Along with seasonal cocktails, the hotel bar makes its own vermouth and serves sangria on tap.

The two suites at Walker’s Point development Hotel Madrid (600 S. Sixth St., 414-488-9146) are projected to open in February, but the hotel’s restaurant, Bodegon, is up and running. Its menu includes house dry-aged steaks and  Strauss veal chops, along with “feasts” (meant to serve 4 diners) of rack of lamb, suckling pig and Iberico de Bellota tenderloin.

This Sunday – Packers Sunday – they roll out a food menu in the hotel bar (which is called Vermuteria 600) of comparatively affordable items like empanadillas, potato churros, two kinds of burgers, a house-smoked suckling pig sandwich, a charcuterie plate, and Manchego mac and cheese ($7-$14). The bar is also offering game day drink specials. Open daily at 5 p.m., but it’s opening this Sunday at 2 p.m.

 

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