a $50 gift certificate to Woolley's.

To Play:

1. Become a fan of Woolley's fan page on Facebook.

2. Post your favorite steak memory on Woolley's fan page wall. Make it witty, funny, catchy, and ultimately true!
3. Cross your fingers and maybe your memory will be chosen to win a $50 gift certificate.

The Skinny:
1. Post as many memories as you can think of, but there will be only one winner selected per day. Be creative!
2. Please avoid anything 'R' rated in your post.
3. Daily winners will be selected from the total number of entrants up to the point the winner is selected each day. Time of judging may vary from day to day, so make sure you get your memory in!
4. Five separate winners will be chosen to receive a $50 gift certificate to Woolley's. (One per day)
5. Judging is at the sole discretion of Woolley's management and will be decided based on personal whim and preference.
6. Winners will be posted on Facebook following the judging and privately contacted for certificate retrieval.

Good Luck Merry Carnivores!

Holiday Shopping at MOA?

2010-12-12T08:47:00.000-08:00

Now that the blizzard of the century has knocked out a valuable pre-Christmas Saturday of shopping, time is of the essence!

If you're heading to the Mall of America to finalize your holiday list, stop into Woolley's for a much needed respite before or even after your excursion. With a wide array of lunch and dinner options, as well as an extensive wine list (just recently updated), Woolley's is a great alternative to your generalized, crowded mall options.

To sweeten the deal, this month get a free appetizer with purchase of any entrée when you bring in your receipt from any Mall of America store (dated the same day as you're dining)! Offer valid now through December 31, 2010.

Beat the rush and avoid the crowds while you dine in style this holiday season!

Top Ten!

2010-12-04T14:15:00.000-08:00

We couldn't let David Letterman have all the fun! So....in no particular order, here are the top ten reasons why a Woolley's Gift Card makes the perfect holiday gift!

10. It's a very green option: The wrapping is minimal...You can even just shove it in the recipient's holiday card.

9. They might bring you with. (Then, it's like you get a free meal too...)

8. Everyone likes steak. (Even if they don't, we have other options).

7. It's a responsible choice in dining. If the recipient has a little too much *ahem* fun with our extensive wine list, they can totally get a room at the Embassy Suites for the night.

6. You're supporting a local, independently owned restaurant (and proud member of Twin Cities Originals to boot)!

5. Let's face it, you've seen what goes on at the Mall of America, and you do not want to eat there.

4. You know in your heart, you've offered up a fabulous steak dinner, even if they just order a burger and fries. Hey, it's off your hands, man.

3. It's far better than a one-year membership to the Jelly of the Month Club. (It's also safer, because you do not want this to happen to you):

2. They get to experience all that is Chef Peter and our gorgeous crew!

1. You get a gift card in return! (Free $20 gift card when you buy a $100 gift card).

Happy Holidays!

2010-11-27T21:49:00.000-08:00

We're still riding the wave of a fabulous Thanksgiving brunch during which we were able to host over 400 guests! It was wonderful to see so many smiling faces and happy families celebrating together.

Now that Thanksgiving's over, we've shopped 'til near dropping, and the final vestiges of turkey leftovers are being polished off, the Christmas holiday is right around the corner. Here at Woolley's that means decorating each of our banquet rooms and making preparations to host guest celebrations.

From small, intimate private dining rooms (one with a working fireplace and all!) to large banquet spaces that hold up to 300 guests, Woolley's is happy to host your holiday, year-end, or New Year kick-off parties for your family or even your corporate celebrations.

Our experienced catering managers, accustomed to seeing that every detail is followed according to guest specifications, will guide you through the entire process. From touring space options to entertainment, decor, and menu selection (even accommodating specific dietary needs), our catering managers are experts in their field.

This year, host your celebration in one of our beautifully decorated banquet spaces and let us handle all of the details. Then you can sit back, relax, and simply enjoy the wonderment of the season!

New Wine Menu

2010-11-17T14:51:00.000-08:00

Our new wine menu has been revealed and is ready to titillate your discerning palette! One of our featured wines is Cambria Estate's Katherine's Vineyard 2006 Chardonnay. Upon sampling, our staff's overall comments centered on the buttery smoothness of the wine.

Located in the Santa Barbara Country, California, the Cambria Estate Winery has been producing exquisite estate-grown Chardonnay, Pinot Noir, and Syrah from their vineyard for over 20 years. Katherine's Vineyard is a section of the Estate's vineyard known for its shallow, porous soil. In this environment, the vines are forced to concentrate all of their efforts on developing the grapes. Therefore, the grapes are able to ripen adequately for a fruit with a perfectly balanced acidity.

Receiving 90 points from Wine Enthusiast, the winemaker describes the Chardonnay as follows:

"The 2006 Katherine’s Vineyard Chardonnay is bright with citrus, apple, peach, and vanilla aromas. Rich, mouth-filling flavors of grapefruit, citrus blossom, white peach, and sweet oak lead to a crisp finish with a lasting impression of spicy oak.displays ripe pink grapefruit, tangerine, and lemon-lime flavors complimented by a delicate oak-spice. In the mouth, lush flavors of peaches, pears, pineapple, tangerine, grapefruit and green apple lead into a nicely textured mid-palate. Lingering notes of vanilla and citrus offer a balanced and crisp finish."

Perfect paired with Woolley's current fish special, the Grouper! Stop in and try it tonight.

Welcome to Woolley's Adam!

2010-11-13T13:32:00.000-08:00

This week, we want to give a hearty Woolley's welcome to Adam, our new restaurant chef. He's been behind the scenes in our kitchen for a few weeks now, learning the ropes and spicing up our new fall menus!

Originally hailing from Duluth, Adam has been quite the travelling man. Arriving at Woolley's fresh from a fine dining restaurant in Newport, Oregon, Adam has worked in the restaurant industry for over seven years!

His signature dish is an excellent Duck Confit, which we've added to our fall dinner menu. Adam's version serves the slowly braised leg of duck over roasted root vegetables with a brown butter and sage sauce. We can't wait for you to try it!

Woolley's Duck Confit

Woolley's University

2010-11-07T19:32:00.000-08:00

On the second Saturday of every month, Woolley's offers free classes to help expand your culinary knowledge, teach new techniques, and broaden your palette's appreciation!

Every other month, we will rotate class offerings between cooking classes from Executive Chef Peter and beverage classes from Ben Berry, our Director of Restaurants (and trained sommelier).

This Saturday, November 13th, at 3pm Chef Peter's cooking class will be offered. "Not Your Traditional Thanksgiving Dinner" will feature Chef Peter as he prepares non-traditional Thanksgiving dinner items.

The class is totally FREE and no reservations or registration are required. Simply stop into Woolley's this Saturday and expand your Thanksgiving menu horizons.

After enjoying Chef Peter's cooking class, look for Ben Berry's beverage class to be scheduled in the near future. A trained sommelier, Ben enjoys giving classes on wine education, pairings, tastings, and more!

Great fun at an even better price!
We hope to see you in class!

We Got The BEET!

2010-10-28T09:21:00.000-07:00

Beets generally share a love hate relationship with people today. You either love 'em or you hate 'em, (or maybe you've never even tried them). Those that love them and hate them are usually thinking of pickled beets, which is certainly an acquired and generally regional taste.

Woolley's has decided to give the beet, in all her purple glory (hey - this is Vikings' territory, after all) another chance. However, instead of incorporating the typical pickled variety that often appears on salads and relish trays, Woolley's has roasted them. Exactly! Not sounding so bad any more, right?

Now add deliciousness to their already great health benefits, and who couldn't love beets?

Stop in and try Woolley's Roasted Beet Salad off of our new Fall Dinner Menu, or if you're feeling industrious, you can try to make it at home. A great addition to any fall staples, it would even make a great Thanksgiving Day side.

Roasted Beet Salad

Mixed Greens

Orange & Ancho Chili Vinaigrette (Recipe Below)

Roasted Beets

Shaved Roasted Fennel

Manchego Cheese

Orange & Ancho Chili Vinaigrette

1/2 quart - Fresh, Squeezed Orange Juice

1 cup - Chopped Shallots

1/4 cup - Honey

1 quart - Sherry Vinegar

7 - Toasted Ancho Chilies (Place chilies on a cookie sheet in a 350-degree oven for about three minutes)

2 3/4 quarts - 80/20 oil (80% canola oil, 20% virgin olive oil)

Put all ingredients into a large container and blend with a stick blender.

*Note this is our restaurant-grade recipe and will make a large quantity of dressing. Feel free to scale down according to your needs.

Roasted Beets & Fennel: Preheat oven to 400-degrees. Cut each beet into about six wedges. Cut each fennel bulb horizontally into 1/3-inch thick slices. Toss beets and fennel in olive oil to coat. Arrange in a single layer on a foil-lined baking sheet. Sprinkle with salt and pepper to taste. Roast for 45-minutes to one hour. Beets should be tender.

Toss Mixed Greens with desired amount of Vinaigrette. Top with Roasted Beets, Fennel, and grated Manchego cheese.

Woolley's Thanksgiving Day Brunch

2010-10-24T16:55:00.000-07:00

- Has your family grown too large to squeeze into a single home?
- Has preparing Thanksgiving dinner taken a turn for more labor and less love?
- Is all of the painstaking decorating, hosting, and cleaning up preventing you from spending quality time with your family?

Fret no more! This year, Woolley's will be hosting a wonderful Thanksgiving Day champagne brunch from 10am to 2pm. Our executive chef has a wonderful menu planned that includes all of the traditional Thanksgiving favorites as well as some exciting new dishes and of course champagne!

The cost is $28.95 for adults, $12.95 for children 12 and under, and free for children under three. Reservations can be made by calling Woolley's at 952-854-1010.

Let Woolley's handle all of the stress this Thanksgiving, so you can enjoy your holiday to the fullest!

Hope for Haiti Banquet

2010-10-14T09:15:00.000-07:00

This Friday, Woolley's is proud to host a banquet to raise money for the All God's Children Orphanage in Fedja, Haiti. Woolley's feels especially tied to this event, since our very own Chef Peter and food and beverage director, David Breen, were at the orphanage when January's deadly earthquake struck.

Chef and David were in the process of assembling the on-site kitchen that will feed all of the orphans, staff, and volunteers in residence at the orphanage. Due to the disaster, they were forced to evacuate the country before the work could be finished and are committed to partnering with the organization to finalize the structure.

A dinner, silent auction, and entertainment are planned with 100% of the proceeds from the event going directly to completing the construction at the All God's Children Orphanage. Please join us for what's sure to be a wonderful evening, celebrating a great cause. Tickets are $50 per person/$90 per couple.

Silent Auction: 5:30 - 7:30pm
Dinner & Benefit: 7:30 - 9:00pm

To purchase tickets, please visit the orphanage's website. Registration closes today.

Chef Peter's Plump Chef Line

2010-10-10T12:51:00.000-07:00

Our very own Chef Peter has created a line of spice shakes to take your cooking to a whole new level! Available in the Woolley's coffee shop or online, the shakes pack some serious flavor punches. Shake into everything from baked beans, hamburgers, chicken and steaks, to fish, game, or even pineapple before its grilled.

Even one of Woolley's most popular appetizers, our Diablo Bites, are created using one of Chef Peter's special shakes. Simply season skewered beef tips with the Diablo Shake spice blend prior to grilling. Then, once the tips are blackened to your liking, remove and serve with marinated tomatoes (basil, garlic, olive oil, lemon juice, salt and pepper), and/or fried onion straws and the dipping sauce of your choosing. We serve ours with a smoky tomato fondue (smoked and roasted tomatoes, shallots, toasted ancho chilies and garlic), but a creamy horseradish sauce or warm cheesy fondue would pair nicely as well!

Available in seven different varieties, Chef Peter's spice shakes are a complementary addition to any home kitchen! The newest variety, Haitian Love Rub was developed after January's earthquake in Haiti, which occurred while Chef Peter was in the country on a mission trip. A portion of the proceeds from the sale of this and all Plump Chef products will be donated to the Haiti Relief effort.

With special gift packs available, it's never been easier to surprise that chef in your life with a little spice this holiday season!

Yes I Can!

2010-10-03T11:48:00.000-07:00

At Woolley's, we pride ourselves on a great ambiance, excellent food, and fantastic service! This week we just wanted to give a special shout out to our employees that make a difference, day in, day out, working hard to ensure that Woolley's answers on all three of those deliverables.

Jose Fuentes, Yes I Can Winner

Jose Fuentes is Woolley's busser/food runner and an incredibly dedicated employee. He has been with us for over nine years (since he was 16)! No matter the task, Jose goes above and beyond every day. "It's not my job," just isn't in his vocabulary. He is the servers' "go to" guy, ensuring that they have all the tools needed to deliver prompt, impeccable service to our guests.

Other Wow Service this week:

Tran - Great job on a party of 16!
April - Amazingly prompt service and way to handle the large corporate group!
Heidi - Excellent service for a large corporate client's dinner group!
Grandma Sue - Another special request and recommendation for Grandma Sue's service!
Emily - Awesome job on the root beer floats!
Stephanie - Attentiveness to her guests!

A heartfelt thank you to all of our employees! You give us something to brag about!

Math Test

2010-09-26T11:16:00.000-07:00

I've been thinking a lot lately about the equation behind a great customer experience. What are the factors? Is one factor more powerful than the others? By that, I mean, can one factor overwhelmingly make up for a failure in another factor? Or scarier still, can one factor completely eclipse another factor?

The two most important factors that I’ve identified in the way customers relate to a dining experience are the meal itself (we’ll call this the product) and the service. In addition to these main factors, there are several other secondary factors that also play a role in determining the guests’ overall satisfaction with their experience. Things like ambiance, location, parking availability, wait time, etc. all have an effect on a diner’s attitude as well, but not to the extent as the main factors we discussed above.

Great Product + Great Service = Customer Satisfaction - True or False? _T_

Product Issues + Great Service = Customer Satisfaction - True or False? _T_

Great Product + Service Issues = Customer Satisfaction - True or False? _F_

To fit with our math metaphor, we’ll just assume that the “rules” I’ve outlined above are true. As with most rules (although not necessarily in math), there are certain exceptions.

Among the two main factors, product and service, is there a point at which a great product can make up for poor service? Conversely, can great service make-up for poor product? Personally, I think a restaurant has a far greater chance of redeeming itself with great service after an unfortunately mediocre product, than with a great product and bad service.

As restaurateurs, we strive for perfection in our guests’ eyes. We want their experiences to be great. However, we all know that this is not always going to be the case. While there are numerous options in the cities to be wowed with a great meal, the experiences I’ve had that stand out are the ones where the service was above and beyond. Even when the meal wasn’t as hoped, or if there are issues, the restaurant’s response is key.

Cultivate an environment that demands exceeding customer expectations. Emphasize positive resolutions and commitment to customer satisfaction when product issues arrive. Doing so will ensure that the legacy your property leaves in the customer’s mind is overwhelmingly positive. Can you afford to have it any other way?

We Proudly Brew Caribou!

2010-09-19T13:50:00.000-07:00

Did you know that Woolley's has a Coffee Bar that proudly brews Caribou coffee, creates specialty espresso drinks, and blends delicious smoothies?

With two proprietary parking spaces for Coffee Bar patrons only, the Coffee Bar is conveniently located just within the East entrance of the Embasssy Suites Minneapolis Airport.

Serving up your favorite mochas, lattes, and more, the Coffee Bar remains a convenient and delicious option for your morning pick-me-up needs.

Come say hi to Bridget, our morning barista, this week! She'll have a smile waiting and your drink of choice ready in no time!

Farmer' Market Fare (Revisited)

2010-09-11T12:52:00.000-07:00

In honor of Chef Peter's second installment of his Farmer's Market Fare cooking classes, we have decided to share an easy recipe for you to try at home. As this recipe capitalizes on the fresh, local ingredients that are in abundance at your neighborhood farmer's market this time of year as well as the warm savory flavors we crave as the weather turns cooler, it was a perfect fit! Enjoy!

Slow-Baked Tomatoes with Fresh Herbs (borrowed from Better Homes & Gardens)

Ingredients
1 1/2 lbs. cherry or grape tomatoes
1/4 to 1/2 cup extra virgin olive oil
7 cloves garlic, peeled, split lengthwise, and green shoot removed
1 bunch fresh mint, trimmed
1 to 2 tsp. coarse or flake salt
1 tsp. freshly ground black pepper
Toasted slices of rustic bread
Goat cheese (optional)

Directions
1. Preheat oven to 325 degrees. Wash and drain tomatoes well. Pat dry with paper towels.
2. In a nonreactive (such as earthenware) 2-quart baking dish, place tomatoes in a single layer. Pout on olive oil so they are well coated and there is a thin layer (1/8 inch) of oil on bottom of dish. Toss in garlic, mint, salt, and pepper.
3. Bake, uncovered, for 45 to 60 minutes or until skins split and soften but tomatoes still retain their shape.
4. Serve hot, warm, or at room temperature. Spoon or mash over slices of toasted bread and serve with goat cheese.

Perfect for enjoying with a glass of wine al fresco as the last bit of deck weather for the season draws to an end.

Patios, Patios, Patios

2010-09-03T11:30:00.000-07:00

Rumor has it that our neighbor to the West, Mall of America, may be joining the trendy ranks of establishments that offer outdoor dining. Around the Twin Cities, patio options have been popping up faster than toast that's not quite done.

Solera, W.A. Frost , Chambers and a plethora of others have capitalized on creating functional outdoor space (for those few months of the year, we Minnesotans enjoy dining outdoors). It all boils down to being as creative as you can with the space you have. Think transformation, because we all know that more space is often a dream, not a reality for most restaurants.

Case in point, Woolley's has created functional outdoor space that works very well for weddings, hosting smaller cocktail receptions prior to meal service, private dinners, some of our cooking classes, etc. Before, it was just a grassy space on the side of the hotel that was used by smokers. Installing a nice brick patio, amenable landscaping and using some creativity, we now have a functional add-on for guest gatherings, (or additional space, when previously we had a full house).

Whether or not the MOA will be able to pull off a rooftop terrace remains to be seen. True to form, MOA spokespeople are keeping mum over the details, but we would certainly applaud their efforts to capitalize on existing space!

Woolley's at the Fair

2010-08-29T17:53:00.000-07:00

Woolley's very own Chef Peter Christenson is joining the ranks of Princess Kay and 4H'ers as he heads out to the fair to conduct live cooking demonstrations for the Minnesota Beef Council.

As the 2009 Beef Backer Award Winner, Woolley's is proud that Chef Peter will be returning to the Great Minnesota Get Together to showcase beef appetizers that families can easily prepare at home. The demos will be hosted in the Dairy Building (across from the Haunted House), September 1, 2, and 3, from 2:30-5pm.

Make sure you stop by and say hello while he's out there, and sign up to win a Dinner for Two gift certificate. Then, just check our website to see if you've won! http://www.woolleysrestaurant.com/

GIRL POWER - Freemark Abbey Wines

2010-08-21T13:31:00.000-07:00

Woolley's is proud to showcase wines from Freemark Abbey!

Freemark Abbey, one of the original 15 wineries in Napa Valley, began in 1886. The winemaker, a woman named Josephine Marlin Tychson, became the first woman to build and operate a winery in California.

The winery consistently received high marks and winning scores from consumers and sommeliers alike, as evidenced by its century-plus longevity.

Stop into Woolley's and try the following features from Freemark Abbey today!

Chardonnay 2009

Vintage and Winemaker's Notes:

Greenish straw in color, our Chardonnay is concentrated with ripe stone fruit aromas and flavors, with an underlying subtle toasty oak complexity. Very ripe peach with ripe banana is interlaced with vanilla, lime-aide, clove, nutmeg and pineapple upside down cake. This wine has great viscosity, depth and a crisp long fruitful finish. The flavors in the palate are predominantly citrus, like orange, mandarin and sweet grapefruit with a honey suckle nuance. The 2009 Chardonnay is a pleasant experience, inviting from start to finish...enjoy.

