Milwaukee Restaurants – Catch 22 MKE Fri, 11 Jun 2021 21:12:20 +0000 en-US hourly 1 Milwaukee Restaurants – Catch 22 MKE 32 32 Bucks scores important victory in Game 3 – Milwaukee, Wisconsin Fri, 11 Jun 2021 17:48:17 +0000

The playoff game the Milwaukee Bucks really needed finally came on Thursday night at the Fiserv Forum. There was no playoff game yet when Janice Adetokumpo really made her presence felt while cranking up impressive numbers. But on Thursday, things changed as he and Khris Middleton scored 79% of Milwaukee’s points. This is the highest playoff rate in NBA history. Their 68 points helped push the Bucks over the Brooklyn Nets, 86-83, to support Brooklyn and make the series 2-1.

Middleton and Jeannis were great, but it was the third element for the Milwaukee main player who made a big appearance when needed. With 11.4 seconds left, Jrue Holiday regained the Bucks lead with a smooth spin thanks to Bruce Brown. Kevin Durant’s second final three-point attempt horrified the loyal Bucks spirit, but ultimately failed and sealed Milwaukee’s game. No team in NBA history has lost the series lead 3-0, but luckily Milwaukee never sees its deficit heading for Game 4 on Sunday afternoon.

Dollars as a team didn’t make much sense Thursday night, but the ugly win is always a win. Like Milwaukee in Games 1 and 2 on the street, the Nets ‘mistakes seemed to be a difference in Game 3. The Bucks’ hot start was aided by Brooklyn who came out of the gate flat and missed the first seven. shots from the field, with Milwaukee in the lead. 9-0, which makes it a dynamic Fiserv Forum. .. Milwaukee extended the lead to 21 points before the Nets counterattacked late. The 86-83 sounds like a score at the end of three quarters of most game nights, but that’s all Milwaukee needed to win.

Game 3 was very important, but so is Game 4, with a fifth contest scheduled for next Tuesday in Brooklyn. Connecting the series to the environment Milwaukee is struggling with this week is very important, and Bucks must win at least one at the Barclays Center to qualify for the Eastern Conference Finals. It wasn’t a big game, but Thursday night was a step in the right direction for the Milwaukee Bucks.

Game 4 of the Eastern Conference semi-finals ends at 2 p.m. on Sunday. The game airs nationwide on ABC and fans are encouraged to support the team in the Deer Quarter outside of the Fiserv Forum. You can get full information on Playoff Watch Nights at Deer district website..

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The Unique Bay View real estate listing is both a home and a bar Thu, 10 Jun 2021 23:40:03 +0000

The Bay View district of Milwaukee is popular for its proximity to local shops, restaurants and bars. Homebuyers looking to relocate to the area have the option of making this walk shorter than ever before – by having a bar in their own home.

A $ 260,000 Bay View home on the market has two bedrooms, one bathroom, a garage, and a 30-seat tavern.

Swigs Pub and Grill, located at 3143 S. Clement Ave., was last sold in 2014 and is now seeking a new owner and operator. Swigs, which is attached to the house, is an “established tavern with a regular clientele,” according to its online ad, and a a 4-star rating on Google. It also has a full restaurant kitchen and included amenities, as well as patio seating and public restrooms.

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Art and craft techniques combine in new MOWA exhibition Thu, 10 Jun 2021 12:34:16 +0000

Most artists hold back when their masterpieces are called “crafts”, while craftsmen shrug their shoulders and smile when their work is called “art”. Carey Watters is located at the crossroads of the two disciplines, embracing the references of art while knowing that his technique also draws from the school of trades.

Watters, an associate professor of art at the University of Wisconsin-Parkside, specializes in cut-paper art and mixed-media collages, a rare mix among contemporary designers. “Carey Watters — Small Denominations”Celebrates his work in a new exhibition opening June 26 at the Museum of Wisconsin Art in West Bend.

