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Owners |
 Located
at 1060 Hansen Rd. in Ashwaubenon, Mary and her husband, Jack, bought
the business in 2003. Both had worked in the printing industry in
sales and marketing. "This came up on the radar screen, and
piqued my interest." says Jack."The Wellington was so
different," says Mary. "There's nothing like it."
Indeed, there is nothing else quite like it in the area. The Milwaukee Journal's restaurant critic, Dennis Ghetto, raved about his experience at The Wellington, Mary says. He aptly described the atmosphere like sitting in the library of a mansion, she says. The feeling is that of a comfortable old country club. The warmth of the woods in The Wellington and the calming demeanor of the place, even on a busy evening, is what patrons remember – and appreciate.
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History |
| The Wellington was originally built in the 1980s by homebuilder Donald Noel who had a dream for many years to own a restaurant. In his younger years he had been a bartender, and for several years his wife, Elaine, had worked as a waitress in area restaurants. "He built this like a restaurant in Chicago," notes Mary. The old English feel he put into The Wellington remains to this day. Noel unfortunately has passed away, and it was from Nancy and Mike Hallada that the Halls purchased the business. In fact, it was a very proud moment Mary says when all three of The Wellington's past and present owners were together when the Halls took over the business in May 2003 – it just so happened that Elaine Noel worked where they signed the papers. |
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Casual Fine Dining |
| Though some things have remained the same about a dining experience at The Wellington over the years, what the Halls say they have changed is to emphasize that they today offer casual fine dining. Open Monday through Saturday for dining from 5 to 10 p.m., the bar opens at 4:30 p.m. Early-goers might be coming off a day's shopping or a round of golf, and a visit to The Wellington is just the right way to top off a nice day in a special way, say the Halls. It's a tranquil setting that is conducive to sitting back and relaxing with a good drink and a pleasant conversation. "This restaurant is something that you'd find in Chicago, Minneapolis, New York, or the big cities," says Mary. |
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Menu |
The Wellington features
a great menu, among its selections include Fresh
Seafood, 100% Certified Black Angus beef and
locally grown organic produce. The menu rotates seasonally
to offer many relevant and delightful options. In addition to
the Dinner Menu they offer weekly specials to keep new and unique
flavors and combinations coming your way.
A big favorite
is the bone-in- rib-eye. The popularity of their steaks,
he says, has to do with how they make their 100 percent certified
Black Angus beef. They purchased a steak house grill that chars
the meat to 700 degrees to seal in the flavor. "That's why
our steaks are so deliciously different compared to most,"
he explains. For those of you with your own favorite, don't worry
the classics will always be part of the menu. The Beef, Scallop
and Lobster Wellington are part of the brand. There are also three
unique Surf & Turf for Two options available daily as well
as Lobster and Perch Specials every Friday night.
In addition to the dinner
menu, a traditional bar menu has been incorporated
which is served both in their classy bar and outdoor patio.
"No matter what you are in the mood for, whether it's cocktails
and appetizers, burgers and onion rings or a delicious steak with
lobster whipped potatoes, We sell only the best and it's
more affordable than you think." Here you can get
a look at a menu that Jack says changes often.
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Events and Meetings |
| The Wellington is a busy place for many special
occasions, but among its customer base the Halls say they are very
pleased to have many leaders in the business community who come
to The Wellington for dinner meetings. The atmosphere and food make
it the perfect place to wine and dine clients, they
say, and the wait staff makes the experience even more special.
Experience counts at The Wellington. Anyone they hire needs to know
the wines, appetizers and entrees top to bottom. "We do everything
in courses," explains Mary, "and our meals include an
entrée, starch, vegetable, and fresh hot bread." The
house seasoned dipping oil they serve with the bread is something
everyone wants to buy, she adds. "It's an evening event,"
she explains of dining at The Wellington. "Christmastime
is phenomenal," Mary notes. |
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Wine |
Jack says he is particularly proud of the wine list that has been developed for The Wellington. Some unique wines are on the menu – and not on the menu.
For special regular customers, Jack brings in wines he knows are exactly what they like. And during summer and lovely early autumn days, guests enjoy taking their glass of wine or a drink out to the patio to enjoy the wooded three-acre property The Wellington sits on.
Occasionally there will even be a wedding out there, Mary says. |
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Catering |
| Their catering takes them all over Northeastern
Wisconsin, as far south as Fond du Lac, and with a minimum order
of 10 received by 2 p.m. the day prior, they will deliver, set up
and take down. Same-day orders are also considered. The Halls say
they cater anywhere from 15 to 20 times a week off-site. And, Jack
points out, expect great things from their catering menu, which
is found on their web site. "The quality of the food is exactly
the same as dining at the Wellington. " he adds.
They still serve during the day at The Wellington for
special gatherings ranging from social occasions, seminars and
corporate events often throughout the week, and during the evening
large groups enjoy their separate library. For a special event
The Wellington can accommodate up to 200 people. "It's large
enough to accommodate many, but you still feel special,"
adds Jack. |
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