Key Milwaukee

September 2014

An A-Z visitors guide to Milwaukee Wisconsin. Sponsored by Key Magazine Milwaukee, Wisconsin

Issue link:

Contents of this Issue


Page 57 of 63

58 Key RESTAURANT OF THE MONTH MANY OF US cherish that great American classic – the steakhouse. Mr. B's - A Bartolotta Steakhouse continues that tradition with juicy steaks, chops and fresh seafood. Located in Brookfield at 18380 W. Capitol Dr., the restaurant is close to a number of the metro area's westside hotels as well as landmarks such as the Milwaukee Brewers' Miller Park and the Wilson Center for the Arts where this month's Hidden River Art Festival is held. September brings some of Milwaukee's best weather, and the patio here is designed to take full advantage. With its own service bar and fireplace, the patio is a great place to launch a memorable evening. Inside, the dedicated bar area also beckons with a few strategically placed TV screens and the "B" Happy Hour specials offered weekdays, 4:30-6:30 p.m. Once seated in the truly comfortable dining room, diners are helped by a staff that is knowledgeable and attentive, without being intrusive. The "service team" approach here assures a seamless dining expe- rience. Take advantage of the opportunity to review the meat cart with your server. It's an opportunity to learn, for example, what makes a Porterhouse special (includes both a filet and NY Strip) or what sets Mr. B's lamb chops apart (they're double-cut). Appetizers here may bring back memories of past special occasion dinners, but Mr. B's adds a twist to the traditional. For example, there's a touch of Pernod on the Oysters Rockefeller and a roasted garlic aioli heightens the flavor of the Maryland Blue Crab Cakes. Salads include a local favorite, spinach salad with hot bacon dressing, and that steakhouse standby, BLT wedge. Here, of course, that salad is topped with rye croutons and Salemville bleu cheese. (BTW, that particular cheese is sustainably pro- duced by an Amish community in Cambria, Wis.) Scanning the "Sides" listing, we couldn't resist the roasted Brussels sprouts with Applewood bacon. They were so delectable they would convert any- one to loving "baby cabbages." On to the main event, where options include Mr. B's prime cuts, classic steaks and combos. Examples of prime cuts are the Dry Aged Colorado USDA Prime Ribeye and the Wagyu New York Strip. Besides steak and lobster, the combos also pair steak with Scottish salmon or bacon-wrapped scallops. Another point of difference here is that steaks are prepared in a wood-burning oven that gives a caramelized exterior, while maintaining a juicy center. Steak orders include choice of housemade sauces (brandy peppercorn, red wine demi-glace, Mr. B's Steak Sauce, creamy horseradish and Béarnaise) as well as potato (salt-crusted baked, french fries, rosemary roasted or pureed). Mr. B's

Articles in this issue

Archives of this issue

view archives of Key Milwaukee - September 2014