The exhibition is part of MOWA’s 60th anniversary celebration, which highlights the work of women artists. The 23 individual Watters pieces in the exhibit draw inspiration from women in history and mythology, making her inclusion in the celebration natural, said Graeme Reid, the museum’s director of exhibits. “I don’t see anyone else who does a collage and does it as well, as detailed and as cohesive as she is,” says Reid. “The craftsmanship is incredible. “

Watters, who started out as an art history major at UW-Madison specializing in colonial and federal style architecture, initially thought she would become an architect. Instead, she studied graphic design at UW-Milwaukee before returning to Madison to earn a graduate degree in graphic design, specializing in engraving, bookbinding, and letterpress printing. While she teaches many of these disciplines at Parkside, the MOWA exhibition only highlights her mixed media cut-paper works.

Textures, Techniques

“I’m a materials specialist who works in environmental graphic design,” says Watters. “I’m interested in textures, new materials and new techniques and I try to integrate them all into the piece I’m working on at the time. “

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The exhibition includes several self-portraits in three-dimensional cut paper, several groups of boxes gilded with gold leaf and a series of small shrines called lalariums which she was introduced to when she studied art in Italy and Turkey. She returns to these countries often possible both to guide her students and seek further inspiration, she says. But it is the way she creates her art that draws the most inspiration from the school of crafts and, in fact, stands out for its methodology.

“Everything I do is very process-oriented and I operate almost like an assembly line,” says Watters. “I print multiple copies of images for storage, and my little cut-out pieces of paper tend to pile up over time. I have developed holding models, most often boards that I pin these individual pieces to, and it is only after I have done that that the narrative of a certain work of art will begin to reveal itself.

“I work pretty much all the time,” she adds, “but with everything there is an order in the process, and at the very end I can put the different pieces together. “

Women in mythology and history are common themes that emerge in Watters’ collages. She also includes a lot of golden boxes in her art, a difficult and archaic process that she has worked hard to revive. Reliquary boxes, which are portable containers often containing religious relics, have a special appeal to the artist.

“There are a lot of paper cut artists, but I think maybe I’m doing something different than what you might find out there,” Watters says. “There are many layers to these pieces and I would like viewers to dig deep and think about facets that can be linked to their own stories.”

Carey Watters — Small Denominations will be on display until October 17 at the Museum of Wisconsin Art, 205 Veterans Ave., West Bend. For more details visit

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Chicago’s Most Anticipated Restaurant Openings, Summer 2021 Wed, 09 Jun 2021 22:32:12 +0000

As Chicagoans collectively blinked, the city missed spring as sticky temperatures have already made its presence felt. The feeling is actually heartwarming as it is yet another sign of anything going normal with the restaurant industry and the rest of the world trying to recover from COVID-19. Spring has seen a full list of promising new restaurant debuts for 2021. Now the summer aims to keep the momentum going with the city and state lifting all pandemic restrictions starting Friday, June 11.

Below are some of Eater Chicago’s most anticipated restaurant openings for the summer. There’s a fun mix of postponed projects, new announcements, and even a revamp of a beloved fine-dining restaurant. Read on to see what Chicago can look forward to this summer.

The restaurants are listed in alphabetical order.

Address: 912 N. State Street, Gold Coast

Key actors: Matt Deichl, Phil Siudak, Miles Muslin, Jonathan Gillespie, Soo Ahn

Reservations are open with a start date of June 19 for Adalina, a decadent new Italian restaurant from a group of aspiring owners with ties to restaurants such as Gibsons and clubs like LiqrBox. The food is from Chef Soo Ahn, last seen with rave reviews at Band of Bohemia, the Michelin-starred brasserie that closed in 2020. Adalina has plenty of moving parts, hoping to combine a fun vibe with modern amenities. and an ambitious kitchen from Ahn and his team of collaborators.

Gratinated Mussels
Photography Adalina / Galdones

Address: 1163 W. 18th Street, Pilsen

Key players: the Abu-Taleb family

The staff have been the Alderman’s Achilles heel, a chic cocktail bar inside Pilsen Yards, the neighborhood bar along 18th Street that opened last year and generated a lot of buzz for its decor and tacos. The Alderman is meant to be a more upscale place, offering Pilsen a bar with classic cocktails with modern touches. The alderman should open in early July.

