An A-Z visitors guide to Milwaukee Wisconsin. Sponsored by Key Magazine Milwaukee, Wisconsin
Issue link: https://read.dmtmag.com/i/40551
Key RESTAURANT OF THE MONTH GIVE MILWAUKEE'S SURG Restaurant Group high marks for embracing change and improving even their most successful concepts. Opened in 2010 at 722 N. Milwaukee St., Distil immediately complemented Surg's popular Carnevor, Umami Moto, Charro and Mi•key's restaurants. Known for custom-made drinks from award-winning mixologists, and artisan (small farm-to- restaurant) cheese and meat platters, Distil rep- resented a new concept for Milwaukee and was popular from the day the doors opened. "From the start we wanted to go the small-plate route," notes General Manager Mike Edler. The original concept, he explains, attracted a "foodie crowd" that led to the emergence today of what he calls a "true gastropub" – artisan fare in a refined and relaxed atmosphere. This year the artisan cheese and charcuterie (meat) platters have been joined by larger selections designed by executive chef Matt Haase. Customers now have more reasons to linger as they watch a game or catch up with friends. The enticing entrees range from burgers using beef produced on the Hidden Creek Farm of Surg principal Mike Polaski to Croque Madame sandwiches with Nueske's smoked ham, gruyere and "local fried eggs." The more adventurous might try a Crispy Duck Leg or Marinated Watermelon. Distil is emphasizing its role as a full-service restaurant with special dinners. Those range from once-a-month gatherings for 16-20 patrons to major events like this month's "Saucy with Surg & Alcoholmanac" three-course dinner on Sept. 1, and the "Mangalitsa Pig (from Hidden Creek Farm) & Goose Island Dinner" on Sept. 9. Edler emphasizes that the development of Distil as a full-service restaurant has not diluted the features that got Distil off to such a great start. 58 Knowledgeable staff members continue to offer more than 100 brands of bourbon, one of the largest selections in the U.S., and mixologist Matthias Simonis continues to delight customers as well as win awards in New York and Las Vegas. The total package for Distil, Edler adds, is catching on locally and is proving very appealing to visiting entertainers and athletes from larger markets. In other words, "Keep an eye out for celebrities!" Distil is open from 5 p.m. until bar time Monday through Saturday, serving food from 5 p.m.-11 p.m. Mon.-Wed and 5 p.m.-1 a.m. Thurs.-Sat. For addi- tional information, visit www.distilmilwaukee.com. A r t i s ta on s p tl aa yt ae ls i c to ln ev li on nc ge e d rn aie tr Ds i t s t i l