By Lori Fredrich Senior Writer & Dining Editor Published Jun 29, 2016 at 11:37 AM

Beginning at 5 p.m. on Thursday, July 14, Wine Maniacs On The River, 106 W. Seebooth St., in Milwaukee will host a soft­ opening to introduce customers to samples from the new menu.

The wine-friendly menu, which was designed by Chef Justin Johnson of Sustainable|Kitchens, includes offerings like housemade veal pate, charred hangar steak, lamb and veal meatballs, house-smoked trout and ginger blinis, seared halibut with hazelnut pesto, and savory parmesan creme brulee.

Signature Wine Maniacs menu items, including flatbreads and risotto, will remain on the menu. However, the new menu concept embraces the idea that food should be enjoyed with wine. Therefore, throughout the summer, a complimentary perfectly paired menu item will be included with each wine order.

Customers will, of course, be able to order additional items from the menu and are encouraged to try different foods with different wines at a cost of $9 per plate ($14 for shareables).

During the event, Wine Maniacs will also introduce its new executive chef, Jen Thomas, an 11-year Air Force Veteran and two-­time American Culinary Federation Gold Medal winner.

Lori Fredrich Senior Writer & Dining Editor

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.