The alderman is waiting for Pilsen.
Pilsen Yards / Sammy Faze Photography

Address: 1934 W. Chicago Avenue, Ukrainian Village

Key player: Zubair Mohajir

Aman’s goal is to redefine what Chicagoans think about Indian cuisine through the lens of chef Zubair Mohajir, a native of the Chicago area with South Indian roots. This is a BYO place serving mixed dishes such as a variation of the tandoori Mohajir fried chicken offered at these underground dinners, the Wazwan Supper Club. During the day, Wazwan’s casual offerings (halal burgers, fried chicken sandwiches) will continue to be available. Mohajir is stretching his legs at Rick Bayless’s Sotano Bar, where he’ll cook up an Indo-Mexican meal with bar chef Rishi Manoj Kumar. Look for a summer opening as construction delays have pushed back schedules.

Aman will open soon.
A man [Official Logo]

Address: 1000 W. Armitage Avenue, Lincoln Park

Key actors: Brendan Sodikoff, Hogsalt Hospitality

In Lincoln Park, just south of DePaul University’s main campus, the owners of Au Cheval have taken over a corner in Armitage and Sheffield to open a gourmet pub. Hogsalt founder Brendan Sodikoff isn’t ready to share a menu for his new project, but he’s aiming for an August opening for a band that could use up some life.

Address: 4420, avenue S. Cottage Grove, Bronzeville

Key actors: Erik Williams, Cecilia Cuff, Anika Ellison

The south side of Chicago, especially black communities, doesn’t have a lot of options for sipping a nice glass of wine at a bar or restaurant. But the owner of the Silver Room, Hyde Park’s iconic store and which is de facto a community center supporting the black community, wants to change that. Erik Williams, along with town planner Cecila Cuff, and Anika Ellison formed a dream team to bring Bronzeville an ambitious wine bar and restaurant with a chef’s counter. The trio hope to spark a neighborhood revolution, build on their experiences and demonstrate that the black community is capable of supporting hospitality projects because the developers have a racist history of thinking otherwise. Ellison is a rare black woman with a sommelier’s pedigree. Cuff has worked in hotels and is keen to establish a strong, holistic culture in the way she nurtures workers. Williams brings his connections and love to his community. Expect an opening in July.

A rendering of the chef’s table at Bronzeville Winery.
Vineyard Bronzeville / Future Company

Address: 809 N. 2199 Road, Tonica

Key Actors: Chef Cleetus Friedman (Theater on the Lake, City Provisions)

This summer could be the perfect time to glamp as the public recovers from the pandemic. Venture to this 96-acre site in central Illinois for luxury camping with a seasoned chef in charge of the food. The ingredients are fresh from the farm with a touch of the chef de ville. Reservations are open for stays from August to October.

A cabin with a sunset in the background.

Camp Aremoni is a glamping paradise.
Camp Aramoni / Bushtec Safari

Address: 2220 N. Clark Street, Lincoln Park

Key actors: Jenner Tomaska, Katrina Bravo

Former Next Restaurant chef Jenner Tomaska ​​has not revealed any clues about the cuisine or menu he will be serving at his restaurant, a joint effort with his wife – restaurant veteran and marketing expert Katrina Bravo. They are looking for employees and hopes to open in July. Here’s what we know: The main dining room seats 40 and will offer a tasting menu with drink pairings. There is a chef’s counter and a seating area. Esme wants to boost the arts and enlisted local artist Paul Octavious to help him. Expect a July opening with reservations opening soon.

Address: 4020, avenue N. Milwaukee, parc du Portage

Key actors: Bobby and Brooklyn Morelli

A creative sausage, the Hot Dog Box debuted last summer in a 400 square foot shipping container in Bronzeville’s Boxville Market, and quickly built up a passionate fan base with tenderloin dogs, from salmon and turkey topped with a sweet and savory garnish. and sauces. Today, founder Bobby Morelli, assisted by his 9-year-old daughter Brooklyn, works at an independent site in Portage Park. It plans to offer a menu that’s larger than the original box, as well as rotating seasonal options. Morelli is “optimistic” that it will be able to open by August 1, but says it won’t be later than September.

