When a national chain closes, it may persist as one or only a few remaining locations. York Steak House, for example, ceased to be a national chain in the mid-1980s and now has only one restaurant operating in Columbus, Ohio.
This is true for a number of brands, including Sizzler, Ponderosa and Ground Round. A few of these chains, however, including one that went out of business entirely and didn’t have a single restaurant in operation for 16 years, are trying to make a real comeback.
The beautiful house Founded in 1968. Once had multiple locations in OK, AR and TX. Only the Lakewood, Colorado location remains as of 2025. Source: Casa Bonita
Ground Round Grill & Bar Peak: Dozens of locations nationwide. After the 2004 bankruptcy, most of them closed. Today only a handful survive, most independently owned. Source: Food Republic
York Steak House Peak: 200 locations in the 1980s. Declined rapidly. Only one location remains in Columbus, Ohio. Source: TheStreet
Ponderosa Steakhouse/Bonanza Steakhouse Combined peak: hundreds of locations. Now only 21 locations remain in the US Source: TheStreet
Tad’s steaks Former cheap cafeteria-style steakhouse chain. There appears to be only one location left in the U.S. Source: TheStreet
Steak and Ale Peak: 280 locations. Closed entirely in 2008 (Chapter 7 bankruptcy). Today: One or two locations have reopened under new ownership. Source: Legendary Restaurant Brands
The Chi-Chi Peak: 200+ US locations. All US locations closed in 2004. Today: A location reopened in Minnesota (2025) as part of a brand revival. Source: USA Today
Bennigan’s Peak: over 150 corporate restaurants. The most was closed in 2008 (bankruptcy). 21 locations remain plus a new “On the Fly” concept. Source: TheStreet
Steak and Ale are back after a 16-year absence. Shutterstock” loading=”eager” height=”540″ width=”960″ class=”yf-1gfnohs loader”/>
Steak and Ale is back after a 16-year absence. Shutterstock
While most of these brands are operated by former franchisees with no plans to return nationally, Steak and Ale is different. Legendary Restaurant Brands’ Paul Mangiamele purchased Steak and Ale, along with Bennigan’s, in 2015.
He bided his time, but never gave up on his dream of relaunching the chain, which had closed its doors for the last time 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 its first new location on July 8th with a ribbon-cutting ceremony and celebration. Located at 14201 Nicollet Avenue South in Burnsville, Minnesota, the new restaurant is 5,000 square feet—the entryway space of which has its own outside inn and Nicolle patio—and seats up to 225 guests,” LRB said on Bennigan’s website.
Steak and Ale has modernized its operations, but still has the same mission.
“Widely considered the early model for casual dining, Steak and Ale was founded by Norman Brinker in 1966 on the premise of offering great steaks at affordable prices and attentive, friendly service in an intimate yet comfortable environment.
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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,” 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 revenue, and revenue and the ability to create high-grossing restaurants in a day where there are many failures and not many successes speaks to emotional connections that were created many years ago.”
1966: Founding Steak & Ale was founded on February 26, 1966, in Dallas, Texas by restaurateur Norman E. Brinker. The concept was conceived as a more affordable steakhouse: offering quality steaks at reasonable prices in a comfortable “English/Tudor style” dining atmosphere. The chain pioneered innovations for casual dining, particularly the salad bar, which later became a standard in many restaurants. Source: Restaurant Steak and Ale
Peak Growth and Popularity: (1970s-1980s) In the 1970s and 1980s, Steak & Ale grew steadily, expanding to 280 locations nationwide. Source: FSR Magazine Its menu featured signature items like herb-roasted prime rib, ‘Kensington Club’ steak, Hawaiian chicken (with grilled pineapple), unlimited salad, honey wheat bread and more, with a mix of comfort, value and a semi-upscale 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, helping to define the modern, casual steakhouse. Source: AARP
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) 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
Acquisition and Brand Rest (2013-2015) In 2015, former restaurant executives Paul Mangiamele and his wife Gwen bought the intellectual property (brand, recipes, rights) of Steak & Ale, along with its sister chain, Bennigan’s. The new company was named Legendary Restaurant Brands, LLC (LRB). Source: Steak and Ale Restaurant For several years, Steak & Ale was essentially dormant, though the new owners kept the brand alive (adding select items from Bennigan’s menu) while exploring revival opportunities. Source: Restaurant Steak and Ale
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 US under a “casually polished” model. The new version is repositioned to reflect modern dining expectations while retaining signature menu items and nostalgic appeal. Source: Restaurant Steak and Ale
2024: First new Steak & Ale opening in 16 years On July 8, 2024, the first new Steak & Ale location opened: a franchised restaurant inside a Wyndham hotel in Burnsville, Minnesota (with separate entrance, patio, seating for 225) marking the brand’s official return after a 16-year hiatus. The reopening features many nostalgic menu staples, including salad bar, herb-roasted prime rib and Hawaiian chicken, reinventing the brand for the 21st century casual dining market. Source: Restaurant Steak and Ale
Modern Positioning and Brand Strategy (2025) Under the “new Steak & Ale,” the chain is being marketed as a “polished casual” concept, blending the brand’s classic heritage with updated service, atmosphere and value-focused pricing to appeal to both past fans and new diners. Source: Nation’s Restaurant News As of 2025, the chain is accepting franchise applications again and appears to be actively rebuilding, indicating that the comeback is more than symbolic. Source: Restaurant Steak and Ale
While the economy has struggled, Americans still value restaurants, according to the National Restaurant Association’s State of the Restaurant Industry 2025.
Consumers prioritize restaurants: The food service industry is projected 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.
Employment opportunities for all: The industry workforce is projected to grow by 200,000 jobs, for a total of 15.9 million industry employees by the end of 2025.
Experience above 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 meal.
The value remains first: To drive customer traffic, 47% of operators plan to add new value discounts, offers or promotions.
Consumers love restaurants: Nine out of 10 adults say they enjoy going to restaurants. Restaurants allow them to enjoy a favorite meal that has aroma and taste sensations that they cannot easily reproduce at home.
Restaurant operators, however, are struggling with rising costs, according to a survey of restaurant operators by Toast.
return it is the number one priority; 40% of restaurant operators cited improving profitability as their main goal for the coming year. Inflation, marketing and employment top the list of challenges.
Ranked operators inflation (20%), marketing (16%) and supply/rental (16%) as the top three pain points of the business.
Menu prices are rising if inflation continues. To protect their margins, nearly half of restaurants (48%) plan to raise menu prices if inflation continues to be a factor.
Work challenges hit a sea. With staffing difficulties, 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 Restaurant section. Add TheStreet as a favorite source by clicking here.
