By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Aug 06, 2014 at 9:18 PM

Story Hill BKC – the restaurant, coffee and wine shop imagined by the owners of Maxie’s and Blue’s Egg – opens bright and early Thursday, Aug. 7.

We’ve been watching the development of the building at 5100 W. Bluemound Rd. as it underwent a transformation from its previous life as Goldfish Uniforms, into a gorgeous space sporting reclaimed wood accents and light fixtures. And now, the public will have the opportunity to experience it for itself.

Breakfast and lunch – served 7 a.m.-3 p.m. daily, and starting at 9 a.m. on Sundays – will be fast-casual, with orders placed at the counter and delivered by staff.

Euro-style breakfast offerings will include Clock Shadow quark with bread, jam and honey ($7), "Spreads-Yo-Bread" with potted meat, tomato jam and soft egg served with stone oven flatbread, olive oil, fleur de sel and frisee herb salad ($9), mixed grain porridge with dates, almond-milk curd and spiced granola streusel ($7) and Greek yogurt panna cotta with fresh berries, banana, honey, roasted nuts and dark chocolate ($9).

Crepes include both sweet and savory, including berries bananas and cream ($11), ham, Alpine cheese, pickles and egg ($10), and a house special of smoked Berkshire loin bacon, Clock Shadow quark, onion marmalade, kale, egg and chili maple syrup ($12).

Egg dishes include North African shakshouka, eggs baked in spicy tomato sauce with smoked lentils and goat cheese ($11), "Meat bread" – sausage studded bread that’s oven toasted and topped with tomato sauce, poached egg and Montemore cheese ($9), Berkshire bacon and baked eggs with green chili sauce and rustic toast ($12) and "Pomme Dolsot" featuring shredded potatoes, house-smoked whitefish, mixed vegetables, herbs, miso and poached egg ($13).

Lunch dishes will include soups, sandwiches, salads and pastries along with fresh juices like beet, kale, apple and carrot ($3).

The debut menu includes three soups – dill pickle vichyssoise, chicken jalapeno and beer cheese for $5 each.  Pastries include a mixed cheese and prune biscuit with rosemary and apple butter ($2.5), cream cheese danish ($3), chocolate nut roll ($3.5) and a sausage roll featuring puff pastry, zesty sausage and grainy mustard ($2.50).

Sandwiches selections – which include one side – include tri-tip with shallot butter, arugula and truffle peppercorn mayonnaise ($13), "West Wisco" with an onion simmered beef patty, white Cheddar and brown mustard ($12), "Hot-Stone Cheese" with mixed Wisconsin cheeses, apple and arugula ($9), skin-on Amish chicken with Montamore cheese, tomato, kale and mayo ($11) and a country rib sandwich with corn and cabbage relish, soy BBQ and jalapeno mayonnaise ($9).

Sides include marinated beets, roasted cauliflower salad, spicy zucchini, broccoli rabe with blue cheese, and crushed potatoes with shallot butter.

Shaved beef salad with Saxony cheese, arugula, charred onion, pickled mushroom and creamy peppercorn dressing ($13) graces the salad menu, along with a mixed greens and kale salad with broccoli rabe, red onion, avocado, orange, Gorgonzola and hazelnuts ($10) and "Connie’s Salad" with shredded chicken, cucumber, zucchini, pickled carrot, dried mango and jalapeno dressing ($11).

The shop, which will carry around 270 varieties of wine and beer (including growlers to go), will also be up and running on Thursday. Dinner service starts on Thursday, Aug. 14.

Watch for my preview of the dinner menu on Monday.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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.