By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published May 21, 2021 at 11:02 AM

Brunch has become a ubiquitous part of weekend life in Milwaukee and it seems everyone has a favorite spot to indulge. But if you’re looking to try something new, this series is for you. We’ll be highlighting a new brunch spot every week and bringing you all the tasty details. Click here to check out all the spots we've tried

Honeypie Cafe
2643 S Kinnickinnic Ave., (414) 489-7437

Brunch available: Saturday and Sunday from 8 a.m. to 3 p.m.
Carry-out and patio dining available (first-come, first-served)

There’s always been something charming about Honeypie Cafe, a restaurant that’s officially (as of today) been a long Bay View staple for 13 years and two days. And, as far as I can tell, that charm has only been amplified since their recent move just a few blocks up the street. [Read more on that here].

The new location is still a work in progress, with the dining room slated to (hopefully) reopen this fall. But the restaurant is shaping up adorably both inside and out, from the stitchery displayed on the walls in the entry area, to the shelves filled with plants, books and swag.

Entry area at Honeypie CafeX

You’ll even find a collection of great pie-centric cookbooks and supplies (from pie pans and rolling pins to pastry brushes and aprons) available for purchase.

Pie supplies, cookbooks, plants on shelvesX

As you’d expect, there’s also a pie case displaying the daily selection of treats (available whole or by the slice) along the brand new diner style bar, which will eventually accommodate seating.

Honeypie Cafe bar and pie caseX

Of course, the feature you should be most excited about as we move into summer is the cafe’s new patio, which I’d venture is at least three times the size of the last and well appointed with tables, festoon lights and umbrellas.

Honeypie Cafe patioX

Tables are available on a first-come, first-served basis. I’d advise choosing an off-time (either early or late) to avoid a long wait on beautiful days. If you do have to wait, it's a nice opportunity to stroll through the neighborhood; they'll text you when your table is ready. 

Maybe it was the patio, the weather or the sheer joy of getting  out and enjoying a meal, but brunch (even on opening weekend) was also on par.

Overhead view of the Honeypie Cafe patioX

We waited about 45 minutes for our table (worth it), but split a (huge, flakey, delicious) buttermilk biscuit with butter and jam ($6) while we waited for our food. 

I'd truly forgotten how amazingly buttery and flakey they were.

Buttermilk biscuit with butter and jamX

There are brunch drinks aplenty, if you’re inclined, including mimosas. We opted for bloody marys: the rosemary garlic was tasty and herbal, while the jalapeno bloody was well balanced with a modicum of kick ($10).

Bloody Mary, chaser and coffeeX

I'm a big fan of creative brunch dishes that eat a bit like dinner. And we found no shortage of such indulgences. First came the short rib hash with braised short ribs, roasted potatoes, onion, bell pepper, horseradish crème, sunny eggs ($16).

Short rib hash with sunny-side-up eggsX

Savory short ribs were fall apart tender and brightened by the flecks of red bell pepper and perfect with the sweet-but-pleasantly-zippy horseradish creme. And man, how I missed those crispy roasted potatoes, which put so many other breakfast potatoes to shame. Definitely enough food for a hearty appetite.

Of course, if you enjoy masterfully seared scallops, you can’t go wrong with the scallops benedict with poached eggs, hollandaise, bacon, spinach, English muffin ($16).

Scallops Benedict with spinach and baconX

The two hefty scallops were perfectly seared and tender, excellent with the buttery hollandaise. The poached eggs were also perfectly cooked, with rich yolks that enriched the fresh sauteed spinach, doppled generously with crisp  bacon.

We rounded things out with the Meyer lemon panna cotta, served with house granola, fresh berries and Wisconsin honey ($11). 

Meyer lemon panna cottaX

The creamy panna cotta was lightly citrusy and floral with ample texture from the granola and good flavor from the (almost seasonal) berries. It broke up the otherwise savory brunch with bites that were truly worthy of an (almost) summer day.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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.