Now Serving

More Pizza, More Bakery Coming

Wy’east and Redbar will offer pizza, a new downtown Grebes and new Hollander for bikers.

By - May 10th, 2016 03:00 pm
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Wy’east Pizza. Photo from Facebook.

Wy’east Pizza. Photo from Facebook.

Wy’east Pizza

On May 5th, this pizza place opened its doors on the west side at 5601 W. Vliet St. The current hours are 4:30 to 9 p.m. Thursday, 4:30 to 10 p.m. Friday and Saturday, and 4:30 to 9 p.m. Sunday. Owners Ann Brock and James Durawa expect to expand their hours and menu in the next couple of weeks or so. The Milwaukee Journal Sentinel’s Carol Deptolla reported further:

“On the menu are a dozen pizzas, some red and some white (referring to a blend of mozzarella, pecorino romano and ricotta, not to a sauce). Customers also have options for designing their own pizzas, which are made with dough that undergoes a long fermentation to build flavor.

The couple, who bought the building from the city and transformed the former Papa Joe’s Pizza & Pasta into a stylish little restaurant, have some finishing touches left for the exterior: a fence for the new patio that will seat 16, plantings, installation of a bike rack.”

Grebe’s Bakery

This venerable family-owned bakery will open a new location in downtown Milwaukee’s U.S Bank Center. President Brandon Grebe was approached by The Barlotta Restaurant Group about opening up a kiosk in the building. On Monday May 2nd, the new location opened in the U.S Bank Center’s high end food court. Since this new location has opened, the bakery has sold roughly 24 dozen doughnuts a day. The Milwaukee Business Journal’s Melanie Lawder offers more details from Grebe:

“”We’ll start with our basic products and if it does well, we will start pushing other things in there,” he said.

In addition to reaching new customers, the smaller-format location is an opportunity to test a more modern look and design, Grebe said.”

Cafe Hollander in Mequon

Yet another Cafe Hollander is coming, the seventh restaurant owned by the Lowlands Group, which plans a three-day opening beginning May 20 that will benefit area non-profits. The new two-story Hollander, at 5900 W. Mequon Road in the Mequon Town Center’s mixed-use development, will as always emphasize Belgian beers on its extensive list and some Belgian food items on its eclectic menu. This location “will have a large rooftop patio, another open seating area that’s sheltered, an outdoor pétanque ball court alongside Mequon Road and overhead doors that open to connect the restaurant to the outdoors,” as Deptolla reports:

“Bicyclists will find covered bike parking for dozens of bicycles, water and a bike pump. The restaurant is just east of the Interurban Trail…

Dan Herwig, director of brand and marketing at Lowlands Group, said the group chose Mequon because of its efforts in developing a town center, and found the location between the bike trail and the Milwaukee River appealing.

The three-day benefit starting May 20 will donate sales from all food and select beers to the Milwaukee Riverkeeper, the Ozaukee Interurban Trail and the Boys and Girls Clubs of Greater Milwaukee.

Also during opening weekend, Jef Versele, the owner of Brouwerij Van Steenberge in Ertvelde, Belgium, will be on hand. He’s the seventh-generation owner of Van Steenberge and produces High Speed Wit, Tandem Dubbel and Santa Rampage beers for the group’s Lowlands Brewing Collaborative.”

Mequon Cafe Hollander Gallery

O’Lydia’s

Eating breakfast for dinner, — or ‘brinner’,  as it’s been dubbed — is a trend worth chewing on. One restaurant that’s hopping on this trend is O’Lydia’s on 338 S. 1st St. Every Tuesday night the owners, Rick Sackett and his mother Linda Sackett, will offer a ‘Brinner Night’ from five PM until nine PM. These Brinner Nights will start on tonight, as OnMilwaukee.com’s Molly Snyder details:

“Highpoints of the new brunch menu include an Irish skillet and a chorizo omelet featuring chorizo, asparagus, goat cheese and fried onions. Corned beef hash, two benedicts, biscuits and gravy and French toast made from Texas toast are also available.

During Tuesday night brinner, Bloody Marys are $1 off and mimosas are $4.50. There will also be two nightly brinner specials – one meaty and one veggie. The regular dinner menu will also be available on Tuesday nights along with brinner.”

RedBar

Changes are coming in the next few weeks to Redbar, located at 2245 E. St Francis Ave. in the suburb just south of Bay View. Chef Sean Henninger, who took over the kitchen a little over a year ago, will be leaving his post to open a new restaurant in Mineral Point. Taking over for him will be long time bartender and food industry veteran Jocelyn Drake. OMC’s Lori Fredrich  adds more:

“Although notable differences won’t be evident for a few weeks, co-owner Carrie Wisniewski says plans are in the works, including expansion of the appetizer selection, the addition of soups, wraps and a variety of new sandwiches, and the launch of new weekly specials, including a pizza and pitcher offering featuring locally made pizzas with a variety of toppings, slider night, a build-your-own burger night and $2 hot dog specials on Sunday afternoons during Brewers games.”

Nine Below

The space below Beans & Barley, which is located at 1905 E. North Ave, will be vacant no more. While it has been a place for dance or music-oriented bars, like Esoteria and Mantra Lounge, it is moving in quite different direction, and will now become a mini-golf tavern. Construction on the space is slated to start this month. Milwaukee Record’s Matt Wild names names:

“The bar will be called Nine Below, and is being opened by Splash Studio owner Marla Poytinger. An opening date is currently set for August.”

One thought on “Now Serving: More Pizza, More Bakery Coming”

  1. The headline writer should be aware that “bakery” in American English refers to the place where baked goods or pastries are produced, not the items themselves, just as a factory makes manufactured goods not “factory.” The article on Grebe’s gets it right by referring to “doughnuts,” not “More Bakery.” See:
    http://english.stackexchange.com/questions/160099/bakeshop-vs-bake-shop-vs-bakery-vs-bakery-shop-vs-bakehouse-for-a

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