The 59-year-old casual steakhouse chain closed all of its locations

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.

Related: Giant Mall, Strip Mall Chain Quietly Closing 443 Locations in 2025

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.