Setting the table

Caymus Wine Dinner Immensely Successful

Our Caymus Wine Dinner was truly an evening to be remembered. Here are some highlights from the evening:

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Morel Mushroom Ravioli

April’s Ingredient of the Month: Morels

Gorgonzola and Marscarpone Cheese filled Ravioli with Black Trumpet and Morel Mushrooms finished with a Brandy Cream Sauce, micro basil, and freshly shaved Parmesean

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Friday Fish Fry

Friday Fish Fry is Back at Mason Street Grill!

What’s more Wisconsin than a fish fry? Join us Fridays, now through Good Friday for our Friday Fish Fry! Enjoy our fresh Great Lakes Walleye served with house made tartar sauce and coleslaw and your choice of french fries or potato pancakes. If you’ve brought your appetite, enjoy a second helping for half price. To …

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Behind the Scenes: Florida Stone Crabs

Take a behind the scenes look at the stone crab claw process, brought to you exclusively by Executive Chef Mark Weber. And when you stop in to Mason Street Grill, ask him what it felt like to get pinched by a crab.  

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Mason Street Grill Oysters

Pair Flavorful Citrus Wines With Oysters

The ingredient of the month at Mason Street Grill is oysters!  Here are a few of my favorite wine and oyster pairing recommendations from our current list at Mason Street Grill. What I really look for are wines that contain flavors and aromas of citrus (lemon and lime in particular), have a certain “mineral” quality, …

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Caymus Wine Dinner Immensely SuccessfulApril’s Ingredient of the Month: MorelsFriday Fish Fry is Back at Mason Street Grill!Behind the Scenes: Florida Stone CrabsPair Flavorful Citrus Wines With Oysters

Apr
02

Caymus Wine Dinner Immensely Successful

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Our Caymus Wine Dinner was truly an evening to be remembered. Here are some highlights from the evening:

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Apr
02

April’s Ingredient of the Month: Morels

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Gorgonzola and Marscarpone Cheese filled Ravioli with Black Trumpet and Morel Mushrooms finished with a Brandy Cream Sauce, micro basil, and freshly shaved Parmesean

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Mar
23

Friday Fish Fry is Back at Mason Street Grill!

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What’s more Wisconsin than a fish fry? Join us Fridays, now through Good Friday for our Friday Fish Fry! Enjoy our fresh Great Lakes Walleye served with house made tartar sauce and coleslaw and your choice of french fries or potato pancakes. If you’ve brought your appetite, enjoy a second helping for half price.

To reserve your table, call 414-298-3131 or reserve online here.

 

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Mar
21

Behind the Scenes: Florida Stone Crabs

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Take a behind the scenes look at the stone crab claw process, brought to you exclusively by Executive Chef Mark Weber. And when you stop in to Mason Street Grill, ask him what it felt like to get pinched by a crab.

 

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Mar
16

Pair Flavorful Citrus Wines With Oysters

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The ingredient of the month at Mason Street Grill is oysters!  Here are a few of my favorite wine and oyster pairing recommendations from our current list at Mason Street Grill.

What I really look for are wines that contain flavors and aromas of citrus (lemon and lime in particular), have a certain “mineral” quality, and tend to have a higher acidity (i.e. not a lush, buttery, round feeling wine).

 

-Domaine Claude Branger, Muscadet Sevré et Maine, Loire Valley, France  $30

The wine editor of the San Francisco Chronicle, Jon Bonne,  called Muscadet « the perfect oyster wine » and quite rightly so.  Not to be confused with the fizzy and sweet Moscato, Muscadet is a snappy, crisp, bone-dry white wine that is best served ice cold.  Mouthwatering acidity matched with brisk lime backed up by a nose reminiscent of ocean air.  Puzzle pieces that fit perfectly every time.

 

-Ma(i)sonry Sauvignon Blanc, Hanson-Hseih Vineyard, Napa Valley, California   $78

This exquisite Sauvignon Blanc is crafted by the rock star winemaking team at Blackbird Vineyards of Oak Knoll.  This is a really rare treat to enjoy at Mason Street Grill, as they only produced 338 cases of this particular wine (which is very limited production) and we are fortunate to have secured a pile of this vino to pour by the glass!  Bright and cheerful flavors of gooseberry and ruby red grapefruit with a hint of tropical melon and lime, just layers of flavor and texture that linger on the palate.

