Steak and Ale has returned after a 16-year absence. Shutterstock
While most of these brands are operated by former franchisees who have no plans to return nationally, Steak and Ale is different. Paul Mangiamele of Legendary Restaurant Brands purchased Steak and Ale, along with Bennigan’s, in 2015.
He bided his time, but never gave up on the dream of relaunching the chain, which had last closed its doors in 2008. That finally happened in July.
“The long-awaited return of the classic Steak and Ale chain is here: Legendary Restaurant Brands officially opened the first new location on July 8 with a ribbon-cutting ceremony and celebration. Located at 14201 Nicollet Avenue South in Burnsville, Minnesota, the new restaurant is located in a 5,000-square-foot space inside the Wyndham Nicollet Inn, though it has its own exterior entrance and patio, and can seat up to 225 guests,” LRB shared on the website. Bennigan.
Steak and Ale has modernized its operations but still has the same mission.
“Widely considered the first casual dining model, Steak and Ale was founded by Norman Brinker in 1966 with the premise of offering great steaks at affordable prices and attentive, friendly service in an intimate yet comfortable setting. Inspired by the warmth of an English inn, the concept took off and grew to more than 110 locations around the world at its peak,” according to the company.
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Mangiamele has big plans for Steak and Ale.
“It’s truly a labor of love. I grew up with these brands myself,” Mangiamele said of Steak and Ale, 59, and its sister concept (and only other brand founded by Norman Brinker), Bennigan’s.
“They develop very strong emotional connections, and emotional connections in the business world equal income, and income and the ability to create high-income restaurants, in a time when there are a lot of failures and not a lot of successes, says a lot about the emotional connections that were created all those years ago.”
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1966: Foundation
Steak & Ale was founded on February 26, 1966 in Dallas, Texas, by restaurateur Norman E. Brinker. The concept was designed as a more accessible steakhouse: offering quality meats at reasonable prices in a comfortable, English/Tudor inn-style environment. The chain pioneered innovations for casual dining, particularly the salad bar, which later became a standard in many restaurants. Source: Steak and Ale Restaurant
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Growth and peak popularity: (1970s-1980s)
In the 1970s and 1980s, Steak & Ale grew steadily, expanding to 280 locations nationwide. Source: FSR Magazine Their menu featured signature dishes like herb-roasted short ribs, Kensington Club steak, Hawaiian chicken (with grilled pineapple), bottomless salad bar, honey wheat bread, and more, with a combination of convenience, value, and a semi-exclusive feel that resonated with many diners. The chain’s atmosphere (low lighting, Tudor-style decor, intimate dining rooms) and prices positioned it as a “middle ground” between fast food and fine dining, which helped define the modern, casual steakhouse. Source: AARP
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Decline and bankruptcy: 2008
In 2008, the parent company (then part of Metromedia Restaurant Group/S&A Restaurant Corp) filed for Chapter 7 bankruptcy. As a result, all remaining corporate-owned Steak & Ale restaurants (58 locations) closed on July 29, 2008. The closure marked the end of a 42-year run that had helped shape American casual dining. Source: Alimentary Republic
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Brand acquisition and latency (2013-2015)
In 2015, former restaurant executives Paul Mangiamele and his wife Gwen purchased the intellectual property (brand, recipes, rights) of Steak & Ale, along with its sister chain, Bennigan’s. The new company was called Legendary Restaurant Brands, LLC (LRB). Source: Steak and Ale Restaurant For several years, Steak & Ale was essentially dormant, although new owners kept the brand alive (adding select signature menu items to Bennigan’s menus) while exploring revival opportunities. Source: Steak and Ale Restaurant
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Revival planning and announcement (2023)
In early 2023, Steak & Ale’s revival plans became public: LRB announced a 15-unit area development deal with a franchise partner (based in the Midwest) to bring Steak & Ale back to the U.S. under a revamped, “polished casual” model. The new version is repositioned to reflect modern dining expectations while retaining the menu’s signature items and nostalgic appeal. Source: Steak and Ale Restaurant
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2024: First new Steak & Ale opening in 16 years
On July 8, 2024, Steak & Ale’s first new location opened: a franchised restaurant inside a Wyndham hotel in Burnsville, Minnesota (with a separate entrance, patio and seating for 225 people), marking the brand’s official return after a 16-year hiatus. The reopening offers many nostalgic menu staples, including salad bar, herb-roasted ribs and Hawaiian chicken, reinventing the brand for the 21st century casual dining market. Source: Steak and Ale Restaurant
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Modern positioning and brand strategy (2025)
Under the “new Steak & Ale,” the chain markets itself as a “polished casual” concept that combines the brand’s classic heritage with updated service, atmosphere and value-focused pricing to appeal to both longtime fans and new diners. Source: Nation’s Restaurant News Starting in 2025, the chain will once again accept franchise applications and appears to be actively rebuilding, indicating the return is more than symbolic. Source: Steak and Ale Restaurant
While the economy has struggled, Americans still value restaurants, according to the National Restaurant Association’s State of the Restaurant Industry 2025.
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Consumers prioritize restaurants: The food service industry is forecast to reach $1.5 trillion in sales by 2025, and a large majority of consumers say they would use restaurants more if they had the money.
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Employment opportunities for all: The industry’s workforce is projected to grow by 200,000 jobs, reaching total industry employment of 15.9 million by the end of 2025.
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Experience on price: Many restaurant customers, including 64% of full-service customers and 47% of limited-service customers, say their dining experience is more important than the price of the food.
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Value remains a priority: To boost customer traffic, 47% of operators plan to add new value discounts, offers or promotions.
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Consumers love restaurants: Nine in 10 adults say they like going to restaurants. Restaurants allow them to enjoy their favorite food with flavors and taste sensations that they cannot easily replicate at home.
However, restaurant operators are facing rising costs, according to a Toast survey of restaurant operators.
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Profitability It is priority number one; 40% of restaurant operators cited improving profitability as their top goal for the next year. Inflation, marketing and hiring top the list of challenges.
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Classified operators inflation (20%), marketing (16%), and sourcing/contracting (16%) as their three main business weaknesses.
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Menu prices are increasing if inflation continues. To protect their margins, nearly half of restaurants (48%) plan to increase menu prices if inflation remains a factor.
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Job challenges reach a high point. Faced with hiring difficulties, 47% of operators focus on increasing staff efficiency to get ahead of the problem.
Related: A Huge Mall Beauty Chain Quietly Closed 443 Locations in 2025
This story was originally published by TheStreet on November 30, 2025, where it first appeared in the Restaurant section. Add TheStreet as a preferred source by clicking here.
