Looking for a new spot for brunch? Well, you can’t get any newer than LP, the well-appointed new pub at 1137 N. Martin Luther King Jr. Dr. After opening its doors for dinner service in August, the entertainment district’s newest bar and restaurant soft-launched its new weekend brunch menu over Labor Day weekend.
Served on both Saturday and Sunday from 10 a.m. to 3 p.m., LP’s brunch delivers on a casual brunch experience complete with well-executed-yet-affordable entrees (most of which offer a nod to classic Southern fare) and a drink menu to match.
Brunch plates
Fill up on Steak n’ Eggs featuring an 8-ounce cooked-to-order ribeye served with runny eggs and a choice of grits or breakfast potatoes and chimichurri or bearnaise sauces ($18).
Or delve into three generous slices of custardy Bruleed French Toast topped with creme anglaise, caramelized sugar, crunchy cinnamon streusel and whipped cream ($10).
Cheddar grits are served with a choice of creole shrimp or roasted mushrooms and topped with scallion chimichurri and pan sauce ($14).
Meanwhile, a twist on the classic Benedict features a choice of thick-cut bacon or fried green tomatoes (get the tomatoes!) served with runny eggs and bearnaise sauce atop a toasted English muffin ($12).
Meanwhile, standards include the Classic Plate featuring two eggs (runny, fried or scrambled) served with thick-cut bacon and a choice of grits, toast or an English muffin ($10) and the B.E.C., a breakfast sandwich featuring fluffy eggs, thick-cut bacon, Sharp American cheese, ketchup, salt and pepper on a Kaiser roll ($12).
Last, but absolutely not least is the brunch burger featuring an LP single smash patty, bacon, Sharp American cheese, shredded lettuce, tomato, shaved red onions and LP sauce topped off with a runny egg and a side of Kosher dill pickles ($14).
All brunch entrees are served with a choice of breakfast potatoes or a bowl of fresh fruit, with additional brunch sides like bacon, salad, grits or toast available for +$3-4.
Brunch drinks
Meanwhile, brunch drinks include Valentine Coffee, Two Brothers soda, juices and higher octane options including a house bloody mary made with Tito’s Vodka ($12), along with four infused vodka variations (hot pepper, peppercorn, bacon or cucumber) for +$2.
There are also mimosas made with orange, grapefruit or pineapple juice ($10 for a single; $40 for bottle service), plus classics like Harvey Wallbangers, Screwdrivers and Irish Coffee.
LP is open Wednesday through Friday from 4 p.m. to 1 a.m. (kitchen open until 11 p.m.; late-night menu between 9 and 11 p.m.) Saturday from 10 a.m. to 1 a.m. (kitchen open until 11 p.m.; late night menu between 9 and 11 p.m.) and Sunday from 10 a.m. to 10 p.m. (kitchen open until 9 p.m.). Brunch is served on Saturday and Sunday from 10 a.m. to 3 p.m.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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