Pub is the first Milwaukee location for Sprecher Brewery’s
The holiday glow
might be fading but don’t let the cold winter dampen your cheer.
Head out to some of Milwaukee’s newest restaurants and nightspots to
brighten your spirits: think beer-focused, Italian-centric, plus a new
Restaurant and Pub
Restaurant and Pub at Bayshore Town Center in Glendale has taken over
the space formerly occupied by Bravo! Cucina Italiana. This is the
fourth Sprecher restaurant for the Glendale brewery, with other
locations in Madison, Lake Geneva and Wisconsin Dells.
restaurant sports a clean and modern look, shedding the faux Tuscan
decor of Bravo!
At the expansive
bar there are more than 20 Sprecher beers, some seasonal and some
rare. If you prefer wines, the list is more than decent, and dessert
drinks include a key lime pie-like concoction and a
chocolate-salted-caramel-coconut offering. If you like what you drink,
you can take a bottle or four home from the mini Sprecher gift shop.
The menu goes
mostly upscale American, with some great flatbread pizzas, an
extensive burger list and specials like pot roast with a beer-laced
My favorites are
the house romaine salad — it comes with half a romaine heart with
chunky, creamy blue cheese dressing — and the blackened chicken and
lime-cilantro quinoa. The chicken is perfectly spiced and juicy, and
the quinoa is laced with peppers and onions. The dish is dotted with a
creamy chipotle sauce and avocado slices.
The desserts are
homemade — of course, the Sprecher Root Beer floats are spectacular.
A float-to-go window that opens out onto the mall is already a hit
with patrons and mall shoppers.
brew-focused place is Jackson’s Blue Ribbon Pub in Waukesha. Like
the downtown and Wauwatosa locations, the newest outpost has the same,
cool tavern vibe, with scratch cooking. Homemade fried cheese curds,
fresh jalapeno poppers and daily made soups are the same, but chef
John Ash also gets in fresh salmon every week, which he debones and
turns into his decadent salmon burgers. (The bones go into the stock
for his fresh clam chowder.) "The chowder is just filled with
clams from top to bottom," says manager Tim Goetzke.
The Friday night
fish fry is popular, as the fish is battered to order for every order:
perch, cod and jumbo shrimp. Friday night patrons are also treated to
You can tap your
own Pabst right at the table via beer tubes. In addition, its beer
cooler holds more than 1,000 bottles of beer, with a selection focused
on craft brews. The pub will be hosting a holiday party at 6 p.m. Jan.
18, featuring food, drink specials and music by Joe Richter.
Pane e Vino
restaurant in the Astor Hotel still sports the gorgeous fireplace in
the East Side locale, but the interior has been completely remodeled.
"It has more of a Bellagio feel to it," says general manager
The focus is on
all things from Italy, with pastas and pizzas dominating. The two most
popular items on the menu are the Cajun Shrimp with Linguini and the
Mama Rosa Tortellini, which boasts little, fresh balls of
melt-in-the-sauce mozzarella. The new year will bring in a more
During the day
the restaurant serves up regular American breakfasts and sandwiches;
the restaurant will be offering more sandwich choices in the new year,
as well. www.vinocapp.com
Farm provides a lot of the meat for the new Gouda’s Italian Deli in
the Third Ward. Both are operated by SURG Restaurant Group. The deli
will be making more of its own cured meats as soon as the licensing is
approved by the state.
want to showcase our Italian sausages and aged and smoked meats,"
says SURG owner and CEO Mike Polaski, adding that all of the recipes
come straight from Italy. Besides an array of Italian sandwiches, the
deli also offers take ’n’ bake pizzas, and features daily specials
like stuffed pasta or beef spiedini.
Connected to the
deli is one of the more interesting nightspots to open in quite a
while — Bugsy’s Back Alley Saloon. You enter from the back door,
and it’s as if you’ve come into a hotel lobby. As you walk by a
series of doors —they’re fake — you finally reach the elevator,
which is not really an elevator. Once you’re inside, you’re swept
into a world of pre-Prohibition glamour with beautiful dancers, adept
bartenders and hand-crafted cocktails. "It’s really a different
kind of place, and there isn’t anything like this around,"