If you’re looking for a new place to brunch this weekend, you’re in luck. The Oak Barrel Public House, 1033 N. Old World Third St., will launch its inaugural weekend brunch service on Saturday, May 5.
Among brunch options, guests will find a combination of egg dishes, waffles, pancakes, skillets and handheld items from which to choose. On the beverage side, there are $15 bottomless mimosas, beermosas, bloody marys or bloody marias to enjoy.
There are omelettes like the Midwest filled with bacon, muenster and beer cheese sauce served ($11.95), the Chicken Ranchero with grilled chicken, roasted corn jalapeno pico de gallo, red onions, red peppers, cheddar, salsa verde and cilantro ($10.95) or the French Connection with mixed mushrooms, caramelized onions, truffle oil creme de brie fonduta and chives ($11.95). All are served with a side of bacon or sausage and hash brown balls.
There’s also an Oak Barrel Benny topped with thick cut bacon and hollandaise and served with a choice of meats and hash brown balls ($11.95) and a Caprese Benny with fresh mozzarella, tomatoes, basil and balsamic glaze ($10.95). Both are served with a side of bacon or sausage and hash brown balls.
Skillets feature a bed of hashbrown balls topped with a variety of ingredients. There’s the Summertime Skillet with scrambled eggs, red onions, tomatoes, basil, avocado and aged white cheddar for $11.95 and the Oak Barrel Hash Skillet with scrambled eggs, red onions, peppers, thick cut bacon and cheddar for $12.95.
Among sweeter items, there’s a Bourbon Bacon Waffle featuring a whiskey infused waffle with thick cut bourbon bacon, herb butter, powdered sugar and maple bourbon syrup ($9.95), Triple Berry Pancakes featuring whiskey pancakes served with a strawberry-blackberry-blueberry-mint reduction, bourbon whipped cream and powdered sugar served with bacon or sausage ($10.95) or Jameson IPA French Toast with powdered sugar and a side of maple bourbon syrup (also served with a side of bacon or sausage for $9.95).
Handheld items include Feta Avocado Toast with an over-easy egg, diced tomatoes and red onions on sourdough (served with hash brown balls for $5.95), the Wisco Hangover, a pretzel bun filled with scrambled eggs, thick cut bacon, pulled bacon, muenster and beer cheese sauce (with hash brown balls for $12.95, pictured above) or the Brunch Pot Roast Sandwich featuring pot roast with Swiss cheese, pickled red onions and an overeasy egg on a brioche bun ($12.95)
Guests who aren’t feeling particularly like brunch can also choose from appetizers, salads, and pizzas from the Oak Barrel’s regular menu.
Beginning this weekend, Oak Barrel Public House will offer brunch service on both Saturdays and Sundays from 10 a.m. to 2 p.m.
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.