Classic American fare, with some modern twists, is served in the cozy environs of the old Aud-Mar Supper Club.

D-day for Bass Bay Brewhouse is here! The Muskego restaurant –whose partners include Ryan Oschmann, who used to run the East Side’s The Eatery, and chef Kurt Fogle, formerly of SURG Restaurant Group — christens its dinner service with a hybrid of casual American and supper club fare. Among the items are oysters Rockefeller, shrimp cocktail, baked French onion soup, sandwiches (shrimp po’ boy) and burgers, two steaks (rib eye, filet), and homey entrées such as chicken fried chicken with black pepper gravy, mac and cheese (add fried ring bologna!) and pot roast with mashed potatoes (entrées $11-$29)

Fogle has the freedom to craft the dessert menu any way he wants to. The menu’s first incarnation includes a peach-bourbon crisp, sour cherry cheesecake, and his take on the Take 5 candy bar (chocolate cake and peanut butter and chocolate mousses, topped with a chocolate, pretzel and peanut crunch).

Fish fries are coming this Friday (July 24) ,with a somewhat scaled-back list of options, says Fogle. That will expand over time, as will the hours. Currently open from 5 p.m. Wed-Fri. (Saturday dinner service and Sunday brunch are in the works.) Find the full menu here. (S79 W15851 Aud Mar Dr., Muskego, 414-254-0157) More details to come…

Comments

comments

RELATED  This Bites: Best Cookbooks of 2018