New Year's Steak & Lobster at Woolley's

In what's become an annual tradition, our famous Steak & Lobster Special is back for the entire New Year's weekend! Welcome the new year with a feast fit for 2014.

For just $100 per couple ($50 per person), you'll receive: 

• Freshly Baked Bread,
• Salads,
• 6oz Certified Angus Beef Filets, 
• Fresh Cold Water Lobster Tails,
• Vegetables Du Jour & Woolley's famous 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! (A glass of champagne or house wine will be offered to individuals partaking).

The Steak & Lobster Special will be available from 4:30 to 11pm throughout the weekend, and on New Year's Eve, we'll be featuring live musical performances from local musicians. For those that are hungry for something other than steak and lobster, the full regular dinner menu will be available as well.

Beginning on Friday, December 27 through Tuesday, December 31, join us for a feast worthy of ringing in 2014! Space does fill up quickly for this once a year event, so reservations are strongly recommended. Reserve your spot online at Open Table or by calling Woolley's at 952.854.1010. 

Happy New Year!

A Cut Above the Rest - Certified Angus Beef

You may be an experienced steak aficionado or maybe you just stick with what you like when you visit a steakhouse. From Filet Mignon to Ribeye, Tenderloin to New York Strip, no matter the cut you choose, here at Woolley's, each steak we serve is Certified Angus Beef ®.

This means that each cut of beef must pass the following 10 stringent quality specifications to earn the right to be called Certified Angus Beef ®:

Marbling and Maturity

1. Modest or higher marbling – for the taste that ensures customer satisfaction, 
2. Medium or fine marbling texture – the white "flecks of flavor" in the beef that ensure consistent flavor and juiciness in every bite, and
3. Only the youngest classification of product qualifies as "A" maturity – for superior color, texture and tenderness.

The next three specifications ensure a uniform, consistent steak size:

1. 10- to 16-square-inch ribeye area, 
2. Less than 1,000-pound hot carcass weight, and
3. Less than 1-inch fat thickness.

And finally, four specifications further ensure the quality appearance and tenderness of the brand:

1. Superior muscling (restricts influence of dairy cattle), 
2. Practically free of capillary ruptures (ensures the most visually appealing steak), 
3. No dark cutters (ensures the most visually appealing steak), and
4. No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness).

Not only is each cut of beef certified, but it's also seasoned and cooked to perfection by our expert culinary team. This way each and every steak lives up to our mission: "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." Expect your steak cooked exactly as you request and served with the sides that bring out the best bouquet of flavors suitable for both the season and your palate. 

Allow our servers to recommend the appropriate wine from our award-winning list that perfectly complements your meal. 

See for yourself the Woolley's difference this week. Stop in and order your favorite steak and prepare to be amazed. For your reservations, call us at 952-854-1010 or book online at OpenTable.

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!

Here's to 2013 - New Year's Eve Specials at Woolley's

In what's become an annual tradition, our famous Steak & Lobster Special is back for the entire New Year's weekend! Welcome the new year with a feast fit for 2013.

For just $100 per couple ($50 per person), you'll receive: 

• Freshly Baked Bread,
• Salads,
• 6oz Certified Angus Beef Filets, 
• Fresh Cold Water Lobster Tails,
• Vegetables Du Jour & Woolley's famous 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! (A glass of champagne or house wine will be offered to individuals partaking).

The Steak & Lobster Special will be available from 4:30 to 11pm throughout the weekend, and on New Year's Eve, we'll be featuring live musical performances from local musicians. For those that are hungry for something other than steak and lobster, the full regular dinner menu will be available as well.

Beginning on Friday, December 28 through Monday, December 31, join us for a feast worthy of ringing in 2013! Space does fill up quickly for this once a year event, so reservations are strongly recommended. Reserve your spot online at Open Table or by calling Woolley's at 952.854.1010. 

Happy New Year! 

Father's Day

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.