Through summer, we’re serving on our sidewalk patio in our beautiful neighborhood of Story Hill, weather permitting. Join us for weekday lunch, weekend brunch, Happy Hour cocktailing, or to enjoy our share plate-style dinner. On Saturday and Sunday, the patio is available for brunch seating starting at 10 a.m., weather permitting.
Our multi-talented manager Tracey designed our planters with herb gardens and pineapple plants. Taking in these lush and fragrant planters are worth the trip alone!
Story Hill BKC was included in this list of “8 Great Milwaukee Brunch Spots for Long, Languid Weekend Mornings”: “The cheerful, cocktail-slinging staff dressed in checkered shirts and tan aprons seems to know you’re hungry; come early.” Oh, we know. And what could be better than enjoying it outdoors? Reservations for dinner available via firstname.lastname@example.org or 414-539-4424.
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 email@example.com for reservations.
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:
Seared Pork Cheek, paired with Pentagram
Veal Sweetbread-Stuffed Quail, paired with Abrasive
Caramel Cracklings on Seared Pork Cheek
Bar Bites with Surly
Beef “Stroganoff,” paired with Damien
Caramel Nut Tart, paired with Darkness 2015
Bar Bites with Surly
Bar Bites with Surly
Bar Bites with Surly
Chicon Au Gratin, paired with Cynic
Chicon Au Gratin, endive, LaBelle cheese, Uphoff ham
Veal Sweetbread-Stuffed Quail
Bar Bites with Surly
Story Hill BKC team
Potato Waffle under Seared Pork Cheeks
Apple Frisée Salad under Seared Pork Cheeks
Black Garlic Noodles on Beef “Stroganoff”
Caramel Nut Tart
Reception & Tasting w/ Hell
1. Chicon Au Gratin
Endive, LaBelle, Uphoff Ham
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
4. Beef “Stroganoff”
Über Rich Mushrooms, Black Garlic Noodles, Ember Greens, Heavenly Crème Fraîche
5. Caramel Nut Tart
with Darkness 2015
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 firstname.lastname@example.org 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
In 2014, we picked a name for the ownership of these great restaurants: Black Shoe Hospitality. It symbolizes the hard work needed every day to show our guests genuine hospitality at Story Hill BKC, Maxie’s and Blue’s Egg. But the fun is in trying new things, discovering flavors and enjoying truly delicious food. We love trying new things, and we’re thrilled when an “I’ve Always Wanted to Try…” turns into a “Best Thing I Ever Ate!”
Here are some dishes to check off your list in 2015.
Outstanding comfort food with Middle Eastern origins, Shakshouka poaches eggs in a zesty tomato sauce spiced with cumin. At Story Hill, we add smoked lentils, goat cheese and sumac mayonnaise. It’s a piping hot hearty breakfast with flatbread to sop up the sauce.
New York via New Orleans, these babies were invented at Antoine’s, the oldest running restaurant in the U.S., to honor John D. Rockefeller. At Maxie’s, they’re decadent treat in which delicious oysters are topped with spinach, parsley, cream, Herbsaint and Parmesan. Baked Oysters Rockefeller and a Sazerac can make any occasion feel like a true celebration.
It’s Redemption High Rye Bourbon, espresso, milk and sugar – and it’s one of Blue’s most popular drinks. This may be the best coffee drink you’ve ever had.
You shouldn’t have to wait to drink a better cocktail. That’s why we batched ‘em and tapped ‘em. Story Hill has eight craft and classic cocktails on tap, ready to enjoy in a few seconds. A Good Ol’ Fashioned, for example, combines Korbel Brandy, Luxardo Maraschino cherry puree, clarified orange juice reductions, citrus syrup and Bittercube Trinity Bitters. It takes four or five hours to batch, and only four or five seconds to pour.
Starting Jan. 5, all Story Hill’s tap cocktails will be $2 off every day from 3 p.m. to 6 p.m. for Happy Hour. Come in to try The Quarry Hill, Cane’s Mark, The Tart’s Cosmo, Mulled Rum Sangria, A Forest in the Orchard, Pineapple Paloma or a Two-Wheeled Sidecar.
A classic Southern side dish made with black-eyed peas, rice and pork. The black-eyed peas are a symbol of prosperity and good luck, and Hoppin’ John is enjoyed around New Year’s. Maxie’s includes smoked pork, peppers, onions, herbs and tomatoes – enough to make Lil’ John-Boy jump for joy.
