By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Oct 08, 2020 at 11:01 AM Photography: Lori Fredrich

Each week, we’ll be highlighting take-out from restaurants across the city. Follow along for a new take-out adventure every Thursday. Click here for a delectable repast of all the take-out we’ve enjoyed!

Story Hill BKC
5100 W. Bluemound Rd.
(414) 539-4424

Story Hill BKC has been a fixture in the Story Hill Neighborhood since 2014 (and a regular inclusion on my annual 52 Restaurants list) serving up a menu of Midwestern inspired fare utilizing local ingredients and globally inspired techniques. Menu offerings (particularly main dishes) change fairly frequently; so there’s plenty of variety for repeat visits or take-out orders. 

I've missed paying visits to the restaurant for long leisurely brunches with friends and smorgasbord-style feasts for dinner. So I put the restaurant on my list of spots for carrry-out.

The menu at Story Hill BKC always seems somehow comforting and familiar, but never in a dull way. Even the most classic items have been treated to a special technique, elevated by an unusual ingredient or playfully enhanced by an unexpected culinary twist.

On Wednesday evening, the menu was pure comfort. There were treats like crispy cast iron chicken with sausage and giblet country gravy ($23). The chicken was tender with flavorful crispy skin. In fact it was delicious with or without the creamy country gravy.

We rounded out the  meal with two sides (roasted brussels sprouts and smoked Yukon potato au gratin), along with an order of the decadent butter flake rolls, which came three for $7. The butter with which they were served just gilded the lily; in fact I found them perfect for mopping up bits of gravy left from the chicken.

The smoked potato gratin was the sort of rich warming comfort food I’ll be looking for as the weather turns cold; but it was delicious, even on a warmer fall night. The slightly smokey potatoes were combined with house ham, dill cream and tangy Saxony cheese and baked with a topping of buttered bread crumbs that remained at least partially crisped even through transport ($14). 

The portion of roasted Brussels sprouts was generous. The sprouts were nicely caramelized and accompanied by a sweet and salty combination of cherry wood-smoked bacon, dried cranberries, gorgonzola, toasted pecans and roasted garlic mayo ($12).

There was a nice variety of beverages from which to choose (both alcoholic and non-alcoholic), and as I skimmed through the list, I almost forgot what a joy it is to order wine at Story Hill. Selections are well-priced, in part due to the wholesale wine shop next door, and I always seem to find selections I love (and, when I can afford it, I try to buy a few things each time I visit. 

Ultimately, we went home with a lovely bottle of Iris Vineyards 2017 Pinot Gris from Oregon ($15). It was pleasantly fruity, but had enough acid to cut through the richness of our decadent dinner. 

How to order

For curbside service, you can place your order online; the system is easy and straightforward to use, and there are myriad opportunities throughout the process to inform the kitchen of food allergies or special requests. Dinner orders can be placed beginning at 4:30 p.m., with a wait time of about 30-45 minutes. If you sign up for text updates with your order, you’ll receive easy notifications when your order is accepted and ready for pick-up (you will also be notified of both via email). Once your order is ready, you just pull up on 51st Street and a server will come to your car, take your name and retrieve your order.

Story Hill BKC is open for both indoor and patio dining. Curbside pick-up is also available with easy online ordering. Operational hours are Tuesday through Friday from 11 a.m. to 2 p.m. for lunch; Tuesday through Saturday from 5 to 9 p.m. for dinner and Saturday and Sunday from 9 a.m. to 2 p.m. for brunch. Reservations are highly recommended.

The attached wine, beer and spirits shop is open Tuesday through Friday from 11 a.m. to 9 p.m., Saturday from 9 a.m. to 9 p.m. and Sunday from 9 a.m. to 2 p.m.

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.