The Bartolotta Restaurants has announced a July 24 grand opening date for the highly anticipated The Commodore – A Bartolotta Restaurant at 1807 Nagawicka Rd. in Hartland.
The historic property, perched just above Nagawicka Lake, offers picturesque views of the water and Lake Country sunsets. Originally home to Hasslinger’s Pleasant View Hotel & Resort when it opened in 1902, the property most recently housed Seven Seas restaurant and banquet hall, a local staple for nearly four decades.
Developed in partnership with Jay Franke of HF Hospitality Group, the restaurant and event destination has been reimagined as a venue that simultaneously pays homage to the past while looking to the future.
“We are excited to unveil this two-year project and bring this iconic property back to life,” says Chef Paul Bartolotta, owner and co-founder of The Bartolotta Restaurants. “We view this as a long-term commitment to the Lake Country community as we are now custodians, building new legacies and memories for generations to come. We look forward to greeting our guests with the ‘hospitality heart’ that they have come to know and love from The Bartolotta Restaurants.”
Renewing a Lake Country gem
Over the past century, the Lake Country property has changed hands over 15 times. It has operated as a hotel, a discotheque, a girl’s camp and a school, among other things. As The Commodore – A Bartolotta Restaurant, it will move forward as a multipurpose social and hospitality venue that pays tribute to a deeply rooted Nagawicka Lake history.
“They always say that the windshield is bigger than the rearview mirror because what’s in front of you is more important than what’s behind you,” says Bartolotta. “In this case, we have looked in the rearview mirror, intending to move forward with a better sense of our own identity and the neighbors and guests who were here before us.”
But Bartolotta admits that creating a space that pays tribute to the past while also accommodating modern expectations required them to establish a very clear vision for what the concept would offer for guests.
“When Jay and I began to talk about what we wanted this to look like, we had long conversations about concept development,” says Bartolotta. “As we talked, we found ourselves driven primarily by sense of place, history and legacy. Ultimately, Jay’s vision and attention to detail was impeccable and I couldn’t be happier to have worked with him.”
Accessible luxury
In addition to their conceptual vision, Bartolotta says, they faced the challenge of how to meet and exceed the expectations of a changed dining public in 2024.
“Both the price of food and the price of labor have gone up so much that even the most casual places are expensive today,” Bartolotta admits. “So we discussed in depth the ways that we could elevate the experience without making it inaccessible.”
Touches of luxury, including china custom-made in England, cotton linens from Italy and the table lamps on dining tables are all meant to conjure elements of home, as well as underscoring the purpose of true hospitality: a memorable experience.
There is also a sense of history and romance wrapped into the property. For example, even the contemporary restrooms are called “water closets,” a term widely used in the U.S. through the 1930s and which are likely to evoke curiosity from a younger set, while bringing back childhood memories for folks of an older generation.
“I think people love beautiful things,” says Bartolotta. “Luxury is not dead. And people in Milwaukee and the surrounding area have evolved to both appreciate and recognize quality. In a sense, this is the most elevated of the experiences that we currently have, and yet it’s also executed in a way that people don’t need to dress up. It’s not stuffy or formal. It’s meant to give people a truly elevated experience that they can enjoy with regularity.”
The Commodore Restaurant
The Commodore Restaurant, located on the ground floor, features a main dining room, a bar, two private dining areas and an outdoor patio. All offer beautiful views of the lake, as well as comfortable seating and classic finishes that conjure the relaxed atmosphere of a well-appointed home.
The private dining rooms, named Margo’s and Pepper’s, offer a nod to the once-famed "Margo’s Pepper Tree" restaurant that operated on the property from 1976 through 1978.
General Manager Justin Crowe will take charge of the guest experience in the restaurant, bringing two decades of hospitality experience including recent work at Big Cedar Lodge in Branson, Missouri; Potawatomi Hotel and Casino; and various roles in Las Vegas.
