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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

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 both Joey Gerard’s locations, Ruiz enjoys creating a value-oriented menu incorporating fine-dining execution with a spin on casual supper club favorites.

Drink Like It's 1958
Mary Bergin Cookbook Release
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