Story Hill BKC
In Story Hill,
the latest story is, well, Story Hill BKC, with the B standing for
Bottle (wine), the K standing for Kitchen (food) and the C standing
for Cup (coffee). Dan Sidner and his partner Joe Muench, who own Blue’s
Egg and Maxie’s Southern Comfort, purchased a building at 5100 W.
Bluemound Road that used to be a uniform store.
Lucky Star Workshop, they took the old shop down to the studs and
rebuilt it using reclaimed wood, old cabinets and even antique soda
bottles (which have become stunning light fixtures), transforming the
space into a café, restaurant and wine shop. "We have been
wanting to do this (concept) for 20 years," says Sidner.
The food, which
combines French, Asian, Spanish and Latin American influences, is
"a culmination of Joe’s culinary experience," Sidner says.
Like Blue’s Egg, there are some amazing breakfast and brunch
offerings, and fans of Blue’s Egg who don’t want to wait — as
Blue’s can have long waits on weekends — should head over to BKC.
there are some tweaks on familiar favorites, like a cheese and egger
crepurrito (crepe breakfast burrito), and there are also some very
inventive dishes. A breakfast-style Korean hot pot replaces rice with
shredded potatoes paired with house-smoked whitefish, mixed
vegetables, herbs, a brown rice miso sauce and poached eggs.
Lunch features a
sweet and savory crepe of the day, and fans of Maxie’s Southern
Comfort might love the braised country rib sandwich. Dinner is divided
into three sizes — taste, share and pass. The tastes are small —
like a single chicken meatball served with truffle honey and a green
peppercorn sauce. Share are tapas-style dishes like roast cauliflower
with dried tomatoes and pine nuts and Montamore cheese, and pass are
entrée-sized offerings that include skewered lamb chops and Story
Hill steak served with coffee butter and a roasted beet salad. One
particularly savory salad, Connie’s Salad, is served for lunch and
dinner, and it’s a meld of shredded chicken, cucumber, zucchini,
pickled carrots, dried mangoes, cilantro and jalapeno dressing.
But one of the
best offerings comes from the Bottle portion of the restaurant; every
one of the 300 wines on the menu is also sold in an in-house wine
store, and the markups for drinking a bottle in-house are extremely
low. Every beer is also available in growlers to go, and the spirits
used in the mixed drinks are available to buy, too. They even sell the
imported Luxardo Italian cherries used in their special old-fashioned.
"Our goal is to help you drink better, both here and at
home," says Sidner. 5100 W. Bluemound Road, storyhillbkc.com,
Out & Out
Workshop also helped Out & Out build an entirely new restaurant
and custard stand where its old walk-up and order outside business
started. What was once the old Dairy Queen is now a funky, from
scratch restaurant filled with whimsical, reused school district
items, including industrial arts tables from Racine, school chairs
from Kenosha and bleacher boards from Whitefish Bay.
Out & Out
still serves custard and makes its magnificent mac n’ cheeses,
inventive sandwiches and fresh salads, but owners Eric and Jackie Fix
have added barbecue bowls with cowboy beans, shredded brisket, pulled
pork and roasted veggies. Staying true to its stand-outside-and-wait
roots, the restaurant has a walk-up window. But this time, there’s a
heat lamp. W61 N305 Washington Ave., Cedarburg, (262)
Point, Morel and Movida are heating up the culinary scene. "Morel
is a farm-to-table, high-end restaurant without the pretension,"
says owner and chef Jonathan Manyo.
Milwaukee native, worked extensively on the West Coast before
returning home to open his restaurant. Like the name suggests,
mushrooms feature prominently on the menu, but since the restaurant
opened in July, Manyo hasn’t had a chance yet to serve its namesake.
In winter, he’s serving some locally cultivated shitake, button and
In the fall, he
served up a mix of wild mushrooms served over the creamiest polenta
made with corn milled at Lonesome Stone Milling in the Driftless
region of Wisconsin. "The reason why this polenta is so good is
because when we place an order, they mill it fresh so it has this
amazing corn flavor," Manyo says. "Quite honestly, it’s
the best polenta I’ve tasted in my life. Normally, to get polenta
that creamy you have to add Parmesan and cream, but we just cook it in
milk with just a tiny bit of butter and that’s it."
That polenta is
served with duck confit and house-smoked pheasant sausage. Other
seasonal dishes include braised beef cheeks with celery root puree and
Brussels sprouts. Every few weeks, Manyo also serves braised lamb
shanks. The wine list is ample, and this winter, look for more reserve
bottles — think big Bordeaux and bigger Italian wines instead of the
roses and whites that were served in the warmer months. 430 S. 2nd
St., (414) 897-0747, www.morelmke.com
Down the street,
Movida serves up authentic Spanish tapas. Owners Andrei Primakow, who
lived in Madrid, and his partner Aaron Gersonde chose the name after
La Movida Madrilena, which was the artistic movement generated in the
city after General Franco died. "It was very similar to our ’60s
movement, and it sparked a lot of new artists," says Gersonde.
"We call ourselves that because we want to kind of capture that
countercultural movement." The owners remodeled the space, which
previously housed Industri Cafe.
On the menu,
check out the garlic shrimp, jamon Iberico and pork tenderloin served
atop Brie cheese with apricot jam. For drinks, the wine list is all
Spanish, and also check out their gin and tonic made with house-made
tonic and Rehorst gin. The cocktail is served in a small bottle.
Movida serves up a Spanish-style brunch. Salt cod fritters, huevos
rotos ("broken eggs") made with lightly poached duck eggs
broken over house-made potato crisps with chorizo, and Spanish style
"French" toast are all standout dishes. 524 S. 2nd St.,
(414) 224-5300, www.movidamke.com