My annual article, 52 Restaurants for your Bucket List, was originally created to provide readers with an easy way to explore the wealth of restaurants in the Milwaukee scene over the course of one year (52 weeks). Today, as we navigate the COVID-19 pandemic, it provides a fun and equally compelling guide for folks who’d like to bring variety to their weekly meals while providing vital support to some of our finest local restaurants.
Here's the featured restaurant of the day, plus five dishes to try!
Story Hill BKC
5100 W. Bluemound Rd., (414) 539-4424
As West Side restaurants go, Story Hill remains among the best. Its Midwestern fare -- smattered with jolts of inspiration, both domestic and global -- is accessible without inciting boredom. Don't neglect their can't-miss weekend brunch. Reservations are strongly recommended for dine-in. Curbside pick-up is also available. Be sure to grab cocktails, growlers or wine from the bottle shop while you are there.
Five dishes to try:
- Crêpe Monsieur: hickory smoked ham, Saxony Alpine cheese, house pickles, dijonnnaise, poached eggs, chives ($14, lunch or brunch)
- Shakshouka: two eggs baked in cumin-spiced tomato sauce with smoked lentils, cilantro, goat cheese, sumac mayo and flatbread ($12, lunch or brunch)
- Chicken meatball with truffle honey, green peppercorn sauce ($5, dinner)
- Crispy cast iron chicken: four Bell & Evans chicken thighs, giblet sausage country gravy ($23, dinner)
- Shredded Brussels sprouts: caramelized Brussels sprouts, cherry wood smoked bacon, dried cranberries, gorgonzola, toasted pecans, roasted garlic mayo ($12, dinner)
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.