An A-Z visitors guide to Milwaukee Wisconsin. Sponsored by Key Magazine Milwaukee, Wisconsin
Issue link: https://read.dmtmag.com/i/284022
Key RESTAURANT OF THE MONTH 43 MILWAUKEE BEER BISTRO, a new venture on the city's upper east side, blends beer with food – what more could you ask for in Brew City? On the drink side of the menu is a wide range of fresh craft and session beers from across the Badger state, along with carefully selected bottled beers from throughout the U.S. Paired with the brews are unique beer-infused menu items that range from appetizers to small plates to desserts. (Stout ice cream floats, anyone?) This is the latest restaurant offering of Russ Davis, who who also delights diners at the Twisted Fisherman in the heart of downtown and Hubbard Park Lodge in Shorewood. Beer Bistro is located at 2730 N. Humboldt Blvd. in Milwaukee's eclectic Riverwest neighborhood. Previously, the Beer Bistro location was the site of Rio West Cantina, also operated by Davis. After a complete re-do of the menu and decor, the Bistro opened to the delight of beer afficionados and food- ies. Lunch is served 11 a.m.-4 p.m., Monday through Friday and dinner is served seven days a week from 5-10 p.m. Weekend Brunch is featured Saturday and Sunday, 10 a.m.-4 p.m. A special Easter Brunch is being planned as well. Live entertainment adds to the fun on Friday and Saturday. With bratwurst, beer and cheddar chowder on the lunch menu, who can doubt that you're in Brew City? Or on the salad side, how about smoked salmon, arugula and cherry tomatoes tossed in a Spotted Cow (beer) creamy lemon dill dressing with capers and boursin cheese? Sandwiches include beer-braised turkey with melted cheese, caramelized onion, sweet fig jam, sweet pep- pered bacon and lettuce and beef short ribs smoth- ered in beerbeque sauce and topped with beer cheese. At dinner, intriguing small plates include Grown Up Chicken Mac and Cheese that features a white ched- dar cheese pilsner sauce and roasted red peppers. Gluten-free options include a dish made with a vari- ety of root vegetables braised and tossed in rosemary brown butter with a hint of gluten-free ale. Vegans, as well as those eating gluten free, can try the Lemon Grass and Ginger Tofu Cakes – made with tofu, wild rice, lemon grass and Sorghum Ale. (The cakes are seared and topped with roasted red pepper sauce.) Friday means a fish fry in Milwaukee, and the one served here is a stand-out. Try the classic beer bat- tered cod, or try the (locally raised) baked trout. The Beer Bistro brings the same creativity to the weekend brunch offerings. Don't miss the house made waffles, stirred-up with a Heffe Weiss beer and drenched in beerberry syrup made from Fat Squirrel Ale and blueberries. A gluten-free baked frittata combines eggs with spinach, roasted red peppers, portabella mushrooms, cheese and Sprecher gluten-free ale. (Served with a side of breakfast potatoes and sweet peppered bacon.) More information is at milwaukeebeerbistro.com, including details about plans for Easter Brunch or follow at facebook.com/milwaukeebeerbistro. Milwaukee Beer Bistro