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High-Octane Opening
Stone Creek Coffee's major drum-roll moment, and Turner Hall's new time.

 

Cup's Contents 
A 10-month construction and renovation project deserves a celebration. You will soon see how the hands of change – and a battery of architects and construction workers – have transformed the interior of Stone Creek Coffee’s headquarters, a late 19th-century brick building near the Amtrak station. The Factory’s upgrades are part of a two-year expansion and renovation plan to the tune of $1.3 million. Earlier this year, the Milwaukee business added an executive chef – former SURG Restaurant Group chef Aaron Patin – to run the new Stone Creek Kitchen (which means baking is now done in-house). They’re tearing off the wrapping paper of the new Stone Creek Coffee Factory Café and Kitchen this Saturday (422 N. Fifth St.). And to mark the occasion, they’re having a 12-hour Grand Opening (7 a.m.-7 p.m.). Lots of reasons to come on down. From 7 a.m.-12 p.m., the new café is offering free espresso drinks. At noon, the Brew Bar will do demos (until 6 p.m.), plus you can get a tour of the kitchen and roasting facility. For the last hour (6-7 p.m.), it’s live music and free hors d’oeuvres. Factory café hours: Mon-Fri 5:30 a.m.-7 p.m.; Sat 6:30 a.m.-7 p.m.; Sun 7 a.m. – 5 p.m. The building’s cool roof-top feature is the large Chimney Cup (not visible in the above photo, but a pretty sight from I-43).  

Turner-ing the Corner 
The return of Turner Hall Restaurant comes with extra icing. Tom Peschong, former chef at Mequon's Riversite Restaurant (which hung it up a year ago last September), is running the Turner kitchen. Might be taxing your memory, but eons ago, Peschong cooked at a fancy French place in Cudahy Tower called Fleur de Lis (now Bacchus' digs). Turner is not doing classic French cuisine or fine dining. The menu suits a place situated across the street from the BMO Harris Bradley Center. Menu includes: Wisconsin mac and cheese, flatbread pizzas, burger au poivre, club sandwich, pork loin schnitzel, crispy half-chicken, and char-grilled filet mignon ($8-$22). Friday fish fry? You betcha. Cod, walleye or perch, with coleslaw, marbled rye, fries or potato pancakes ($12-$14). Hours: Tues-Sun, from 11 a.m. (1038 N. Fourth St., 414-763-1490)

Blue Keys
News on the Bosley on Brady front…. It’s not that the sea and sky of Key West sound especially appealing right now. Even though they do. It’s that time has turned back, in a way. Seven years ago, when the Keys-channeling Brady Street space first turned on its Florida grouper charm, the lead back-of-the-house guy was Peter Carew, who’d worked with Bosley owner Michele Green in her Racine restaurant-running days. He left a year later, and in the circuitous way of chefs, returned to the Bosley fold last summer. What’s he been up to since then? Making menu changes, that’s what. What’s joined the roster for fall/winter? Here you go: tomato bruschetta with goat cheese and crostini, Frenched chicken breast with toasted garlic spinach and mushroom risotto, gnocchi straccoto (braised beef in Chianti with vegetables over gnocchi), and a trio of Purple Door ice cream flavors served with Carew’s lace cookie. (815 E. Brady St., 414-727-7975)

 

Look for Dish on Dining on Tuesdays and Thursdays!

One more thing! Follow me on Twitter: @ann_christenson

If you spot a restaurant opening or closing, post it on the comments section of my column, or e-mail me directly: ann.christenson@milwaukeemagazine.com





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