Black Sheep in Walker’s Point to Launch New Menu August 25

Additions, such as a three-day weekend brunch, follow late July’s announcement of new management for the business.

Big changes are coming to Black Sheep Milwaukee (216 S. Second St.). Among those modifications already announced is a new management team, as well as a new chef — Justice Neal, formerly of now-defunct Walker’s Point restaurant Blue Jacket. Neal’s menu — a blend of small plates and “large, traditional entrées,” as described by managing partner Wes Shaver — is set to launch on Thursday, August 25. It continues to feature “haute” dogs, but includes more. Seasonal ingredients and local sourcing play a role. Look for a section of bar snacks, along with new dinner items such as house-made gnocchi with peas, green beans, radishes and herb butter; octopus with chorizo, fingerling potatoes, grilled frisée, candied lime and cilantro vinaigrette; and pork tenderloin with creamy polenta, green beans and rum-bacon vinaigrette.

Extended hours (starting Friday, Sept. 4) mean more choices as well. On the 4th, the restaurant starts its Friday-Sunday brunch (served from 10 a.m.). With it comes a larger brunch menu, including shrimp and grits, a breakfast dog (with bacon, scrambled eggs and maple syrup), and white Wisconsin cheese curds, which incorporate pancake batter, maple syrup and cheese curds.

Weekday hours, starting Sept. 7, are Mon-Thurs, from 4 p.m.

As for the team running Black Sheep these days, Shaver — who handles marketing for a handful of bar-restaurants including Trocadero and Red Lion Pub — partnered up with Mike Sorge (whose resume includes working for Hospitality Democracy, which operates AJ Bombers and Smoke Shack, among other restaurants).

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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.