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Named The Baaree, the garden will have an extensive, expert-selected beer list and offer menu items highlighting ingredients grown on-site.

The owners of Thiensville’s Himalayan/Nepalese fusion restaurant The Cheel (105 S. Main St.) will open their refined beer garden on June 29. Known for dishes like momo dumplings, traditional Nepali thali and Himalayan five-spice ribs, the Cheel will emphasize local meats edible herbs and fruits (from the garden) on the beer garden menu. The garden has its own name, too: The Baaree, the Nepalese word for garden. 

Executive chef/co-owner Barkha Daily and head chef Gunner Stenzel created a “garden” menu of items like house-made wild boar sausage (other sausages will be locally sourced); pulled pork with red roselle steamed, toasted tingmo bun; a lemongrass salad with persimmon vinaigrette; and butternut squash dip. Expecting a bumper crop of produce from their own garden, they will make heavy use of lemongrass, holy basil, plums, peppers and red roselle, a type of hibiscus.

Drew Kassner, the restaurant’s operations and bar manager, has created a beverage program that uses fruit from the garden. Cocktails include Birds and Bees (Rehorst gin, Tattersall creme de fleur, lemon juice, honey syrup and seltzer) and Down in Mexico, which incorporates Sauza silver tequila, Orchard apricot liqueur, hickory smoked lemon juice and simple syrup.

There will be ice cream drinks, too (such as the Baree Alexander, with Sassy Cow vanilla ice cream, chia-infused Paul Masson Brandy and dark crème de cacao). Kassner is also working with David Ryder, president of the United States Brewers’ Academy, to select 14-16 regional, national and international draft beers to flesh out the beverage menu. 

Beer garden hours: Tues-Sun 11 a.m.-10 p.m.

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