Starting tomorrow, guests at Shanghai, 2238 N. Farwell Ave., will be privy to an entirely new experience.
The Black Cat Alley speakeasy will reopen Thursday, June 9 with a brand new beverage director, menu and patio.
Longtime bar veteran Daniel Dufek will now be at the helm of both the covert bar and the Pharmacy Bar inside Crossroads Collective, bringing years of cocktail development and bar management experience to the table.
“Shanghai is an intimate, unique space, capable of transporting our guests from an alley—albeit a cool, alleyway turned art gallery—to a different world or another time.” noted Dufek in a release on the changes.
“Especially after the difficulties of the past year, we wanted to create a new menu that reflects that—with unique ingredients, bold preparations, and some things that feel a little more experimental.”
Under his purview, the speakeasy will feature a new upgraded menu featuring a new list of craft cocktails, beer and wines. Options will include summertime quaffs like Carrier Waves, a rum based cocktail with Heirloom Geney, snap pea syrup, lime and dill; and Champagne Problems, a brut-based drink with raspberry, lemon and cardamom. The bar has also added a unique collection of absinthes, offering something new for curious explorers and artful imbibers.
Shanghai will also introduce patio service thanks to an expansion into Black Cat Alley, allowing guests to take in the beautiful summer weather while surrounded by eye-catching art.
Shanghai is open Thursday, Friday and Saturday from 6 p.m. to 1 a.m. Walk-ins are encouraged for both indoor and outdoor seating; the bar’s former reservation system will phase out by month’s end.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
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