Blue Bat Kitchen, the globally inspired tequilaria at 249 N. Water St. will begin offering brunch service beginning Saturday, Jan. 19 from 10 a.m. to 3 p.m.
The menu, created by Alex Sazama, Hospitality Democracy’s executive chef and vice president of food and beverage, takes inspiration from both personal experience and global travel, representing flavors from climes as diverse as Asia, Mexico and the Middle East.
"Global cuisine offers so much culinary flexibility and it’s a chef’s dream to compose a menu like Blue Bat’s brunch menu," notes Sazama. "What we have captured is a snapshot of literal and adapted brunch favorites, offering our guests a wide of variety of options and flavors."
Those flavors include shareables like banana fritters with agave caramel and toasted coconut ($8), plus unique takes on classic brunch fare in dishes like the Bao Benedict, featuring ginger soy glazed pork belly, spinach, fried eggs, scallion, sesame and kimchi crema (pictured, $15); Morroccan hash with sweet potato, roasted onion, golden raisin, tahini cream, harissa, black bean, mint, almonds and fried eggs ($13.50) and pan perdu (French toast) with mezcal chocolate, pecans, berries and powdered sugar ($13).
There are also classic Blue Bat handheld items like a playful take on the Cubano sandwich featuring roasted pork, mustard seed, bacon, pickled cucumber and crispy plantain served up on a corn tortilla ($4) and curry cauliflower with hummus, cilantro, golden raisins and zhoug served up on a flour tortilla ($3.50).
Dishes are accompanied by an equally diverse collection of brunch cocktails, which were designed to highlight the depth and breadth of Blue Bat’s tequila collection, which features over 160 bottles of agave-based spirits.
That includes options like the Verde Maria, a non-traditional take on the Bloody Mary featuring tomatillo, avocado, greens and a tajin rim ($9), Wake the Dead iced Valentine coffee with housemade tequila cream and espresso tequila liqueur ($9) and the Watermelon Vanilla with Sparkle Donkey Blanco, lime juice, simple syrup, watermelon juice and vanilla ($9).
There are also non-agave options like the Gincident with Prairie gin, cucumber basil puree and lime juice topped off with Sierra Mist ($9) and classic mimosas, available by the glass or pitcher, featuring the diner’s choice of orange, grapefruit, guava,pomegranate or pineapple juice ($9/$30).
Beginning Jan. 19, Blue Bat Kitchen & Tequilaria will serve brunch on both Saturday and Sunday from 10 a.m. to 3 p.m.
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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.