Greendale’s Joey Gerard’s Is Back

Barotolotta Restaurants is reopening its Greendale supper club.

Steaks, lobster tails, beef stroganoff, schaum torte. That can only mean one thing – a supper club. And indeed, Joey Gerard’s, the Bartolotta Restaurants-owned supper club in Greendale (5601 Broad St., 414-858-1900), has returned to service. Its first day of giving local folks their fill of traditional and reimagined Wisconsin fare and classic cocktails was Thursday, Dec. 17.  The 9-year-old restaurant’s kitchen is helmed by executive chef David Wolfe, whose background includes working at two Milwaukee hotels, the Kimpton Journeyman and Iron Horse. 

Other menu items include chicken marsala, cedar-plank salmon and shrimp penna alla vodka. Featured ice cream drinks are the brandy Alexander and Grasshopper, among others. 

Several other Bartolotta properties have reopened. The are: Ristorante Bartolotta dal 1993, Mr. B’s – A Bartolotta Steakhouse, Harbor House, Bacchus and Lake Park Bistro.

Hours: Tues-Sat 5-9 p.m., with service hours on two Monday nights in December as well: Dec. 21 and Dec. 28. 

 

 

Like the other Bartolotta properties, Joey Gerard’s has instituted a host of enhanced health and hygiene protocols. The policies are in effect for guests and employees, and they include the following:

  • 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
    • 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
  • Meticulously and deliberately cleaned tables with every new reservation

Comments

comments

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.