By Lori Fredrich Senior Writer & Dining Editor Published Apr 02, 2016 at 7:01 AM

The Mayfair Collection will soon have nearly as many restaurants as it does retail establishments, thanks to three new eateries that are scheduled to open in late summer and autumn of 2016.

Hospitality Democracy has signed a lease for a 6,280-square foot freestanding building located in front of the Hilton Homewood Suites Hotel at The Mayfair Collection. The building will house three of the restaurant group’s most popular concepts: AJ Bombers, Smoke Shack and Holey Moley Coffee + Doughnuts.

The restaurants will be part of what HSA Commercial Real Estate has deemed "Restaurant Row," a plan that includes Corner Bakery, Pizza Man and four Bartolotta's managed restaurantsOsgood'sCafe Grace, ABV Social and El Jefe.

Smoke Shack

A second year-round location for Smoke Shack – the Third Ward barbecue restaurant that serves up humanely raised dry-rubbed and smoked meats, house-made sides and creative cocktails – will occupy the eastern half of the building. Smoke Shack also has a Miller Park location that runs during baseball season.

The restaurant, which will be designed with a similar rustic look and feel to its Downtown location, will also sport a seasonal outdoor patio and bar area. Plentiful parking will also be available in a garage, which intersects the backside of the building and runs right up to the hotel.

"We’re repurposing another barn from Wisconsin for the interior and patio spaces," notes Joe Sorge, "So the interior and exterior will have a very similar look and feel to our current Third Ward outpost."

AJ Bombers

The Mayfair Collection will be the third location for AJ Bombers, a fun-loving casual restaurant known for its "p-nuts" and creative takes on classic burgers, which also maintains locations Downtown, in Madison and at Miller Park.

Plans for the Wauwatosa location will include a similarly playful design as other locations, which Sorge describes as "Rube Goldberg meets Willy Wonka and the Chocolate Factory."

"We're really looking to capture the fun elements that embody the spirit of the restaurant" says Sorge of the design. "And, ultimately, it will reflect the same idea as our other locations. There will be no question when you’re sitting in the restaurant that you’re sitting in AJ Bombers."

Holey Moley Coffee + Doughnuts

Meanwhile, the trio will be completed by Holey Moley Coffee + Doughnuts, a shop specializing in scratch-made doughnuts in a variety of styles, including cake, old fashioned, yeast, fritters and doughnut holes.

"If there’s one thing we know about Holey Moley, it’s a doughnut shop with a side of coffee," says Sorge. "It won’t be anything like your typical coffee shop. But, unlike our Third Ward space, we’ll be able to offer people seating, both inside and out."

In addition to doughnuts and coffee, the new location will also feature signature doughnut custard sandwiches, an indulgent offering first launched at Holey Moley Miller Park.

In addition, Sorge notes that, although the fresh-made doughnuts at Holey Moley are likely to sell out daily as they do in the Third Ward, the shop is likely to remain open, offering up a variety of possibilities for potential evening opportunities at the Mayfair Collection venue.

All three restaurant locations will possess full liquor licenses and feature convenient parking for carry-out and catering orders.

The project, to be implemented by Rinka Chung Architecture, Flux Design and ADK Design, is an exciting addition for the new development, notes says Tim Blum, executive vice president of retail development with HSA Commercial Real Estate.

"We have gone to great lengths to curate an eclectic mix of popular local restaurants to excite shoppers and offer a walk-to amenity for future residents of the luxury apartment buildings on-site," he says. "And we are thrilled that Hospitality Democracy will be joining us in turning this area into an exciting, new dining destination for metro Milwaukee."

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.