Bell’s Bar Bites Beer Dinner

We’re excited to announce the next beer dinner in our Bar Bites series, and it’s a great match-up: Bell’s Brewery of Kalamazoo, Michigan. Since opening as a homebrew supply store in 1983, Bell’s has grown to produce beloved seasonal and specialty beer in the Upper Midwest such as Oberon, Two Hearted Ale, and Hopslam.

On Monday, June 12, enjoy a 5-courses paired with Bell’s beer at Story Hill BKC starting at 6 p.m. $65 includes dinner, reception, and pairings; gratuity and tax not included. For reservations, call Story Hill BKC at 414-539-4424 or email reservations@storyhillbkc.com.

Check out scenes from our most recent Bar Bites Beer Dinner.

Support Stepping Stone Farms

Join us for dinner on Tuesday, June 20, to support Stepping Stone Farms, a non-profit horse rescue and therapeutic facility in Franksville that serves the needs of people in the South East Wisconsin area.

We’ll contribute 20% of food sales that evening to Stepping Stone Farms, from 5 p.m. to 9 p.m.

We’ll also feature a “wine pull” – one mixed mystery case of red wine, and one mixed mystery case of white wine, available for $20 per bottle. You get what you grab, if you’re enjoying it here or at home, while supply lasts. Wine pull proceeds go entirely to Stepping Stone Farms. Make your dinner reservation by calling 414-539-4424 or emailing reservations@storyhillbkc.com.

Spring in Europe

Join us Monday, May 1 for a European-themed four-station tasting dinner. “Spring in Europe” celebrates the food, drink and culture of Europe. Enjoy beer and wine pairings from Bofferding and Domaines Vinsmoselle. Menu includes…

  • Cheese Display: Apricoit Onion Tart, Cherry Turnover

  • Chicon Au Gratin Toast: Endive, Carr Valley Gouda, Uphoff Ham

  • Duck Bratwurst w/ house sauerkraut, pickled mustard, pretzel roll

  • Capon Spaetzle: Black Pepper Spaetzle, Capon Caper Demi

  • Assorted Petit Fours: Apricoit Onion Tart, Cherry Turnover

$60 for an individual; $100 for a couple. Every guest will receive a free gift bag, and be entered into a raffle for a grand prize of a $50 gift card. Includes gratuity; tax not included. Call Story Hill BKC at 414-539-4424 or email reservations@storyhillbkc.com for reservations.

Central Waters Bar Bites Beer Dinner

Central Waters is among the best breweries for barrel-aging and environmental sustainablility – and they’re right here in Wisconsin. Join us for a Bar Bites beer dinner featuring the beer of Central Waters.

RESERVATIONS ARE CURRENTLY FULL. We are accepting waitlist names. Call 414-539-4424 for reservations; reservations are required. Dinner is $65 and includes reception, 5 beer-paired courses; gratuity and tax not included. Reception begins at 6 p.m. with dinner to follow at 6:30 p.m.

Lakefront’s Brandy Barrel-Aged Cherry Lager Tapping, Aug. 16

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We’re tapping Lakefront Brewery’s anticipated Brandy Barrel-Aged Cherry Lager starting at 5 p.m. on Tuesday, Aug. 16. If you like Old Fashioneds, Lagers, and/or Lakefront beer, you’ll really like this cherry delight!

$7/small tulip. We’ll also have Lakefront’s SMaSH Ale on tap and, as always, Riverwest Stein. Let your friends you wanna drink some beer on our Facebook Event.

New Salads for Weekday Lunch

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We’ve added two new salads to our Weekday Lunch menu – a couple of dishes we’ve been perfecting over recent weeks. These salads back up the thinking that “our salads are about the stuff!” (as in, they’re not just a lotta lettuce).

Blackened Whitefish Salad features Great Lakes whitefish, blackened, on top of mixed greens, gorgonzola, oven-dried tomatoes, red onion, French beans (or haricot verts, if you’re really French) and, best of all, shoestring potatoes. We love this salad not only because it fits with our Upper Midwest-style of serving all freshwater fish, but also because it’s a big ol’ piece of the fish!

Smoked Duck & Peach Salad continues some of the fun we had during Peach WeekWe cure and smoke Maple Leaf Farms duck breast. It’s sliced and served next to charred Georgia peaches, mixed greens, maple-glazed pecans, and goat cheese, and tossed with orange vinaigrette. Georgia peaches certainly aren’t from our part of the country, but we source for the best quality first. If you’ve never had a Georgia peach, you gotta try this salad to see why they’re the best of the best. This salad is available on our Weekday Lunch, Happy Hour, and Dinner menus. NOTE: We’ve run through all the beautiful peaches, so this salad now features White White Poached Pears.