The Hot Dog Box is a success in Bronzeville.
The hot dog box [Official Photo]

Address: 2200 N. California Avenue, Logan Square

Key Actors: Chef Christopher Thompson, Steve Lewis (Meadowlark Hospitality)

The long-awaited all-day restaurant and Lardon deli hot spot is finally about to debut in the former Township space on California and Palmer. Chef Christopher Thompson (Coda di Volpe) and co-owner Steve Lewis (Centennial Crafted Brewing) aim to highlight the joys of cold cuts – made on site – as well as coffee, craft beer, wine and cocktails. Future diners can also look forward to a selection of sandwiches and a dinner menu. Exposed brick and honeycomb floor tiles imbue the space with retro charm, and a 40-seat sidewalk patio is also in the works. Lardon is now aiming for an opening in July.

A brick facade

Lardon should open soon.
Bacon [Official Photo]

Address: 500 N. Clark Street, River North

Key players: José Andrés, ThinkFoodGroup

Announced in September 2019, Chicago’s first restaurant for DC-based celebrity chef José Andrés will soon open in the space where Naha has lived for years. Jaleo is the tapas restaurant with locations across America. Andrés is the famous Spanish chef and humanitarian. It’s a solid entry for Andrés as he has bigger plans for Chicago. A spokesperson said he expects an opening date in July with more openings to follow.

DC Mayor Muriel Bowser and Chief Jose Andres celebrate 19th anniversary of 9/11 attacks

José Andrés will soon have a restaurant in Chicago.
Photo by Paul Morigi / Getty Images

Address: 661 W. Walnut Street, West Loop

Key players: Cara and Noah Sandoval

Oriole was one of Chicago’s finest gourmet restaurants, a warm and welcoming space, something a little unusual for a genre that sometimes struggles to truly enjoy themselves. Oriole briefly offered a take-out barbecue during the pandemic, but chef Noah Sandoval mostly kept the kitchen closed (he took care of baking pies at Pizza Friendly Pizza in the Ukrainian village). The Sandovals took the time to empty their dining room and give the menu a makeover. When the restaurant reopens in July, diners will see a new ceiling covered with posters of rock bands in honor of Cara and Noah’s love for music.

A couple standing in front of a door.

Cara and Noah Sandoval in front of their restaurant, Oriole.
Barry Brecheisen / Eater Chicago

Address: 400 N. State Street, River North

Key players: DineAmic Hospitality Group

It’s finally to the point where workers in downtown Chicago can try to figure out where to spend happy hour, and DineAmic will soon be renovating Public House, one of the city’s most trusted haunts. The conversion to the Radio Room is underway, and one of the design quirks is the installation of over 100,000 twinkling lights to transform the space. DineAmic wants to source ingredients for their pub menu in a more thoughtful way. One of the highlights are the Freestyle fries, crispy potato wedges with chopped chicken fingers, three cheeses, and a hot Nashville sauce. For cocktails, they burst Donnie Darko commit to Sparkle Motion, a drink made from edible glitter.

Address: Roosevelt Collection, 150 W. Roosevelt Road, South Loop

Key players: David Zhao, robotic servers

The robotic invasion will always happen, as X Pot, the Chicago location of a popular Chinese Vegas restaurant has released its most precise opening schedule since the project was announced in September 2019. Now the property looks at the end of August for when the restaurant, known for its experiential meals using art projected on the walls and ceiling (and robotic servers), finally arrives in Chicago inside the Roosevelt Collection development at South Loop.

Five robots that will serve as food runners for X Pot in Chicago.  They have blue eyes and are friendly.

These robotic servers probably need a firmware update now.
The pot X [Official Photo]

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When Lambo? Milwaukee Store Wants To Detail Your Supercar For Bitcoin Tue, 08 Jun 2021 18:00:00 +0000

An auto service shop in Milwaukee, Wisconsin, is now accepting Bitcoin and other crypto-currencies, local network ATM4 reported today.

