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In Dining

Story Hill BKC on 51st and Bluemound will open for breakfast and lunch on Aug. 7.

In Dining

A woodstone oven in the kitchen will allow items like flatbreads and egg dishes to shine.

In Dining

Repurposed materials adorn the walls and light fixtures in both the dining area and bar.

In Dining

The dining area which flanks the wine shop features traditional and bench seating, along with a port-hole overlooking the bar area.

In Dining

The tiny kitchen contains all the equipment needed to keep the restaurant running, sans fryer.

In Dining

The wine shop features 270+ selections of well-priced wine, as well as beer and growlers to-go.

In Dining

A small dining space and bar near the entrance of the restaurant features domed plates of pastries, which will be served daily.

Story Hill BKC debuts with breakfast and lunch

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.


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