Meanwhile, Chef Jesse Kloskey will serve as executive chef for The Commodore alongside a talented back-of-house staff, including longtime Bartolotta’s Pastry Chef Annelise Linton, who will bring her skills to the restaurant’s artful desserts.
The menu, Bartolotta says, is another means for storytelling.
“Everyone I know has a Seven Seas story,” he says. “People were engaged here, their parents were married here. And when I look back at the legacy of Bartolotta’s, that’s also true for us. You hear the history and it’s exciting. So, culinarily, we looked to storied dishes, juxtaposing the heritage of American gastronomy with contemporary interpretations and presentation.”
For instance, the appetizer menu features classics like Oysters Rockefeller, a dish first served at Antoine’s in New Orleans in 1889 ($24); and Beverly’s Curried Shrimp & Crab Bisque ($12) honors the legacy of Paul Bartolotta's mother, who made this soup every year on Christmas Eve.
Beef Wellington for Two pays a nod to the historic dish first served to Sir Arthur Wellesley, the first Duke of Wellington, in celebration of his victory in the Battle of Waterloo.
The dish was painstakingly researched and reimagined by Bartolotta’s Corporate Executive Chef Aaron Bickham resulting in the creation of a 16-ounce Prime, barrel-cut filet which is baked in puff pastry with mushroom duxelles and black truffle-périgourdine sauce. It's served with scalloped potatoes and creamed spinach on the side ($150, serves two).
Classic wiener schnitzel ($42) will pay homage to iconic restaurateur and Lake Country gentleman Jack Weissgerber and the legacy he built through the Weissgerbers restaurants.
Meanwhile more contemporary dishes will include Roasted Atlantic Halibut with baby zucchini, artichokes, asparagus, leek, pearl onions and chanterelles ($45) and Grilled Free-Range Cornish Hen with sautéed zucchini, blistered cherry tomatoes, basil and burrata ($38).
Bartolotta says there will also be salmon and lobster, "Surf & Turf for Two" and various steaks and chops, including a 12-ounce grilled Westholme Australian Wagyu strip steak.
The menu will also continue to evolve with time, not only making full use of seasonal produce but offering touches of luxury like tableside and cart service in the dining room.
“Our intention is to grow into the property, adding elements as we go,” says Bartolotta. “For instance, we’ll be adding televisions in the bar and will roll out a bar menu with more casual items, like burgers, and things that folks will want to eat while watching the game.”
Moving forward, The Commodore will also debut an exclusive members-only social club, Club 1902. The Club will be located on the lower level, offering the most elevated and bespoke indoor and outdoor experiences on the property. Individuals interested in learning more can visit club1902delafield.com.
Event spaces
Ideal for a wide range of events, from intimate gatherings to grand galas, The Commodore’s event spaces, which accommodate up to 220 guests, are located on the upper floor of the property.
The Grand Heritage Ballroom takes its name from the property's era as Heritage on the Lake & Spirit of ’76 Resort & Disco. The flexible space can be divided into North and South Heritage Ballrooms.
Meanwhile, The Baldwin Lounge is a private room with unparalleled views of Nagawicka Lake. It’s anchored by a beautiful fireplace named for former owner Dave Baldwin.
There are also myriad outdoor spaces. The Pleasant View Pavilion offers a charming outdoor space echoing the original Pleasant View Hotel & Resort.
The Garden provides a serene outdoor retreat, while The Fountain Patio is a quaint space next to the Pavilion perfect for small receptions and ceremonies.
“The setting for The Commodore is bucolic,” says Bartolotta. “It’s breathtaking. As the sun sets, it’s simply enchanting. In turn, part of our goal is to bring back the nostalgia of Lake Country life. We hope to do so through a multitude of guest experiences from casual nights at the bar to gatherings and events that create memories for years to come.”
Beginning Wednesday, July 24, The Commodore – A Bartolotta Restaurant will be open Wednesday through Sunday, from 5 p.m. to 9 p.m. Reservations can be made at thecommodoredelafield.com.
More information about booking events at The Commodore is also available online.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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