When Mason Street Grill opened its doors in 2006 within the iconic Pfister Hotel, it marked a significant shift in Milwaukee’s dining scene. The restaurant aimed to offer an upscale yet approachable experience, defining itself as a “classic American grill.” This concept resonated deeply as the era of rigid fine dining began to wane, and Mason Street Grill successfully modernized the Pfister’s image, establishing itself as a premier dining destination in Milwaukee.
Many consider Mason Street Grill to be the best hotel restaurant in the city, boasting a menu filled with dishes that have become local favorites. Among these iconic offerings are the Maryland crab cakes, the signature chop salad, crispy fried surf clams, and the perfectly cooked filet mignon. And no mention of Mason Street Grill is complete without acknowledging the legendary carrot cake, a creation of founding chef Mark Weber.
The restaurant offers diverse seating options to suit different preferences. Guests can enjoy the lively chef’s counter, perfect for interactive dining and observing the culinary team in action. For a more intimate setting, the comfortable leather booths provide a classic and relaxed atmosphere. Mason Street Grill exudes a masculine energy, reminiscent of a power lunch setting from a bygone era, yet it maintains a timeless appeal that feels perpetually relevant.
The quality of the food at Mason Street Grill is consistently exceptional. The lump crab cakes ($27 for one), based on a 1950s recipe acquired by Chef Weber, are a standout example. These Maryland-style crab cakes are celebrated for their generous chunks of crab, minimal filler, and clean, straightforward seasoning, primarily Old Bay. A menu staple, the crab cakes are frequently updated with seasonal accompaniments, such as a recent corn and black bean salsa that provided a delightful complement.
Another must-try appetizer is the buttermilk-battered surf clams ($16). These crispy, curly strips evoke the taste of fresh seafood from a seaside fish shack, with an irresistible fried aroma. The menu also consistently features a mild, flaky fish prepared with lemon butter and roasted red pepper sauces, enhanced by a pickled jalapeno relish.
Currently, the featured fish is an herb-crusted halibut ($48), a dish that exemplifies culinary respect and expertise. This halibut stands confidently alongside any seasonal fish special, perhaps with the exception of the Arctic char “piccata” ($48) previously enjoyed. The delicate char filets, lightly breaded and pan-fried, were enhanced by a rich, briny, and citrusy lemon-butter sauce with plump capers.
While all these dishes are compelling reasons to visit Mason Street Grill, the tournedos Rossini ($68) is a truly unforgettable experience. This classic French dish, featuring pan-fried beef tenderloin topped with duck foie gras and Madeira wine sauce, is a pinnacle of richness and indulgence. The tenderloin is incredibly tender, the foie gras is smooth and creamy, and the Madeira wine sauce is deeply flavorful and captivating. This dish is a testament to Mason Street Grill’s culinary ambition and contributes significantly to its enduring popularity.
A Look Back at Fine Dining at The Pfister
In its heyday during the 1970s, The English Room, located in the Pfister Hotel’s basement, represented the epitome of fine dining. This French-inspired restaurant was known for elaborate dishes like canard à la presse (pressed duck), a complex preparation involving pressing a duck to create a flavorful sauce from the bones and organs.
Following The English Room’s closure in 2001, the hotel operated Celia Restaurant for five years, named after Celia Marcus, wife of Marcus Corp.’s founder. When Celia closed, the basement space was transformed into a luxury salon and spa, a nod to historical Turkish baths once located there in the 1890s.
Mason Street Grill emerged in late 2006, situated on the ground floor with its own entrance, signaling a new direction for dining at the Pfister. Chef Mark Weber, who previously led the kitchen at Lake Park Bistro in the 1990s and is now Marcus’ corporate chef/senior director of culinary operations, played a crucial role in developing and guiding Mason Street Grill’s ongoing success. His culinary expertise and vision have solidified Mason Street Grill as a Milwaukee dining institution.
