Kurt's Steakhouse

Hello restauranteurs. Foodies, date night seekers, special occasions partiers. Ohhhh yaaah. This is the place you are looking for. If you can time it for mid week. Absolutely positive opportunity. The atmosphere magnificent!Midweek customer count comfortable. Service fasssttttt! Appetizers yes please. Make sure you try the Parmesan truffle fries. Oh ya delicious. bar for pre-dinner or after dinner drinks spacious and comfortable. Soups hot and freshly made full of flavor. Dinner options tonight cowboy steak and tenderloin and scallops both with amazing haystack onion rings yes, yes, yes!!! The garlic mashed potatoes perfect spot on flavorful. Scallop potatoes with the tenderloin and scallops delicious. The cowboy steak delicious The entire meal definitely worth it. Tummies full and leftovers for tomorrow nights dinner. Worth it YES. Bon appétit.

This restaurant was on our local supper club list of places we wanted to go to. Very cute interior.Food was good, but for the price point the portions were skimpy. I ordered a petite filet and boy was it petite! It was cooked as requested and was good. The dinner salad was very good. They provide a bread basket with only one roll per person and don't offer to refill it. Usually this is not something we gripe about, but they were very busy and there was a wait for our meal and sometimes our waitress (who was very pleasant). We each had one drink with our meal. The total bill was over $100. I could have bought two steaks for $50 and had a comparable meal at home.We aren't big eaters and almost always leave with a takeout box, but we left hungry.Although it seems to be a very popular place we will probably opt for other restaurants in the area in the future.

I do not care for steak. At all. Anywhere. But as we had a gift card for Kurt's and my husband does like steak, we had dinner there last night. We began with the blue crab stuffed mushrooms, which were phenomenal, followed by mushroom truffle soup. While it had a strong mushroom flavor, it was completely puréed and we both like the texture of chopped mushrooms in our soup. He had the 8 oz. sirloin, perfectly cooked to medium rare, with a large garnish of crispy and tasty onion strings and garlic mashed potatoes. He felt the steak, while having a good flavor, simply was not very tender. I had chicken Marsala and garlic mashed potatoes. We both agreed that the potatoes were among the best we've ever tasted, and my chicken was very moist and flavorful. The server was excellent, with finished dishes whisked away quickly and water glasses being topped off several times. Our only complaint, especially as we made the reservation two weeks prior, was the tiny table we were given. There was barely room for our appetizer, roll basket and butter dish, along with the plates and cutlery, a small lamp, vase and a tented dessert list. It was just uncomfortably crowded, and I nearly knocked over my water glass trying to get my cutlery out of the napkin in which it was wrapped. The restaurant was full, so moving to another table was not an option. The decor was a little bland in our dining room, we thought.Would we go back? Not sure. I wish there had been a vegetarian or pasta option; surely customers come with groups who are not meat lovers.

This is a fun spot - the waitstaff are approachable and helpful. The bar is a little crowded, but well stocked and a good place to wait for a table. You'll have to wait a bit for that table, it seems, even with a reservation. This may have more to do with staffing than any delay in efficiency. The food is very good - I had a filet - and the portions are generous given the cost. And the rat pack vibes pull out the essence of a hood Wisconsin supper club. We'll be back for special occasions.

Old time supper club. Excellent steak . . . and everything else. Jake's was closer to home, but closed, so this is now my steak place . . . the the wait staff and hostess is so much more fun anyway !!!!!

We ended up here instead as the previous restaurant had a hr & half wait for a fish fry & it was right down the road. First time; food tasted great we had the halibut special along with appetizers stuffed mushrooms & coconut shrimp & we also tried the chicken wild rice & best ever lobster bisque soup. Next time we will have to try the steak cuts! The service was good as well.

I ordered my steak done medium rare. When I cut it open, it was blood red; definitely very rare. By the time the waitress returned, sent my steak back to the kitchen and brought it back to the table, everyone else at the table was finished eating. I heard some restaurants under cook their steaks on purpose, so if there are complaints they can easily fix it. But if a steakhouse doesn't know how to make a medium rare steak right the first time, it should give it up. We will not return.

Kurt's has been our family's special occasion restaurant for over 20 years, we have never had a bad meal here, ribeye and blackened ribeye are our go to choices, crab stuffed mushrooms are always excellent, always good service, we have our anniversary coming up and will coming back.

Don't hear recently at the bar. Excellent oysters, Rockefeller. Good cocktails. The martinis come in chilled stainless steel martini glasses, which are very special. Delicious mushroom truffle soup.The food is always good here and the service is very professional.

Before Covid, Kurt's was our local go-to no-fail perfect spot for a top notch fish fry or a steak. We were appalled by Kurt's lax Covid precautions, if you could even say there were any at all. But post Covid we were excited to return to our favorite spot.Months went by without a fish fry being available even though it was on the menu. (Kurt's fish fry was never inexpensive, but it was soooo good.) Each time we inquired why they didn't have the fish fry, we were told "there isn't any good fish available since Covid." Seemed dubious, but Covid messed up a lot of things for everyone so we gave them the benefit of the doubt.Fast forward to today. The fish fry has been removed from the menu. Apparently they couldn't reasonably double the cost of the fish fry as they did with nearly every other menu item...in the case of the steaks, at a lesser quality. A 5oz petite filet is $40 and it sure isn't prime beef. The ribeyes are mostly gristle and sinew, with chewy grainy meat in between. We like rare and medium rare, but in spite of it the meat is tough.Lovely accompaniments are a thing of the past. You're nickel and dimed for every single item with the exception of the hot rolls.We expect to pay a hefty price for steaks, but the prices at Kurt's went through the roof after Covid and the quality declined terrifically at the same time. The remodel makes the place seem cold; certainly not the cozy hideaway we loved for decades. Palmer's is a slightly longer drive from Delafield, but the quality of the steaks, all the food...and the dining experience itself has remained consistently high. It's a different vibe, of course. "Fancier," you could say. And it used to be far more expensive than Kurt's. Today, Kurt's is pricier, with much lower quality. We have gone back to Kurt;s four times in the past year and a half, hoping each time that they'd gotten their act together. We're sad to say, we won't be back again.