About Joey Gerard's
Joey Gerard's - A Bartolotta Supper Club is located in the charming village of historic Greendale. Opened in August of 2012, Joey Gerard's pays homage to Joe Bartolotta's childhood and the supper clubs he frequented with his parents growing up.
Midwest supper clubs were born in the early 1930s mostly in rural Wisconsin and became an enticing destination where people would gather for cocktails, supper, and entertainment. Neighborhood camaraderie and a comfortable atmosphere is a commonality all supper clubs hold to this day.
While not your typical Northwoods supper club, the interior focal point of Joey Gerard’s is a nod to that genre with “Montague” – a large moose head which hangs above the fireplace mantel. Montague hung in a restaurant/bar in northern Wisconsin for 40 years before Joe Bartolotta found him at the State Fair.
The vibe at Joey Gerard’s embraces a casual dining experience. Combining classic supper club menu options, a great steak selection, classic cocktails and ice cream drinks make Joey Gerard’s the perfect gathering place.
CONNOR MCNEIL
Executive Chef, Joey Gerard's – A Bartolotta Supper Club
Connor McNeil is Executive Chef of Joey Gerard’s – A Bartolotta Supper Club in the village of historic Greendale, Wisconsin. A respected leader with experience in award-winning kitchens in Milwaukee and Chicago, Chef McNeil oversees all aspects of menu development, quality control, staff management, and kitchen operations for Joey Gerard’s, ensuring the supper club exceeds the highest levels of service and The Bartolotta Restaurants’ signature brand of hospitality with every guest experience.
Chef McNeil joined The Bartolotta Restaurants in 2024 following a successful tenure as Executive Sous Chef of the award-winning Gibson’s Bar & Steakhouse in Chicago. He served in a similar role at Maggiano’s Little Italy in Milwaukee. Chef McNeil began his culinary career in Chicago, where he was Executive Sous Chef of Sunda New Asian restaurant and a line cook at Sullivan’s Steakhouse.
Chef McNeil brings a strong background in special events, restaurant management, and banquet prep, among other experiences, to his role. He holds a degree in culinary and hospitality management from the College of Lake County.
Michele Thompson
Restaurant Manager,
Joey Gerard's – A Bartolotta's Supper Club
Daniel Sorensen
Executive Sous Chef,
Joey Gerard’s – A Bartolotta Supper Club