New Mi-Key's menu focuses on burgers and bombs
A recent restaurant revamp at Mi-Key's, 811 N. Jefferson St., features a down-to-earth menu, as well as more spots to get a great view of games during the upcoming football season.
The focus of the new menu is on burgers made from humanely raised antibiotic and hormone-free grassfed beef and pork, sourced from SURG co-owner and CEO Mike Polaski's Hidden Creek Farm in New London, Wisconsin.
Burgers and Not Burgers
Among the new offerings are 10 full-sized burgers, including the Milwaukee AF featuring Angus beef, sharp cheddar, PBR braised onions, bacon and fried Ellsworth cheese curds served up on a pretzel bun with a choice of French fries, side salad or cup of soup ($15).
Deluxe sides including mac & cheese, haystack onion strings or skillet seasoned potatoes are also available for $2 more. And any burger can be subbed out for chicken breast at no extra charge.
Additional burgers include the Hangover featuring a beef and bacon burger topped with sharp cheddar, aioli and a fried egg on brioche ($11); the Pot Roast Burger featuring a burger stuffed with pot roast and gouda and topped with seasoned mustard and onion strings on a potato bun with a side of jus ($17); the Blackened Burger with cajun spiced beef, pepper jack cheese, roasted jalapeno aioli, tomato and sauteed bell peppers on brioche ($12); and the Mac & Cheese Burger featuring an Angus burger topped with cavatappi noodles, cheese sauce and bacon on a brioche bun ($13)
Vegetarians can order up an Herbivore featuring a black bean burger with avocado, corn tomato salsa, lettuce, tomato and Sriracha aioli on a ciabatta bun ($11). And creative types can get their fill with a build-your-own burger option featuring myriad choices of meats, cheeses, buns, sauces and toppings (priced at $10 and up, depending on choices).
If you'd prefer a smaller burger – or just some variety – there are also mix and match stuffed sliders, available in three flavors: blue cheese and bacon; Italian sausage with mozzarella, marinara and giardiniera; and cheddar and caramelized onions ($4 each, two for $7 or three for $10).
"Not Burger" options include numerous salads and sandwiches like the Amy Swinehouse with pulled pork, haystack onion strings, bacon and creamy slaw ($12); an open faced steak sandwich with smoked Cheddar, haystack onion strings, horseradish cream, drunken mushrooms and tomatoes on a toasted hoagie ($16); or the Kickin' Chicken with herb marinated chicken breast (grilled or fried) with shredded lettuce, fried green tomato, shaved red onions and Firecracker Sauce on tomato focaccia ($12).
On weekends, you can also check out the new selection of six new Bloody Marys including the bacon, pickled, cilantro garlic, caprese, black pepper and three-pepper Bloodies.
Save room for dessert
Dessert options are equally as delicious as the burgers and feature creations from SURG pastry chefs Rachel Searl and Katie O'Neal including a Brown Cow with chocolate ice cream, hot fudge, whipped cream and housemade molasses cookie crunch topped off with Sprecher root beer ($7); housemade peach cobbler served up in a jar with vanilla ice cream ($6); and the Bomb Pop, a sweet and tart treat featuring strawberry, lemon and mixed berry sorbet topped with Red Bull and white chocolate covered pop rocks ($7).
In addition to new menu items, the space has been updated with brand new televisions throughout the restaurant that enable a great view from just about any seat in the restaurant.
Mi-Key's is open Wednesday through Sunday from 11 a.m. to 2 a.m.
Post a comment / write a review.
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.