Bitcoin for more details

Called “Detail Doctor’s,” the store launched crypto services yesterday and is already enjoying a favorable reception.

The shop uses Coinbase merchant services to accept payments and will take Bitcoin, Ethereum, USD Coin, Litecoin, DAI, and Bitcoin Cash.

On day one alone, a $ 500,000 Lamborghini, Maserati and Cadillac entered the store. “Wisconsin has the supercars,” commented Gene Vicari, a co-owner. The store specializes in servicing luxury cars, but all cars are allowed to use the services.

As such, the move comes as store owners believe crypto adoption will only increase in the years to come. “We wanted to stay one step ahead and things change every day,” said co-owner Donato Salvo. “That one day I would think (he) would be registered with the Federal Reserve,” he added.

Services, from hot washing and shampooing to exterior and interior details, are by appointment only and prices vary depending on what guests want to do.

Crypto payments are catching up

Crypto payments are catching up fast around the world as business owners start to accept more ring forms of money (there is also the benefit of crypto mooning over the next decade and the payouts are hugely profitable).

The adopters are varied. Of Mark Cuban’s NBA team, the Dallas Mavericks– who started accepting Bitcoin earlier this year – at Hong Kong Restaurants– Casual Japanese restaurant Okra accepts cryptos like Bitcoin and Binance Coin – a small but growing cohort of business owners are avoiding volatility risks in the name of adoption.

“The main thing I saw last year during the pandemic was that traditionally most restaurants and most small producers don’t have savings,” Okra owner chef Max said. Levy, adding that keeping the savings in cryptocurrency meant he could capture the ‘high rewards while accepting the risks.

“If we kept only a small portion of our income, even if it’s only 1% of our monthly income, in some form of crypto, then yes, it’s a risk that crypto currency may fall, but it is also a possible high reward even if these currencies only increase by 3 or 4%, ”he explained at the time.

But with the cheers come the tears. Crypto markets have fallen 50% over the past month, and only time will tell if such adoption is long-term or a claim to fame short-lived.

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Three treats to beat the summer heat around Milwaukee Tue, 08 Jun 2021 13:00:39 +0000

Everyone has a favorite summer treat they look forward to – maybe a once-a-year flavor from Kopp’s, or a malt from a place that’s only open for the season.

But there are plenty of hot days ahead and more goodies to fill them in. Here are three to taste.

Meat on the Street halo halo

The name of this icy Filipino treat means mix mix, so toss the dozen or so ingredients stacked in the tall, clear mug before eating. But wait! Stop first to admire the layers, a sumptuous mix of textures, flavors and colors.

Underneath the pinipig, crunchy toasted grains of rice that garnish the top of this sundae-like dessert, is a scoop of vibrant ube ice cream, made with purple sweet potato (or choose the bright green pandan, a known flavor). as Asian vanilla, or both). Underneath, crushed ice and cubes of gelatin and firm coconut nata, the coconut water gel; large shreds of coconut; a square of the beefy blank of the restaurant; evaporated milk to facilitate mixing; and, towards the bottom, sweet little beans, in red and white.

RicanMex mixes sweets such as peanut M & Ms with ice cream for its smoothies.

Frappe at RicanMex Frappes and Grill

RicanMex’s new home is a take-out-only spot, where patrons shop for the restaurant’s delicious carne guisada, mofongo, and sandwiches, and others expressly stop for a hit.

Choose your confectionery to mix with ice cream, like peanut M & Ms, Nutella or cheesecake, then RicanMex will top it with whipped cream and more of your chosen confectionery.

The keystrokes cost $ 6.50. 1567 West Oklahoma Ave (414) 553-3748. Hours: 11 a.m. to 7 p.m. Monday to Saturday.

Boba milkshakes at Mekong Cafe come in a dozen flavors, including Thai iced tea

Milkshake Boba at Mekong Cafe

Boba tea, or bubble tea – sprinkled with large, fluffy tapioca pearls – gets a creamier upgrade at Mekong Cafe. The restaurant-grocer now makes boba milkshakes with vanilla ice cream.

