1. Check out Havenwoods Taproom and Beer Garden
CHRIS DROSNER, EXECUTIVE EDITOR
This may seem like an untimely suggestion as October looms, but the forecast remains nice and this cool new-this-year spot on the North Side is weatherproof. The “taproom” part of the beer garden is legit, a small, cozily appointed bar with a strong tap list. Named for the urban state forest nearby, Havenwoods does boast a nice patio if the temperate weather lingers, as well as a cool little quarter-mile nature trail through a lovely woods behind its industrial building. My first visit to the venue last weekend was for the Beer Trail Invitational festival, but it won’t be my last. 5840 N. 60th St., open Wed-Sun
2. Enjoy a Drink on the Central Standard Rooftop While You Still Can
ARCHER PARQUETTE, MANAGING EDITOR
“Scooby-Dooby-Doo … where are you?” I whispered, as I gazed at the Milwaukee skyline. But alas, the night had no answer to my eternal question. The hour was late last week, when I found myself atop the roof at Central Standard Distillery just north of I-794 Downtown, forlorn and brooding, for the day had been long and I had hoped to find some sustenance in a stiff drink on the scenic rooftop. While it did not cure my aching soul, it did make for a nice night out. The rooftop has a lovely view, and Central Standard serves solid drinks – it was a great way to send off the warm weather as we slouch into October. You still have a few decent days to enjoy it before it gets really cold, and I’d recommend taking advantage.
It’s time to pick your Milwaukee favorites for the year!
3. Make Some Chili
ANN CHRISTENSON, DINING EDITOR
It’s not chili weather. I wish it were – my seasonal allergies are terrible this year and it’s the first time I want to conjure an early frost. So in magic-summoning spirit, I made chili, though not the typical beef, tomato, kidney beans type of chili. I went all in a brothy white chicken chili. I think the only other time I’ve made chicken chili, it was like a rich cream soup, with cream cheese in it. I wasn’t particularly fond of it. In the version I just made, you blend half of the cannellini beans with chicken broth, which thickens the broth slightly. This is really a vehicle for the supple chicken thighs. Onions, garlic, a can of green chiles, more cannellini beans and frozen corn round out the ingredients. I didn’t think chili powder felt right here, so I bumped up the cumin and ground up coriander seeds in a mortar and pestle – so the spice’s deep floral flavor popped. I finished it off with plenty of fresh lime juice.
4. Grab a Cup from Stone Creek Coffee (or any coffee shop)
EVAN MUSIL, ARTS & CULTURE EDITOR
There’s no better place to spend an autumn morning than a coffee shop – but that might be my caffeine dependence talking. When I end up at a cafe with flavorful roasts and warm light, my equilibrium is reset. Lately, when I want to feel productive, that place has been Stone Creek Coffee’s Factory cafe, with its looming windows and inviting fireplace. The new seasonal Butterscotch Latte is a splendid sweet treat, but I’m partial to ol’ reliable brewed coffee. Pro-tip: get a mug for here, and you’ll get a free refill.
