It’s a rare occasion when you can eat brunch at Hinterland, 222 E. Erie St. In fact, it happens but once a year.
This year's Milwaukee Beer Week brunch takes place Sunday, April 23 from 10 a.m. and 2 p.m.
There's a great deal to love about the menu, which includes classic dishes like buckwheat pancakes with huckleberry jam ($9) fried chicken 'n' toast with Southern fried chicken thighs, sourdough toast and orange maple syrup ($14) and steak and eggs for two, featuring a wood-fire grilled 32-ounce prime tomahawk ribeye served up with hashbrowns, toast, roasted mushrooms, four eggs and bernaise sauce ($65)
Chef Matt Kerley has also whipped up a variety of inventive dishes like savory bread pudding with brioche, ham and gruyere custard served with mixed greens and poached egg ($13), an octopus pancake with braised Spanish octopus, kewpie mayo, tonkatsu, scallion and bonito flakes ($9) and vegetable hash with two over-easy eggs ($13).
There's also beer braised pork belly with goat cheese polenta, bacon jus and a slow egg ($16) and pork schnitzel featuring a pan-fried chop, arugula, Alpine-style cheese, Granny Smith apples and a sunny-side-up egg ($18). And a Hinterland brunch burger will feature two quarter-pound brisket patties, American cheese and a fried egg with onion, bacon, bread and butter pickles and a side of fries ($18).
And, because it’s brunch (and Beer Week!), there will also be beer cocktails as well as classics like the Corpse Reviver.
Brunch takes place between 10 a.m. and 2 p.m. Reservations are required. Call (414) 727-9300 to make yours.
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.