Customers can choose from a dozen flavors, such as green tea, coffee or Thai tea, or fruity such as cantaloupe, watermelon, strawberry or durian.

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Big Boy restaurant returns to Wisconsin after 26 years Sun, 06 Jun 2021 18:36:00 +0000


Report: Big Boy restaurant returns to Wisconsin after 26 years

Opening of a new franchise in Germantown

The iconic burger chain, Big Boy, is returning to Wisconsin for the first time in 26 years. According to a report from OnMilwaukee, two partners, Chaz Hastings and Scott Carleton, are working with Big Boy Restaurants of Detroit to open a franchise location in Germantown. The new franchise will be at the former Jerry’s Old Town Inn, located at N116. W15841 Main St. They hope the location will be the flagship location for more Big Boy locations in Southeast Wisconsin over the next three years, according to our partners at OnMilwaukee. The Germantown location will serve familiar burgers and fries, among other menu items, and will be open seven days a week for lunch and dinner.

Iconic burger chain Big Boy is returning to Wisconsin for the first time in 26 years.

According to a OnMilwaukee report, two partners, Chaz Hastings and Scott Carleton, are working with Big Boy Restaurants in Detroit to open a franchise in Germantown.

The new franchise will be located in the former Jerry’s Old Town Inn, located at N116 W15841 Main St.

They hope the location will be the flagship location for more Big Boy locations in Southeast Wisconsin over the next three years, according to our partners at OnMilwaukee.

The Germantown location will serve familiar burgers and fries, among other menu items, and will be open seven days a week for lunch and dinner.

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Forget me not: Victor’s Sat, 05 Jun 2021 21:01:00 +0000

Victor’s, 1230 N. Van Buren St., is possibly the biggest anomaly in the Milwaukee bar scene.

First and foremost, according to director Vic Jones, it’s a nightclub that, before COVID time, drew 450 people and required 11 bartenders on weekends. But it’s also a club dinner with gargantuan portions known for its prime rib, fish fries, seafood bisque and homemade desserts. And it’s a friendly tavern where people from all corners of the city scramble for cheap drinks, a lively sports bar and – last but not least – a meeting point known to have an abundance of older women. available.

“Sure, we’re notorious for having ‘cougars’ here,” Jones says. “I think the Marquette guys started. One of them always calls me and says, ‘Vic, are there any cougars there?’ ”

But Jones is quick to add that Victor plays many different roles for many people of all ages, races and gender identities.

“I call it the ‘United Nations Bar,’ says Jones. “We appeal to a wide variety of people. The younger ones come here late for the club, and as they get older they eventually realize that we have food and they start coming for the steaks and fish fries. The circle is complete.


In 1967, Jone’s father, Victor Jones, Sr., opened the chic but low-key place. Elder Jones and his wife started dating at 12, married at 18, and had seven children. Today there are 92 of them – together for 80 years – and none of them has ever smoked or had an alcoholic drink in their entire life.

“My father still comes here almost every day. If he can walk, he’s there, ”Jones says.

Like most bars and restaurants, Victor’s struggled during the COVID-19 shutdown and subsequent tenures, but survived in part thanks to its loyal customers who supported the business by purchasing take-out. Jones is proud that no one has ever traced a case of COVID to Victor, even though he contracted it himself, but most likely from his son.

“I’m lucky. I didn’t feel sick after receiving it. But then again, I’ve been putting my fingers in disgusting stuff here for 40 years now. I’ve built a whole immune system,” says -he.

After 15 months, the nightlife begins to return to normal at Victor.

“We lost the dance floor for three months during COVID, and it was difficult. But it’s great to find my DJs, ”Jones says.

Jones, who worked as a DJ at Victors for 15 years, prefers the music to have a diversity that matches the clientele.

“I tell them ‘play what you’d play at a wedding’: old stuff, new stuff, singing stuff,” Jones says.

Few changes were made at Victor’s during closure, with the exception of the fish fries which went from an all-you-can-eat serving to a fixed serving.

