By Lori Fredrich Senior Writer & Dining Editor Published Sep 15, 2015 at 10:10 AM

Changes are coming to Mikey’s, the SURG restaurant at 811 N Jefferson St., beginning Friday, Sept. 18.

The restaurant, which has described itself for years as "comfort food with a twist," will shift gears toward a new theme: "Bombs-BBQ-Beers."

Executive chef, Jason Altston, who worked under Chefs Justin Carlisle (now of Ardent) and Israel Cruz at Umami Moto, will be rolling out a menu befitting of the new theme, which includes appetizers, soups, salads, sandwiches and BBQ. An expanded tap beer selection will accompany the new menu.

Altston spent the summer working to perfect his smoking techniques in preparation for the launch of the new menu, which includes Texas style brisket, chopped pork shoulder, spicy smoked sausages, smoked chicken and St. Louis style spareribs. Meats will be available in half-pound or pound portions for $9-26, or as part of a combo platter featuring two, three or four meats with one or two sides for $16-30.

Barbeque sauces – including Sweet Carolina, Texas Twist and Kansas Cousin – will be made in house, along with baked beans and sides including macaroni & cheese, potato salad, southern fried corn, coleslaw, cornbread, French fries, country potatoes and mustard and greens.

Sandwiches will include The Carolina Pile ($12) featuring smoked pulled pork shoulder, slaw and onion strings on a potato bun, Smokey Mountain chicken with BBQ sauce on brioche ($11), as well as a black bean burger ($11) and Mikey’s burger featuring cheddar, bacon, BBQ sauce and onion strings on a pretzel bun ($12)

The menu will also include some of Mikey’s staple favorites, including beef, chicken and fish tacos for $9-11 (also available with smoked brisket or pulled pork), chicken gnocchi ($13), and Mikey’s meatloaf ($12).

Cosmetic changes will also be implemented – including new artwork and signage for the restaurant – in the coming weeks.

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.