Mason Street Grill

BizLunch

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About half of lunch diners order the chopped salad, which includes five lettuces, bacon, hard-boiled egg, onion, tomato, cucumber and avocado dressed with a house mustard horseradish dressing, and can be modified with the addition of tuna, chicken, steak, salmon or shrimp. The dish has been on the menu since day one. “With business professionals, with the chopped salad, it’s easy, accessible to eat,” Hardiman said. “It’s very refreshing as you eat it, with the chopped lettuce and diced vegetables.” Credit: Alex Schneider

Last updated on July 3rd, 2019 at 07:23 pm

Address: 425 E. Mason St., Milwaukee

Cuisine: American grill

Chef: Kenneth Hardiman

Mood: Classic and elegant

Pricing: Lunch entrees, $11-19; Dinner entrees, $14-58; Wine, $28-3,500

While it’s a classic standby in a historic hotel, Mason Street Grill remains fresh.

The restaurant updates its menu each season – the summer lunch menu includes margherita flatbread and gazpacho – and has also developed a regular following by retaining favorites like the Signature Chopped Salad and Market Fish.

“We do a good job of changing things when they need to be changed,” said Kenneth Hardiman, executive chef, who started in the role May 2.

The restaurant, located in The Pfister Hotel in the heart of downtown, can accommodate 150 in the dining room, up to 40 in the bar area, and has two private dining rooms.

For dinner, steaks are a top pick, from the 7-ounce petit filet mignon to the 18-oz, 35-day dry aged bone-in rib eye.

“I would say we specialize in having something for everybody,” Hardiman said.

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Molly Dill
Molly Dill, former BizTimes Milwaukee managing editor.

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