“It’s so huge no one can finish it anyway,” Jones says.

And that’s true. On a recent Friday night, we stopped in for a fried fish and left on the verge of the proverbial food coma. Our meal started with a bisque – deliciously creamy and loaded with fresh seafood – as well as a whole round loaf of bread glazed with butter and honey.


We then moved on to fish fries; we ordered a lightly breaded perch and a beer breaded cod. The two came with three huge pieces of fish, a little bit of tartar sauce, coleslaw and a choice of potatoes. With the potato pancakes not being an option that night, we opted for the loaded baked potato and the cheese hash browns.

Just as Jones predicted, we couldn’t get close to the end of our dinners. That didn’t stop us from saying yes to carrot cake, made by Jones’ sister, Susan Clark, though, even though we only got a few bites of it. (It went incredibly well the next morning with coffee.)


The portion sizes reflect the generosity of the Jones family, which is one of the many reasons they have been in business for so long. Before COVID, Victor’s was known for its free buffets at sporting events, free pizzas, and large, inexpensive drinks always made with “called” liquors.


“When you order scotch and water, you get Dewar, but for the price of a rail drink. Ditto with soda vodka. You get Skyy, ”Jones says.

Jones says the family’s generosity started with his father and is one of the main reasons he has been with the company for so long. However, at 65 and after more than 40 years in the business, Jones is thinking about Victor’s future. He and his late wife decided long ago that their three children would not take over one day, and none of the other siblings or their children are interested either.


Jones won’t come and say it, but he’s clearly a big reason people go back to Victor. He is sweet, funny and a listener as well as a conversationalist. When a regular sits down at the bar, Jones says, “I’m sorry sir, but I’m washing glasses. You’re gonna have to make your own drink. The customer laughs and moments later his signature cocktail – a Cosmopolitan – is in front of him.


“You have to love people to be successful in this job, which I do. People ask me why I stayed here for so long. I’ve had other opportunities, but I’m staying because of the lifelong friendships – I met my wife here – and my staff are always great, ”Jones says. “And my parents are really great people to work for. They are both truly authentic. Really wonderful people. ”


Victor’s is open daily from 4 p.m. until the bar closes. The kitchen is open until closing.

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Big Boy returns after 26 years of absence Fri, 04 Jun 2021 21:30:00 +0000

Chaz Hastings and Scott Carleton have signed a franchise agreement that will bring Big Boy restaurants back to Wisconsin after a 26-year absence.

Both worked with Big Boy Restaurants based in Detroit to open a Big Boy store at Jerry’s Old Town Restaurant, N116 W15841 Main St., Germantown.

The partners also own the Von Rothenburg Bier Stube and beer garden next to Jerry’s, as well as the Slinger beer garden. They plan to open Mexican restaurant Tekila, Ti Amo pizza and deli, and La Coppa Gelateria in a new development in Sussex over Labor Day weekend.

Jerry’s closed about three weeks ago.

Marcus Corporation has operated over 60 Marc’s Big Boy restaurants for decades, closing the last in the 1990s.

The Germantown restaurant is expected to be a flagship for more Southeastern Wisconsin venues planned over the next three years.

In addition to the restaurant, the first location will also sell iconic Big Boy mascot merchandise and house a museum of Big Boy collectibles, including a collection of “Big Boy art deco statues,” photos and interactive exhibits. . There will also be a collection of tall Big Boys, up to 12 feet tall.

The restaurant will be open for lunch and dinner seven days a week and feature familiar dishes from the Big Boy menu.

This will surely include the classic Big Boy burger, which has been praised with burgers at Milwaukee restaurants like Kil @ watt, Aria, and AJ Bombers. (Whether or not these will continue to be allowed once Big Boy returns is another question.)

Wisconsin Big Boy also plans to own and operate two Big Boy food trucks that will appear at local events and be available for parties and private events.

On June 17, at 3 p.m., there will be a Big Boy 85th birthday celebration at the Germantown location, including 85-cent Big Boy double-decker burgers, live music, a car show and a appearance of the Big Boy himself. The event is free and open to the public.

