Last August, we brought you the news that The Lowlands Group would be opening Buckatabon at 7700 Harwood Ave. in the former home of Cafe Bavaria in the Wauwatosa Village. And, in fact, the restaurant was poised to open to the public last month when businesses across the state began shutting down.
Fortunately, diners will still have the opportunity to get a taste of the new concept, albeit in carry-out form.
Frank and Larry’s Buckatabon Tavern & Supper Club is slated to open its doors on Friday, April 17, offering a menu of supper club inspired options -- including prime rib, lasagna and fish fry and Sunday brunch -- for carry-out Friday through Sunday.
"Our teams worked so hard for so many months to develop and open Buckatabon only to see it close before we even had a grand opening," says Lowlands Group CEO Eric Wagner. "It was heartbreaking.
"This is obviously a crazy time to open a restaurant, but I have been so incredibly humbled and inspired by our team and their desire to find a way to get our restaurant open. At the end of the day, we want what all Milwaukeeans who are hunkered down with their families want – some comfort, and a small return to normalcy. What better way to do that than with the supper club experience at home?"
Buckatabon’s to-go menu features prime rib, lasagna, BBQ ribs and fish fry entrees (Fridays and Saturdays), with options for single servings or meals for two or four. Meanwhile, brunch will showcase items like Milwaukee hot ham and rolls and supper club-inspired dishes like prime rib and eggs.
Dishes also highlight ingredients from local partners across Wisconsin including Sassy Cow Creamery and Yuppie Hill Poultry along with businesses like Royal Bohemian small batch horseradish out of Eagle River.
Meanwhile beverage offerings highlight supper club favorites, including bloody mary and mimosa packages and a very special old fashioned package made with Buckatabon brandy, distilled from spruce and birch gleaned in Northern Wisconsin by Central Standard Craft Distillery.
The opening of Buckatabon is a pivot for Lowlands Group which announced they were closing all of their restaurants following Governor Evers Safer at Home mandate. However, after careful consideration, Wagner decided that opening Buckatabon for to-go service would provide a unique and fun dining experience for people staying home.
"We’re taking our time with reopening our restaurants as we study and learn how to do so safely for both our teams and the communities we serve," he says. "No one knows what our new reality will be in the coming months, but for now, we are focused on bringing great food and a bit of fun back into people’s lives with this original Wisconsin inspired restaurant. I can’t think of a better way of doing that than with an old fashioned package with our very own Buckatabon brandy from Central Standard."
Buckatabon will be open for pick-up window style carry-out and curbside pick-up on Fridays and Saturdays from 4 to 8 p.m. and Sundays from 10 a.m. to 2 p.m.
Orders can be placed online or by calling the restaurant at (414) 271-7700. Diners are encouraged to order in advance, and the phones will be manned Wednesdays through Saturdays from noon to 8 p.m., and Sundays from 9 a.m. to 2 p.m. Buckatabon is offering three to-go options: pickup from a carryout window, curbside delivery on State St. and in the nearby Tosa parking lot, and delivery via DoorDash (starting the weekend of April 23).
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.