Pappardelle with Asparagus, Basil, and Jumbo Lump Crab Debuts at Milwaukee's Mason Street Grill

Chef Mark Weber shares recipe for this spring-inspired pasta dish at the Pfister Hotel restaurant.

Apr. 3, 2026 at 5:50pm

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An extremely abstracted, out-of-focus photograph in warm, hazy tones depicting a plate of pasta with green and white asparagus, fresh basil, and jumbo lump crab, conceptually representing the rich, seasonal flavors of the dish.A luxurious spring pasta dish from a renowned Milwaukee chef showcases the season's finest ingredients.Today in Milwaukee

Chef Mark Weber, the Senior Director of Culinary Operations and Corporate Chef at Milwaukee's Mason Street Grill, has unveiled a new seasonal pasta dish featuring pappardelle, asparagus, basil, and jumbo lump crab. The recipe, which highlights fresh spring ingredients, will be available as a main course or pasta course at the Pfister Hotel restaurant.

Why it matters

This new menu item showcases the culinary creativity and seasonal focus at Mason Street Grill, a longtime fixture in Milwaukee's dining scene located within the historic Pfister Hotel. The dish's combination of delicate pasta, vibrant vegetables, and decadent crab meat appeals to diners seeking fresh, flavorful spring fare.

The details

The pappardelle pasta is tossed in a sauce made with heavy cream, champagne vinegar, lemon zest, and nutmeg, then topped with sautéed green and white asparagus, jumbo lump crabmeat, and fresh basil. The recipe calls for high-quality ingredients like DeCecco pasta, premium crab, and butter to create a rich, balanced flavor profile.

  • The new pappardelle dish debuted on the Mason Street Grill menu in April 2026.

The players

Mark Weber

The Senior Director of Culinary Operations and Corporate Chef at Mason Street Grill, located inside the Pfister Hotel in Milwaukee, Wisconsin.

Mason Street Grill

A restaurant located within the historic Pfister Hotel in downtown Milwaukee, known for its seasonal, locally-sourced cuisine.

The Pfister Hotel

A luxury hotel in Milwaukee, Wisconsin, that has been in operation since 1893 and is home to the Mason Street Grill restaurant.

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What they’re saying

“This new pasta dish is the perfect way to welcome spring at Mason Street Grill. The combination of delicate pappardelle, fresh asparagus, and jumbo lump crab is both elegant and satisfying.”

— Mark Weber, Senior Director of Culinary Operations and Corporate Chef

What’s next

The pappardelle with asparagus, basil, and jumbo lump crab will be a seasonal menu item at Mason Street Grill, available throughout the spring and early summer months.

The takeaway

Mason Street Grill's new spring pasta dish showcases the restaurant's commitment to using high-quality, seasonal ingredients to create fresh and flavorful meals that appeal to diners seeking a taste of spring in Milwaukee.