Deschutes Bar Bites Beer Dinner

Our next Bar Bites dinner is coming up with Deschutes Brewery of Bend, Oregon. Deschutes has come to Wisconsin with great beers in a big way and is into the stuff we’re into — community, quality, and fun.

On Monday, December 3, enjoy a 5-courses paired with Deschutes beer at Story Hill BKC starting at 6 p.m. $65 includes dinner, reception, pairings, tax and gratuity. Tickets are also available at Story Hill BKC, 5100 W. Blue Mound Rd. Here’s what we’re working on…

Reception and Snacks

paired with Mirror Pond Pale Ale

1. Fresh Haze Beets

with Blood Orange- & IPA-glazed chioga and golden beets, orange supremes, thyme-chevre crème fraîche, salted pecans

paired with Fresh Haze IPA

2. Kettle Range Pork Tenderloin

with Schwarzbier mole, cotija masa fritter

paired with Schwarzbier

3. Charcoal-Grilled Duck Gizzards

with black pepper & onion bread pudding, cranberry duck demi, kale chips

paired with Gin Barrel-Aged Hop Henge Imperial IPA

4. 48-Hour Short Rib

with rutabaga & sweet potato hash, truffle celeriac puree, smoked carrot jus

paired with Jubeale Strong Ale vs. Barrel-Aged Jubeale

5. Chocolate-Pumpkin Butte Fudge Pie

with chocolate mousse, pumpkin custard, coffee butte fudge

paired with Black Butte XXX 30th Anniversary Barrel-Aged Porter

When you buy your tickets, print if you like — or just show us on your phone! We’ll also have a guest list.

Tickets are not refundable but are exchangeable and can be given as gifts. All tables are communal and seat between 8-12 guests. Please contact us regarding allergy and dietary restrictions to inquire about possible accommodates at 414-539-4424 or [email protected]

Monday Is A Fun Day! Private Events At Story Hill BKC

Story Hill BKC is home to a wine, beer, and spirits shop with an impressive selection. We’ll help you find interesting beverages at a good price for your next party.

Story Hill BKC is available for completely private events through the day on Mondays. Private lunches or evening events can host 50 seated guests or 80 guests for a cocktail reception. Contact 414-336-1005 or [email protected]. Food and beverage minimums for events at Story Hill BKC start at $1000 at any time of day on Mondays, and may vary based on the date.

Story Hill accepts dinner reservations in our main dining room for parties of any size Tuesday through Saturday. The Private Dining Room at Story Hill BKC accommodates parties of 8 to 14 diners, and can be reserved for brunch, afternoon cocktail parties or Happy Hours, or dinner parties. Contact 414-539-4424 or [email protected].

Sign up for or share that you’re a member of our Best Guest Club, and earn points toward rewards for every dollar spent on your party. Earn $10 credit to spend on yourself for every 140 points earned.

Support Stepping Stone Farms

Join us for dinner on Tuesday, June 26, 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 [email protected].

Holiday Hours 2017

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!

Patio Season is the Best Season

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 [email protected] or 414-539-4424.

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 [email protected] for reservations.

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


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 [email protected] 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

Foods to Try in 2015

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.

IMG_0630Oysters Rockefeller

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.

Fisherman’s Coffee

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.


Tap Cocktails

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.

IMG_2228Hoppin’ John

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.

Corned Beef

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.

Oxtail Stew

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).


Fresh-Shucked Oysters

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.

Fried Catfish

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.

IMG_9152Head Cheese

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.

Pimento Cheese

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.

Eggs Benedict

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.

Holiday Hours at Story Hill BKC

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 protected].

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Sun 9am-2pm


Tue-Fri 11am-9pm

Sat 9am-9pm

Shop always closed by 9pm

Bar & Shop Only 2-3pm, 4:45-5pm Menus


5100 W. Bluemound Rd. Milwaukee, Wisc.

PH 414-539-4424



DRINKS 2pm-6pm; MENU 3pm-4:45pm

$2 off tap cocktails

$2 off tap beer

$5 featured wine by the glass

To apply at Story Hill, download and complete this application.