The Journal Sentinel’s Carol Deptolla lists the fare: The restaurant is operated by franchisees Mohammed H. Burgerim Opens Downtownīurgerim, an international mini-burger chain based in California, has opened its first Wisconsin location inside the former Cousins Subs space at 1001 N. Once open, hours of operation will be 3 p.m. Hackbarth Hospitality Group’s director of operations Adriana Ramirez also says a number of wine-based cocktails will be served, including a rose margarita and different variations of mimosas. Wine will be available by the glass and bottle, and wine flights and a wine club will be incorporated later. The pinsa will be offered with six topping variations including caprese and Wisconsin beer brat.Ĭampsite 131 will also have a larger focus on wine than the other bars. On the food side, Campsite will maintain a similar model to Camp Bar Third Ward, offering a small menu of appetizers (think Milwaukee Pretzel Company pretzels, mozzarella sticks and other similar fare) along with a brand new offering: Cranky’s pinsa, Roman street food-style pizzas made with a unique flour blend that results in a light, airy crust with fewer calories than a traditional pizza crust. The bar will also offer ice cream drinks: a brandy Alexander and grasshopper to start, plus a selection of fun seasonal ice cream drinks in the summer. In addition to the classic Camp Bar old fashioned (and a few new iterations), there will be a brand new menu of both cocktails and mocktails and a curated list of bottled and canned craft brews from across the state (plus Miller Lite and Coors Light, the latter of which is Co-owner Paul Hackbarth‘s go-to beverage)… On the beverage side, Campsite will offer a bit of something for everyone. OnMilwaukee’s Lori Fredrich, who describes Campsite 131 as “just a little bit shinier” than its counterparts, takes a look at the menu: The Camp bars, which are run by Hackbarth Hospitality Group, also have locations in Shorewood (4044 N. Jackson St., around the corner from Camp Bar Third Ward (525 E. The new sister bar is called Campsite 131, and a grand-opening will be held at 2 p.m. This new effort will include a lineup of Key West pink shrimp, a crispy lobster sandwich, quahogs and plenty of local seafood.A new member of the Camp Bar family has come to town. Originally from Miami, owner Frank Manella has owned a number of Haagen-Dazs stores as well as restaurants in Las Vegas. A little something healthy post-retail therapy at the mall.Īnd for when you're feeling a little more sybaritic, you can head to Bay Street across from Doc B's Fresh Kitchen this week for Frankie's Lobstah Trap Raw Bar and Grill. In the style of Seasons 52, the concept offers a seasonally changing menu that sources locally, with most menu items under 500 calories and gluten-free, vegan and vegetarian options. Founder Dave Magrogan opened his first Florida location in Delray Beach last winter and is eager to open more in the state. The big draws at Rocco's: more than 300 types of tequila, housemade margarita mix and fresh guacamole made tableside.Īlso coming this summer to International Plaza is Harvest Seasonal Grill & Wine Bar. The first opened almost a decade ago in West Palm Beach, and now there are locations in Fort Lauderdale, Boca Raton, Delray Beach, Orlando and Brooklyn, N.Y. The space that for 15 years housed the Blue Martini Lounge on Bay Street will become Rocco's Tacos & Tequila Bar, a South Florida Mexican restaurant chain. A number of changes go into effect at International Plaza this summer.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |