Bell's Brewery Craft Beer Dinner - Thursday, November 14

In less than two weeks, we're so excited to be hosting another Beer Dinner. On November 14, join us for a Bell's Brewery Craft Beer Dinner.

What began in Michigan almost 30 years ago as "quest for better beer and a 15 gallon soup kettle [has] grown into a regional craft brewery that employs more than 200 people over an 19 state area, in addition to Puerto Rico and Washington DC."

For the occasion, we've taken six of their brews and paired them with the perfect palate pleasers for one epic dining experience for all you craft beer lovers out there. Mark your calendars and make your reservations for our six-course Bell's Brewery Craft Beer Dinner on Thursday, November 14, at 6:30pm.

MENU

Social - Third Coast Pale Ale

Chef's Choice butler passed Appetizers

1st Course – Amber Ale

Seared Sea Scallops - Buttercup Squash, Apple Mustardo, Bacon Maple Glaze, Apple Chip

2nd Course – Best Brown

Quail - Grilled Quail, Blackberry Vinaigrette, Frisee, Quail Egg, Cornbread

3rd Course – Two Hearted IPA

Sturgeon - Carrot, Ginger, Curry, Caviar

4th Course – American Porter

Rib-Eye - Charred Eye of Rib-Eye Steak, Celery Root Puree, Chanterelle Mushrooms Ragout, Leeks

5th Course – Cherry Stout

Waffles - Chocolate Waffles, Bing Cherry Syrup, Chocolate Ganache

Six great Bell's Brewery beers and those courses to match makes this one can't miss Beer Dinner!

Priced at just $55 per person (plus taxes and gratuity), space is filling up fast, so call 952-854-1010 to secure your reservation or for more information.

Visit Woolley's for Restaurant Week - Oct. 20-25, 2013

Mpls St Paul Magazine's Restaurant Week is back for Fall 2013. Join us beginning this Sunday, October 20, for three-course lunches and dinners at a special price!

Lunch — $20

LUNCH ONLY: Free glass of house wine to start or non-alcoholic beverage

Appetizer (Choose one):

Soup & Salad Bar - Prepared fresh daily, featuring two house-made soups.

Entrée (Choose one):

Pasta Vodka - Ground spicy Italian sausage, roasted red peppers and Prosciutto ham, simmered in a creamy vodka tomato sauce, tossed with penne pasta and topped with freshly grated parmesan cheese.
Minnesota Walleye - Grilled, Beer Battered or Panko Crusted with wild rice, vegetable du jour
Petite Martini Steak - A flat iron steak grilled and seasoned with all the makings of a martini (shaken not stirred) and garnished with St. Peter’s bleu cheese crumbles and green olives. Served with vegetable du jour and scalloped potatoes
Black and Bleu Pasta - Spicy beef tips sautéed with red onion, spinach, sun-dried tomatoes and bacon. Tossed in linguini noodles with a Southwest sauce and topped with bleu cheese crumbles
Almost Famous Chicken Sandwich - Grilled chicken breast, jalapeno aioli, chicken fried bacon, butter lettuce, avocado, tomato slices, 7 grain Ciabatta.
Bacon Bleu Burger - Bleu cheese, chicken fried bacon and creamy horseradish mustard served on our special blend of chuck and short ribs.  Our burgers are ground daily in-house, hand pattied and seasoned with Chef Peter’s secret blend.
BBQ Pork Sandwich - Braised pork, BBQ sauce, smoked cheddar, apple coleslaw.
Corned Beef Sandwich - Slow cooked corned beef, melted Swiss cheese, green cabbage tossed with honey mustard on toasted rye. 

Dessert (Choose one):

Bread Pudding

Crème Brûlée

New York Style Cheesecake
Chocolate Ganache Cake

Dinner — $30

Bottles of wine from our award winning wine list are available all week at ½ price!

Appetizer (Choose one):

French Onion Soup

Caesar Salad

Classic Wedge
Poached Pear Salad

Entrée (Choose one):

Pork Tendorloin - Butternut squash puree, roasted apple and pear, maple-bacon glaze.
Braised Lamb Shank - Cauliflower puree, roasted root vegetables, braising jus, onion straws.
Lemon Chicken - Tender chicken served with a rosemary garlic sauce and mashed potatoes.
Panko Crusted Walleye - Minnesota’s state fish hand breaded with parmesan seasoned Japanese bread crumbs, pan seared and served with lemon aioli sauce and rice pilaf
Grilled Salmon - Tomato and artichoke tapenade, brown rice, buerre rouge, sautéed wild mushrooms.
Top Sirloin - 8oz top sirloin on a bed of sautéed mushrooms and onions. Served with our famous scalloped potatoes
Kielbasa Mac & Cheese - Macaroni noodles, knights vail gouda, cheddar, grilled kielbasa sausage, fried leeks
Pasta Vodka - Italian sausage, prosciutto ham and roasted red peppers simmered in a creamy vodka tomato sauce with parmesan cheese.
Black and Bleu Pasta - Spicy beef tips sautéed with red onions, spinach, bacon and sun-dried tomatoes, served with chipotle cream and bleu cheese crumbles.
Martini Steak - A flat iron steak grilled and seasoned with all the makings of a martini (shaken not stirred) and garnished with St. Peter’s bleu cheese crumbles and green olives. Served with our famous scalloped potatoes

Dessert (Choose one):

Bread Pudding

Crème Brûlée

New York Style Cheesecake
Chocolate Ganache Cake

Sounds great, right?! Well, we hope you'll join us through Friday, October 25 for Restaurant Week. Secure your reservations by calling Woolley's at 952.854.1010 or online at Open Table.

Lagunitas Beer Dinner Rescheduled for October 10!

We wanted to make sure that everyone was aware that our Lagunitas Beer Dinner that was previously scheduled for last week has been moved to Thursday, October 10!

This way, you have more time to rally all of your Craft Beer friends and make plans (and your reservations) to join us for what should be an amazing night! Chef Adam has expertly planned the perfect course pairings for all six of the Lagunitas' brews that we will be featuring that night.

Lagunitas Beer Dinner

October 10, 2013 -- 6:30pm
$55 per person 
(does not include tax or gratuity)

Butler Passed Social

New Dogtown Pale Ale

1st Course

A Little Sumpin' Sumpin' Ale

Seared Halibut: Garden variety tomato selection, eggplant and frisee greens

2nd Course

PILS Czech Style Pilsner

Deconstructed Grilled Caesar Salad: Grilled Romaine hearts, shaved parmesan cheese, crostini and anchovies

3rd Course

Censored Red Ale

Cider Glazed Pork Belly: Ground cherry chutney, fennell and pear slaw

4th Course

Lagunitas IPA

Manhattan Style Bone-In New York Striploin: Wild mushroom medley, Jack Daniel vanilla glaze, cauliflower cous-cous, roasted baby carrots

Dessert

Lagunitas Barleywine

Cardomin Roasted Figs: Buttermilk bleu cheese and pink peppercorn ice cream, topped with bitter chocolate cocoa nibs

Even though you now have over a month to plan, act fast, as space is limited to just 35 guests. For more information or to reserve your spot for this great craft beer dinner, please call Woolley's at 952-854-1010.

Lagunitas Beer Dinner - October 10, 2013

As summer winds down and the kids head back to school, look forward to celebrating with Woolley's at our Lagunitas Beer Dinner. A longstanding tradition at Woolley's, we take pride in marrying the flavors of perfectly crafted brews with their ideal culinary complement.

Our Lagunitas Beer Dinner is no different. Join us at 6:30pm on Thursday, October 10 for a multi-course meal that highlights six of Lagunitas' famous craft beers.

Lagunitas Beer Dinner

October 10, 2013 -- 6:30pm

Butler Passed Social

New Dogtown Pale Ale

1st Course

A Little Sumpin' Sumpin' Ale

Seared Halibut: Garden variety tomato selection, eggplant and frisee greens

2nd Course

PILS Czech Style Pilsner

Deconstructed Grilled Caesar Salad: Grilled Romaine hearts, shaved parmesan cheese, crostini and anchovies

3rd Course

Censored Red Ale

Cider Glazed Pork Belly: Ground cherry chutney, fennell and pear slaw

4th Course

Lagunitas IPA

Manhattan Style Bone-In New York Striploin: Wild mushroom medley, Jack Daniel vanilla glaze, cauliflower cous-cous, roasted baby carrots

Dessert

Lagunitas Barleywine

Cardomin Roasted Figs: Buttermilk bleu cheese and pink peppercorn ice cream, topped with bitter chocolate cocoa nibs

Sounds great, right? Priced at $55 per person (does not include tax or gratuity), space is limited to just 35 guests, so for more information or to reserve your spot now, call Woolley's at 952-854-1010.

Steak & Date Night

We can't believe that it's almost time for back to school with all of the shopping, organizing, schedules, getting the kids to bed earlier (wishful thinking, right?), and everything else it brings. This year, why not take advantage of the last few days of summer and plan a Steak & Date Night (that includes a trip to the MOA and an overnight) with your special someone.