Kinda tastes like chicken, but better; earthier, sweeter, and more tender. A very lean meat, it’s great to slow-cook. Maxie’s braises all-natural De Bruin rabbit in stock, herbs and madeira. It’s pulled and tossed with house-made fettuccini, baby kale, Sugar Bee Farm mushrooms and butternut squash for a delicious winter dish.
They’re not sweet, and they’re not breads. It’s thymus of veal, and if you’ve ever tried it, you know this decadent example of “head-to-tail” cooking gives foie gras a run for its money. Especially when it’s butter-poached with hearty Sugar Bee Farm oyster mushrooms, thyme and homey pan sauce like at Story Hill.
This rustic Swiss dish is basically potatoes and melted cheese. The name comes from the French word “racler” (to scrape). At Story Hill, we scrape melted cheese from a wedge of Saxon Creamery’s Saxony-Alpine Cheese to your plate. Served with tender, roasted new potatoes, pickled seasonal veggies and house-made tomato jam.
It’s not just for Reubens anymore. Corned beef takes the same cut as brisket and cures it in seasoned, salty brine. Blue’s uses it in the classic breakfast dish Corned Beef Hash, on the Dubliner Benedict and on a Toasted Rye with beet slaw and Russian dressing.
You don’t have to go to Walden Pond to “live deep and suck out all the marrow of life.” Oxtail is slow-cooked until it’s more tender than short ribs, and the browned beef and marrow enriches the sauce. Story Hill adds some sweet pearl onions, seasoned breadcrumbs and alphabet pasta, and you’ve got comfort food for kids from 1 to 92.
A big, German-style dumpling or noodle, Schnupfnudel isn’t as famous as gnocchi or spätzle, but it’s just as delicious. Story Hill plates it up with Butter Poached Bell & Evans Trotters – pulled chicken with baby kale, oyster mushrooms, cracklings and chicken jus to make an ultimate comfort food.
Barbecue means something different to people all over the world, and all over the Southern U.S. Maxie’s features an amalgam of great barbecue traditions, including Eastern North Carolina-Style Pulled Pork, St. Louis-Style Spare Ribs, Memphis-Style Baby Back Ribs and Black Angus Beef Brisket. Coated in Maxie’s dry rub and smoked in a hulking Southern Pride smoker, it comes out melty-tender and smoky.
Traces it’s origins to the Hôtel Ritz Paris, but you don’t have to be Auguste Escoffier to know that bubbly and O.J. just tastes good. Blue’s also features the no-less-delightful bubbly breakfast drinks Bellini (prosecco, peach puree), the Man-mosa (O’so’s The Big O Wheat Beer, orange juice) and Blue’s Fizzy’s (sparkling with a shot).
Belly up to the bar after a hard day’s work for a refreshing treat of a platter of oysters and a frosty pint of beer. Enjoyed on the half-shelf, oysters offer a taste of the sea they grew up in. Fix ‘em up with cocktail sauce, fresh-grated horseradish, mignonette, lemon or hot sauce, or slurp ‘em as-is. Maxie’s brings them in 6 days a week from some of the best purveyors on the East Coast, and they’re each $1 off every day from 4-6 p.m.
An extremely delicate and tender white fish, catfish gets a little crunch when it’s dredged in cornmeal and fried. Try a great big ol’ filet on a Po’Boy dressed with lettuce, tomato, tartar and Cajun fries, or on a plate with veggies and Red Beans & Rice. Maxie’s also serves it up as the superb classic Blackened Catfish Creole.
Fried Green Tomatoes
What is that, exactly? It’s Fried. Green. Tomatoes. It’s a traditional Southern snack, and yes, a great book and movie. At Maxie’s, slices of green tomatoes are dredged in egg wash and breadcrumbs seasoned with tarragon and lemon zest, served on a bed of greens with remoulade.
Head Cheese is a delicious bit of charcuterie, not unlike a country pâté or meat terrine. Formed and sliced in big slabs like a cheese, it can be enjoyed like a cold cut or as an appetizer and is often made a little spicier in the Deep South. You’ll see it featured at times on Maxie’s Daily Preserved Board. Watch Chef Joe talking about Glorious Malone’s Head Cheese, Milwaukee-made for 40 years.