Statistics:

Varietal Composition: 100% Chardonnay
Aging: 100% French oak, 25% new wood, barrel aged for 4 months
Vineyard Details: 7 to 17 years; alluvial in Rutherford and Carneros, mineral volcanic at Howell Mountain
Alcohol: 14.1%
Number of Cases Produced: 7,300

Cabernet Sauvignon

Vintage and Winemaker's Notes:
The appearance is opaque dark red with ruby hues. The Cabernet Sauvignon shows aromas of dark cherry, blackberry syrup, bruleed sugar and aromatic cedar. The integration of oak adds hints of walnut oil, cinnamon and clove. Powerful, yet elegantly balanced, the flavors of blueberry, black currant, mint, cedar, and full cherry-berry notes lead into a fleshy mid-palate, over a bed of resolved tannins. This wine is full-flavored from start to finish, with a very long lingering fruitfulness dusted with cocoa.

Statistics:
Varietal Composition: 82.6% Cabernet Sauvignon, 7.9% Merlot, 4.5% Cabernet Franc, 3.4% Petit Verdot, 1.5% Malbec, 0.1% Petite Sirah
Aging: 2 years in 59 gallon French and American oak barrels
Vineyard Details: 6-17 years, well-drained soils of volcanic and alluvial origin
Alcohol: 14.5%

Merlot 2007

Vintage and Winemaker's Notes:

The color is deep, dark ruby with reddish hues, quite opaque. The aroma is rich in dark cherry, plum and boysenberry, with aromatic cedar, juniper berry, vanilla and milk chocolate. The palate has bright cherry fruit and Santa Rosa plum, which lingers with great balance of acidity and fruit. The tannins are very soft and velvety.

Statistics:

Varietal Composition: 79% Merlot, 11.2% Cabernet Sauvignon, 8.9% Petite Verdot, .53% Petite Sirah , .23% Malbec, .14% Cabernet Franc
Aging: 13.8 months in French and American oak, 40% new wood
Vineyard Details: 11 to 18 years; well-drained loam formed by alluvial deposits.
Alcohol: 14.5%
Number of Cases Produced: 6,847

Farmer's Market Fare

2010-08-13T13:35:00.000-07:00

Minnesota boasts the second highest growth rate of farmer's markets in the nation this year. The number of farmer's markets in Minnesota grew 61% over last year. The trend toward buying local, sustainable, and organic produce, continues to support this upward trend.

Woolley's very own, Chef Peter, will be hosting a free cooking class on utilizing farmer's market fare in your culinary creations. Join us tomorrow at 3pm for his demonstration.

Then, take your newfound skills to the market! If you don't already have a neighborhood farmer's market that you shop, the Minnesota Farmer's Market Association has a wonderful directory of farmer's markets in the state: http://www.mfma.org/memberdirectory.php.

You'll be amazed at what a diamond in the rough your local farmer's market can be! And by shopping locally, you will be sustaining growers and businesses right in your own community.

2010-04-22T09:08:00.001-07:00

Mother's Day is just around the Corner!
We all have a special MOTHER to celebrate -- whether she is a wife, mother, grandmother or dear friend. We want to help you celebrate that wonderful person in your life by offering the most spectacular champagne brunch in the Twin Cities. Featuring a local three piece jazz trio and free flowing champagne and mimosas. The food is an extensive selection of the best of breakfast, lunch and dinner - and our chefs carve up Sterling Silver prime rib, juicy turkey and smoked honey ham.
Reservations fill quickly so make yours today!

We need your help!

2010-03-10T16:21:00.000-08:00

Vote for Woolley's as the best steakhouse in the Twin Cities. Visit http://polls.citypages.com/polls/min/bestof10/

Valentine's Day!

2010-01-18T11:11:00.000-08:00

Looking for some great Valentine's Day ideas?

Check out Chef Peter's Cooking Class for February: Food for Lovers

When: February, 6th at 3:00pm
Where: Woolley's Steakhouse, Embassy Suites Minneapolis Airport
What: Chef Peter shares his cooking secrets: spice up your life (literally) and learn how to prepare some classic aphrodisiacs during the month of love.

No Cost to attend! Reservations are required. Call 952-854-1010

Ring in the New Year in style, with Woolley’s Steak and Lobster Special.

2009-12-28T00:24:00.000-08:00

Looking for a classy venue this New Years Eve? A place to savor good company, timeless entrees and uncompromised food quality while enjoying live music?

