By Lori Fredrich Senior Writer Published Oct 12, 2020 at 12:31 PM

It’s been three months since The Bartolotta Restaurants reopened their flagship restaurant, Ristorante Bartolotta dal 1993, and several weeks since they reintroduced both Harbor House and Mr. B’s – A Bartolotta Steakhouse in Brookfield.

As the restaurant group prepares to reopen two more venues, including Bartolotta’s Lake Park Bistro and Bacchus, they have announced plans to hire early 80 employees to fill both full and part-time front and back-of-house positions, including bussers, hosts, servers, line cooks, pastry cooks, dishwashers, bartenders, and more. 

Owner and chef Paul Bartolotta says he is committed to rehiring staff that were temporarily let go during the pandemic-related shutdown, as well as adding new talent to the team.

“This has been a difficult year for our community and our family of employees, but with perseverance we are preparing to welcome many of them back along with some new faces,” he says. “We have made significant investments in our health protocols while enhancing our level of service, and with every reopening, we are trying to do our part to give our employees and Milwaukee’s economy a boost. 

“We are so grateful to be able to be put people back to work, and we are looking forward to seeing employees and guests join us in this new, exciting era.”

As the reopening plan for The Bartolotta Restaurants proceeds, all restaurants will continue to  enforce heightened sanitation and safety standards, including:

  • Face masks for staff members and guests
  • Reservations required (reservations will be held for 15 minutes) and temperature
  • checks upon entry
  • Touchless payment options and QR codes 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 actively seeks and destroys microorganisms in the air and
  • on hard surfaces
  • Meticulously and deliberately cleaned tables within every new reservation

All open positions will be posted online and those interested must apply online at

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.