Helioterra Winemaker Anne Hubatch at Story Hill BKC

Join us for a special walk-around wine tasting featuring a Wisconsin native winemaker making great wines in Oregon.

Anne Hubatch grew up in Sheboygan, before moving onto the University of Wisconsin and Oregon wine country. After working with some of Oregon’s best winemakers for more than a decade, Anne introduced her own label, Helioterra, in 2009.

We’ll be tasting 12 of Anne’s wines, matched with food pairings stations by the Story Hill BKC culinary team. Monday, April 17, 6 p.m. Reservations at 414-539-4424 or reservtions@storyhillbkc.com. $60 includes tasting, food, and gratuity; tax not included.

St. Patrick’s Parade, March 11

Join us to watch the annual Blue Mound Road Business Association’s St. Patrick’s Day Parade, starting at 3 p.m. on Saturday, March 11. The parade finishes just past our front door. We’ll have an outdoor bar with Bloody Marys and beer!

Note: Blue Mound Road will be closed at 1 p.m., so keep that in mind when you’re parking. We serve Brunch ’til 2 p.m., and then it’s $2 off Tap Beer and Tap Cocktails inside until 6 p.m., with our Happy Hour menu available from 3-5 p.m. and dinner at 5 p.m.

Click to check out the fun from the 2016 and 2015 parades!

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.

Bar Bites featuring Surly, Dec. 5

Join us for Bar Bites, a 5-course beer dinner featuring Surly Brewing, on Monday, Dec. 5. With its must-visit destination brewery in the Twin Cities, Surly has become Wisconsin’s favorite Minnesotan import. Surly believes in making great beer, having fun, and giving a damn about your community, and we can get down with that philosophy. 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.

Beers featured include: Cynic – Belgian Style Saison 6.7% Abrasive Ale – 2x IPA 9.0% Pentagram – Brett Dark Beer aged in Wine barrels 6.6% Damien – Dry Hopped Black Ale 8.0% Darkness 2015 – Russian Imperial Stout 10.4%

Check out the awesomeness that ensued last year, when we hosted a Surly Bar Bites.  Here’s a look at the menu:

Reception & Tasting w/ Hell

1. Chicon Au Gratin

Endive, LaBelle, Uphoff Ham

with Cynic

2. Veal Sweetbread-Stuffed Quail

Charcoal Roasted, Leek and Wild Rice Ragout, Smoked Beets, Abrasive Gravy

with Abrasive Ale

3. Seared Pork Cheek

Potato Waffle, Apple Frisée Salad, Caramel Cracklings

with Pentagram

4. Beef “Stroganoff”

Über Rich Mushrooms, Black Garlic Noodles, Ember Greens, Heavenly Crème Fraîche

with Damien

5. Caramel Nut Tart

with Darkness 2015

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Farmers Feast 2016

We were proud to host Farmers Feast, the Tosa Farmers Market 7th season wrap party last night! Check out the menu, crafted from market produce. Story Hill BKC is available for fully private Monday events. Contact catering@blackshoehospitality.com or 414-336-1005.

Smoked Jeff Leen Farms Brisket

with JenEhr Kohlrabi Fritters and Creamed Leeks

Roasted Kaleidoscope Winter Squash

Story Hill Spiced Nuts, Montchevre Goat Cheese, Maple Gastrique, Kaleidoscope Crispy Sage

JenEhr Fallen Leek Soufflé

with Underground Cured Meats and Kopeke Farms Labelle

Brandy Baked Basses Country Apple Angelic Flatbread

Bacon, Caramelized Onions, Sartori Gorgonzola, Kaleidoscope Sage

Savory Morning Star Family Farm Ham Bread Pudding

Pickled JenEhr Cayenne Peppers, Kopeke Family Farm Labelle, Hollandaise

Petzold Farm Roasted Cauliflower Cake

Kettle Rock Kale Fondue

Kettle Range Roast Beef

Mushroom Mike’s King Trumpet and Oyster Mushroom Sauté, Toasted Barley Risotto

Rushing Waters Smoked Salmon Spread

Angelic Crostini, Lavender

Rushing Waters Smoked Salmon Kedgeree

Kettle Rock Truffle Celeriac Soup

Baked Chou’s Crepes Apple Crisp

Salted Caramel, Whipped Cream

Baked Chou’s Crepes Apple Crisp

Salted Caramel, Whipped Cream

Story Hill Caramel Apple Cookies, Naked Baker Peanut Butter Pretzel Crunch, Naked Baker Pumpkin Chocolate Chip, Naked Baker Almond Joy

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.

Bar Bites Beer Bash

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We’re hosting eight regional craft breweries at a lively beer-centric tasting event on August 29 at 6 p.m. More of a party than a sit-down dinner, we’ll serve up plenty of our Upper Midwest-inspired cuisine from food pairing stations. Breweries joining us at the Beer Bash include Lakefront, O’so, Surly, Potosi, New Glarus, Point, Hinterland, and Door County.

$50; includes tasting and food pairings; tax and gratuity not included. Call us at 414-539-4424 to reserve your spot! Check out some scenes from previous Bar Bites below…

 

Mmm, Peachy! Tree-Ripe Citrus at BKC

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Story Hill BKC is CLOSED on Mondays, including July 4, but when we reopen again on July 5, we’ll be featuring peaches in specials all week for “Peach Week” here at all three Black Shoe Hospitality restaurants!

We partnered with Tree-Ripe Citrus, which trucks fresh Georgia peaches straight to the Upper Midwest. We source locally for all things doable, but a Georgia peach is one of those finer things in life that can only be created on a certain spot of Earth.

Tree-Ripe Citrus will also be SAMPLING their peaches here on Friday, July 8, starting at 5 p.m.; and SELLING outside on Mondays from 5-7 p.m. (except July 4). Tree-Ripe will also sample at Maxie’s on Saturday, July 9, starting at 5 p.m.; and Sunday, July 10 at Blue’s Egg, starting at 7 a.m.

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?”

HOURS

Sun 9am-2pm

Mon CLOSED

Tue-Fri 11am-9pm

Sat 9am-9pm

Shop always closed by 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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