Mr. B's - A Bartolotta Steakhouse

The story

Crafted with passion, served with love

A Steakhouse Built on Craft and Commitment

Mr. B's – A Bartolotta Steakhouse opened in Mequon in 2017, taking over a space along the Milwaukee River that the Bartolotta restaurant family had already made their own. The defining technique here is straightforward and uncompromising: prime steaks cooked in a high-heat wood-burning oven, which produces a caramelized, buttery crust that sets the tone for everything on the plate. It is Mequon's destination for serious beef, backed by the broader reputation of The Bartolotta Restaurants, one of Wisconsin's most respected dining groups.

Chef Amber Schmitz

The kitchen is led by Executive Chef Amber Schmitz, who has been with The Bartolotta Restaurants since 2010. She started as a line cook at Bartolotta's Lake Park Bistro, worked her way to Sous Chef and then Executive Sous Chef, and was the person who opened Mr. B's Mequon in 2017. Her path into cooking began at home, watching Saturday morning cooking shows with her father and then taking over the family kitchen to practice. She holds a degree in Culinary Arts from Madison Area Technical College. Sous Chef Jennifer Albers works alongside her, and General Manager Chris Cavanaugh oversees the front of house.

What's on the Menu

The steakhouse menu reads with confidence and without excess. Cuts include a 7 oz and 10 oz Filet Mignon, a 14 oz Angus New York Strip, a 16 oz Angus Ribeye, Double-Cut Lamb Chops, and the showpiece: a 44 oz Porterhouse for Two, described as "a colossal Porterhouse, perfectly seared and elegantly presented for an unforgettable shared indulgence." Signature combo plates pair the filet with scallops, salmon, crab cake, jumbo shrimp, or South African lobster tail.

Starters worth noting include the Wagyu Meatballs from Snake River Farms with whipped ricotta and Sartori Parmesan, Beef Carpaccio with four peppercorn aioli and fresh horseradish, and the Lobster Mac & Cheese with Maine lobster and cavatappi pasta. A Wisconsin Cheese Plate showcases local artisanal producers. Seafood mains — Faroe Island Salmon, Sea Scallops, and South African Lobster Tails — round out the menu for those who want something beyond beef.

The Wine List

The wine program earned a Wine Spectator Award of Excellence, recognition the restaurant has held since 2018. The list is deliberately composed around the food: bold California Cabernets and robust reds take center stage, with Bordeaux blends and Napa Valley classics chosen to stand up to prime cuts. The staff is trained to guide guests through pairings, and the bar — lively by the restaurant's own description — is a destination in its own right during weekday happy hour.

The Room and the Experience

The dress code signals the atmosphere: polished, put-together, and sophisticated attire is encouraged, while all guests are warmly welcomed. Private dining rooms are available for corporate events, wedding dinners, and special occasions, with Bartolotta event planners available to manage the details. For those who prefer to dine at home, curbside pickup runs seven days a week.