Since Woolley's is located within the Embassy Suites Minneapolis - Airport, it's the perfect way to shop, dine, and stay. With our close proximity to the Mall of America (and not to mention FREE shuttle for hotel guests), you can spend the afternoon browsing (or indulging your inner child and going on rides at Nickelodeon Universe). Then, swing back to the hotel to drop off your purchases and relax poolside until dinner.

Before dinner, enjoy snacks and complimentary beverages during our nightly Managers' Reception in the atrium, available to all hotel guests. Then, sit down for the perfect ending to a great day, a relaxing meal at Woolley's. Peruse our award winning wine list and see why Chef Peter is a celebrity in his own right.

After dinner, don't worry about making the trek home, retire to your suite and get a good night's rest. Breakfast in the morning is on the house and cooked to order to boot! You'll love watching our chefs prepare your omelet to your exacting specifications. After a great day and a great stay, you'll be ready to greet the new day (and the new school year).

To reserve your room at the Embassy Suites Minneapolis - Airport, click HERE. Then, make your reservations at Woolley's Steakhouse by calling 952.854.1010 or reserve online at Open Table.

See you soon!

Restaurant Week is Back at Woolley's: July 14 - 19

Mpls St Paul Magazine's Restaurant Week is returning to Woolley's for its summer iteration! Join us once again for three-course lunches and dinners at a very special price.

Lunch — $20

LUNCH ONLY: Free glass of house wine to start or non-alcoholic beverage

Appetizer (Choose one):

Soup & Salad Bar - Prepared fresh daily, featuring two house-made soups.

Entrée (Choose one):

• Pasta Vodka - Ground spicy Italian sausage, roasted red peppers and Prosciutto ham, simmered in a creamy vodka tomato sauce, tossed with penne pasta and topped with freshly grated parmesan cheese.
• Minnesota Walleye - Grilled, Beer Battered or Panko Crusted with wild rice, vegetable du jour.
• Petite Martini Steak - A flat iron steak grilled and seasoned with all the makings of a martini (shaken not stirred) and garnished with St. Peter’s bleu cheese crumbles and green olives. Served with vegetable du jour and scalloped potatoes.
• Black and Bleu Pasta - Spicy beef tips sautéed with red onion, spinach, sun-dried tomatoes and bacon. Tossed in linguini noodles with a Southwest sauce and topped with bleu cheese crumbles.
• Almost Famous Chicken Sandwich - Grilled chicken breast, jalapeno aioli, chicken fried bacon, butter lettuce, avocado, tomato slices, 7 grain Ciabatta.
• Bacon Bleu Burger - Bleu cheese, chicken fried bacon and creamy horseradish mustard served on our special blend of chuck and short ribs. {Our burgers are ground daily in-house, hand pattied and seasoned with Chef Peter’s secret blend.}
• Shrimp Po' Boy - Deep fried shrimp, shredded lettuce, roma tomatoes, spicy aioli, toasted ciabatta. 
• Pastrami Sandwich - Hot pastrami on Russian rye bun with horseradish mustard, Swiss cheese, spicy house made pickles and an over easy egg. Served with pasta salad.

Dessert (Choose one):

Bread Pudding

Crème Brulee

New York Style Cheesecake
Chocolate Ganache Cake
--

Dinner — $30

Bottles of wine from our award winning wine list are available all week at ½ price!

Appetizer (Choose one):

French Onion Soup

House Salad
Caesar Salad

Classic Wedge
Truffle Berry Salad

Entrée (Choose one):

• Pork Chops - Grilled chops, sweet corn succotash, goat cheese polenta cakes, pepper bacon maple glaze.
• Short Ribs - Slow braised short ribs, bleu cheese mashed potatoes, carrot puree, horseradish gravy, onion straws.
• Lemon Chicken - Tender chicken served with a rosemary garlic sauce and mashed potatoes.
• Panko Crusted Walleye - Minnesota’s state fish hand breaded with parmesan-seasoned Japanese bread crumbs, pan seared and served with lemon aioli sauce and rice pilaf.
• Grilled Salmon - Seasonal berry salsa, fried basil, goat cheese polenta cakes.
• Top Sirloin - 8oz top sirloin on a bed of sautéed mushrooms and onions. Served with our famous scalloped potatoes.
• Pasta Vodka - Italian sausage, prosciutto ham and roasted red peppers simmered in a creamy vodka tomato sauce with parmesan cheese.
• Black and Bleu Pasta - Spicy beef tips sautéed with red onions, spinach, bacon and sun-dried tomatoes, served with chipotle cream and bleu cheese crumbles.
• Martini Steak - Flat iron steak grilled and seasoned with all the makings of a martini (shaken not stirred) and garnished with St. Peter’s bleu cheese crumbles and green olives.  Served with our famous scalloped potatoes.

Dessert (Choose one):

Bread Pudding

Crème Brulee

New York Style Cheesecake
Chocolate Ganache Cake
--

And if you didn't catch it above, bottles of wine from our award winning wine list are available all week at ½ price. Plus, our full lunch and dinner menu will also be available. 

We hope you'll join us beginning Sunday, July 14, through Friday, July 19, 2013 for Restaurant Week. Secure your reservations by calling Woolley's at 952.854.1010 or online at Open Table.

Woolley's & Craft Catering - Your Premiere Event Resource

Woolley's is proud to announce the launch of Craft Catering, the Twin Cities' premiere event resource. Craft Catering is the new off-site catering division of Woolley's parent company, Tri-City Restaurant Management. With over 100 years of combined experience on the ownership team, Craft Catering delivers on everything our clients demand in a caterer.

Now, when you have off-site catering needs, Craft Catering is able to meet those needs with all of the same creativity and quality that you've come to expect from Woolley's. Craft food, craft beer, and craft cocktails, all served with the utmost attention to service, quality, and details.

CRAFT CATERING

Combine one of the Twin Cities best-loved independent restaurateurs with the area’s premier caterers and you have Craft Catering – the ideal solution for your next event.

The newest division of Tri-City Restaurant Management, Craft Catering s fresh and vibrant cuisine was born from our clients’ desire for a sustainable, high quality, and ultimately unique catering alternative.

Think of Craft Catering as a restaurant without walls, fulfilling catering needs for those who deserve the very best. Whether your gathering is large or small, formal or informal, our chef’s passion lies in creating exciting, visually-driven cuisine using only the best in fresh, seasonal, and local fare.

Our professional event specialists guide not only menu planning, but offer full event services by coordinating your occasion down to the last detail. Craft Catering ensures that the expectations of a quality crafted and expertly catered event are exceeded for each and every client.

CORPORATE CATERING AT ITS BEST

Craft Catering fulfills the catering needs of Corporate Clients who expect the very best. We approach each event with our individually focused attention. Our goal remains handling all of the details, so you may fully enjoy the occasion as well. From the quick drop off lunch to a large awards banquet or annual year-end celebration, Craft Catering delivers on more than just food, providing the best possible catering experience each and every time.

PICNICS WITH EASE

Craft Catering provides everything you need for the perfect picnic or BBQ down to the checkered tablecloths. Select from our Classic Picnic Menu for all your summer favorites, such as Hot Dogs, Hamburgers, Ribs, and more, or kick it up a notch with Smoked Beef Brisket, Roasted Chicken, Corn on the Cob, or even a whole Pig Roast! Then, the perfect ending to a perfect day – A S’mores Station over an open fire.

KITCHEN ON WHEELS

More than a typical food truck, Craft Mobile Kitchen is travelling culinary experience. Stick with our specialty, Gourmet Burgers, or we can even create a customized menu just for your occasion. From weddings and graduation parties to reunions, company picnics, and more, take your event to the next level with Craft Mobile Kitchen.

WEDDINGS TO REMEMBER

Today's wedding reception is defined by options. Couples desire to customize every aspect to make their big day completely unique, and the food and drinks are no exception. Craft Catering offers a variety of signature appetizers, entrees, and cocktails that are easily customized to achieve your vision of the perfect day. Trust your reception and rehearsal dinner to Craft Catering to roll the theme and style of your wedding into two wonderfully entertaining events for both you and your guests.

Craft, when only the best will do! For more information, please 'Like' Craft Catering on Facebook, or call us at (612) 300-3001 today.

Father's Day at Woolley's - Half Off Steaks + a FREE Craft Beer for Dads

This Father's Day treat Dad to the steak of his wildest dreams at half price. Plus, we'll throw in a free craft draft beer too. Woolley's wanted to make sure all the special dads in your life got what they really wanted this year - steak and beer!

For dinner on Father’s Day, Sunday, June 16, 2013, Woolley’s Steakhouse, winner of the 2009 Beef Backer Award among other recognition for outstanding dining, is proud to offer 50% off all Certified Angus Beef steaks and a free craft draft beer for all fathers.

For those who'd like something other than steak, our regular menu will be available as well.

DINNER MENU

While not required, reservations are strongly recommended as tables will fill up quickly. To make your family's reservations, please call Woolley's at 952-854-1010 or book online at Open Table.

Happy Father's Day, dads!

Summit Beer Dinner - Tuesday, May 21, 1013

In less than two weeks, we're so excited to be hosting another Beer Dinner. This time, the brews had to travel all the way from St. Paul, so we're simply thrilled to be able to showcase a local brewery for our latest installment.

A pioneer, Summit Brewing Co., has been delighting beer drinkers both here and afar for over two decades. We've taken six of their brews and paired them with the perfect palate pleasers for one epic dining experience for all you beer lovers out there! Brewers Mike Lundell and Nate Siats will be on-hand to guide your experience.

Mark your calendars and make your reservations for our six-course Summit Beer Dinner at 6:30pm on Tuesday, May 21.

Summit Beer Dinner Menu

Amuse – EPA

Grilled Prawns - Grilled blue prawns with fresh mozzarella, on toasted rye bread with pickled red onions.

1st Course – Summer Ale

Lobster Ravioli - Fresh pasta stuffed with house made ricotta cheese and cold water lobster, roasted  Roma tomato and cream sauce with a chive pesto.

2nd Course – Horizon Red Ale

Duck Sausage - Smoked duck sausage with a spicy citrus remoulade, and a toasted barley risotto.

3rd Course – Meridian Belgium Session Ale

Copper River Salmon - Cedar plank Copper River salmon, sweet corn succotash, buerre Rouge, fried leeks

4th Course – Saga IPA

New Zealand Lamb - Grilled Lamb Rack, Humboldt Fog smashed potatoes.

5th Course – Oatmeal Stout

Carrot Cake - Brown butter carrot cake with cream cheese frosting.

Six great Summit Brews and those courses to match makes this one can't miss Beer Dinner! Priced at just $48 per person, space is filling up fast, so call 952-854-1010 to secure your reservation or for more information.

Deschutes Beer Dinner - April 5, 2013

Our latest in a special line of Craft Beer Dinners prepared expertly by our restaurant chef Adam to go along with the perfect brews.  Now up, Deschutes! Join us on Friday, April 5, at 6pm for the perfect coupling of Craft Beer and Cuisine.

Brewing superb beers from their picturesque headquarters in Bend, Oregon, we're thrilled to have some top notch Deschutes brews on hand to pair with Chef Adam's amazing food line-up.

Did we mention that Deschutes is also sending us a keg of Armory XPA, their Experimental IPA, never before seen in Minnesota?

Deschutes Beer Dinner

April 5th at 6pm 

Amuse 

Mirror Pond Pale Ale – Smoked Beef Carpaccio, Tomato Caper Relish, EVOO, Sea Salt and Fresh Lemon Juice

1st Course 

Chainbreaker White IPA – Seared Sea Scallops, Fennel, Orange Segments, Star Anise Buerre Blanc 

2nd Course 

Armory XPA – Confit of Rabbit Leg, Mixed Greens with Ancho Chili Vinaigrette, Camembert 

3rd Course 

Black Butte Porter – Black Butte Braised Pork Belly, Parsnip Two Ways, Cocoa Nibs and Fennel Pollen

4th Course 

Red Chair NWPA – Charred Beef Strip Loin, Wild Mushroom Demi, Dauphine Potatoes, Carrot Puree

Dessert 

Hop Henge – Ginger Scented Flourless Chocolate Cake with Candied Ginger, Whipped Cream, and Crispy Carrot

At $45 (plus gratuity) for all six-courses plus six amazing pairing brews, it is truly a steal. 

Space is limited to the first 30 reservations, so secure yours today at 952-854-1010.

Restaurant Week - February 24 - March 1, 2013

Just when those winter blues were threatening to get the best of you, Mpls St Paul Magazine's Restaurant Week is back! Join us once again for three-course lunches and dinners at a very special price.

Lunch — $20

LUNCH ONLY: Free glass of house wine to start or non-alcoholic beverage

Appetizer (Choose one):

Soup & Salad Bar - Prepared fresh daily, featuring two house-made soups.

Entrée (Choose one):

Pasta Vodka - Ground spicy Italian sausage, roasted red peppers and Prosciutto ham, simmered in a creamy vodka tomato sauce, tossed with penne pasta and topped with freshly grated parmesan cheese.
Minnesota Walleye - Grilled, Beer Battered or Panko Crusted with wild rice, vegetable du jour.
Petite Martini Steak - A flat iron steak grilled and seasoned with all the makings of a martini (shaken not stirred) and garnished with St. Peter’s bleu cheese crumbles and green olives. Served with vegetable du jour and scalloped potatoes.
Black and Bleu Pasta - Spicy beef tips sautéed with red onion, spinach, sun-dried tomatoes and bacon. Tossed in linguini noodles with a Southwest sauce and topped with bleu cheese crumbles.
Almost Famous Chicken Sandwich - Grilled chicken breast, jalapeno aioli, chicken fried bacon, butter lettuce, avocado, tomato slices, 7 grain Ciabatta.

Bacon Bleu Burger - Bleu cheese, chicken fried bacon and creamy horseradish mustard served on our special blend of chuck and short ribs. {Our burgers are ground daily in-house, hand pattied and seasoned with Chef Peter’s secret blend.}

Kielbasa Mac and Cheese - Macaroni noodles, Knights Vail gouda, cheddar, grilled kielbasa sausage and fried leeks.
Pastrami Sandwich - Hot pastrami on Russian rye bun with horseradish mustard, Swiss cheese, spicy house made pickles and an over easy egg. Served with pasta salad.

Dessert (Choose one):

Bread Pudding

Creme Brulee

New York Style Cheesecake
Strawberry Red Velvet Cake

Dinner — $30

Bottles of wine from our award winning wine list are available all week at ½ price!

Appetizer (Choose one):

French Onion Soup

Caesar Salad

Classic Wedge
Winter Green
Poached Pear Salad (1/2 Order)

Entrée (Choose one):

Filet Mignon - 6oz center cut filet mignon, roasted shallot demi-glace, asparagus, roasted fingerling potatoes.
Short Ribs - Slow braised short ribs, carrot ginger puree, foie gras butter, whipped Yukon gold potatoes, braising jus.

Lemon Chicken - Tender chicken served with a rosemary garlic sauce, rice pilaf and vegetable du jour.

Panko Crusted Walleye - Minnesota’s state fish hand breaded with parmesan seasoned Japanese bread crumbs, pan seared and served with lemon aioli sauce and rice pilaf.
Grilled Salmon - Heirloom tomato-caper relish, lemon buerre blanc, fingerling potatoes.
Top Sirloin - 8oz top sirloin on a bed of sautéed mushrooms and onions. Served with vegetable our famous scalloped potatoes.
Pasta Vodka - Ground spicy Italian sausage, roasted red peppers and Prosciutto ham, simmered in a creamy vodka tomato sauce, tossed with penne pasta and topped with freshly grated parmesan cheese.

Black and Bleu Pasta - Spicy beef tips sautéed with red onion, spinach, sun-dried tomatoes and bacon. Tossed in linguini noodles with a Southwest sauce and topped with bleu cheese crumbles.

Martini Steak - A flat iron steak grilled and seasoned with all the makings of a martini (shaken not stirred) and garnished with St. Peter’s bleu cheese crumbles and green olives. Served with our famous scalloped potatoes.

Dessert (Choose one):

Molten Chocolate Lava Cake

Creme Brulee

New York Style Cheesecake

And if you didn't catch it above, bottles of wine from our award winning wine list are available all week at ½ price. Plus, our full lunch and dinner menu will also be available. 

We hope you'll join us beginning this Sunday, February 24, through Friday, March 1, 2013 for Restaurant Week. Secure your reservations by calling Woolley's at 952.854.1010 or online at Open Table. 

Free Beer Tasting at Woolley's - Friday, February 8

In honor of all the great beers Woolley's currently has on tap at our Corner Bar, we decided to share our bounty! This Friday, February 8, stop into Woolley's between 4 and 9pm for a FREE beer tasting. 

Simply mention that you saw this post to receive your FREE beer tasting board, on which you get to try four different craft beers on tap ON US. 

That's all there is to it. However, we do have to recommend that you stay awhile. That way, you can take advantage of the BEST Happy Hour in Bloomington (from 4 - 6pm) or even stay for dinner. 

See you tomorrow! 

Woolley's Corner Bar on Beer Advocate

In the famous words of Homer Simpson, "Mmmmm....beer." We blogged about our similar sentiments this past May, as we touted our Corner Bar as Minnesota's Craft Beer Central. Our love for beer, especially craft beer, was even recognized by Sun Current Readers, as we won Best Beer Bar in Bloomington. (Accompanied by winning Best Brunch last year as well, and followed up with our recent win of Best Dinner, Romantic, and Wine Bar Restaurant this year!) 

Our love for craft brews has done nothing but pick up steam since then. Ben continues his noble charge of sourcing and  serving up some of the best-loved craft beers in the market. The Corner Bar even occasionally gets some rare, small-batch brews for your enjoyment as well. With 14 ever-changing taps and a solid selection of over 50 bottles, we're here to share our love for craft brews with you!

To continue spreading the word on our offerings (and thereby rotating kegs more quickly and getting new beers on tap), we need your help. Woolley's is now on Beer Advocate. Your charge is simple! The next time you're at Woolley's trying out one of our great brews, log on to Beer Advocate and leave a review. Go ahead, give us a rating. Not only do we appreciate the feedback, but you're also letting your fellow craft beer lovers in on the fact that we've got some decent stuff on tap. It's what good friends do. 

So the next time you're in the neighborhood, stop in and try one or two of our craft brews over a half-priced appetizer during Happy Hour. Then, spread the word on Beer Advocate!

We certainly appreciate it. 

Woolley's New Belgium Beer Dinner - November 15, 2012

We're super excited to be hosting our next Craft Beer Dinner at Woolley's. On Thursday, November 15, join us as we welcome New Belgium Brewing Company for a six-course dinner. Each course will be specially paired with the New Belgium brew that best complements the flavors of that fall dish.

New Belgium Beer Dinner
November 15^th -- 6:30 - 8:30pm

Social – Fat Tire Amber Ale

Fat Tire poached pear, crostini, sweet and spicy pecans, gorgonzola

1^st Course – Shift Pale Lager

Roasted beet and carrot soup, yogurt, seared scallop and crispy parsnip

2^nd Course – Ranger India Pale Ale

\Bib lettuce, apple cider vinaigrette, toasted pumpkin seed, prosciutto de parma, triple-cream bleu brie

3^rd Course – 1554 Enlightened BlackAle

Grilled venison tenderloin, local winter squash hash with apple and brussel sprouts, apple cider-lingonberry glaze

4^th Course – Snow Day Winter Ale

Smoked and braised lamb shank, cauliflower puree, braising jus and crispy sweet potato straws

5^th Course – Trippel Belgian StyleAle

Whiskey caramel bread pudding, Jack Daniels macerated black berries

Six different beers and a menu like that, and we're pretty sure that this is one event that you won't want to miss! Priced at just $45 per person, space is filling up fast, so make sure to call us today at 952-854-1010 to secure your reservation or for more information.

Hope to see you there. Cheers!

Fall 2012 - RESTAURANT WEEK: October 21 - 26

Mpls St Paul Magazine's Restaurant Week is back for their Fall edition. Join us once again for three-course lunches and dinners at a special price!

Lunch — $20

LUNCH ONLY: Free glass of house wine to start or non-alcoholic beverage

Appetizer (Choose one):

Soup & Salad Bar - Prepared fresh daily, featuring two house-made soups.

Entrée (Choose one):

Pasta Vodka - Ground spicy Italian sausage, roasted red peppers and Prosciutto ham, simmered in a creamy vodka tomato sauce, tossed with penne pasta and topped with freshly grated parmesan cheese.
Minnesota Walleye - Grilled, Beer Battered or Panko Crusted with wild rice, vegetable du jour
Petite Martini Steak - A flat iron steak grilled and seasoned with all the makings of a martini (shaken not stirred) and garnished with St. Peter’s bleu cheese crumbles and green olives. Served with vegetable du jour and scalloped potatoes
Black and Bleu Pasta - Spicy beef tips sautéed with red onion, spinach, sun-dried tomatoes and bacon. Tossed in linguini noodles with a Southwest sauce and topped with bleu cheese crumbles
Almost Famous Chicken Sandwich - Grilled chicken breast, jalapeno aioli, chicken fried bacon, butter lettuce, avocado, tomato slices, 7 grain Ciabatta.
Legendary Ken Burger - Ken Davis Sweet and Smokey BBQ, Cheddar, sautéed onions, bacon
Kielbasa Mac and Cheese - Macaroni noodles, knights vail gouda, cheddar, grilled kielbasa sausage and fried leeks
Pastrami Sandwich - Hot pastrami on Russian rye bun with horseradish mustard, Swiss cheese, spicy house made pickles and an over easy egg. Served with pasta salad

Dessert (Choose one):

Molten Chocolate Lava Cake

Creme Brulee

New York Style Cheesecake

Dinner — $30

Bottles of wine from our award winning wine list are available all week at ½ price!

