Supper at the Shorecrest Hotel Hones Its “Cocktail” Hour

Supper at the Shorecrest Hotel Hones Its “Cocktail” Hour

When the clock strikes 3 p.m. at the East Side restaurant, it’s 2-for-1 old fashioneds, mussels and poutine.

Happy Hour is so rarely singular. Thankfully somebody thought through the sheer folly of capping off happy hour after a single hour. And at the Shorecrest Hotel restaurant Supper (1962 N. Prospect Ave.), “Cocktail Hour” is Wednesday-Friday for three hours – 3-6 p.m. That’s not the new part. What is new –  the more simplified offerings, as GM Erich Wilz describes them. Drink specials include 2-for-1 old fashioneds and gimlets, $5 by-the-glass wine pours, and half-price taps.

The food menu is where it all gets more interesting. And affordable? For sure. Chef Erik Hansen is doing poutine (topping house fries with knackwurst, Clock Shadow cheese curds and beer gravy), steamed mussels, tomato ragu (basil and scamorza cheese) served with crostini, and char-broiled wings with house-made sriracha and blue cheese dressing ($5-$12).  

Not part of the cocktail menu but rather the dinner menu – and an indication of the casual direction a meal can take here – is Hansen’s Supper burger with 4-year aged cheddar, shredded lettuce, Thousand Island dressing, pickled pepper and onion ($14). And his French dip of shaved prime rib, Gruyere and French onion au jus ($14). 

A little housekeeping news for Supper as well, as dinner service hours have undergone a change. No longer open Tuesdays, Supper serves the full menu Wednesday-Sunday, from 3 p.m. Cocktail Hour deals end at 6 p.m. on weekdays. On Fridays, there’s a beer-battered cod fry; on Saturday nights, prime rib. More specials to come.    



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.