Dia y Noche, 6601 Northway, will kick off their very first brunch service this weekend.
The new Greendale cafe and restaurant opened in January, serving up a menu of dishes from Central America, South America and the Caribbean. And beginning Saturday, March 27, they will add to their line-up with brunch service, which will take placce Saturdays and Sundays from 9 a.m. to 2 p.m.
The menu will showcase both sweet and savory items inspired by Latin American climes, as well as classic American brunch favorites with cocktails to match.
Savory options
Brunch dishes will include items like Salvadoran huevos rancheros with eggs, peppers, tomato sauce, refried beans, sweet plantains, rice and queso fresco along with toast or a housemade Salvadoran tortilla ($12.50); Dominican short ribs with grilled asparagus and rosemary potatoes ($15); and the quesadilla desayuno filled with a fried egg, guest’s choice of ham or chorizo and cheddar jack cheese and served with rice and refried beans ($12).
Diners will also find Benedict a la Oscar featuring crab, asparagus and poached egg on an English muffin with hollandaise ($13); a steak sandwich with sauteed peppers, onions, fried egg, provolone and golfo sauce served with potatoes ($14); plus build-your own omelettes with a choice of cheeses, meats and vegetables ($12 for three fillings; +$1 for each additional).
Sweets
On the sweeter side, guests can enjoy options like daily housemade pastries; dulce de leche French toast or pancakes ($11); along with options like lemon poppyseed pancakes with blueberry compote ($11); cocoa loco pancakes filled with chocolate chips and topped with white chocolate drizzle, whipped cream, berries and syrup ($11).
From the bar
Guests can pair their brunch with a full selection of coffee drinks, including Dia Cafe’s signature Latte de Coquito (espresso, coconut milk, cinnamon syrup, vanilla syrup, whipped cream, nutmeg, $4.75), along with spiked options like the Havana Cafecito witth havana club rum, vanilla, mucho macho dark roast coffee and half n half ($6); or the Iced Dulce with espresso, rumhaven coconut, dulce de leche, milk, sea salt, whipped cream and a cookie ($7.50).
There are also brunch cocktails, including a variety of mimosas (classic, grapefruit or mango, $7) along with the crowd-pleasing Todamosa featuring a bottle of sparkling brut and carafe of orange juice ($40) and the Tropical Blush with guava nectar, pineapple juice, coconut rum and sparkling rose ($8).
And yes, there are bloody marys, including the Bloody Americana made with house mix, Tito’s vodka and a garnish of pickle, olive, smoked gouda, bacon and a tajin chamoy rim; and the Bloody Maria (with tequila, garnished with bell peppers, jalapeno, chorizo, chihuahua cheese and a tajin chamoy rim ($10; add $1 for a draft chaser).
Beyond the staples, there are also other cocktails, from housemade coquito to mojitos, along with mocktails like the Frutas con Chile with guava puree, mango, pineapple juice, tajin and a tajin sugar rim ($6) and fun indulgences like the Creamsicle Float with orange Jarrito, vanilla ice cream, whipped cream, Fruit Loops and a powdered sugar donut garnish ($7)
Reservations for groups of six or more can be made by phone at (414) 246-2022.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
