Bartolotta to Re-Open Lake Park Bistro

Another Bartolotta restaurant is reopening with a thoughtful safety strategy.

This is the Bartolotta restaurant whose return many have been waiting for – Lake Park Bistro, set inside the historic Lake Park Pavilion. Bartolotta Restaurants announced by press release that LPB will re-open for indoor dining on Wednesday, Dec. 9. This is another step in the company’s slow, careful reopening plan that began with Ristorante Bartolotta dal 1993 last summer. Since then, Harbor House, Mr. B’s – A Bartolotta Steakhouse and Bacchus have all returned to business.   

Company owner/co-founder Paul Bartolotta has reportedly been working to bring an emphasis on the bistro’s roots, using his travels through France and work alongside acclaimed French chefs as inspiration.

“When my brother Joe and I first conceived Bartolotta’s Lake Park Bistro in 1995, it was a rustic French bistro,” Bartolotta says. “Though it seemed odd that two Italian brothers would open a French restaurant, we believed it would complement the rustic Italian cuisine of our first restaurant, Ristorante Bartolotta dal 1993…. What began as rustic bistro today continues to evolve into an haute bistro with our new menu and offerings.”

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For the bistro’s return, Paul Bartolotta and executive chef Adam Siegel have created a four-course menu. Diners can choose from an appetizer, middle course, fish or meat entrée, and dessert ($65 per person). 

A change to the interior that diners will notice is the addition of portraits of four iconic French chefs – Marie Antonin Carême, Georges Auguste Escoffier, Fernand Point and Paul Bocuse.

Hours: Tues-Sun 5-9 p.m. Tuesdays, with the bistro operating at 25 percent capacity (employees and guests) in accordance with statewide guidelines.

Just as at the other locations, the company has put strict safety measures in place. They include:

  • Face masks are required to be worn by staff members at all times
  • Face coverings are required for all guests during the following instances: when walking in at any of the restaurants, when ordering or addressing a Bartolotta employee and when walking in common areas
  • Reservations are required (reservations will be held for 15 minutes and will be limited to 1.5 hours) and temperature checks will be taken upon entry
  • Touchless payment options and QR codes available to view menus on smartphones
  • Rearranged dining rooms that offer distance and privacy between tables; as well as custom-made safety partitions where applicable
  • UV-C technology that destroys microorganisms in the air and on hard surfaces
  • Global Plasma Solutions (GPS) Pathogen Testing is utilized in the air-handling units
  • Meticulously and deliberately cleaned tables with every new reservation

Reservations can be made on the website.

Photos

Photo by Mike Miller, courtesy of Bartolotta Restaurants

Photo by Mike Miller, courtesy of Bartolotta Restaurants

Photo by Mike Miller, courtesy of Bartolotta Restaurants

Photo by Mike Miller, courtesy of Bartolotta Restaurants

Photo by Mike Miller, courtesy of Bartolotta Restaurants

Photo by Mike Miller, courtesy of Bartolotta Restaurants

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.