- Pub Draught (Nitro)
- Maple Bock
- Grand Cru (Belgian strong ale)
- Bourbon Barrel Stout
- Bourbon Barrel White Out (Imperial IPA)
Laissez les bon temps rouler! If you’re already missing the Mardi Gras fun we had at Maxie’s, check out some considered selections from our “Brewery of the Month” for February: the Abita Brewing Company. We’re taking a buck ($1) off any shop sale of a 6-pack, growler or bomber of Abita this month.
Abita started brewing in Abita Springs, La. in 1986, using the town’s artesian springs to provide a pristine water for the brewing process. Cold-filtered, and using no preservatives or stabilizers, Abita beer has grown to become an exceptionally popular regional crafter brewer. It’s distributed in almost all states, and listed 15th in a recent ranking of breweries’ size, edging Wisconsin’s beloved New Glarus Brewery by a couple of spots. Like New Glarus’ Spotted Cow or Lakefront’s Riverwest Stein in Wisconsin, Abita Amber is an ubiquitous everyday craft beer in New Orleans.
Skillful with the classics, Abita has also shown a deft touch with all-natural fruit-flavored beers. Story Hill has four taps of Abita beer, also available in growlers, and all $2 off during Happy Hour, Tuesday-Saturday, 2-6 p.m.:
- Grapefruit Harvest IPA – golden IPA with a subtle zest of grapefruit
- Twin Turbo – a double brown ale, basically Turbodog times two
- Mardi Gras Bock – seasonal German-style Maibock
- Bourbon Street Stout – Imperial stout aged in small batch bourbon barrels
- Turbodog – beloved dark brown ale
- Wrought Iron IPA – bright, American-style IPA
- Amber – flagship Munich-style lager
- Purple Haze – wheat beer brewed with raspberry
- Macchiato Espresso Milk Stout – coffee stout brewed with espresso beans from PJ’s Coffee of New Orleans.
- Imperator – A Black IPA named after the supreme commanders of ancient times (compared to today’s Mardi Gras lieutenants leading the parade).
- Abbey Ale – Dubbel-style ale
- S.O.S – (Save Our Shores) unfiltered Weizen Pils benefiting Gulf Coast preservation
Simple, but Significant — 36.00
Indulgence Chocolatiers’ Aphrodisiac Truffle Collection with:
Four Mile Creek, North Coast Red Wine, 2011 – an inky ruby red with a dark fruit and silky olive nose. Blended from syrah, zinfandel and grenache, it’s vibrant and straightforward. Mouth-warmingly plump, with jammy berry and bitter cherry flavors, and a peppery, smoky finish.
Sophora, Sparkling Rosé, New Zealand – Pretty in pink with delightful floral aromas and juicy red berries. Made from the big champagne grapes, chardonnay and pinot noir, for a beautiful blush color, luscious palate of pink grapefruit, and a creamy, decadent finish.
Elegant, extravagant — 48.00
Indulgence Chocolatiers’ Aphrodisiac Truffle Collection with:
Queens Peak, Cabernet Sauvignon, Sonoma County, 2011 – An enchanting dark crimson red with aromas of blackberry cobbler and a bangin’ body. Rich dark fruit is followed by cocoa and ripe, velvety tannins.
J Cuvée 20, NV Brut, Russian River Valley, Calif.– The special occasion sparkling, with crisp and lively green apple and cream notes. Bright tropical fruit and a hint of spice make it a great pair for opulent seafood like scallops or lobster.
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.
ShakshoukaOutstanding 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.
Oysters RockefellerNew 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.
Fisherman’s CoffeeIt’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.
Tap CocktailsYou 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.
Hoppin’ JohnA 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.
RabbitKinda 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.
SweetbreadsThey’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.
RacletteThis 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.
Corned BeefIt’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.
Oxtail StewYou 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.
SchnupfnudelA 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.
BarbecueBarbecue 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.
MimosaTraces 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).
Fresh-Shucked OystersBelly 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.
Fried CatfishAn 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 TomatoesWhat 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 CheeseHead 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.
Pimento CheeseUbiquitous 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.
Eggs BenedictLike 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.
QuarkIt’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.
CrêpesYou 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.
- “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.
- Southern Tier 2XMAS Double Spiced Ale
- Shiner Holiday Cheer Dunkelweizen
- Victory Winter Cheers Wheat Ale
- Breckenridge Christmas Ale
- Dark Horse 4 Elf Spiced Winter Warmer
- Lakefront Holiday Spice Lager
- Anchor Christmas Ale
- Anderson Valley Winter Solstice Ale
- Rogue Ales Santa’s Private Reserve
- Bell’s Winter White Ale
- Stevens Point Benedict’s Winter Ale
- Abita Christmas Ale
- Available at the Shop at Story Hill
- 36 + tax
- 1 liter Pür Class Vodka
- 4-pack Belfast Ginger Beer
- 4 copper mugs
- Tasting notes
- Available in the Shop at Story Hill
- 100 + tax