Ubiquitous as a Southern snack or a spread, pimento cheese has been called “the caviar of the South.” It’s made with sharp cheddar or processed cheese, mayo and pimentos. Maxie’s secret? This is Wisconsin – we have way better cheese. We mix in Hook’s Two Year Sharp White Cheddar and roasted red peppers, and we always serve it on Derby Day.
Like the immigrant cooking and diner food that inspires Blue’s modern American brunch, this classic first came together in New York City. From luxurious hotels and fine restaurants, “Bennys” have become a classic breakfast food. Blue’s serves up at least four daily, including the Dubliner, Old English and the Florentine. Blue’s Classic is house-made poached eggs, pulled ham, English muffin and Hollandaise.
It’s an elementary particle and basic component of all matter. It’s a German-style fresh-set cheese. It’s both. Story Hill uses Clock Shadow Creamery’s Quark in it’s House Special Crêpe, with jam and honey on Quark and Bread, and whipped in a Taste plate with carrot sauce, cranviar and nuts.
You know, just to put this out there, I had a whole mess of crêpes this morning. They’re just like really thin pancakes, Ricky Bobby, maybe even better. Story Hill serves up a Daily Special every day, plus the Crêpe Monsieur, House Special and Berries, Bananas & Cream, and a plain ol’ Crêpe and Syrup.
We’ll be CLOSED on Christmas Eve and Christmas Day so that we may celebrate the holiday. Our SHOP will be OPEN on Dec. 24 from 10 AM to 4 PM for gift cards, gift sets, wine, beer, spirits, and holiday cheer.
We will be OPEN on New Year’s Eve, with the kitchen serving 7 AM to 11 PM. Reservations for dinner can be made starting at 5 PM. Enjoy a complimentary bubbly toast on arrival, and again at midnight!
We will be OPEN for BRUNCH ONLY on New Year’s Day, from 9 AM to 2 PM. Reservations can be made for parties of 8 or more.
Our Private Dining Room is available for reservation on both New Year’s Eve and New Year’s Day. Click here for more information. To make a reservation, please call 414-539-4424 or email email@example.com.
Stop by Story Hill in the next 12 days for brunch specials based on a favorite holiday carol. Story Hill’s Chef I A.M. Rachel, our daytime kitchen leader, created outstanding dishes that will leave you humming a happy tune.
Count down with us, and sing along!
Story Hill BKC will be open for SHOPPING ONLY on Christmas Eve, Wednesday, Dec. 24, from 10 a.m. to 4 p.m. Stop by to pick up a gift card and a bottle of holiday cheer!
- “12 Drummers Drumming,” Friday, Dec. 12 – Buffalo Drummies Drumming – buffalo chicken drummies with blue cheesy hashbrowns, poached egg and buttermilk ranch.
- “11 Pipers Piping,” Saturday, Dec. 13 – Chocolate Mousse Crêpe – with “Pipers piping” whipped cream and peppermint candies.
- “10 Lords a-Leaping,” Sunday, Dec. 14 – Frog Legs – pan-fried frog legs with cheddar hashbrowns, poached egg and gremolata.
- “9 Ladies Dancing,” Monday, Dec. 15 – Ladies’ Salsa Dancing Huevos Rancheros – two baked eggs, salsa, tortillas and cilantro.
- “8 Maids a-Milking,” Tuesday, Dec. 16 – Eight Maids a-Milking Dulce de Leche Panna Cotta – bacon crumble and chili anglaise.
- “7 Swans a-Swimming,” Wednesday, Dec. 17 – Cream Puff Swans – a-Swimming in Chicken à la King.
- “6 Geese a-Laying,” Thursday, Dec. 18 – Golden-wrapped Goose Sandwich – stuffing, lettuce, tomato, cranberry-orange dressing and your choice of side.
- “5 Golden Rings,” Friday, Dec. 19 – Five Golden WINGS – scallion hash browns, baked eggs, blue cheese, celery, buttermilk ranch dressing.
- “4 Calling Birds,” Saturday, Dec. 20 – Four Bird Cassoulet – cassoulet with chicken, duck, goose and quail.
- “3 French Hens,” Sunday, Dec. 21 – Chicken Francaise – pan-fried battered chicken in a light lemon sauce.
- “2 Turtle Doves,” Monday, Dec. 22 – Mock Turtle Dove Soup – inspired by Creole turtle soup
- “And a Partridge in a Pear Tree,” Tuesday, Dec. 23 – Quail with Pear Cornbread Stuffing – frisée and cranberry salad, beurre rouge.