Weekday Lunch is served Tuesday through Friday from 11 a.m. to 2 p.m. Our latest Weekday Lunch & Weekend Brunch menus can be seen here. 

 

Bar Bites featuring Abita

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Our next Bar Bites is set to feature Abita Brewing Company of Abita Springs, Louisiana, on Monday, April 11. As the Pelican State’s oldest craft brewery, Abita has been cranking out festive brews made from artesian spring water since 1986. Abita’s flagship beers are nearly ubiquitous in New Orleans, and thoroughly enjoyed in Milwaukee (especially Turbodog at Maxie’s)! From their stealthy touch incorporating fruit and flavors into lighter beers to their “Big Beer” limited series, Abita celebrates what makes beer fun.

Call 414-539-4424 for reservations; reservations are required. Dinner is $65 and includes reception, 5 beer-paired courses; gratuity and tax not included. Reception begins at 6 p.m. with dinner to follow at 6:30 p.m.

Bar Bites with Founders Brewing – Jan. 18, 2016

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In January, we welcomed Founders Brewing Co. for a dinner exemplifying our style of cuisine and the very best of beer-and-food pairings. As a fan of their beer – and taproom in Grand Rapids – Chef Joe Muench created a delightful dinner showcasing Upper Midwest ingredients. Joe says Founders is a great example of the craft, care, and style that makes our area such an interesting culinary region.

We started out with Steamed Walleye that called to mind sushi rolls and the Italian coast without overpowering a beautiful freshwater fish (in a soy fume made with, and paired with, the floral Spectra Trifecta).

Next was a Grilled Leek and Romaine Salad. Hook’s Blue Paradise cheese, fermented onion and toasted cashews would’ve been great on their own, but even better together with a berry balsamic and Nitro Rubaeus. Sautéed Cauliflower Cake – with house-made lardo and honey srirachanaise, paired with ReDANKulous – was pretty much the most decadent bite of cauliflower ever.

The “It Took a Long Time to Cook” Chuck Roast was actually a 72-hour sous vide steak, fork tender, with seared Brussels sprouts, pickled mushrooms and allumette potatoes, paired with Curmudgeon Old Ale. KBS was included in Butter Pecan Ice Cream to accompany a Chocolate Bacon Blondie — but Chef also infused straight KBS into a foam.

Chef Joe is testing out a few ideas for nightly specials for our next Founders event, a Feb. 23 CBS tapping. Michigan-made, cave-aged, maple syrup-bourbon barrel-aged beer? As Joe says, “What’s more ‘Upper Midwest’ than that?”

Preview: Bar Bites with Founders Brewing

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There may be some tweaks, but we’ve got a menu for our next Bar Bites beer-and-cuisine experience, Monday, Jan. 18 with Founders Brewing Co. of Grand Rapids, Michigan. Founders was one of the first breweries featured at Story Hill, and is one of our favorites – we love talking about it, drinking their beer, and visiting their taproom and facility. We’ve got a great lineup of beers: our lunch crowd loves Spectra Trifecta; we’re excited to try Rubaeus on nitro; and we’re proud to land a bit of a whale in KBS. 5-courses, comin’ at ya, and reservations are filling up fast!

Call 414-539-4424 for reservations; reservations are required. Dinner is $70 and includes reception, 5 beer-paired courses, and tax. Gratuity is not included. Reception begins at 6 p.m. with dinner to follow at 6:30 p.m.

Reception & Tasting w/ All Day IPA

1. Steamed Walleye

Crisp Rice Cake, Fresno Peperonata, Trifecta Soy Fume

paired with Spectra Trifecta

2. Grilled Leek and Romaine Salad

Blue Cheese, Fermented Onion, Berry Balsamic

paired with Nitro Rubaeus

3. Sautéed Cauliflower Cake

Caramelized Carrots, Smoked Pork Loin, Hazelnuts

paired with reDANKulous

4. “It Took a Long Time to Cook” Chuck Roast

Oxtail Gravy, Stir-Fried Brussels Sprouts, Shoe-String Spuds, Pickled Mushroom

paired with Curmudgeon Old Ale

5. Chocolate Bacon Blondie

Graham Cracker Debris, KBS Butter Pecan Ice Cream

paired with KBS

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Tue-Fri 11am-9pm

Sat 9am-9pm

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5100 W. Bluemound Rd. Milwaukee, Wisc.

PH 414.539.4424

HAPPY HOUR

Tues-Sat

DRINKS 2pm-6pm; MENU 3pm-5pm

$2 off tap cocktails

$2 off tap beer

$5 featured wine by the glass

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