IPAs, stouts and sour beers -- along with a menu of casual, beer-friendly plates -- are ready for you at the new brewery-taproom.
Like Minds (823 E. Hamilton St., 414-239-8587) is here! The brewery-taproom restaurant is brought to us by Sanford Restaurant co-owner Justin Aprahamian and beer man John Lavelle. A little creation recap: Because of a Wisconsin law barring a restaurant owner from obtaining a brewer’s license, Aprahamian and Lavelle took their brewery plans to Chicago, where they started making beer last November. Fortunately state lawmakers took notice and that led to a different reading of the statute and the partners were able to also open a brewing facility in Milwaukee, the old location being just a few blocks from Sanford.
Initially they’d loosely projected to open in May. But restaurant construction rarely follows the appointed timeline. Like Minds occupies the former Hamilton bar, but I’m not sure how much resemblance it bears to the old tenant. The Like Minds guys have done a lot of work on the space. There’s seating for about 14 drinkers/eaters at the bar, along with other casual seating options.
The menu’s 15 items are arranged from lightest (snackiest) to more substantial — from fried preserved lemon with watercress aioli to corn dogs with barley malt ketchup and mustard. Other plates that continue the beer-friendly riff: market salad with Brett-poached pears, roasted beets, toasted walnuts and Hook’s brick cheese; a charcuterie plate; Armenian flatbread pizza topped with lamb; a butter burger with foie gras butter on a Miller pretzel bun; Philippine noodles with grilled squid; BBQ duck leg with ale-braised greens and fingerling potatoes. One of the two desserts is a Noma restaurant-inspired double-chocolate cookie served with vanilla pistachio ice cream ($8). Prices: $3-$20.
And there’s plenty of Like Minds beer (draft or bottle) to drink with any of those items. A dry saison called Exiled (it’s brewed with Rishi tea lemon peel). The Brett Saison, which is fermented exclusively with Like Minds’ Brettanomyces yeast strain. The Rhubarb Sour, a wine barrel-aged sour wheat saison with rhubarb.
Food service hours: Tues-Sat 4-10 p.m. (drinks until midnight). Lunch and brunch are in the plans down the line, as well.