Man & Fire Sunday Dinner Series
Join us at Mr. B's — A Bartolotta Steakhouse — Brookfield for the debut of our Man & Fire Sunday Dinner Series — a monthly dining experience built around one of the oldest and most primal cooking methods known to humankind: fire.
Taking place entirely on Mr. B's outdoor patio, the experience runs from 4:00 PM through last seating at 7:30 PM. Guests are invited to settle in and let the evening unfold at their own pace, guided by the aromas of wood-fired cooking, the warmth of the flame, and the kind of food that speaks for itself.
Every dish served that evening will be prepared entirely over live flame — across our wood hearth ovens, OFYR grills, and charcoal rotisserie. This isn't cooking as performance. It's cooking as craft, as history, as tradition.
At the heart of the series is Executive Chef Luis Ramos, whose culinary story begins in Colombia, where the tradition of lechón and open-air roasting is woven into the culture. After more than twelve years honing his skills in the American steakhouse world, Chef Ramos brings that heritage and passion to Mr. B's in its purest form: cooking everything on fire.
Complementing the meal is a specially curated cocktail designed for the evening — thoughtfully crafted pairings that echo the boldness and depth of live-fire cooking — alongside live music to set the mood under the open summer sky.
No tickets required — walk-ins are welcome, but we encourage you to reserve your table to ensure your spot for this one-of-a-kind experience.
Menu
Bread Service: Hearth
Heritage Cornbread
Skillet-baked over wood coals with honey butter
Navajo-Style Fry Bread
Hand-stretched dough brushed with smoked beef tallow, blistered and charred
Toasted Bone Marrow
Fire-roasted canoe-cut bones with herb gremolata
Pimento Cheese Spread
Sharp cheddar with fire-charred pimentos
First Course: Charcoal
Chicken Thigh Yakitori (Japan)
Lacquered with house-made tare over white binchotan charcoal, green papaya, and shiso
Ember-Roasted Tiger Prawns (Argentina)
Flash-seared over open coals with ember-roasted leeks, peppers, and carrots
Main Course: Wood Roasted
"Punta de Anca" (Colombia)
Salt-crusted top sirloin cap, slow-roasted on vertical skewers over hardwood flame. Served with aji casero and charred spring onions
Moroccan Spiced Lamb Shank
Hearth-braised and fire-finished lamb served over fluffy couscous with preserved lemons and spiced yogurt
Desserts
Abacaxi Grelhado (Brazil)
Whole pineapple rubbed in palm sugar, rum, and vanilla; slow-caramelized on long skewers and shaved thin
Griddled Peaches (USA)
Hard-seared peaches over heritage rice pudding with Pecans and salted bourbon caramel
Crema Catalana (Spain)
Delicate Vanilla Custard with Citrus Notes, finished with Iron Branded caramelized sugar coating
Reserve your Table FOr Man & Fire Sunday Dinner Series:
$95 per person
