Sunday, Dec. 24
• Restaurant is not serving
• Shop is open from 10 a.m. to 2 p.m. for last-minute gifts — gift cards, gift boxes, and holiday cheer!
Monday, Dec. 25 – Merry Christmas!
Story Hill BKC is CLOSED.
Tuesday, Dec. 26
• We’re back with regular service from 11 a.m. to 9 p.m.
Sunday, Dec. 31 — New Year’s Eve
Open from 9 a.m. to 9 p.m. We are currently accepting dinner reservations — call ahead to book your New Year’s Eve celebration! 414-539-4424
Monday, January 1st – Happy New Year!
• We’re open for Brunch from 9 a.m. to 2 p.m.
Tuesday, January 2nd
• Regular service from 11 a.m. to 9 p.m.
Team BKC wishes all of you the happiest of holidays!
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…
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 Week. We 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.
Smoked Duck & Peach Salad
with charred Georgia peaches and house-smoked duck breast
We’re opening for brunch on a rare Monday – Presidents Day, Monday, Feb. 15. Join us to enjoy one of Milwaukee’s best brunches on your day off, or for a day-after-Valentine’s date.
We’ll be open from 9 a.m. to 2 p.m., including the shop, so you can enjoy a great place to take a friend from out of town, stretch out your lunch, avail yourself of our tremendous beverage selection, and pick up a lil’ somethin’ for later.
We are not accepting brunch or lunch reservations for the main main dining room, but the Private Dining Room is available for parties of 8-14 with seatings scheduled at 9 a.m., 11 a.m. and 1 p.m.
Bar Bites is Story Hill BKC’s gastronomic showcase. Our goal is to delight you with decadence through thoughtful beer and food pairings by Chef Joe Muench.
On June 22, we welcome Stevens Point Brewery of Stevens Point, Wisc., including its Whole Hog Limited Edition Brewmasters’ series.
Our Brewery of the Month for June and one of the oldest breweries in the U.S., Point uses high-quality ingredients and choice hops to brew handcrafted beers. We’re creating five beer-paired courses to enjoy in this casual bar setting, while we hear about Point’s history.
BAR BITES with POINT BREWERY
6 PM, Monday, June 22
Call 414-539-4424 for reservations
Details: reservations required. Arrive at 6 p.m. for an hors d’oeuvres reception; five beer-paired courses to begin at 6:30 p.m. Price includes reception, five courses, beer pairings and tax. Gratuity is not included.
Barrel-aging beer has exploded in popularity because it gives brewmasters an extra tool to craft the complexity and flavor of a beer. Malt-forward and high alcohol styles do well in barrels, and often pick up an extra kick of booze along with additional layers of flavors.
By law, bourbon whiskey barrels can only be used once, and other brewers and distillers seize the opportunity to recycle these barrels to age and shape their product. Here’s the latest lineup of barrel-aged beers on tap at Story Hill BKC.
Jobu Rum Barrel-Aged Brown Ale UNCUT – Capital (WI)
Can we get some love for brown ales? Brewmaster Brian Destree of Capital Brewery (Middleton, Wisc.) batched up a brown ale with a wide variety of malts. The classic and often overlooked style then becomes a baseline for sweet, warm, boozy notes of rum as it ferments in Appleton Estate rum barrels, for a truly unique take on the trend. More time in the barrel means more flavor of oak, vanilla and molasses. After aging, Capital blended a fresh batch of brown ale with the barrel-aged beer – EXCEPT for one barrel.
Story Hill BKC is serving the only keg in the world of UNCUT Jobu, starting at 5 p.m. on Thursday, April 23, until it’s gone. If you don’t get the joke about the name, check out this scene. Our ball club could certainly use all the help they can get right now!
Bourbon Barrel White Out – Hinterland (WI)
A limited release from Green Bay, Wisc.’s premier craft brewery – and our Brewery of the Month for April – White Out Imperial IPA is aged in bourbon barrels for caramel and bourbon flavors with a smooth finish and slow-burning IPA bite. White Out starts our dry-hopped with more than 120 pounds of Cascade hops per batch, and rounds out with a brilliant flash of whiskey from the barrel. We’re taking $1 off all Hinterland growlers and bottled beer in our Bottle Shop through April.
Bourbon Barrel Luna Stout – Hinterland (WI)
Hinterland’s calls Luna Stout its flagship beer, a coffee stout you can’t see through with subtle refreshing flavor and an ABV that won’t knock you out. Starting with a subtle coffee stout and aged in bourbon barrels for two months, it’s delicate and delicious and way more nimble than other barrel-aged behemoths. We’re taking $1 off all Hinterland growlers and bottled beer in our Bottle Shop through April.
Boont Barl Ale – Anderson Valley (CA)
Anderson Valley’s flagship beer Boont Amber Ale gets the barrel-aged treatment. Part of the Booneville, Calif. brewery’s Wild Turkey Barl Series, this ale spent six months aging in third-use Wild Turkey Bourbon barrels to hit notes of coconut and vanilla. A targeted enhancement to a baseline beer style, this makes a great beer to pair with food or enjoy on its own, without the boozy ABV.
We’re not much for the same old stuffy wine dinners. Bar Bites is a bar-meets classroom atmosphere where anything goes. We make great use of our stellar selection of wine, tap cocktails and/or craft beer to create an experience that feels like a party. You can shout out questions and shoot the sh** – and you’ve got a guy on the inside to give you the goods. On April 20, as part of Milwaukee Beer Week, we’re teaming up with Hinterland Brewery of Green Bay, Wisc.
Our Brewery of the Month for April, Hinterland is an artisanal brewery devoted to world-class beer brewed for maximum flavor, color and aroma. Some beers are very traditional, others are a little far out there, which is why we love it. We’re creating five beer-paired courses to enjoy in this casual bar setting.
Bar Bites with Hinterland Brewery will feature:
- Pub Draught (Nitro)
- Maple Bock
- Grand Cru (Belgian strong ale)
- Bourbon Barrel Stout
- Bourbon Barrel White Out (Imperial IPA)
Bar Bites with Hinterland Brewery, April 20
Details: Arrive at 6 p.m. for an hors d’oeuvres reception; five beer-paired courses to begin at 6:30 p.m. Price includes reception, five courses, beer pairings and tax. Gratuity is not included.
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.:
The shop is stocking 6-packs of:
Bombers available in the shop:
Grab the gift boxes, growlers and bottles you need to make an exceptional weekend. Complement the lushest red or a beautiful bubbly with Indulgence Chocolatiers‘ Aphrodisiac Truffle Collection. Sensual truffles of Ginger Passionfruit Caramel, Balsamic Fig, Rosewater Pistachio, Smoky Pomegranate, Bananas Foster, and Citrus Basil Honey are a sumptuous beginning – or end – to an evening.
Twin Turbo is like Turbodog x 2.
The Imperator, a black IPA.
S.O.S. – Save Our Shores.
A Dubbel-style ale hailing from Louisiana.
$1 off Abita bombers in February.
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.
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.