Twenty years ago, Mason Street Grill opened its doors in Milwaukee with a simple, unwavering commitment: to serve the finest steaks in the city. Two decades, countless guests, and thousands of perfectly cooked cuts later — that commitment hasn't changed one bit.

Pull up a seat at the Chef's Counter for Steaks & Spirits — a one-of-a-kind cooking demo where two decades of expertise meets an unforgettable night of food, fire, and craft cocktails.

Chef David takes the counter to share the knowledge that's driven our reputation for two decades. This isn't a casual dinner. It's an immersive experience built around the cut, the cook, and the craft that have defined us since day one.

The Steak Story with Chef David:

• Beef grading from the ground up — USDA Choice, Prime, grass-fed, and the extraordinary A5 Wagyu
• The cuts that have built our reputation — tenderloin, ribeye, strip, and more
• The distinct cooking approach each cut deserves — and why it matters
• Side-by-side tastings of every cut discussed, plus grass-fed beef and A5 Wagyu

The Spirits Chapter with Graham & Seth

• Signature cocktails designed to complement each cut and preparation style
• The theory and reasoning behind every pairing decision — so you can think like a pro
• The confidence to pair great food with great drinks at home

This is more than a cooking class. It's a celebration of twenty years of craft, community, and the finest beef Milwaukee has ever been served. Seats at the counter are intimate and intentionally limited — every guest is up close, in the action, and walking away with knowledge (and a very full stomach) that only 20 years of doing this can deliver.