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Big Boy restaurant appears to be returning to Wisconsin Fri, 04 Jun 2021 21:29:06 +0000

Big boy still holds a special place in the heart of Milwaukee. At one point, the hamburger and classic restaurant chain had more than 1,000 establishments across the country, and over 60 of these were Marc’s Big Boy restaurants. The Marcus Corporation-owned branch of the franchise had dozens of restaurants scattered throughout the Midwest, including a cluster of locations in and around Milwaukee.

In early 1995, after many lean years, Milwaukee’s last Big Boy, located at 7926 W. Capitol Drive, closed. The last unmistakable statue of the chubby boy with his hamburger hoisted up to the sky has been removed from the shuttered restaurant, and Big Boy has effectively left town. Although the city no longer has a Big Boy (unless you count local imitators), the restaurant chain is reportedly making a comeback in Wisconsin with a location slated to open in nearby Germantown this summer, with more to come after that.

The exciting news was revealed today by Walt Kaufmann, who heads the “Milwaukee remembers Big Boy!” Facebook group. Kaufmann’s post reads as follows:

“BIG BOY officially returns to Wisconsin later this summer! The first of many BIG BOY franchise stores in Wisconsin is scheduled to open mid-July through late July 2021 at the former Jerry’s Old Town restaurant in Germantown WI. Jerry’s is being remodeled to bring back many of our great BIG BOY memories. Wisconsin BIG BOY LLC has acquired the catering rights to the iconic restaurant brand. They will work closely with BIG BOY Corporation nationwide… to ensure we bring back many souvenirs and menu items that we all remember. Many details will be announced in the coming days. Please check again for more information. Your thoughts are always welcome.

As big boy enthusiasts, have confidence that we will keep a close eye on this development. However, it seems likely that you will be able to get Big Boy in Wisconsin again at some point in 2021.

UPDATE: Here is the press release from Wisconsin Big Boy, LLC:


(Germantown, WI – June 7, 2021) Wisconsin Big Boy LLC is delighted to announce that it has acquired the franchise rights for Wisconsin for the nationally beloved Big Boy restaurant brand. Partners Chaz Hastings and Scott Carleton plan to open their first Big Boy store on the site of Jerry’s Old Town restaurant in Germantown, Wisconsin. This site will be the flagship of these two partners working in close collaboration with Big Boy Restaurants Corporate, based in Detroit, Michigan.

Their first Germantown Big Boy restaurant will feature a retail space selling Big Boy products and food, a Big Boy collectibles museum, an art deco collection of Big Boy statues, nostalgic photos and screens from interaction on social networks. The space will feature a large collection of iconic Big Boy statues ranging from 9 to 12 feet tall. The location will be open 7 days a week for lunch and dinner and will feature many Big Boy classics and popular menu items.

There are plans to open several sites in Southeastern Wisconsin over the next 3 years. Wisconsin Big Boy will also own and operate two Big Boy food trucks that will make appearances at local festivals and be available for parties and private events.

OFFICIAL ANNOUNCEMENT and press conference scheduled for JUNE 17, 2021 in Germantown:
Wisconsin Big Boy will announce at a press conference in Germantown on June 17 that Big Boy is returning after a 26-year vacation in Wisconsin. The press conference will include a celebration of Big Boy’s 85th birthday. On that day, there will be 0.85 cent Big Boy double-decker burgers, live music, a car show, and a live appearance from Big Boy, himself starting at 3 p.m. in the former Jerry’s Old Town restaurant. The day’s events will be open to the public.

The actual press conference will begin around 5:30 p.m. at the former Jerry’s Old Town restaurant, N116 W15841 Main St, Germantown.

The Wisconsin Big Boy partners also own the Von Rothenburg Bier Stube and beer garden right next to the new Germantown Big Boy, the Slinger beer garden in downtown Slinger, and plan to open Tekila (Mexican), Ti Amo (pizza and charcuterie) and LaCoppa (gelato) in a brand new Sussex Developmental Labor Day weekend this year.

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