Brew City Biscuits, the Southern-inspired pop-up concept which launched in August at Smoke Shack, 332 N. Milwaukee St., is extending its menu offerings through the end of September (including service on Monday, Sept. 7).
"We are absolutely blown away by the response to our Brew City Biscuits pop-up brunch at Smoke Shack and four weekends just isn’t enough," noted Maddie Seymour, director of marketing and sales. "We’ve had a line out the door every weekend before opening and the feedback on the biscuit sandwiches has been really positive. Our biggest challenge, and we’re grateful to have it, is keeping up with the demand for fresh biscuits!"
The Brew City Biscuits concept, which builds its foundations on buttery scratch-made biscuit sandwiches, also offers a nod to popular menu items at venues across the Hospitality Democracy portfolio.
Take for instance, the Marty McKlucken, a biscuit sandwich topped with Nashville hot chicken, sweet and spicy pickles, lettuce, tomato and buttermilk mayo ($12.75).
Additional options include The Willie featuring shaved ribeye, roasted poblano peppers and onions and cheddar gravy ($13); The Alabama with fried green tomatoes, cajun remoulade, arugula and Alabama white bbq sauce ($11.50); and Berry Biscuit French Toast served with maple syrup, honey butter and berry coulis ($11.50)
And yes, there will be brunch cocktails, including mimosas, bloody marys, sangria and cabin coffee to wet your weekend morning whistle.
"This is a menu I’ve been crafting for quite awhile and I’m really excited to introduce it at Smoke Shack for a limited time," says Alex Sazama, Executive Chef for Hospitality Democracy. "It’s a difficult time for restaurants, and the service industry in general, and this is an opportunity for us to experiment with some new menus and give our guests a fun, new experience here in Milwaukee."
Brew City Biscuits will be open for dine-in and carry-out at Smoke Shack on Saturdays and Sundays from 10 a.m. to 2 p.m. through September 6. Patio seating and curbside pick-up are also available. Brew City Biscuits will also open on Monday, September 7 for Labor Day.
For more, check out our recent Quarantine Kitchen with Chef Sazama where he makes Onesto's mushroom ragu with ricotta gnocchi.
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.