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In Greendale:
5601 Broad Street
Greendale, WI 53129
ph: 414.858.1900
In Mequon:
11120 N. Cedarburg Rd
Mequon, WI 53092
ph: 262.518.5500
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Bringing New Meaning to 'Old Fashioned'

Take a step back in time at Joey Gerard's, a Hollywood-style supper club that features traditional, time-tested menu offerings, nightly specials, and classic cocktails and ice cream drinks.

Steaks, chops and seafood are cooked in the Midwest's first Josper charcoal ovens, giving them a perfectly seared outside and a succulent, juicy inside.

The restaurant serves up a warm, nostalgic vibe with its dark leather booths, period light fixtures and walls covered in black and white photos of celebrities enjoying the supper club experience in the 1950s and '60s.

Behind the Scenes

Andrew Ruiz
Executive Chef, Joey Gerard's - Greendale

No stranger to The Bartolotta Restaurants’ family, Ruiz returns to a casual dining kitchen in the role as Executive Chef of Joey Gerard’s. Creating thoughtful dishes was ingrained in Ruiz at an early age with nightly family meals and lively gatherings around fresh, well-prepared food. Having the opportunity to cook for his always-encouraging parents prepared him for restaurant work throughout high school. It was when Ruiz moved to Minnesota that he started developing a true culinary passion.

After working in several high-profile Minnesota restaurants, Ruiz put his training first and became employed at a gourmet grocery store called Surdyk’s. It was there that he learned about and fell in love with cheese – a passion he carries with him to this day. In 2001, a move to Milwaukee led him to Ristorante Bartolotta where he was Sous Chef training under Chef Juan Urbieta. Ruiz’s path of success led him to Bacchus as Chef de Cuisine in 2004 and as Executive Chef of The Rumpus Room in 2011.

A California native, Ruiz credits his parents for instilling in him a passion for food with their constant encouragement and willingness to allow him to prepare meals at a young age. That passion stays with him to this day as he shares his perspective on cooking from the soul with every dish that comes out of his kitchen. Ruiz prefers a simplified approach to cooking, incorporating a few incredible ingredients that when innovatively combined, create a dish that will be loved.

As Executive Chef of Joey Gerard's - Greendale, Ruiz enjoys creating a value-oriented menu incorporating fine-dining execution with a spin on casual supper club favorites.

Amber Dorszynski
Executive Chef, Joey Gerard's - Mequon

Executive Chef Amber Dorszynski’s passion and interest in food began while she grew up watching television cooking shows with her dad. She was so inspired by the shows that she would often cook dinner for her family just to be able to practice recipes.

Amber’s passion and curiosity led her to Madison Area Technical College where she pursued a degree in culinary arts. After graduating in 2009, she applied for and received her first line cook job at Bartolotta’s Lake Park Bistro in Milwaukee. After spending three years honing her craft, she moved on to Sous Chef at Joey Gerard’s in Mequon in 2013, and was soon promoted to Executive Sous Chef at Mr. B’s Steakhouse in 2015.

In 2016, she returned to Joey Gerard’s in Mequon as Executive Chef. When she’s not overseeing the kitchen and creating new delicious specials, you might find her baking, shopping, or eating pizza.

Friday Fish Fry
Elvis DInner