Steakhouse in Wisconsin

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5 O'Clock Steakhouse: A User’s Guide

Award-Winning Steak House | Classic Surf 'n' Turf | Live Entertainment | Californian Wines | Supper-Club Decor

Sample Menu

  • Appetizer: shrimp cocktail
  • Entree: bacon-wrapped fillet with blue cheese
  • Drink: Rodney Strong merlot from Sonoma

When to Go: Try to plan your dinner for a Friday night around 8 p.m. That’s when musicians hit the adjoining Alley Cat Lounge stage, playing everything from oldies and jazz to modern rock and R&B.



Inside Tip: Show up hungry. All meals come with a salad, relish tray, and sourdough bread with butter and honey. A side of butter-sauteéd mushrooms also accompanies every steak.



Media Mentions: Over the years, 5 O’Clock has drawn national attention. The Travel Channel featured it on the program Steak Paradise, Saveur magazine named it one of the best steak houses in the country, and Travel + Leisure said it has a "Mad Men vibe."



Behind the Name: According to the restaurant's lore, the steak house got its name from an alarm clock that would ring every day at 5 p.m., alerting customers that it was time for a free drink.



While You’re in the Neighborhood
Before: Tour the Tripoli Shrine Center (3000 W. Wisconsin Avenue), a replica of the Taj Mahal and a member of the National Register of Historic Places.

After: If the entertainment at the Alley Cat Lounge isn't to your taste, head over to The Coffee House (631 N. 19th Street), which offers acoustic music and poetry performances.

2416 W State St
Milwaukee,
WI
US

With an expertise honed over two decades in kitchens at home and abroad, Flambé Gourmet's head chef Angelo Cattaneo captains a crew of cooks to offer a white-sleeved helping hand with catering services and intimate cooking classes comprised of 6?12 students. Demonstration classes held in the 1,500-square-foot kitchen teach students a healthy sampling of the chef of the week's raison d'être while granting an insider's look at the kitchen without forcing students to forge a false identity as a recently transferred dishwashing specialist. During the classes, students participate in the culinary crafting in a hands-on way at every step, manifesting a full meal by the end of the session. Flambé Gourmet welcomes suggestions for future classes on its Facebook page, and offers online reservations to take the place of unreliable ESP-RSVPs and unsanitary registration by messenger pigeon.

1 Sherman Terrace
Madison,
WI
US

Tony Roma opened his first rib joint in 1972, a venture that became wildly successful after Dallas Cowboys owner Clint Murchison, Jr. tasted the ribs and slaw and declared them the best he'd ever had. With his financial know-how and weighty pocket book, he helped Tony Roma's grow into the international brand it is today. Franchises have spread across the States like a wave of barbecue sauce, seeping over borders and staining the shirtfronts of thousands of satisfied diners.

Today, chefs still diligently emulate Tony's original ribs recipes, grilling up signature steaks and fresh-caught seafood combos enhanced with sides and garnishes of seasonal ingredients. In addition to the restaurant's signature meaty entrees, the staff whips up oven-baked desserts such as the golden-apple tarts and redskin potatoes hand- mashed by distinguished martial artists.

2581 Packerland Dr
Green Bay,
WI
US

The faint melody of blues music and the aroma of smoking meat drifts out of the imposing white brick façade of the former American Bank & Trust building. It can inspire the occasional double take from passersby who don't know that the opulent space is now occupied by Gerald’s Smokehouse. Inside, where bank tellers once counted cash, there's now a meat smoker that roasts ribs.

Restaurateur Gerald Bester has striven to preserve the building's old-fashioned bits of grandeur. The former deposit slip column has been upended into a long table, and the bank vault serves as the centerpiece of the dining room and as a time-out room for fussy dining companions. Sunlight pours through the service window at the end of the bar. Mr. Bester has also updated the space by transforming the second floor into a VIP lounge furnished with flat-screen TVs, leather couches, and an outside smoking patio.

Mr. Bester, who has a background in entertainment and promotions, strives to lure in international musicians, comedians, and poets to the restaurant’s stage. “I knew from an early age I wanted to be an entrepreneur," he says. "Comedy, bands—I just wanted it all in one location, with good food and good drinks.”

In contrast to the oft-elaborate décor, Mr. Bester keeps the food casual, offering southern-style barbecue. His chefs smoke ribs atop beds of apple-pecan and hickory wood and serve the meat alongside heaping sides of fried green tomatoes and collard greens.

1501 Washington Ave
Racine,
WI
US

TJ Thai and Japanese Steakhouse?s chefs slice and dice fresh ingredients over hibachi grills in dishes pulled from lunch and dinner menus that include more than 15 traditional sushi rolls. Grill masters craft flame-kissed shrimp, new york strip steak, and mahi-mahi dishes as diners look on, supporting main courses with an entourage of veggies and fried rice. Chefs bundle up compact sushi rolls, including spicy crab jalape?o and vegetable tempura, and pack Japanese lunch with california rolls, fried dumplings, and the ghosts of juice boxes past.

W6157 Lorna Ln
Appleton,
WI
US

Between the years of 1904 and 1944, the Greek Revival–style mansion that now holds Eric's Porter - Haus was home to former Waukesha mayor Isaac Lain. Today, it's a bustling supper club where servers make the rounds to multiple dining rooms, one of which is equipped with a fireplace lined with fresh cookies for Santa. Chef Chris prepares Old World specialties such as black forest schnitzel made with natural range-fed veal. Another specialty is steak; tender filet mignon sizzles alongside 24-ounce porterhouse cuts. Bottles imported from Germany, Australia, Italy, Spain, and California also make appearances on the wine list.

229 Wisconsin Ave.
Waukesha,
WI
US