Beginning today, the Lux Domes on the roof of Café Benelux, 346 N. Broadway, are officially in full swing. So, if you haven’t yet made your reservations for this one-of-a-kind winter patio experience, this is your official invitation to do so.
The OnMilwaukee staff got a sneak peek at the domes earlier this week, enjoying a festive happy hour in our own private heated domes.
During our 90-minute stint, we enjoyed a nice selection of snacks, from roasted vegetables and hummus to pickled vegetables and charcuterie.
We also indulged in a selection of batched cocktails (all we had to do was add ice, spirits and garnish).
Our dome was nicely appointed with four chairs and two sherpa-covered benches, along with a few blankets to ward off any chill … or simply to make things even cozier. There was also a collection of cards and board games for passing the time.
And we all went home with a commemorative Lux Domes ceramic mug.
In the end, it was the perfect opportunity to eat, drink and catch up after a long day. Cheers, Milwaukee!
Reservations are $200 and include a 90-minute domes experience including a complimentary drink package and keepsake mugs. Additional food and beverage packages are also available to pre-order. For more information or to make a reservation, visit luxdomes.com.
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.