New Wine and Spirits for the Fiserv Forum

Christkindlmarket Milwaukee outside of the Fiserv Forum. Photo by Jeramey Jannene.

Earlier this month Urban Milwaukee reported that a planned overhaul of the Grand Avenue Mall would include the addition of a new food hall, called the 3rd Street Market Hall. Last week, curator Omar Shaikh announced that the sushi and Asian-fusion restaurant, Umami Moto, would be among the vendors when the hall opens in 2019.

Urban Milwaukee’s Jeramey Jannene writes about the announcement:

The restaurant is one of approximately 20 tenants planned for the 3rd Street Market Hall to be located on the first floor of the former Shops of Grand Avenue mall.

Curator Omar Shaikh announced six tenants for the food hall at a press conference last week. Shaikh, a partner at SURG Restaurant Group, dipped into SURG’s long history of operating of high-end restaurants for the seventh announced tenant.

The restaurant group operated Umami Moto until 2015, closing the restaurant to allow its high-end steakhouse Carnevor to relocate to the space at 718 N. Milwaukee St.

Previously named vendors include Stone Creek Coffee, Char’d, burger and custard restaurant Milk Can, Donut Monster, Waterford Wine & Spirits and Funky Fresh Spring Rolls.

La Merenda Market and Butcher Shop for Walker’s Point

A new venture from La Merenda (125 E. National Ave.) and Engine Company No. 3 (217 W. National Ave.) owners is slated to open shortly after the new year.

Peter Sandroni, who operates both restaurants, plans to open La Merenda Market and Butcher Shop mid-January. The butcher shop will be located around the corner from the original bar and restaurant, at 809 S. Barclay St.

Milwaukee Business Journal’s Sari Lesk spoke with La Merenda house butcher, Danny Bolton, about the new business:

The store will offer the same products he makes for the two restaurants, he said, such as fresh sausages, bacon and local meats, including specialty cuts that may not be available elsewhere.

“Most people that know La Merenda and Engine Co., they know what we’re about, and we’re huge supporters of these local farms,” Bolton said. “It’s honest food.”

Customers can expect the offerings to be modestly priced, he said.

Bolton says that the business operation, along with hours, will be based on customer demand. When it first opens, the shop will be open Monday through Saturday.

Door County Distillery Bar for Fiserv Forum

Door County Distillery and Door Peninsula Winery have partnered to bring a new bar to Fiserv Forum.

The new bar opened on December 19, and will specialize in craft cocktails made with Door County Distillery spirits such as gin, vodka, rum and cherry brandy. Selections from Door Peninsula Winery will also be served, including Cherry Mimosa, Blackberry Merlot and Strawberry Zin.

BizTime’s Maredithe Meyer provides statements from the Bucks and Door County Distillery:

“Door County Distillery bar is an excellent addition to the Southside Market, a consortium of eclectic food and beverage options not found anywhere else in the arena,” said Matt Pazaras, senior vice president of business development and strategy for the Milwaukee Bucks…

“We are proud to be working with the Milwaukee Bucks and have our products featured in Fiserv Forum,” said Beth Levendusky, marketing director at Door County Distillery. “We have always put an emphasis on using local Wisconsin ingredients and suppliers, and it is wonderful to find a partner who shares that ideal. We are excited to embark on what I’m sure will be a long and fruitful partnership.”

Door County Distillery and Door Peninsula Winery both share a facility located at 5806 WI-42 in Sturgeon Bay.

Menu Changes for View MKE

Two months ago, Michael Magee began his new role as executive chef for View MKE (1818 N. Hubbard St.). Now, he’s adding new creations to the eatery’s menu. Magee previously worked at Hotel Red in Madison.

The Journal Sentinel’s Carol Deptolla details some of the menu items:

Magee is weaving new dishes into the menu, including shrimp and grits ($19), chicken pot pie with puff pastry ($16) and jaeger schnitzel with spaetzle ($18).

The jaegerschnitzel is made in an untraditional way, Ruggeri noted: Pork is pounded thin and rolled with herbs and spices to make a large roulade, like porchetta, before being cooked sous vide. Slices of the roll are then breaded and sauteed before serving.

According to Deptolla, a new happy hour has also been implemented Tuesday through Friday, 4 p.m. to 6 p.m. The happy hour menu includes snacks ranging from $4 to $6, along with beer and wine specials.

Now Closing: Mi-Key’s

The Cathedral Square bar and lounge, Mi-Key’s (811 N. Jefferson St.) has closed. The bar closed to regular business on December 16, but will be open two more days later this month: December 29 for a special event and December 31 for New Year’s Eve.

Urban Milwaukee reports on the closure:

Mi-Key’s is owned by SURG Restaurant Group LLC. The group’s president and co-owner, Omar Shaikh, says he is not directly involved with the operation at Mi-Key’s and could not give any details about the closure or future plans. A SURG representative that is directly involved with Mi-Key’s could not be immediately reached and has not returned Urban Milwaukee’s request for comment.

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