When a national chain closes, it may remain as one or only a few single remaining locations. For example, York Steak House ceased to be a national chain in the mid-1980s and now operates only one restaurant in Columbus, Ohio.
This is true of many brands, including Sizzler, Ponderosa, and Ground Round. Yet some of these chains, including those that went out of business entirely and haven’t had a single operating restaurant in 16 years, are trying to make a real comeback.
beautiful house Established in 1968. Once had multiple locations in OK, AR, and TX. Only the Lakewood, Colorado location remains until 2025. Source: Casa Bonita
Ground round grill and bar Peak: Dozens of locations nationwide. After bankruptcy in 2004, many closed. Only a few survive today, most in independent ownership. Source: Food Republic
York Steak House Peak: 200 locations in 1980. decreased rapidly. Only one location left in Columbus, Ohio. Source: The Street
Ponderosa Steakhouse/Bonanza Steakhouse United Summit: Hundreds of locations. Now only 21 spots left in the US Source: TheStreet
Tad’s Steaks Formerly a cheap cafeteria-style steakhouse chain. US source: Only one remaining location reportedly exists on TheStreet
Steak and ale Peak: 280 locations. Completely closed in 2008 (Chapter 7 bankruptcy). Today: One or two locations reopened under new ownership. Source: Legendary Restaurant Brands
Chee-chee Peak: Over 200 US locations. All US locations were closed in 2004. Today: A location reopened in Minnesota (2025) as part of a brand revival. Source: USA Today
Bennigan’s Peak: 150+ corporate restaurants. Most closed in 2008 (bankruptcy). 21 locations and a new “on the fly” concept remain. Source: The Street
Steak and Ale is back after a 16-year absence. Sutterstock” loading=”eager” height=”540″ width=”960″ class=”yf-1gfnohs loader”/>
Steak and Ale are back after a 16-year absence. Shutterstock
Most of these brands are operated by former franchisees without plans to make a national comeback, Steak and Ale being the exception. Paul Mangiamel of the legendary restaurant brand purchased Steak & Ale in 2015 along with Bennigan’s.
He bided his time, but never gave up on his dream of restarting the chain, which he last closed in 2008. It finally happened in July.
“The long-awaited return of the classic chain Steak and Ale is here: The legendary restaurant brand officially opened its 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 housed in a 5,000-square-foot Incolet space. It has its own outdoor entrance and patio — and seats 225 guests,” LRB reported on Bennigan’s website. shared.
Steak and Ale has modernized its operations but still has the same mission.
“Widely regarded as an early model for casual dining, Steak & Ale was founded in 1966 by Norman Brinker on the premise of providing excellent steaks at affordable prices and attentive, friendly service in an intimate yet comfortable environment. Inspired by the warmth of an English inn, the concept took off and has grown to more than 10 locations at the company’s peak.”
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Mangiamele has big plans for Steak and Ale.
“It’s really a labor of love. I grew up with these brands myself,” Mangiamel said of the 59-year-old steak and ale and its sister concept (and the only other Norman Brinker-founded brand), Bennigan’s.
“They develop very strong emotional connections, and in the business world emotional connections equate to revenue, and the ability to create revenue and high-revenue restaurants, where there are many failures and not many successes, speaks volumes for the emotional connections created many years ago.”
