A New Restaurant for Milwaukee’s Riverfront

The Bridgewater Modern Grill will open on Oct. 25.

A new restaurant opening in the Harbor District promises to be hot in more ways than one. When The Bridgewater Modern Grill (2011 S. First St.) makes it official debut – with a grand opening on Tuesday, Oct. 25 – it will be in a location along the Kinnickinnic riverfront (hot), will feature menu items cooked in a 5-foot custom oak-fired grill (quite hot) and will have a 245-foot-long riverfront patio (even hotter, because it’ll be transformed, opening week, into a fall fest atmosphere). The interior space is sizable as well – it has 165 seats.

The 11,000-square-foot Bridgewater falls under the umbrella of Benson’s Restaurant Group, whose portfolio includes AJ Bombers, Blue Bat Kitchen, Onesto and Smoke Shack.

Veal tenderloin with smoked wild mushrooms and sherry reduction; Photo courtesy of Bridgewater Modern Grill

 

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And about the festivities on that patio. During opening week, the fall fest feeling will feature a carved pumpkin wall with an anchor theme (tying to its nautical location), as well as lawn games and live music. The indoor-outdoor bar will dispense custom cocktails, wines and local, craft beers.

I don’t have much in the way of menu details for you, except what you see photographically with this story, and those are the ancient grain salad with miso sweet potato puree, charred onion, snap peas, wild mushroom, avocado and cilantro pumpkin pesto; pulled duck tostada with duck barbacoa, ancho chili, avocado puree, yellow pico, cotija, radish and lime; and veal tenderloin with smoked wild mushrooms, sherry reduction.

Ancient grain salad with miso sweet potato puree, charred onion, snap peas, wild mushroom, avocado and cilantro pumpkin pesto; Photo courtesy of Bridgewater Modern Grill

Also on opening day, 10% of proceeds will be donated to the Bay View Community Center Pantry, which addresses food insecurity in the community.

Hours: L and D Sun-Thurs 11 a.m.-9 p.m.; Fri-Sat 11 a.m.-10 p.m.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.