 

-Ponzi Vineyards Pinot Gris, Willamette Valley, Oregon $30

I’m sure that my fellow sommelier, Bradley Wooten, will be filled with glee when he reads this pick…just imagine saying the word “Ponzi” in the silliest and most posh accent that you can muster and there you have it.  Nonetheless, I adore this Pinot Gris in particular for the very bracing and refreshing acidity that smacks the palate like downing a 7up.  Brisk!

 

Á votre santé!

 

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Mar
12

Caymus Vineyards

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As Heather and I were organizing our wine cellar today, we realized how close we are to executing another wine dinner.

Next up: Caymus Vineyards!

If you haven’t heard yet, Thursday, March 29th will showcase Caymus Vineyards Wines with Executive Chef Mark Weber’s culinary expertise.

I hope to see you there!

Bradley Wooten

Assistant Manager and Sommelier

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Mar
05

Why I Love Hospitality

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I’ve been in the business of hospitality over 14 years and I can say with certainty, no shift is remotely reminiscent of another. On the surface, it’s true that serving people lunch or dinner is a constant, however, every person that walks through the doors of our restaurant has come from a different place and has different expectations. It’s my job to correctly identify how we can tailor that guest’s experience.

Occasionally, I am part of an experience that really sticks with me and I reminded why I love hospitality. I had the pleasure of meeting Michael and Chris, two guests who were experiencing Murphy’s Law at every juncture of their day. It was the perfect storm – the hotel’s main water line broke and a rippling effect of problems washed over their day.

It was a very busy Saturday night when they arrived at Mason Street Grill.  As soon as I had heard about their day, and realized they were still experiencing Murphy’s Law, I knew I could help change their evening for the better.  From drinks and appetizers through dessert, I gave them the Mason Street Grill experience.  I try to be a “solution-person” and the solution I could provide was quality service.

The Mason Street Grill Blog is a new medium for the restaurant and these guests added a comment about their experience.  It is hard for me to find the words to describe how elated I am for being a part of such a positive experience. This is what hospitality is supposed to be all about: people and experiences.

Michael and Chris: thank you for sharing these kind, kind words. I am still grinning and so very grateful to have been a part of bettering what started out as a very stressful day for you both.  I look forward to seeing you again soon.

Cheers!

 

Bradley Wooten

Assistant Manager and Sommelier

Mason Street Grill

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Feb
03

Taste the Ocean’s Top Delicacy

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I love seafood – in fact part of my culinary training was spent in Florida focused on seafood.  Recently I was able to travel back to Florida (Petersburg) on an expedition to go crabbing for fresh Florida stone crab claws.  I found a great supplier and we decided to bring that fresh seafood back to Mason Street Grill.

While in Florida, I experienced the entire crabbing process first-hand, from the collecting of the crab traps to the harvesting of the claws (Stone Crabs regenerate new claws).  I was even involved in the cooking and packaging of the crab claws.  They are cooked for exactly 8 minutes and 20 seconds before they are packaged and flown to Milwaukee.

Talk about a quick process – we were out on the water by 5am and the crab claws were shipped by 5pm that same day.

Once they arrive at Mason Street Grill, we pair them with an exquisite mustard sauce that compliments the flavor.  Although I may be a little biased, the stone crab claws we serve are delicious – and there is nothing like them in Milwaukee.

Stop in and let me know what you think.

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Jan
25

Oysters, Beer and Great Company

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Join Mason Street Grill every Thursday during Happy Hour and for Throw ‘Em Back Thursdays and the Raw Bar.  Enjoy a dozen oysters on the half shell and a pitcher of beer for only $20!

Our raw bar menu (available all day, everyday) features Oysters Rockefeller, a selection of 6 different types of oysters on the half shell and a spectacular seafood platter with oysters, shrimp, stone crab and curry crab salad, along with other favorites.

You’ll be seated at the Chef’s Counter and have the opportunity to chat with Chef Mark Weber, our Executive Chef.

Hope to see you there!

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Jan
20

Complimentary Cookies in January

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Now that Marcus Restaurants has crowned the winning Milwaukee cookie, White Chocolate Chip Chewy Gingerbread Cookies submitted by home-baker Anna Baird-Luedke, we want you to try a sample! You can receive a complimentary cookie all month long at Mason Street Grill with any purchase.

Bake the White Chocolate Chip Chewy Gingerbread cookies at home by downloading the recipe.

Marcus Restaurants also donated 500 of the winning recipe cookies to Hope House of Milwaukee! Check out the video of the donation here: Marcus Restaurants Donates Cookies to Hope House of Milwaukee

 

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