Published Feb. 27, 2013
Ilana Cohn-Gomez isn't just the bartender at Shorewood's expanding Camp Bar, she's also the manager. It's her full-time job, and one she takes seriously. She doesn't for example, drink while bartending, which is a rarity in this industry.
Published Feb. 20, 2013
The ingredients are the same: sugar cubes, bitters, Korbel brandy, orange and maraschino cherries. The process is the same, too; the key being hand-muddling. So, why do the brandy old fashioneds at The Packing House - on Layton Avenue, across from the airport - and Camp Bar - that new Shorewood hot spot - taste so different?
Published Feb. 19, 2013
Recently, OnMilwaukee.com reported that Camp Bar was expanding. Here's the final rendering of the expansion.
Published Feb. 15, 2013
No one thinks twice about drinking beer on tap. But what about wine? A growing number of restaurants and bars are putting kegs of wine behind their bars, pouring wines by the glass from a tap. But despite the increasing prevalence of the practice, it seems there are quite a few myths that need to be dispelled about tap wine.
Published Feb. 9, 2013
Even though Camp Bar just opened in November, it's already expansion time for the popular lodge-style Shorewood tavern.
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