The menu, headed up by Chef Zach Nelsen, features wine, beer, whiskey and cocktails, along with a a casual assortment of shareable plates like French onion dip with chips ($8), cauliflower croquettes ($9) and roasted Delicata squash ($6).
Guests can also choose from five sandwiches including the Oklahoma Onion Burger with two 3-ounce smash patties (in the style of Sid's Diner), Gruyere, crispy shallots, Romaine and house onion dip on a potato roll ($16); a meatball sandwich with house meatballs, overnight sauce, house ricotta and charred scallion salsa verde ($14) and the Mushroom and Squash Melt with mushroom-squash spread, braised kale, Gruyere and garlic mayo on Rocket Baby Sourdough ($14).
Oggie's is open for dine-in service Tuesday through Saturday from 4 to 10 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.