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 protected].
With just three weeks until Christmas, we’ve got you covered. Stop by the shop at Story Hill for gift boxes designed for the wine, beer and/or coffee lover in your life.
We curated thoughtful combinations of goodies, and packaged them neatly in handmade wooden pie crates. Or, make your own selection, and enjoy our standing offer of 10 percent off build-your-own 6-packs of beer, or 4-packs of beer bombers.
Pick up a pack of holiday cheer!
(Prices do not include tax.)