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
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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
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- The summer menu includes a margherita pizza. Hardiman takes into consideration the season, what’s available and what guests like to set the seasonal menus. Credit: Alex Schneider
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- The restaurant was remodeled in January for its 10th anniversary, with refurbished booths, new artwork and the addition of a chef’s counter for a front row seat to the kitchen, often with a special themed menu. Credit: Alex Schneider
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- The restaurant was remodeled in January for its 10th anniversary, with refurbished booths, new artwork and the addition of a chef’s counter for a front row seat to the kitchen, often with a special themed menu. Credit: Alex Schneider
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- The restaurant was remodeled in January for its 10th anniversary, with refurbished booths, new artwork and the addition of a chef’s counter for a front row seat to the kitchen, often with a special themed menu. Credit: Alex Schneider
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- Baoqiang Cao and Matt Younkle
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.
