Back in 2012, we wrote about how a popular Brookfield sports bar and grill was infusing their brand, as well as their food and drinks, with bacon. We also shared the story of veteran bartender Jennine Paoli, a vibrant gal who traded life on the sunny beaches of Florida for brand new adventures in Brookfield, WI.

But now it's 2016 and the Saloon on Calhoun with Bacon, 17000 W. Capitol Dr., is still serving up all-you-can-eat meat candy every weekday from 4-7 p.m., making bloody Mary’s with BAKON vodka and serving up bacon-wrapped brownie bites (among other bacon-infused dishes) to eager customers. And Paoli -- now co-owner of the venue -- can still be found behind the bar slinging drinks and serving up some of the best hospitality in town.

But, some things are changing. Owners Dave Dayler and Paoli have spent the last few months completing an intense remodel. They added 2,600 additional square feet to the bar and restaurant’s footprint and increased its capacity to nearly 350. And they’ll be celebrating with a grand opening celebration on Saturday, Feb. 6, 2016.

"Our regulars have been with us and loved us over the past four years, and we embrace that," says Dayler. "We’ve become known as a friendly spot where people know they’ll get great service from people who really care. Our work begins and ends with the desire to please our guests. I could spend thousands of dollars in marketing, but it wouldn’t be the same as having someone at the door who greets you with a smile and treats you with respect."

The Saloon, which has become known as "Brookfield’s Cheers," was built with customer satisfaction in mind -- a philosophy that spills over into every aspect of day-to-day operations --  and the remodel is evidence of just that.

Customers can visit for an after-work drink or a bit of dinner. But they can also enjoy live music on Tuesday, Friday and Saturday nights, as well as Wednesday night karaoke. The remodeled space now accommodates a full 16" stage that is complete with an in-house audio system and lighting for the dance the floor. A green room to the right of the stage offers performers a spot to kick back and relax before or after their performances.

A 16-foot retractable screen will enable a bird's eye view of broadcast sporting events to just about every seat in the house.

A "Red Carpet" area to the west of the bar, complete with selfie sticks, provides space for fun-loving customers to share their Saloon experiences with friends via social media.

The entire southern side of the bar has been transformed into a quieter space Paoli says they named the Bourbon Street Bar. It has a beautiful center display of hand-selected bourbons and spirits, with over 25 from which to choose.

"Our goal isn’t New Orleans Bourbon Street; it’s real old-world Kentucky," notes Paoli of the space, which was just being prepared for the addition of a stone feature with a tranquil waterfall along its back wall on my visit. "The goal is to provide a space that’s a bit more low key where people can drop by after work, grab some bourbon and relax after a stressful day."

A menu filled with seasonal bourbon-based craft cocktails are available at the new bourbon bar, as well as throughout the restaurant along with a brand new food menu featuring more upscale small plates, created by Kitchen Manager Brad Clark.

A staple on the cocktail menu is the smoked old fashioned ($10.50). It’s made with Buffalo Trace bourbon, housemade sweet molasses simple syrup and orange bitters, and an Amareno cherry flag. It’s chilled with wild orange essential oil-infused ice sphere and poured into a glass filled with smoke captured from a torched cedar plank.

There’s also a bourbon sour with Knob Creek bourbon, local maple syrup, fresh squeezed lemon juice and a Thyme sprig ($9); the "Orange Glazed Ginger" ($11) with Basil Hayden bourbon, St Germain, ginger simple syrup and fresh orange juice; and "The Grind Espresso" ($11) featuring Woodford Reserve, The Grind liquor, molasses simple syrup, hot coffee and Bailey’s espresso-infused homemade whipped topping.

Among small-plates offerings are an apple and brie flatbread with Parmesan cream, balsamic glaze and grape tomatoes ($9.95), steak and potatoes featuring grilled tenderloin with marinated artichokes and grilled potatoes with a blue cheese vinaigrette ($13.95), caramelized Brussels sprouts with Manchego cheese and smoked paprika aioli ($8.95) and braised boneless short ribs with pineapple, thai chili sauce, pearl onion ($12.95).

To the southeast of the bar is a brand new game room -- an area Paoli affectionately calls the "get off your ass" side -- featuring dartboards, golden tee, several arcade games and three pool tables, including a diamond pool table.

New private banquet areas have also been added, including the "Dining Dugout" and a "5th Quarter" banquet room just off of the Bourbon Street Bar. When the rooms aren’t being rented out for parties or businesses meetings, they can also serve as overflow seating to provide a quiet space for diners to take a break from the fray, grab a bite to eat or enjoy a romantic date night.

Grand Re-Opening

Saloon on Calhoun with Bacon will host a Grand Re-Opening celebration on Feb. 6 beginning at 6 p.m. The event will feature shot girls,  food and drink specials and a variety of liquor samples throughout the night. During the event, Saloon will host Phil Wills of the popular reality show "Bar Rescue" as guest flare bartender. Wills will also be available for photo-ops with customers at the brand new selfie wall.

The Saloon on Calhoun is open Monday through Thursday from 4 p.m. to 2 a.m., Friday and Saturday from 11 a.m. to 2:30 a.m. and Sunday from 11 a.m. to 2 a.m. Saloon is open 365 days a year for all your bacon needs. Reservations are strongly recommended for parties of all sizes, including dinner for two or gatherings of 100 or more.