Winner of the MN Beef Baker Awards, (a distinction given only to one restaurant per year), Woolley’s Steakhouse is offering a limited-time Steak and Lobster dinner special starting with crisp salads, then featuring 6oz Certified Angus Beef Filets and fresh Lobster Tail with vegetables de jour and Woolley's famed Scalloped Potatoes. Toast 2010 with your choice of bottle of Champagne or house Wine compliments of Woolley's! Prices are unbeatable at $90 per couple and $45 per individual (glass of champagne or house wine offered instead). The special will be available from 4:30pm to 12:00am with live musical performances by local musicians throughout the night.

Make your reservation today! 952-854-1010.

Free Cooking Class: Oktoberfest and Wild Game

2009-10-10T07:36:00.000-07:00

Looking for something interesting to do with your Saturday afternoon? Check out Woolley’s Free Cooking Class with our executive Chef Peter Christenson today from 3:00pm - 4:30pm. Learn about Oktoberfest German cooking as well as preparing Wild Game. Then try some delicious samples from Chef Peter’s demonstrations. This event is free and open to the public. For more information call 952-854-1010.

Free Cooking Class today at 3:00pm!

2009-09-12T06:33:00.000-07:00

Looking for something interesting to do with your Saturday afternoon? Check out our Free Cooking Class with executive Chef Peter Christenson today at 3:00pm. Learn how to use fresh produce from the Farmer's Market to make easy, delicious meals from scratch. Call 952-854-1010 for more info.

Sizzling September Offers

2009-08-30T20:18:00.000-07:00

Hello Everyone!

Woolley's Steakhouse is introducing a new special for every day of the week for the entire month of September.

- Martini Mondays – $10 off Woolley’s Martini Steak. 50% off Specialty Martini list.
- Certified Angus Beef Tuesday - $10 off select Certified Angus Beef steaks.
- Wine Lover Wednesdays- 50% off all bottles of with purchase of entrée.
- Certified Angus Beef Thursdays – $10 off select Certified Angus Beef steaks.
- Fresh Fish Fridays – $10 off Woolley’s famous Walleye entrees.
- Certified Angus Beef Saturdays - $10 off select Certified Angus Beef steaks.
- Wine Down Sundays - 50% off all bottles of wine purchase of entrée.

To download the specials, please visit: www.woolleysrestaurant.com/specialoffers.html.

The definition of an Oenophile...

2009-08-13T17:00:00.000-07:00

Do you know the definition of Oenophile? It’s a lover of wine. Not just someone who is fond of wine; but a person who relishes each glass.

As the director of Woolley’s Wine Program, I would call myself an Oenophile. After participating in the International Sommelier program, I put my expertise to work for Woolley’s Steakhouse and built up our wine program to over 200 selections. I love helping guests pick out the perfect bottle of wine for their meal. I know ordering wine in a restaurant with many selections can be a little overwhelming.

So how, you may ask, do Oenophiles order wine? Let me tell you:

First, Oenophiles consider their budget. Most wine lists have multiple price points. An Oenophile with a small budget will locate a good producer on the list and look for a bottle in a less expensive category.

Second, they consider the people at their table. If there are beginning wine drinkers present they might opt to purchase a white wine or lighter red. (Personally, I suggest a French Riesling, Italian Pinot Grigio or French Beajulais for beginners).

Third, an Oenophile will not be afraid to ask the server for suggestions. If the server does recommend a bottle, they will always ask if the server has actually tried the wine.
When the selected bottle arrives at their table, Oenophiles will always verify it is the right vintage and year. When the server presents the cork they will inspect it for contamination. (If the wine has seeped through the cork, the bottle may be bad. This is not always the case, but a warning sign). When server pours a small sample, Oenophiles swirl the wine in the glass around and take a deep sniff. They watch out for smells like vinegar, rotten cork or cooked cabbage. If it smells alright they take a taste, swishing the wine in their mouths so it hits all their taste buds. If that satisfies the Oenophile they’ll have the server continue pouring for the rest of the table.

Finally, if the Oenophile has ordered a nicer Cabernet or Cabernet blend, they’ll ask the server to decant the bottle. Pouring a Cabernet into a decanter will help the wine breathe, softening the tannins and bringing out more of the subtle flavors in the wine.

