On Friday, Packers fans and Green Bay residents will get a first glimpse at a brand new Lambeau Field restaurant.
1919 Kitchen & Tap, which is slated to open on Friday, July 24 at 11 a.m., replaces Curly’s Pub, the restaurant which operated on the atrium’s second floor since 2003. And it’s a doozy.
Festivities begin with a ribbon cutting ceremony at 10:30 a.m. to kick off the new space – a carefully designed destination restaurant which pays homage to history and keeps with the tradition of honoring Earl "Curly" Lambeau who organized the Green Bay Packers with George Whitney Calhoun in 1919.
From the moment guests walk through the large door at the entrance of the restaurant, they’ll know that 1919 isn’t your typical stadium restaurant. Thanks to myriad thoughtful details – some created by Milwaukee-based artisan design firm Scathain (including restaurant tables, service counters, upholstered booth seating and outdoor planters) – the restaurant is a virtual work of art.
The door itself is made from reclaimed wood, and it stands in contrast to the copper beer lines and exposed brick details which give the interior a rustic, industrial feel. The spacious restaurant seats about 250 on the first floor. An outdoor patio adds 100 seats just outside of the Miller Lite Gate.
Local, seasonal ingredients will play a starring role on the menu, which presents innovative takes on classic dishes, along with classic Wisconsin small plates like parmesan-breaded cheese curds served with romesco and buttermilk parsley dressing ($10), deviled eggs with poblano peppers, bacon, Wisconsin cheddar and volcano salt ($8), stone-baked pretzel with Curley’s ale beer cheese ($9) along with soups and salads ($6-11).
Main courses include bone-in pork chops served with cheddar grits, braised kale and cabernet syrup ($20), Porter-braised shortribs with roasted potatoes, grilled summer squash, Brussels sprout leaves, fried onions and lavender demi ($20) along with cedar plank salmon with carrot risotto, sweet peas, heirloom tomatoes, grilled asparagus, leeks and sherry reduction ($22).
Sandwich options showcase a variety of burgers, along with sandwiches like a venison sloppy joe ($12) and bratwurst with house-made kraut ($9). Stone-hearth baked pizzas include the "Three Little Pigs" featuring bacon, prosciutto, coppa, house barbeque sauce and pepperoncini ($11).
At the bar, guests can enjoy over 30 types of beer on tap, including Miller-Coors products year-round and rotating seasonal options throughout the year. Hand-crafted cocktails will also be a feature and will include a variety of house-made ingredients including tart cherry syrup and cherry bark vanilla bitters.
1919 Kitchen & Tap will be open daily from 11 a.m. to 10 p.m., with adjustments made as needed to accommodate game days.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.