Located at 1060 Hansen Rd. in Ashwaubenon, Mary and her husband, Jack, bought the business five years ago. Both had worked in the printing industry in sales and marketing, “And this came up on the radar screen, and I was looking at buying a business,” says Jack. Their plan was to purchase something manufacturing.

“We never ever thought about a restaurant,” says Mary. But when Creative Business Brokers brought the business to their attention, they decided their skills in marketing could transfer well to the restaurant scene. “The Wellington was so different,” says Mary. “There’s nothing like it.”

Indeed, there is nothing else quite like it in the area. The Milwaukee Journal’s restaurant critic, Dennis Ghetto, raved about his experience at The Wellington, Mary says. He aptly described the atmosphere like sitting in the library of a mansion, she says. The feeling is that of a comfortable old country club. The warmth of the woods in The Wellington and the calming demeanor of the place, even on a busy evening, is what patrons remember – and appreciate.

But it’s also the great menu that features among its selections 100 percent certified Black Angus beef as well as locally grown organic produce and the work of executive chef Devin Summers that have people coming back again and again. Summers has been at the Wellington for two years now, and the Halls say they spend very little money on advertising anymore. Instead, they put their money into the kitchen and getting the best people they can. “Our staff in the kitchen is a phenomenal team,” adds Mary.

The Wellington was originally built in the 1980s by homebuilder Donald Noel who had a dream for many years to own a restaurant. In his younger years he had been a bartender, and for several years his wife, Elaine, had worked as a waitress in area restaurants. “He built this like a restaurant in Chicago,” notes Mary. The old English feel he put into The Wellington remains to this day. Noel unfortunately has passed away, and it was from Nancy and Mike Hallada that the Halls purchased the business. In fact, it was a very proud moment Mary says when all three of The Wellington’s pas and present owners were together when the Halls took over the business in May 2003 – it just so happened that Elaine Noel worked where they signed the papers.

Though some things have remained the same about a dining experience at The Wellington over the years, what the Halls say they have changed is to emphasize that they today offer casual fine dining. Open Monday through Saturday for dining from 5 to 10 p.m., the bar opens at 4:30 p.m. Early-goers might be coming off a day’s shopping or a round of golf, and a visit to The Wellington is just the right way to top off a nice day in a special way, say the Halls. It’s a tranquil setting that is conductive to sitting back and relaxing with a good drink and a pleasant conversation. “This restaurant is something that you’d find in Chicago, Minneapolis, New York, or the big cities,” says Mary.

They could have done anything they wanted with The Wellington but, Mary continues, “We decided to stay different.”

What they did do, she says, was make the decision to “up” the quality of the food, yet, she says, “We aren’t that expensive.”

They list most of their dining selections online as ranging from $14.95 to $28.95, though there are a few seafood and beef selections priced at $33.99 on their Web site at www.FoodSpot.com/wellington. Here you can get a look at a menu that Jack says changes often.

Seafood selections are flown in fresh from Hawaii several time a week, and few restaurants even have rack of lamb as a regular feature on the menu like The Wellington does, notes Jack. Another big seller is the Australian cold-water lobster, the best there is, he says. And The Wellington has become known as the place in town to get a great steak. A big favorite is the bone-in- rib-eye. The popularity of their steaks, he says, has to do with how they make their 100 percent certified Black Angus beef. They purchased a steak house grill that chars the meat to 700 degrees to seal in the flavor. “That’s why our steaks are so different,” he explains.

The Wellington is a busy place for many special occasions, but among its customer base the Halls say they are very pleased to have many leaders in the business community who come to The Wellington for dinner meetings. The atmosphere and food make it the perfect place to wine and dine clients, they say, and the wait staff makes the experience even more special. Experience counts at The Wellington. Anyone they hire needs to know the wines, appetizers and entrees top to bottom. “We do everything in courses,” explains Mary, “and our meals include an entrée, starch, vegetable, hot bread.” And the oils they serve with the bread is something everyone wants to buy, she adds. “It’s an evening event,” she explains of dinner at The Wellington.

“We hire wait staff that are just special people,” Mary continues. They are supervised by front end manager Carey Granius, and it is she who adds many of the little seasonal decorating touches that greet guests at The Wellington. “Christmastime is phenomenal,” Mary notes.

Jack says he is particularly proud of the wine list that has been developed for The Wellington. Some unique wines are on the menu – and not on the menu.

For special regular customers, Jack brings in wines he knows are exactly what they like. And during summer and lovely early autumn days, guests enjoy taking their glass of wine or a drink out to the patio to enjoy the wooded three-acre property The Wellington sits on.

Occasionally there will even be a wedding out there, Mary says.

The Wellington has also become known as the hottest caterer in town these days. Earlier this year it discontinued its lunch service because the restaurant simply got too busy with mid-week catering opportunities.

“Most of our catering is hot. It’s done to presentation,” Mary explains. Linens and cutlery are part of the setup for everything from the Boardroom Breakfast priced at $5.95 per person to the wide-ranging hot luncheon menu available for off-premise catering. Entrees are currently priced at $10 per person and include such items as Mediterranean stuffed chicken breast filled with asparagus, basil, red onion and sun-dried tomato mousse, served over an Asiago cheese sauce; roast pork loin, slow roasted, sliced and served with an herb jus; and hot beef, featuring certified Black Angus beef, slow roasted and sliced, tossed with peppers, onions, pepper jack cheese and natural juices.

Their catering takes them all over Northeastern Wisconsin, as far south as Fond du Lac, and with a minimum order of 10 received by 2 p.m. the day prior, they will deliver, set up and take down. Same-day orders are also considered. The Halls say they cater anywhere from 15 to 20 times a week off-site. And, Jack points out, expect great things from their catering menu, which is found on their web site. “The quality of the food is exactly the same (as dining at the Wellington”. We don’t buy anything different for catering,” he adds.

They still serve during the day at The Wellington for special gathering ranging from social occasions, seminars and corporate events often throughout the week, and during the evening large groups enjoy their separate library. The dining room itself features beautiful new screens, which allow the Halls to partition parties off for privacy and more intimate settings. For a special event The Wellington can accommodate up to 200 people. “It’s large enough to accommodate many, but you still feel special,” adds Jack.