Milwaukee Steakhouse offers old-fashioned fine dining

Milwaukee Steakhouse, 6024 W. Bluemound Road, features “wet-aged” steaks, vacuum-sealed to retain moisture.

Milwaukee Steakhouse, 6024 W. Bluemound Road, features “wet-aged” steaks, vacuum-sealed to retain moisture.

March 23, 2011

Kevin Nugent has a unique viewpoint as a restaurant owner - that of the customer. Nugent was a 30-year patron and enthusiast of what used to be known as Coerper's Five O'Clock Club. When that restaurant changed ownership, he was approached by some of the staff, including Chef Rich Alverado, to consider opening a steakhouse. Nugent consulted his business partner, Brian Young, and they opened Milwaukee Steakhouse at 6024 W. Bluemound Road.

The Milwaukee Steakhouse building used to house the restaurant Double Happiness. Nugent considered buying it several years ago, but the price wasn't right. Finally, in July 2010, he and Young completely renovated the building and opened their restaurant. They originally named it Brewski's Steakhouse but it became confusing because of their other business, Brewski's Sports Club, at 76th Street and Bluemound Road, so they changed the name to Milwaukee Steakhouse. Despite the name confusion, it was immediately apparent it was a hit and they applied for a building permit for an expansion.

Although the address (and the name) is Milwaukee, the business literally borders the edge of Wauwatosa. The newly finished expansion allows for more comfort for diners and also more room in the bar area.

"This is a traditional steakhouse," Nugent explained. "Nothing is a la carte - everything is included with your dinner: salad, bread, potato, relish tray. We offer fine dining in a comfortable atmosphere. The service is attentive without being intimidating."

The name of the game at Milwaukee Steakhouse is meat, and lots of it. Steaks are "wet-aged" - meaning vacuum-sealed as they age to retain moisture - and fresh, as is all produce and other ingredients. There also is a fish entrée every night.

Some of the signature items include filets (8 ounces for $29 or 16 ounces for $39), a 21-ounce bone-in ribeye ($38) and a 28-ounce porterhouse ($39). Prime Rib is offered on Saturdays only; the king cut costs $35 and the queen cut costs $28.

But if steak isn't your thing, there are plenty of other choices, including lamb chops ($32), pork chops ($26), ribs ($26) and shrimp and lobster (market price). Needless to say, you will not walk away hungry.

For the warmer weather ahead, Milwaukee Steakhouse will open its 750-square-foot covered patio, giving customers the option to dine al fresco once the Wisconsin winter finally ends. No doubt Milwaukee Steakhouse will become a dining consideration before and after Brewers games.

"I'd love to tell you that I serve the best steaks in the country," Nugent said "because that's what I believe. The people who work here love what they do, and we want people to have an enjoyable experience and to come back again."

The Basics

NAME: Milwaukee Steakhouse

ADDRESS: 6024 W. Bluemound Road

PHONE: (414) 312-7891


FARE: Fine dining - steaks, chops, seafood

HOURS: 4 to 9 p.m. Sunday and Monday, 4 to 10 p.m. Tuesday through Friday, 3:30 to 10 p.m. Saturday

PRICE RANGE: $26 to $39 (approximate)

RESERVATIONS: recommended, but not necessary


"Grab a Bite" is an informal look at the food scene in the Wauwatosa, Brookfield and Elm Grove area by freelance writer Karen Waldkirch. Whether you're looking for a place for a date night or a casual spot for lunch, Waldkirch will be out and about scouting eateries for you. If you have a suggestion for a column, e-mail her at


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