New Restaurant Added – Storyhill BKC, Milwaukee, WI

We have discussed before the difficulty in parsing what fits and what does not in Great Lakes Cuisine. Hopefully, we have been clear this site is not a review of “The Best of the Great Lakes”, it is specifically not intended as a restaurant review site. We are not claiming an exhaustive list of the best restaurants. We are highlighting a few of the very best examples of an emerging trend in local traditions, local flavors, and local chefs – what we call Great Lakes Cuisine.

So, when we added Graze in Madison, WI, it was a praise of style and in no way should be seen as a slight to Tory Miller’s flagship restaurant L’Etoile, one of our all-time favorite restaurants in the Great Lakes area. But L’Etoile is French. Not just in name or in theme, but in the very heart of everything the restaurant does. It feels French, it tastes French. As a genre of restaurant it is most clearly French. A similar occasion arises once again with the addition of Storyhill BKC, in Milwaukee, WI.

Storryhill 1

The restaurant is the most recent collaborative effort between Joe & Meg Muench and Dan Sidner. We couldn’t be more pleased to have one of their restaurants listed on our site, as their two previous offerings are fantastic, though outside our scope. Maxie’s serves excellent low-country Carolina, Creole, and Cajun cuisine as well as one of the best fresh oyster bars in the city. One might make the argument their other offering, Blue’s Egg, already belongs on our list as they feature a current take on traditional immigrant breakfast and lunch. The food is excellent and the menu creative, but has always seemed more fully “American” diner than specifically Great Lakes.

Storyhill BKC is undeniably Great Lakes Cuisine. Here the breakfast can be simple. Perhaps just a nice latte and a danish filled with cheese and house marmalade.

Storhill BKC 2

 

The lunch menu changes constantly, though the breakfast entrees are served through lunch as well. The dinner offerings provide some wonderful examples of creativity, flavors, and tradition. We could start with recent offerings of Great Lakes Bisque or Steamed Walleye. Perhaps we’ll have the Whipped Clock Shadow Quark, served with pureed carrot, cranberries and spiced nuts. Quark is a unique creamy cheese produced at Milwaukee’s only urban cheese factory, Clock Shadow Creamery (Good story on it here). We can move to entrees such as Lake Superior Whitefish which is ham crusted, or Pork Country Spare Ribs served with sour cabbage, or perhaps Lake Trout with tomato jam. Maybe we should have them carve us a slice of Bacon Wrapped Pork Loin with a Founder’s Apple Rye sauce. Don’t forget to pair your entree with a regional brew such as recent offerings of O’SO Brewing (WI) Don’t Turn My Brown Eyes Blue IPA or Central Waters (WI)Le Petite Morts Bourbon Barrel Weizenbock. The current line-up also features Bell’s (MI), Founder’s (MI), Summit (MN), Potosi (WI), Capital (WI), Ale Asylum (WI), Hinterland (WI), Three Floyds (IN) and more.

Storyhill BKC 3

The space is divided into bar, restaurant, and store. Heavy on the re-claimed wood and friendly service. The menu changes often, but the focus thus far has been on local ingredients, creative presentations, and traditional flavors. We’re pleased to add Storyhill BKC to our Restaurant list at Great Lakes Cuisine.

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