The Commodore - A Bartolotta Restaurant

The story

Crafted with passion, served with love

A Historic Property Brought Back to Life

The Commodore sits on the shores of Nagawicka Lake in Wisconsin's Lake Country, occupying a property that first opened in 1902 as the Pleasant View Hotel and Resort and later operated for nearly four decades as the Seven Seas. Operated by The Bartolotta Restaurants — the premier restaurant and catering organization in the Greater Milwaukee region — the restaurant takes its name from the leader of classic yacht clubs, a nod to the waterfront heritage it honors. The multi-year restoration that preceded its opening carefully preserved the building's storied character while introducing light, airy tones alongside warm, cozy elements that make the space feel both timeless and welcoming.

The result is an expansive property with a restaurant, intimate private dining rooms, a lakeside terrace for summer dining, and event spaces that draw on the expertise of Bartolotta's event planning team. A curated art collection celebrating Wisconsin artists runs throughout the property, grounding the experience in a strong sense of place.

The Kitchen and the Team

Executive Chef Scott Garthwaite leads the culinary program with nearly two decades of fine-dining experience. A Culinary Institute of America graduate, he previously served as Chef de Cuisine at L'Etoile in Madison and at Sage Restaurant at ARIA Resort & Casino in Las Vegas, and was the opening Executive Chef of Highlands Restaurant & Events in Detroit. His approach is defined by disciplined execution, a commitment to local sourcing, and mentoring the next generation of cooks. Pastry Chef Annelise Linton rounds out the kitchen leadership.

Classic American Cuisine, Thoughtfully Executed

The menu leans into timeless American cuisine — nostalgic classics reinterpreted with a fresh, contemporary sensibility. Special occasion menus offer a clear window into the kitchen's range: Georges Bank Sea Scallops with wild mushrooms, leek fondue, and champagne butter sauce; a Beef Wellington for two, honoring a 19th-century tradition with 14 oz prime center-cut filet mignon wrapped in puff pastry with mushroom duxelles and black truffle sauce; double lamb chops with mint pistou and pistachio; and a Delmonico Wagyu Ribeye finished with Bordelaise sauce. Supplements like Amber Kaluga Caviar and warm king crab with white truffle butter speak to the kitchen's willingness to go all the way on occasion.

The wine program earned a Wine Spectator Award of Excellence in 2025 — the first time the restaurant has received that recognition — placing The Commodore among the world's best restaurants for wine. The same program also drew national attention from Wine Enthusiast, which included the restaurant on its Top 50 New Restaurants 2025 list, citing both culinary excellence and the depth of the wine offering.

Setting and Atmosphere

Polished but not stiff, The Commodore encourages guests to dress with intention while making clear that personal style is welcome. The Baldwin Lounge with its fireplace, the Porch Dining Room with windows overlooking the lake, and the lakeside terrace in summer each offer a distinct way to experience the property. Happy hour runs Tuesday through Saturday, drawing locals in for cocktails and specialty appetizers against the backdrop of Nagawicka Lake — a view that, by any measure, earns its reputation.