1966: Established Steak & Ale was founded on February 26, 1966 in Dallas, Texas by restaurateur Norman E. was done by Brinker. The concept was designed as a more accessible steakhouse: offering quality steaks at reasonable prices in a cozy, “English-inn/Tudor-style” dining environment. The chain pioneered innovations for casual dining, particularly the salad bar, which later became standard at many restaurants. Source: Steak and Ale Restaurant
Growth and Peak Popularity: (1970s-1980s) In the 1970s and 1980s, Steak & Ale continued to grow, expanding to 280 locations nationwide. Source: FSR Magazine Its menu includes signature items that many will revisit with a blend of comfort, value, and semi-sonupscale, including herb-roasted prime rib, “Kensington Club” steak, Hawaiian chicken (with grilled pineapple), unlimited salad bar, honey-wheat bread, and more. The chain’s ambiance (dim lighting, Tudor-style decor, intimate dining rooms) and pricing position it as the “middle ground” between fast food and fine dining, which helps define the modern casual dining steakhouse. Source: AARP
Denial 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) were closed on July 29, 2008. The closing marked the end of a 42-year run that helped shape American casual dining. Source: Food Republic
Acquisitions and Brand Deactivation (2013-2015) In 2015, former restaurant executives Paul Mangiamel and his wife Gwen bought the intellectual property (brand, recipe, rights) of Steak & Ale, along with its sister chain, Bennigan’s. The new company was named Legendary Restaurant Brands, LLC (LRB). Source: Steak & Ale Restaurant For many years, Steak & Ale was essentially dormant, though new owners kept the brand alive (adding select signature menu items to Bennigan’s menu) while looking for revival opportunities. Source: Steak and Ale Restaurant
Revitalization Plan and Declaration (2023) In early 2023, Steak & Ale’s revival plans became public: LRB announced a 15-unit area development deal with a franchise partner (Midwest-based) to bring Steak & Ale back to the U.S. under a new “polished casual” model. The new version has been repositioned to reflect modern dining expectations while preserving signature menu items and vintage appeal. Source: Steak and Ale Restaurant
2024: First new Steak & Ale opens in 16 years On July 8, 2024, the first new Steak & Ale location opened: a franchised restaurant (with separate entrance, patio, seating for 225) inside the Wyndham Hotel in Burnsville, Minnesota, marking the brand’s official return after a 16-year hiatus. The reopening reimagines the brand as a casual dining market for the 21st century, offering many old menu staples including a salad bar, herb-roasted prime rib, and Hawaiian chicken. Source: Steak and Ale Restaurant
Modern Positioning and Brand Strategy (2025) Under “New Steak & Ale,” the chain is being marketed as a “polished casual” concept, combining classic brand heritage with updated service, ambiance, and value-focused pricing to appeal to both past fans and new diners. Source: Nation’s Restaurant News According to 2025, the chain is once again accepting franchisee applications and appears to be actively rebuilding, indicating that the comeback is more than symbolic. Source: Steak and Ale Restaurant
Even as the economy struggles, Americans still value restaurants, according to the National Restaurant Association’s State of the Restaurant Industry 2025.
Consumers prefer restaurants: The food service industry is projected to reach $1.5 trillion in sales by 2025, and most consumers say they would use restaurants more if they had the money.
Employment opportunities for all: The industry workforce is projected to grow by 200,000 jobs by the end of 2025 for a total industry employment of 15.9 million jobs.
Experience in value: 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.
Value remains top of mind: To drive customer traffic, 47% of operators plan to add new discounts, deals, or price promotions.
Consumers like restaurants: Nine out of 10 adults say they enjoy going to restaurants. Restaurants allow them to enjoy their favorite food with a flavor and taste sensation that they cannot easily replicate at home.
Restaurant operators, however, are struggling with rising costs, according to Toast’s survey of restaurant operators.
profit Priority number one is; 40% of restaurant operators said improving profitability as their main goal for the coming year. Inflation, marketing, and recruiting top the list of challenges.
Hierarchical operators inflation (20%), Marketing (16%), and Sourcing / Recruitment (16%) as their top three business pain points.
Menu prices If inflation continues, it will increase. To protect their margins, nearly half of restaurants (48%) plan to raise menu prices if inflation continues to be a factor.
Labor challenges hit high. With difficulties in recruitment, 47% of operators are focused on increasing staff efficiency to get ahead of the problem.
This story was originally published by TheStreet on November 30, 2025, where it first appeared in the Restaurants section. Add TheStreet as a preferred source by clicking here.
