The Conroy will permanently operate as a modern supper club in downtown Milwaukee starting February 24

A temporary concept becomes the restaurant’s long-term identity

The Conroy, a downtown Milwaukee restaurant and cocktail lounge at 725 N. Milwaukee St., is set to make its Modern Supper Club concept permanent beginning Feb. 24, 2026. The concept was originally introduced as a limited fall/winter dining experience and will now continue on an ongoing basis.

The shift formalizes a direction that had already been taking shape through seasonal programming: a contemporary interpretation of Wisconsin’s traditional supper club format, built around classic service cues, a nightlife element and a menu that blends familiar staples with higher-end ingredients.

How the space and business evolved in less than three years

The address has undergone several rapid identity changes since 2023. Volante Group opened Carbon Steak in the space in December 2023 as a steakhouse concept. In July 2025, Carbon Steak ended service and the venue rebranded as The Conroy, repositioning itself as a cocktail-forward lounge with a smaller-plates focus while keeping the same general footprint.

The building itself is historically known as the James Conroy building, dating to the late 19th century, and the restaurant operates on its ground floor. The venue has been described as a 116-seat space that includes a mezzanine overlooking the dining room, supporting both regular dinner service and private events.

Menu direction: supper club cues, fine-dining ingredients

With the Modern Supper Club concept becoming permanent, The Conroy’s menu is anchored in a mix of steakhouse and seafood mainstays alongside items framed as supper-club favorites presented in a contemporary style. The kitchen is led by Chef Hector Martinez, whose prior experience includes work at The Capital Grille.

• Core dishes that have been promoted as guest favorites include dry-aged meatballs, saffron mussels, maple-glazed salmon, scallops with risotto, hand-cut steaks and a wagyu burger offered at the bar.
• Premium additions include caviar service and Japanese A5 wagyu sold by the ounce, as well as a roasted seafood tower featuring lobster tails, mussels, scallops and shrimp.
• Recently listed menu expansions include oysters on the half shell, scallop crudo, additional steak cuts, and dishes such as Chilean sea bass and Calabrian pasta.

Entertainment and programming as part of the supper club format

Live music on weekends is positioned as a continuing part of the experience, aligning with the entertainment component associated with classic Wisconsin supper clubs. The restaurant has also promoted reservations through OpenTable and highlighted its mezzanine as an option for private dining and events.

Beginning Feb. 24, 2026, The Conroy’s Modern Supper Club will be the restaurant’s permanent operating concept in downtown Milwaukee.