Escargot, Kumamoto oysters and steak frites are coming to The Corners of Brookfield (20107 N. Lord St., Brookfield). June 1 is the official opening date of Margaux, a French-inspired brasserie created by the owner of the BelAir Cantina and Fuel Café brands.
Restaurateur Kristyn Eitel shared the news via press release. “As we prepare to open Margaux, I find myself reflecting on my 30-plus career in the hospitality industry and I couldn’t be more excited to open these doors and welcome our first guests. Margaux will be a place where you’ll fall in love with dining out all over again.”
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Margaux will serve classic French offerings “with a modern twist.” Other highlights from the menu are duck turnovers (duck confit, leek, and fennel stuffing; brown butter brushed puff pastry; braised French lentils; and pancetta chutney), steak frites Sando (NY strip steak, brioche toast, sauce foyot – a variation on a bearnaise – and crispy fried potatoes) and Fifteen Layer Crepe Cake (thin French crepes, sweet cream glacage, strawberry compote and lavender mint}. After working at several restaurants in Las Vegas, executive chef Nick Aprahamian (cousin of Sanford co-owner Justin) most recently was the chef de cuisine at Mr. B’s – A Bartolotta Steakhouse.
Bringing experience in fine dining (including Milwaukee’s SURG Restaurant Group) that spans two decades, sommelier Joshua Steiner is Margaux’s general manager. Part of his focus is to ensure the beverage program complements the cuisine, saying he wants to “provide classic, regional representations,” including a predominantly French glass-pour program and additional varietals from American wineries in California and Oregon,” he said in the press release. “Mostly, I wanted our guests to have fun with wine, with numerous Champagne and sparkling wine options that they can sip on morning, noon or night.”
More details, including the full menu, will be available closer to Margaux’s opening at margauxbrasserie.com.
Hours starting June 3: Mon-Thurs, Sun: 11 a.m.-9 p.m.; Fri-Sat: 11 a.m.-10 p.m. Brunch hours to come soon
