By Lori Fredrich Senior Writer Published Dec 02, 2020 at 2:10 PM

You needn’t make the trek to Chicago to experience the much-acclaimed fare from Alinea. In fact, starting next week you can experience their dishes in the comfort of your own home after a quick pick-up in Wauwatosa.

The Ruby Tap, 1341 N. Wauwatosa Ave., will be hosting a very special pop-up featuring food from the award-winning team behind Chicago’s 3-Michelin-starred Alinea, Next and St. Clair Supper Club, along with Ruby Tap wine pairings.

“Everyone is trying to get creative and get through these times,” says Sarah Nelson, co-owner of The Ruby Tap. “So, when this opportunity arose, we thought it would be a really fun partnership. Alinea has been doing quite a few pop-ups in the Chicago-land area, so we thought, why not Milwaukee?  We also saw it as a great way to introduce people to our wine growler flights pick-up program.”

During the pop-up, which takes place on Dec. 11, Dec. 18 and Dec. 19,  Alinea will offer five different meal options (along with add-ons) for pick-up at The Ruby Tap Wauwatosa. Guests are invited to pair their meals with a paired wine growler four-pack from the wine bar. [Order here]

What you need to know

Meals are heat-and-eat (instructions are included) and must be pre-ordered for pick-up between 3 p.m and 5 p.m., with a minimum order of food for two guests ($34.95 each). 

Alinea will be parked just across the street from The Ruby Tap to handle dissemination of pre-orders. Just pull up your car, pick up your food and wine, and head on your way.

Menu options include:

  • Alinea’s roast chicken dinner featuring pan-roasted half-chicken with creamy Dijon mustard sauce, roasted garlic scalloped potatoes and a turtle cheesecake tart with salted caramel sauce and vanilla cream ($34.95).
  • Alinea’s seared scallops dinner with citrus cured and seared diver scallops (requires a quick sear at home) with rosemary scented orzo (kalamata olives, roasted peppers and parmesan) and brioche bread pudding with dried cranberries, candied orange and eggnog sauce ($34.95).
  • Next: The Alps featuring pan-fried pork chop schnitzel; whole grain mustard spaetzle, red wine braised cabbage and pork gravy; and German dark chocolate cake with dark cherry compote and vanilla whipped cream ($34.95)
  • Next: Sicily featuring spalla di maiale brasato (slow braised pork shoulder in spicy tomato sauce); creamy polenta and fried artichokes; and ricotta cannoli with pistachios, dark chocolate and espresso ($34.95)
  • St. Clair Supper Club supper featuring country fried prime beef ribeye;  50/50 mashed potatoes; iceberg wedge salad with bacon, blue cheese and tomatoes; and grasshopper pie with chocolate crumb crust and mint marshmallows ($34.95).

Add-ons include:

  • Winter salad (spinach, butternut squash, pears with roasted shallots and bacon vinaigrette) and cream of wild mushroom soup (herb croutons, black truffle custard, madeira) for $19.95
  • Soft pretzels and beer cheese: Bavarian soft pretzel bites with beer and Swiss cheese fondue ($12.50)
  • Beef short rib arancini featuring fried croquettes of beef short ribs and risotto with spicy tomato sauce ($12.50)

Guests can also order a 4-pack of thoughtfully selected wine growlers to pair with their meals. Four packs include 8 ounces of white wine; two 8-ounce portions of red wine and one sparkling wine split for $40.

Place your pre-order online here.

Wine growler flights, mimosa flights, bottles of wine, snacks and more are available to order from Ruby Tap with pick-up Tuesday through Thursday from 3 to 6 p.m., Friday from 2 to 6 p.m. and Saturday from 3 to 6 p.m.

Lori Fredrich Senior Writer

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.