Appetizer (Choose one):

French Onion Soup

Caesar Salad

Classic Wedge
Winter Green

Entrée (Choose one):

Filet Mignon - 6oz center cut filet mignon, roasted shallot demi-glace, asparagus, roasted fingerling potatoes
Short Ribs - Slow braised short ribs, carrot ginger puree, foie gras butter, whipped Yukon gold potatoes, braising jus
Chicken Marsala - Chicken breast, classic marsala mushroom sauce, whipped yukon gold potatoes
Panko Crusted Walleye - Minnesota’s state fish hand breaded with parmesan seasoned Japanese bread crumbs, pan seared and served with lemon aioli sauce and rice pilaf
Grilled Salmon - Heirloom tomato-caper relish, lemon buerre blanc, fingerling potatoes
Top Sirloin - 8oz top sirloin on a bed of sautéed mushrooms and onions. Served with vegetable our famous scalloped potatoes
Kielbasa Mac & Cheese - Macaroni noodles, knights vail gouda, cheddar, grilled kielbasa sausage, fried leeks
Pork Tendorloin - Center-cut tenderloin, sweet potato hash, apple, brussel sprouts, apple cider lingon berry glaze. Candied bacon, cheddar ale biscuit
Martini Steak - A flat iron steak grilled and seasoned with all the makings of a martini (shaken not stirred) and garnished with St. Peter’s bleu cheese crumbles and green olives. Served with our famous scalloped potatoes

Dessert (Choose one):

Molten Chocolate Lava Cake

Creme Brulee

New York Style Cheesecake

Sounds great, right?! Well, we hope you'll join us through Friday for Restaurant Week. Secure your reservations by calling Woolley's at 952.854.1010 or online at Open Table. 

5-Course Beer Dinner with Brau Brothers - August 24, 2012

As we get more into the craft beer scene, we're happy to oblige its devoted fans with a five-course beer dinner. Brau Brothers Brewery out of Lucan, MN will be supplying the brews and we, of course, have a killer menu all laid out.

Join us on Friday, August 24 as we celebrate a great brewery's offerings.

Beer Dinner Menu - $40/person

August 24th 2012 

Charcoal Grilled Oysters

Topped with a citrus butter 

Bancreagie

Hearts of Romaine Salad 

Served with candied bacon, heirloom tomato, poached quail egg and sherry vinaigrette

Sheep Head

Roasted Capon 

Complimented with creamed greens, white bean cassoulet and sharp cheddar. Served with a Ring Neck ale biscuit. 

The Ring Neck

Gorgonzola Crusted Beef Tenderloin 

Slow roasted then finished with a gorgonzola crust. Served with fingerling potatoes and in a bing cherry compote. 

Hop Session 

Chocolate and Berry Duet 

Tobago chocolate torte with nougatine center & Grilled pound cake topped with our bourbon berry medley 

Moo Joos

Seating is limited to 35 guests, so act now! For more information or to secure your reservations for this fun event, please call Woolley's at 952.854.1010.

We'll see you there. Cheers!

Back to School Shopping - Make a Date of It!

We can't believe that it's almost time for back to school with the shopping, organizing, schedules, getting the kids to bed earlier (wishful thinking, right?), and everything else it brings. This year, why not make a date of the whole back to school ritual?


Since Woolley's is located within the Embassy Suites Minneapolis - Airport, it's the perfect way to shop, dine, and stay. With our close proximity to the Mall of America (and not to mention FREE shuttle for hotel guests), you can spend the afternoon stocking up on clothes, shoes, and other back to school essentials. Then, swing back to the hotel to drop off your purchases and relax poolside until dinner.

Before dinner, enjoy snacks and complimentary beverages during our nightly Managers' Reception in the atrium, available to all hotel guests. Then, enjoy the perfect ending to a great day, a relaxing meal at Woolley's. Peruse our award winning wine list and see why Chef Peter is a celebrity in his own right.


After dinner, don't worry about making the trek home, retire to your suite and get a good night's rest in. Breakfast in the morning is on the house and cooked to order to boot! The kids will love watching our chefs prepare their omelets to their specifications. After a great day and a great stay, you'll be ready to great the new day and the new school year.


This year for back to school, don't just make lists, make memories!


To reserve your room at the Embassy Suites Minneapolis - Airport, click HERE. Then, make your reservations at Woolley's Steakhouse by calling 952.854.1010 or reserve online at Open Table.

NEW Spring Dinner Menu!

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!

St. Paddy's Day the Woolley's Way

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!

Yes I Can!

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!