Story Hill BKC – the first phase of which opens Thursday, Aug. 7 – is the younger sibling of popular West Side spots Maxie’s and Blue’s Egg. The owners know a thing or two – or 10 – about opening restaurants, eh? And yet, Story Hill – restaurant, coffee bar and wine shop (5100 W. Blue Mound Rd.) – isn’t like the others, co-owner Dan Sidner acknowledges. “This one is a challenge,” he says, “We’re doing a lot of things differently.”
Story Hill BKC — “BKC” stands for “Bottle, Kitchen and Cup” — will start with breakfast and lunch service (7 a.m.-3 p.m.; open 9 a.m. on Sundays). The wine shop, carrying some 270 selections, will also debut on Thursday. One week later (Thursday, Aug. 14), dinner service will join the lineup (Tuesday-Saturday nights). That’s a lot of moving parts.
As for the morning meal, the new venture will not duplicate sister-restaurant Blue’s somewhat unorthodox approach. But it won’t be orthodox either. The service style will be casual, with orders placed at the counter and delivered to the table by servers, who will also circulate the room to refill coffee cups (the house brews are from nearby Valentine Coffee Roasters). Breakfast will range from breads and spreads, meats and cheeses, and pastries to crepes and baked egg dishes. Lunch is a mix of soups, salads and sandwiches, from which Sidner mentions a shaved beef salad, ribbon vegetable salad, and a back-bacon sandwich. Sandwich bread will be baked at Blue’s Egg. Dinner selections are a bit murky — to me. The meal will be based on chef/co-owner Joe Muench concept of “Taste, Share, Pass.” More details to come on that. Along with wines available by the half-glass, glass and bottle, Story Hill will have 22 tap beers.
The interior utilized reclaimed materials from farmhouses, barns and houses in Wisconsin, says Sidner. These materials are the trademark of Story Hill’s designer, Cedarburg’s Lucky Star Workshop.
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