history/about us


History of Mader’s

​Mader’s was founded in 1902; before the Wright brothers first flight and before Henry Ford’s Model T. In 1902, A ​porterhouse​ steak or 1/2 roast duckling dinner​,​ w​ere​ priced at twenty cents, or six for ​$1.00​. Lunch was ​four​ cents, but if you drank two steins of beer at three cents for one stein, or a nickel for two steins, your lunch was free.

The tables and chairs were wooden and rickety, the walls and bar ​eneven​. The ceiling was tin​, ​a fan provided the air circulation. Often the rugged men who frequently Mader’s ​became inebriated, and stumbled out. There were no automobiles, so there were no laws regarding “blood alcohol levels”.. Suburbs hadn’t been invented yet so men lived near their work place and walked, or rode a horse to work.
​The majority of Milwaukee’s population in 1902 were German immigrants and their beverage of choice was beer.​ This w​as the era when “Bucket Boys”​ toting a board dangling a half dozen pails of frothy beer, made the rounds through office buildings. Their refreshing goods were passed around to all – the early beer capitals natural answer to today’s coffee break.

​In 1920, after​​ ​18 years, a crushing blow struck the establishment: Prohibition​! ​ Charles Mader hung a large sign in his window: “Prohibition is near at hand. Prepare for the worst. Stock up now! Today and tomorrow there’s beer. Soon there’ll be only the lake.”
When Prohibition struck in ​1​920​​ ​Mader​’s wife​ Celia, saved Mader’s. She​ ​turned her​ ​full attention to​ ​creating​ the rustic, famous,​ German dishes​ from her homeland.​ The sauerbraten, wiener schnitzel and pork shank were called on to meet the challenge and hold the trade without the compliment of the traditional stein of beer. They held up well, all the way to that jubilant, cheering night of April 7, 1933, marking the end of Prohibition.​​ ​Mader’s was there to serve that first legal stein of beer in Milwaukee and it was announced from Mader’s on the city’s only radio station on that historic midnight.

Times changed when the depressed early thirties passed. Mr. Mader’s two sons, George and Gustave, began helping the aging Charles. The famous restaurateur passed away in 1938.

World War II came and Mader’s de-emphasized its German theme but fared well. People often lined up hungrily awaiting their chance to indulge in a crispy pork shank, tender wiener schnitzel or tangy platter of sauerbraten. Gus and George celebrated Mader’s 50th anniversary by adding a new dining room, the”Jaeger Stube” In 1958, George Mader died, leaving brother Gus had to shoulder the entire burden.

In 1961, Gus enrolled his son, Victor, In Michigan State University’s Hotel and Restaurant Management​​ ​C​ollege. After graduation, Victor spent​ ​f​ive ​months working in Europe. In 1964, Victor joined Gus in the running of the family’s Milwaukee restaurant.
The 1970’s, were years of great change at Mader’s:

​​M​any​ menu changes and additions, including Mader’s now famous Sunday Viennese Brunch, which debuted to turn away crowds in November 1977.
In the early seventies Mader’s foyer became, for a few short years, a miniature art gallery. In 1977, the operations were moved to the second floor of the Milwaukee restaurant, and in 1980, into the present Tower Galleries. By 2002, Mader’s became the world’s largest Hummel store.

In 1977, Mader’s second floor private dining room, the Baron’s Rhine Stube, was added. Large panels of original art in stained glass depicting the famous legends of the Rhine were installed throughout Mader’s.​ ​Suits of armor dating to the 1300’s, ​dozens of superb ​original ​European woodcarvings and antiques were acquired.

In 1988, Mader’s Milwaukee restaurant was completely remodeled and a new dining room, named Burg Halle opened.

In 1996, Mader’s Catering was formed. ​Today we cater​​ events which serve parties, weddings, celebrations and corporate events​ serving from twenty guests to ten thousand.

​COMMENT + AWARDS​

During the 1980’s and 90’s Mader’s received continued accolades. The readers of ​every​ publication in our state that rank​s​ restaurants chose Mader’s as Wisconsin’s best ethnic restaurant: The Milwaukee Journal-Sentinel, Wisconsin Trails, Shepherd Express, Milwaukee Magazine and Exclusively Yours. It was a clean sweep.

Milwaukee Magazine ranked it as the Best Brunch value in town, readers of the Milwaukee Journal-Sentinel ranked Mader’s as “Best Desserts” in the city.

THE INTERNET​

The arrival of the Internet has brought the dawn of accurate restaurant ratings for they gather opinions from thousands of guests, not just a single critic.​ The biggest is Trip Advisor. TripAdvisor’s hundreds of millions of users currently rank Mader’s the fifth best of 1,270 Milwaukee restaurants, and ​Milwaukees’​ best ethnic restaurant.​ Trip Advisor also awarded Mader’s it’s Award of Excellence. ​ Well respected Open Table currently ranks Mader’s 4.6 of 5 stars.

​AOL​ ranked ​Mader’s​ as among the best brunches​ and best selection of fine beers​ in the city; AOL city Guide members and diners rank Mader’s five stars, the highest rating.​ OnMilwaukee.com and ​CitySearch.com rank Mader’s Milwaukee’s best ethnic restaurant.​

TV, MAGAZINE & NEWSPAPER MENTIONS​

Delicious Destinations​ TV ​Chef Andrew Zimmer ​named​ Mader’s a ​”​not to be missed destination​”​

​The Washington Post
“Not to be missed”​

-Esquire Magazine
Voted our Knights Bar among the ​ ​‘Best Bars in America’

-Midwest Magazine
Best German restaurant in Milwaukee

​TV’s ​Food Network,
​Rachael Rey. “Milwaukee’s Best”​