Located inside a brick-hewn building reminiscent of a grand castle, the Best Place at the Historic Pabst Brewery recounts the history of the company’s former brewery, which dates back to 1844. Visitors tour Pabst’s corporate offices, take photos with a statue of Captain Frederick Pabst, and drink tall pints of the brewery’s concoctions. The gift shop stocks vintage Pabst memorabilia, including steins, shirts, and artwork. Best Place’s halls and courtyards can also be rented for banquets, weddings, and other events.
Horny Goat Brew Pub crafts a menu of comfort fare and American fare with its private label of craft microbrews, Horny Goat Brewing Company. The recently built BFT (Big Fun Tent) spans 14,600 square feet and boasts a 20'x20' stage, a 10'x16' flat-screen video wall, and lounge furniture. The heated complex also includes sand-volleyball courts. When the aggressive yelps of an ignored appetite prove too bothersome, the eatery can provide empty stomachs with a Loaded Tots appetizer, topped with beer-cheese sauce and bacon, and the pulled-pork sandwich, served with apple coleslaw. On Saturday and Sunday from 10:30 a.m. until 2 p.m., the brunch menu fulfills diners' desires with savory options such as the Eggs Benny—an english muffin, canadian bacon, and hollandaise—or the crisp belgian waffle, served with strawberries and whipped cream.
Waves creeping onto a sandy shoreline. The sun dipping into the glassy horizon. The sound of laughter and clinking bottles. These are the sort of recollections Big Bay Brewing wants to evoke with each sip of its frosty beers. The master brewers use natural ingredients, such as proprietary yeast and real sugar, while concocting the tasty pours that comprise their menu of small-batch seasonal ales and year-round staples.
Big Bay Brewing's tasting room and retail center also prompts visitors to recall memories of relaxing vacations with its teakwood tables, crackling fireplace, and confused tourists standing around with maps. Those enamored with the tasting room—described by Shepherd Express as decorated with boathouse adornments and daubed in aquatic blues—can rent out part or all of the space for holiday parties, fundraisers, and other gatherings.
Riverside dishes up a delectable menu of American favorites and handcrafted beverages against the backdrop of the Milwaukee River's placid flow. Feast on a fleet of specialty sandwiches, including a quartet of grilled paninis teeming with tasty portobello, prime rib, or tuscan chicken ($8.95–$10.95) and a saucy slew of barbecue baby back ribs lounging with fresh veggies on a grilled kaiser roll ($8.95). Carnivorous patrons can sink mouth swords into a lean petite sirloin filet ($15.95) or savor a cluster of skewered tequila-lime shrimp grilled in butter ($18.95). A crab and lobster ravioli bursting with crab mousse, drawn butter, and a charming bouquet of fresh herbs courts a shy blush alfredo bedecked in a ravishing parmesan crumble ($24.95).
Tighthead Brewing Company owner and brewmaster Bruce Dir?a tighthead prop back in his rugby days?taps nearly two decades of personal and professional brewing experience and transforms it into beer. His brewery regularly churns out several types of beer seen in local bars and restaurants, including Comfortably Blonde ale, Scarlet-Fire and Irie IPA named for its viability as a session beer.
Attached to the brewery is a tap room, where guests can enjoy pints while watching games or catching up with friends. The watering hole also dispenses take-home growlers of any of the beers on tap, which include several experimental and theoretically impossible beers only available at the brewery. Though not a restaurant, the tap room keeps a stack of menus from local restaurants on hand, and orders delivery from them when asked.
Flatlander's pampers malt-pining palates by balancing a seasonal lineup of more than seven house-made brews with a diverse menu ranging from classic pub fare to gourmet entrees. Beer flights guide diners through five distillations and the on-site brewmaster ensures appetizers highlight each brews best qualities, matching seared asian ahi to the crispness of the Jackson Wit and spicy jumbo wings to the Flatlander IPA's training as a firefighter. Thick cuts of homestyle meatloaf and crispy morsels of fish and chips embody the roles of classic pub fare, subtly supported by gourmet-inspired castmates such as linguine pomodoro and USDA-prime center-cut filet mignon. An arsenal of 13 hearty burgers accessorized with toppings such as pulled pork, guacamole, or fried onions gratify any diet while bookended around a choice of USDA-prime chuck, ground turkey, veggie, or peppermint patties.