By Lori Fredrich Senior Writer & Dining Editor Published Sep 02, 2022 at 11:02 AM Photography: Stephen Fischer, Black Shoe Hospitality

Buttermint Finer Dining & Cocktails is settling into its home in the Mosaic building at 4195 N. Oakland Ave. in Shorewood. And that means expanded offerings –  including their highly anticipated weekend brunch.

The 1960s inspired eatery will officially launch their new upscale weekend brunch service beginning Sept. 3 with ongoing brunch featured weekly on both Saturday and Sunday from 9 a.m. to 2 p.m. 

Much like Buttermint’s dinner menu, brunch offerings will change frequently based on seasonality, ingredient availability and inspiration with the inaugural menu taking cues from the restaurants celebration of 1960s-inspired cuisine.

Bloody MaryX

From cocktails to Coffee Alexander

Of course, every good brunch begins with a great cocktail, and Buttermint is unlikely to disappoint.

“Buttermint will remain during brunch as much a place to have a drink as it is to have a great dining experience,” notes co-owner and beverage director Jason Kerstein. “We’ll be featuring essential brunch drinks, as well as coffee-imbued spins on popular sixties cocktails.”

That includes classic mimosas and bloody marys made with house-made mix. But it also includes a cadre of additional options from the French 75 and Aperol spritz to the Salty Dog. 

Buttermint will also introduce new signatures like the Coffee Alexander, a a caffeinated version of the classic after dinner drink featuring brandy, crème de cacao, and Valentine coffee, as well as their “Shined-Up Coffees” (Valentine coffee with choice of bourbon cream, amaretto cream, Irish cream or Rumchata).

A brunchy blast from the past

A portion of Buttermint’s famed raw bar offerings, chiefly freshly shucked oysters, will be on offer for brunch guests, along with a variety of pastries, including coffee cake and cookies.  Avocado toast and deviled eggs will also be available for those seeking options on the lighter side of brunch.

Meanwhile brunch entree options will be divided into favorites and classics. Favorites will include mid-century takes on modern brunch standards like the Omelette Evalon featuring LaClare Creamery Evalon cheese, cremini mushrooms, baby spinach, truffle cream and watercress; and the Mosaic Benedict featuring housemade crumpets topped with smoked pork belly, poached eggs and housemade hollandaise. 

Mosaic BenedictX

On the sweeter side, guests can enjoy buttermilk waffles served with blackberries, white chocolate mousse, whipped cream and Little Man syrup.

Classics will highlight more traditional 1960s dishes which have been adapted for the modern brunch palate. Take for instance, Steak Diane featuring eye of strip loin and fried eggs served with earthy cremini thyme sauce and watercress (pictured above); Milanese featuring breaded chicken breast, asparagus and endive with fried eggs, grainy mustard sauce and lemon; or Chicken a la King featuring the classic creamy chicken stew served over crumpets with petite salad, poached egg and truffle hollandaise.

Chicken a la kingX

Buttermint’s brunch will operate on a reservation basis, noted Black Shoe co-owner Dan Sidner, but approximately 30 seats in the bar and lounge will be available for walk-in guests.

And yes, every brunch will conclude with a Little Something Extra (LSE), namely a gift of Black Shoe Bakery’s housemade buttermints presented alongside your check.

Buttermints

Things to note: on Saturday evenings, brunch service will wrap up at 2 p.m. with service resuming at 4 p.m. just in time for the “North Shore Happy Hour,” during which guests can indulge in the “North Shore Pour” (an upsized pour of wine or the addition of a chaser for craft cocktails or beer) and dinner service beginning at 5 p.m. Buttermint will close following brunch service on Sundays.

Reservations for Buttermint are recommended and can be made via OpenTable or by calling the restaurant directly at (414) 488-2587.

Lori Fredrich Senior Writer & Dining Editor

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.