The next time you are a bit nervous in selecting wine for your table, start thinking like an Oenophile. Who knows? You just might become one!

That’s all for now, but don’t forget to join us every Wednesday and Sunday as we celebrate Oenophiles by featuring every bottle on our list as half-off! I look forward to sharing the best of our wine program with you.

Cheers,

Ben Berry
Wine Program Director

Amazing August Offers

2009-08-09T16:24:00.000-07:00

Check out

http://www.woolleysrestaurant.com/augustoffer.html

Simply print the coupons off and bring them in

Specials run the entire month of August

Father's Day

2009-06-14T14:26:00.000-07:00

Father's Day is right around the corner...

On Father’s Day only, the Woolley's will feature an All-You-Can-Eat Prime Rib Special that includes an unlimited Soup & Salad bar and Woolley’s Famous Scalloped Potatoes for $34.95 per person. Guests are encouraged to call ahead for reservations as tables will fill up quickly. For more information or to make a reservation, please visit www.woolleysrestaurant.com or Woolley’s main number at 952-854-1010.

Evenings for Wine Lovers

2009-06-02T19:18:00.000-07:00

Woolley’s Steakhouse, an independent restaurant located inside Embassy Suites Minneapolis Airport, is offering half-price bottles of wine to guests every Sunday and Wednesday night through the end of the summer.
Long been considered a hidden gem in the dining world, Woolley’s Steakhouse is known for pairing the best of American cuisine with some of the world’s finest wines. “Since 2004 we have built our wine program up to over 200 selections,” says Ben Berry, Restaurant Manager at Woolley’s. “By introducing half price bottle night, I believe we are giving discerning guests the opportunity to enjoy some of the most celebrated wines in the world without compromising their budgets.”
Woolley’s wine program has been honored by the Wine Enthusiast with the Award of Distinction and by the Wine Spectator with the Award of Excellence. Patrons are invited to visit Woolley’s Steakhouse every Wednesday and Sunday from 5:00pm to 10:00pm for the opportunity to purchase any bottle of wine at half price with the purchase of any entrée.

Woolley's Steakhouse

2009-05-31T17:34:00.000-07:00

Woolley’s Steakhouse breaks the mold on hotel restaurants.

www.woolleysrestaurant.com

Since 1986 Woolley’s Steakhouse has been known for mouth watering steaks, fresh fish, seafood – and outstanding service. Inside the restaurant there is amazing surroundings of real plants, flowers and trees. A waterfall and stream flow past the restaurant. The open-air gazebo and cozy booths complement all types of occasions; business, romantic, celebrations, or just going out for a satisfying dinner. Our guests consider Woolley’s to be Bloomington’s premier steakhouse, because of our unmatched commitment to food quality and service.

Our food embodies Classic American cuisine at its finest. The dinner menu specializes in premium Certified Angus Beef & chops, fresh fish & seafood, pastas, poultry, and many other selections. The Minnesota Beef Council recognized Woolley’s with the 2009 Beef Backer Award. Only one restaurant that exemplifies quality and creativity in their use of beef products receives this award each year.

At lunch we focus on casual American food; sandwiches, salads, wraps, melts, but also has a selection of our best entrées in lunch portions. We were voted ‘great for lunch’ by Opentable.com users. Our delicious salad bar with fresh ingredients to build your own salad is available for lunch and dinner with soups that are made from scratch daily.

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. The attention is focused on California Cabernets and Meritage wines, but the list also features the best wines from the US and around the world. Wine Spectator Magazine honored Woolley’s with the ‘Award of Excellence’. Wine Enthusiast also recognized our list with an ‘Award of Distinction’. Our wine is stored in temperature and humidity controlled cabinets that insure the ideal temperature at service. We also offer tremendous values that you won't find at other Twin Cities restaurants.

One of the best aspects of Woolley’s is service. Our mission is ‘To reach a point with each and every guest in which we are exceeding their expectations in food quality and service every time they visit. This mission is instilled in every employee from wait assistant to manager. Our employees have won awards for their commitment to service; including 2006 best server, and 2007 best hostess as honored by the Bloomington Diamond Service Awards. The classic cuisine, exceptional service, and relaxing atmosphere blend seamlessly to provide a truly satisfying experience.