By Lori Fredrich Senior Writer Published Mar 03, 2020 at 6:15 PM Photography: Lori Fredrich

The newest dining outlet at Miller Park, The Restaurant to be Named Later (RTBNL), will officially open its doors to the public on Friday, March 6, offering an opportunity for fans to enjoy the new experience and take advantage of special promotions.

The new restaurant, which replaces the former TGI Fridays, sports a brand new design which features a sleek modern look including a new blue and white color scheme, decor that pays homage to the Brewers and Miller Park itself.

Guests will find a sleek new bar with communal table seating and a sports bar vibe, complete with myriad televisions for game viewing.

The full bar features a selection of Molson Coors brews, a selection of wine (sparkling, rose, red and white) and cocktails, including a classic brandy old fashioned ($12); a crowd pleasing Milwaukee Mary with a beer chaser ($12); the Riverwalk Paloma with tequila, orange liqueur, agave nectar, pineapple, grapefruit and lime topped with Sierra Mist ($12, pictured); and the Monarch Trail Margarita featuring tequila, orange liqueur, hibiscus syrup, lime and agave nectar ($14, pictured).

New this year, thanks to consolidation of the restaurant’s liquor license with the rest of Miller Park, guests will also be able to purchase food and beverages from the restaurant for carry-out

"Folks can walk in the side door, grab a Paloma cocktail and tacos and make their way back to their seats," says Jezewski.

Meanwhile, the dining room offers a variety of seating options from booths to low and high-top tables, along with a stretch of windows offering a view of the field.

The Home Run Porch and Bullpen Porches overlooking the field remain available to the public on non-event days, and as paid seating on game days. And the updated Brew Room, which accommodates parties of 30 to 60 guests (via rental), offers a bird’s eye view of the ballpark along with a choice of two buffet menus, a private bar with two complimentary beers per adult and flat screen high definition televisions.

On the menu

The menu, created by Executive Chef Adam Miller, features scratch-made Wisconsin-inspired items.

"We really wanted to focus on the Brewers name and the story behind it," says Miller. "So we looked for ways to infuse beer throughout the menu."

You’ll see a nod to beer in appetizers like hand-breaded cheese curds served alongside horseradish ranch dressing and house-made pickles brined with Cascade hops ($11).

There are also crispy fried Brussels sprouts augmented with pickled chilis, bacon, parmesan and a black garlic aioli ($9).

Global flair is also exhibited in options like Korean fried cauliflower with gochujang sauce garnished with pepitas, sesame seeds, green onions and served with cilantro lime crema ($9).

Guests will also find wings with sauces like garlic parmesan, Buffalo, amber ale barbecue and gochujang (small for $12; large for $18).

"We also made an effort to utilize local products wherever we could," Miller notes, adding that guests will find items like Wisconsin-made Johnsonville sausages, Purple Door Ice Cream, Sargento cheeses and Milwaukee pretzel company products woven throughout the menu.

Main dishes include a variety of salads, including an elote salad featuring romaine lettuce topped with charred street-style corn, pickled red onions, radishes, cotija cheese and cilantro lime dressing ($11).

Street tacos come in three varieties: carne asada, pollo verde (pictured) and crispy cauliflower dressed with cilantro lime crema, charred corn, marinated cabbage and cotija ($10-$13 for plates of three tacos).

Meanwhile, handheld items include a classic cheeseburger with Angus beef and Sargento cheddar ($13) along with the "Burger To Be Named Later," with bacon, caramelized onions, cheddar, fried cheese curds and a Milwaukee Pretzel Company bun ($16). There’s also the Double Play Burger featuring a 7-ounce Angus beef patty, a Johnsonville brat patty, Havarti, ale mustard, cherry compote and arugula on a brioche bun ($16).

Irish Sausage features Johnsonville sausage topped with Russian dressing, Swiss cheese, sauerkraut and a rye bun ($10).

Entree items include a classic Wisconsin fish fry (available every day) with walleye, seasoned fries, rye bread, red cabbage slaw and remoulade ($17); brick chicken with cheddar polenta and Brussels sprouts ($16); and pan roasted salmon atop an ancient grains salad with mushrooms, roasted vegetables and kale pesto ($20).

On the sweeter side, folks can enjoy housemade mini donuts with cinnamon sugar, pale ale caramel and chocolate sauces ($8); maple bacon cream puffs with malted vanilla Purple Door ice cream ($10); and a Liege waffle sundae featuring Door County cherry compote, chocolate sauce, candied nuts and Purple Door malted vanilla ice cream sandwiched between mini Belgian style waffles ($10).

"It’s a competitive market," says Miller Park General Manager Kevin Jezewski, "and people want value for their money, so we really paid attention to pricing, while offering them a world class menu that they can enjoy all year long."

Promotions

If you’re one of the first 100 guests to cross the new restaurant’s threshold on Friday, you’ll become a "Founding Member," entitling you to 10 percent off your bill all season long on non-event days. Meanwhile, all guests will receive a 20 percent discount on the restaurant’s fish fry, a 15 percent discount at the Team Store and a chance to win various raffle prizes. The restaurant will also offer half-priced appetizers and $2 off all drafts during the Brewers spring training games on March 6 and 8.

Daily specials will also be introduced, beginning March 9. Offers include:
Monday: $5 Moscow Mules
Tuesday: $2 off tacos
Wednesday: half-price wine pours
Thursday: $0.50 chicken wings
Friday: half price appetizers from 3 to 6 p.m.
Saturday: $2 off Miller Lite drafts
Sunday: $5 bloody marys from 11 a.m. to 2 p.m.

Beginning Friday, The Restaurant To Be Named Later will be open Sunday through Thursday from 11 a.m. to 9 p.m. and Friday and Saturday from 11 a.m. to 10 p.m. Reservations can be made online or by calling (414) 902-4201. You can also follow the restaurant on FacebookInstagram and Twitter. Peruse the full menu at rtbnl.com.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.