Mr. B's - A Bartolotta Steakhouse - Mequon — Restaurant in Mequon

My Wife and I go to Mr. B’s right down the road when we want to have a good night out and eat food that is better than your casual restaurant. The last good amount of times we’ve been, we’ve always had a good meal, and a good time. Tonight was interesting. Going great, order a steak medium rare. Get my steak, cut it, don’t see much pink.. okay let’s cut it in the middle to make sure.. and it didn’t have that small fleshy middle that medium rare has.. it had some pink, made me think it was cooked probably medium, medium well. I didn’t have the fleshy part. Asked waitress to correct me if I was wrong in thinking this wasn’t medium rare, she agreed that it wasn’t and remedied issue immediately. Amazing! Offer me free soup. Floor manager comes out with my new steak, actually has rare flesh middle people want when they ask for some sort of rare steak. Satisfactory enough. Apologizes and asks me if I need anything else. Said no, very thankful that they accommodated so well. Instead of saying you’re welcome, and then letting it be. Proceeds to tell me that the first one was actually medium rare I just didn’t see it correctly because the red tint of light coming through the windows was the reason why I the red looks gray.. I am confused on why he chose to confront me about this issue instead of just taking my customer satisfaction and gratitude on how they handled situation. I gave no reason for him to be confrontational. He said he’d check back on me and left. Comes back, I am concerned. Asked if I offended anyone by asking to take steak back. He said no, just that first one was cooked medium rare before and proceeds to give me a sheet explaining how the light into the dining room makes the steaks appear gray.. I am puzzled, I tell him I understand but the entire steak when I cut in wasn’t as rare as the one he replaced it with. Proceeded to tell me that I am not seeing the pink because of the light. I can understand the argument from the perspective of someone who maybe ordered medium or medium well, and thought it was well done. But you cannot mistake the rare fleshy center of a steak that is rare or medium rare. Just strange, I work in the pinnacle of customer experience. I did not initiate confrontation at all, but manager chose to confront me. That is not something that you do to guests who you want to maintain retention with. Left a bad feeling all around. Had to Google steak doneness meter to feel sane again. Appreciate the waitresses though, they were amazing, gave me complimentary desert and soup. Don’t know if it was because they could tell my Wife and I’s mood changed from having a good time and laughing to me being absolutely perplexed and complaining about the way management chose to handle the situation. Either way, unsure when it’ll be until we go back, we were very turned off by the whole situation. Very good waitresses, good food, strange customer handling tactics… Attaching a photo below showing the doneness meter. There is no way in hell light can turn literal raw center flesh into a gray hue that blends with the rest of the meat. Had to make sure I...

Extremely Disappointed

While I wouldn't call my self a expert I have had dinner at many 5 star restaurants, including Michelin star restaurants. While I didn't expect a Michelin star level of food, I did expect better.

We order the lobster Mac and cheese for a starter. The lobster was overcooked, and I don't believe it was fresh. Granted, we are in wisconsin, and fresh sea food isn't that easy. But the price we paid, it should be fresh. My main course was the lamb chops. As someone who loves lamb chops and, in fact, rasies sheep, so we have ample supply of lamb, I was extremely disappointed. I ordered them medium, and they came out a bit on the rare side. I do believe in allowing the cook to adjust the temp based on how the cut of meat is cooking, so I forgive them for that. The french cut was poorly done. While the meat was juicey for such a lean cut of meat, it lacked any flavor. The amount of carbon or char overpowered the natural flavor of the lamb. No seasoning contributed to the lack of flavor. I had the bourbon peppercorn sauce, I love peppercorn and found the sauce lacking any strong flavor. Not entirely sure how you mess up sweet potato puree, but they figured it out. There is no seasoning in the whole dish. It was potato puree with peacons on top. Nothing special. The palting was not at all to the level that was expected based on the atmosphere and prices. My date had the prime filet while the cut was amazing it did lack any seasoning. Though that cut of meat really only needed salt and pepper. She also had a potato puree with bread crumbs and garlic. Simple but delicious. She had the apple crisp for dessert. We were not impressed with it, the flavor was off from a traditional crisp and didn't work well together. I had the peach sorbet was was good though the serving size was small. They also don't make their own sorbet. The crisp include was, unfortunately, more garnish than edible. She had the prickly pear Margherita, and she enjoyed it. I found it a bit strong, but the flavor was good. I had ordered the whispering angle and wasn't served it. When the bill came, we found out that we were charged for the potato that was included with our entire according to the menu. Up charged on her scallops, though we were told that they were included with the upgraded prime filet. I find this extremely unprofessional and felt like it was a bait and...

My wife and I celebrated our 34th anniversary by going to Mr. B's Steakhouse (formerly Joey Gerards), in Mequon. We had made a reservation, and arrived at 5:30pm. An employee at the entrance informed us of the current house rules regarding Covid dining safety. We were seated immediately in a booth overlooking the Milwaukee River, towards the rear of the restaurant. A waiter soon arrived with a basket containing a single small warm loaf of bread, a plate of butter, and 2 appetizer plates. She also took our drink order, two Tanqueray and Schweppes gin and tonics. The drinks soon arrived; two 6oz. glasses full of ice, some gin(?) and flat tonic(?). We sent them back with our original drink request. Subsequently we were told, with an apology, that Schweppes tonic wasn't available and that the tonic used was dispensed from a bar dispenser. We were informed of the bottled tonic available which we found satisfactory. Drinks were still small, but OK. We placed our dinner order, two 8oz. filets, Salad, shellfish bisque, baked potato, and pan fried potatoes with bacon and onions. Wait time for entres was about 20 minutes. Steaks were done perfectly and the Cabernet sauce was excellent. While not buttery fork tender, the meat was delicious. The side of roasted potatoes and diced pork belly was also unexpectedly good. The wait staff was very attentive, but did not hover. When informed it was our anniversary, we were presented with 2 flutes of what seemed to be a medium sweet Prosecco (on the house) along with a shared chocolate lava cake dessert. Dining experience lasted about an hour. Our bill including two cocktails, one local tap beer, Coke, and two coffees, $190.00 +20% tip. Conclusion: service 5 star food 3-4 star ambience 4 star. Value for the money 2 star. For what they charge, they need to...