By Lori Fredrich Senior Writer Published Aug 18, 2016 at 12:30 PM

The Junction Bar & Grill, 4040 S. 27th St., has released a new menu with a focus on fresh ingredients along with craft beer and food pairings.

The restaurant, which is located inside JB’s on 41, the South Side’s premier bowling and entertainment center, has become known for its housemade pizzas which are made to order using ingredients like pepperoni and sausage along with fresh basil, grilled chicken, jalapenos and spinach.

However, under the direction of general manager and certified cicerone beer server Adam Hug, the new menu features upgrades including housemade aioli, barbecue sauce and oven roasted vegetable salsa. Assorted entree options include burgers, salads and handcrafted sandwiches including options like the Cali Chicken with guacamole, Monterrey Jack cheese, bacon, lettuce and Sriracha aioli ($8) and barbecued pulled pork with haystack onions and poblano relish ($7).

The menu also offers up suggested beer pairings for individual dishes. Hug notes that one of his favorites is the French Dip paired with Central Waters Mud Puppy Porter.

"Finding the perfect pairing with the right craft beer is part of a national trend where we are
seeing the rise of microbrewers as something people want when they go out for dinner," said
Hug. "We’ve worked really hard to find the best local and national microbrews to pair up with
our menu and our overall bar selection."

Specials include Taco Tuesdays featuring chicken and beef tacos, rice, and beans, as well as a Friday fish fry featuring both an all-you-can-eat option or a meal featuring three pieces of cod with rye bread, coleslaw, tartar sauce, and a choice of haystack onions or fries.

JB’s on 41 is open Monday through Thursday from noon to 10:30 p.m., Friday and Saturday from noon to midnight, and Sunday from noon to 10 p.m. For a full menu, visit

Lori Fredrich Senior Writer

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.