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Louie on Water You probably know that Brew City (formerly Brew City Bar-B-Q) has new digs. Its old Water Street space (1114 N.) is wearing a fresh set of duds and a new name, Bar Louie. Sound familiar? You might have seen one in Chicago (where the chain of bar/restaurants is based). The Milwaukee location, […]

Louie on Water

You probably know that Brew City (formerly
Brew City Bar-B-Q) has new digs. Its old Water Street space (1114 N.) is
wearing a fresh set of duds and a new name, Bar Louie. Sound familiar?
You might have seen one in Chicago (where the chain of bar/restaurants is
based). The Milwaukee location, opening Monday (August 28), encompasses 7,000
square feet of space all given the Bar Louie treatment. Photography, hand-laid
mosaic tile, retro light fixtures, plasma screen TVs – the press materials tell
me it’s a “casually cool” look. Bar Louie is a place to get a frouffy cocktail
(“artfully concocted,” as they say) – martinis, mojitos and various specialty
drinks. Beer (domestic, imported, microwbrewed) and wine, too. The menu uses
jargon that’s hip right now. “Small plates” include potstickers with Thai chile
sauce and Ranchero chicken taquitos. Large plates sound like entrées to me –
lemon chicken pasta, pepper steak with rigatoni and blackened salmon with black
beans and rice. Entrée prices are in the low $15s. 847-1492.

Eat Like a Brit

The BritInn, Shorewood’s pub for
Anglophiles (4473 N. Oakland Ave., 755-2357), has been open almost two months
already. Summer goes so blinking fast. Owner Tony Wright tells me he’s getting
close to feeding people at the pub. The bar’s grand opening will be September
30, but it’s likely you can sample the menu a few weeks before that. Originally,
Tony says he wanted a full Brit menu, but after getting input from the folks
who’ve already become regulars, he’s going 50/50 (British and American), to
start off at least. So along with burgers, nachos and quesadillas, there’ll be
pasties, soups, “buttys” (buttered hoagie rolls filled with French fries,
sausages or bacon and eggs), “sarnies” (what British blokes call sandwiches) and
Friday fish and chips. He also talked about a traditional English breakfast on
the weekends. Until this stuff is in place, pubgoers have been ordering food
from nearby North Star American Bistro, whose servers hike a block to
deliver it.

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The Whole Idea

In a month, I’ll no longer be talking in the future
tense about Milwaukee’s Whole Foods Market (corner of North and Prospect
avenues). September 20 – bookmark the opening date. The chain of natural and
organic supermarkets has locations all over the country, but this is the first
in town. Yes, you can do all of your shopping at Whole Foods – milk, produce,
meat, cereal, toilet paper. And you can decide never to cook again. Whole Foods
is known for its prepared foods department. This location will also have
site-specific things – items that give it a Milwaukee flavor. Examples? Sure.
How about a beer and brat station? It’s going to have six kinds of beer and more
than a dozen varieties of brats, plus a flat-screen TV so you can eat, drink and
watch the game. Milwaukee’s Rishi Tea will be served at the coffee and tea bar.
For a Mexican twist, there’s a build-your-own-taco station and made-to-order
tortilla station. It’s also worth noting that this store will have three times
the beer selection of any other location. How fitting.

Mind the Sign

The East Side’s Yield is not a bar where
you’d expect to drink Sauvignon Blanc and eat Asian tuna tartare. The rail drink
specials and posters of ’90s bands like Weezer make you think it’s your basic
young turks bar. When I wrote about Yield’s food in Milwaukee Magazine
last May, it was before the kitchen was fully functional (and yet chef Nick
Burki was not going standard with the menu). Now that the kitchen is rocking and
rolling, the menu is, too. You’ll see New Zealand Lolli-Pop lamb chops and
grilled asparagus/Portobello mushroom risotto. Really. And there’s more. The
small plates/apps include Prince Edward Island mussels in Harp lager cream
sauce. There are four sandwiches (grilled tenderloin with caramelized onions)
and a fancy set of entrées (Atlantic salmon on basmati rice, pan-seared beef
tenderloin on tarragon mashed potatoes). The kitchen is open Tuesday to
Saturday, 4-10 p.m. 1932 E. Kenilworth Pl., 319-1170.

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Can’t get enough dining? I chat about restaurants every Friday with Jane
Matenaer and Kidd O’Shea on “The Mix.” Listen between 8 and 9 a.m. on August 25.
That’s 99.1 WMYX-FM.

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