The Conroy Makes the Modern Supper Club Permanent in Downtown Milwaukee

Milwaukee, WI — Following continued demand from guests, The Conroy announces that its Modern Supper Club concept will become permanent beginning February 24. Originally introduced as a limited dining experience, the concept has established itself as a defining part of the restaurant’s identity, offering a modern interpretation of Wisconsin’s classic supper club tradition within a fine-dining setting.

Rooted in familiar supper club staples but presented through a contemporary lens, the experience emphasizes polished service, a refined dining room, and a menu suited equally to celebratory occasions and repeat visits.

Led by Chef Hector Martinez, formerly of The Capital Grille, the menu continues to feature guest favorites including Dry-Aged Meatballs, Saffron Mussels, Maple-Glazed Salmon, Scallops & Risotto, Hand-Cut Steaks, and the Wagyu Burger, available at the bar.

The menu features American Hackleback and Russian Royal Osetra caviar, now available in one-ounce tins and served with house-made potato chips, blinis, or cucumber alongside crème fraîche and chives. The roasted seafood tower, offered in both single and double presentations, features lobster tails, mussels, scallops, and shrimp finished with garlic butter and chili oil. Japanese A5 Wagyu from the Miyazaki Prefecture is also available by the ounce.

New additions to the menu include roasted beets on whipped ricotta with blood orange and walnuts; oysters on the half shell; scallop crudo dressed simply with citrus and chili flakes; and expanded steak selections such as a 14-ounce New York strip and a 24-ounce bone-in ribeye, alongside the existing filet mignon and ribeye. Additional entrées include Calabrian Calamarata made with imported Italian pasta and Chilean sea bass served over sautéed spinach in a tomatocaper cream.

Steaks may be paired with scallops, lobster tail, or shrimp and complemented by classic preparations such as au poivre, béarnaise, garlic parmesan crust, truffle butter, or demi-glace. Side dishes include roasted Brussels sprouts, mac & cheese, roasted asparagus, sautéed spinach, and a baked and loaded potato.

Live music is featured on weekends, reinforcing the supper club tradition within a contemporary fine-dining environment. The restaurant also offers a private mezzanine overlooking the dining room and has become a regular destination for business leaders and professional athletes, including a certain Milwaukee Bucks’ star forward.

Reservations are recommended and can be made online via OpenTable. For more information: www.theconroymke.com. Media inquiries: info@theconroymke.com

NOTE: This press release was submitted to Urban Milwaukee and was not written by an Urban Milwaukee writer. While it is believed to be reliable, Urban Milwaukee does not guarantee its accuracy or completeness.