By Lori Fredrich Senior Writer & Dining Editor Published Dec 11, 2020 at 12:31 PM

Joey Gerard’s, the Bartolotta Supper Club, located at 5601 Broad St. in the historic village of Greendale, is slated to re-open for dine-in service on Thursday, December 17. 

The restaurant, which opened in 2012, is a culmination of the shared vision of brothers Joe and Paul Bartolotta, whose aim was to create a destination inspired by the social atmosphere and neighborhood camaraderie of traditional Midwest supper clubs. Named for Joe Bartolotta, who, as a mischievous child, would often be addressed by his mother with both his first and middle names “Joey Gerard,” remains an homage to his memory. 

Upon its reopening, guests will be able to enjoy a menu created by Executive Chef David Wolfe, who joined The Bartolotta Restaurants in 2019 following a successful three-year tenure with Kimpton Hotels and Restaurants, including work at Tre Riivali and The Outsider under the direction of Chef Heather Terhune.

Options will include supper club favorites, including charcoal-fired steaks prepared in Josper ovens, grilled cold-water lobster tails, cedar-plank salmon, along  with modern spins on supper-club classics like braised short rib beef stroganoff and classic schaum torte with strawberries.

The restaurant will also re-open with a curbside menu, exclusively through Tock, which will reflect a wide range of acclaimed offerings.

Once open, Joey Gerard’s operational hours will  be  Tuesday through Saturday from 5 to 9 p.m.  The restaurant will also open the last two Mondays of December (December 21 and 28) as part of its extended holiday hours.

Safety measures

Joey Gerard’s – A Bartolotta Supper Club will operate under the same enhanced health and hygiene protocols in place for all Bartolotta Restaurants, including: 

  • 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 offer both distance and privacy between tables; custom-made safety partitions are also used where applicable
  • UV-C technology that destroys microorganisms in the air and on hard surfaces
  • Tables are meticulously and deliberately cleaned with every new reservation

Guests can review the full Covid-19 Response Plan, see dining menus, and make reservations online at bartolottas.com

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.