Unless newspapers and television blurbs are mistaken or joking, our beloved and iconic STEAK and ALE (and maybe BENNIGANS, too) will “soon” be open again for Texans, especially in the general area of Grand Prairie. According to Paul Mangiamele, a respected restaurateur here in Texas and elsewhere, who is reported to have been having ideas and plans about this for about eight to ten years, the concept will feature some new ideas! And not to worry, Paul also already has the same thing going back in the location of one of his homes, near Minneapolis.
Steak and Ale began about 1966 and went away about 14 years ago with a Chapter 7 Bankruptcy and a fast closing of about 60 restaurants! Plans for this “comeback” appear to be for about the same initial general concept as what we once experienced here in the Dallas area—a lavish salad bar and windows of stained glass. (Remember the ‘60s and the location around Lemon and Oak Lawn? Remember Norman Brinker and the Brinker reputation back then…..and also “Chili’s”?)
Remember about 50 or 60 years ago when things were really starting to roll, and we all flocked to Steak and Ale for special occasions that called for more than a “drive-thru” burger joint? Remember about 2007 or 2008 when all-of-asudden it was gone!? Why? One thought is that “times and tastes were changing!” Thinking back to those days, I do not hold to this school of thought! One guess I have seen/heard is that the restaurant slowlybut- surely walked away from many of the aspects that made it great—the type of music, the attention to the wants and needs of both children and adults, the way Texans like their food cooked, the lighting and temperature, and many other possible “complaints.”
I read that the new owner is contemplating opening in the original location, and I hope he might have noticed how fast Forney is growing and how much “we eat!” Mangiamele states that he remembers what the original eatery was like and hopes to build upon that, thinking back to the salad bar, the beer steins, the fun, and the “just right prime rib.” And he professes to wish to please his old friend, Norman Brinker.
I also have read that he plans to feature the colors of red, white, and black, but not any smoking sections. He wants home-made soup, a “homey” feeling, Hawaiian chicken, several special cuts of meats, and to be CHILD FRIENDLY. And, he plans to grow—deliberately and carefully with an affordable steakhouse! 2024 appears to be the target for opening in this area, and I know that my wife will be waiting impatiently for a tasty filet mignon! I will head to the salad bar and then decide if I will have enough room for a main course, followed by dessert! See you there, or you can stop by and pick us up.
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