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.
Bigger isn?t always better, and that's especially true at Koz?s Mini Bowl. As you might guess from the name, everything here is just a bit smaller, from the bowling balls to the little man who cleans up the pins. Practically the only thing that hasn't been scaled down is the sense of competition; the goal is still to get as many strikes and spares as possible. As players palm miniature bowling balls and toss them down four lanes, a jukebox fills the alley with classic tunes and a bartender fills pitchers to the brim with beer.
Depending on the night of the week, WhereHouse cranks out swinging salsa, country favorites, '60s rock, or Argentine tango. Voted Best Dance Club by a trio of media outlets, including WISN, WhereHouse keeps the music flowing on the dance floor as well as in numerous VIP sections that treat guests to bottle service and private bars. Stop in on a Saturday night and receive a free salsa lesson courtesy of the club.
Marchese’s Olive Pit provides pizza purveyors with a menu of pies with and without red sauce. Opt for sauceless sustenance with the caramelized onion and mushroom pizza, boasting olive oil and aromatic garlic reclining on an herb-brushed crust ($14.99 for regular size), or go in the red by bankrupting hunger with Pete’s Pepper Pizza, topped with spicy serrano peppers or mild green bell peppers, plus pepperoni and onions ($15.99 for regular). Customers can conceive the most artistic pie creation since da Vinci’s Mona Lisa Face-Planted Into Pizza with the create-your-own option, which lets you add as many toppings as your stomach pleases, including olives, extra seasoning, artichokes, bacon, and more ($12.99+). Marchese’s also offers a solid selection of appetizers, from its fresh bread available with toppings such as marinara sauce, pesto spread, or olive tapenade ($3–$5.50), to Aunt Susie’s Salad, with strawberries, butter-toasted pecans, and a raspberry-poppy-seed dressing bunking atop a bed of spinach ($5.99). Lunchtimers can nosh on pizzas by the slice ($4–$5)—Marchese's Olive Pit serves up a new special slice of pizza each week—or the massive Bear’s Big Sandwich available in veggie-friendly ($5.99) or pepperoni-topped ($6.99) variations.
Drinks flow to the beat of the night's soundtrack, an eclectic selection of dance music ranging from salsa to bass-heavy club hits. Salsa Saturdays are perfect for a tall margarita thirst quencher ($6), or refresh your panting palate with a minty mojito ($8). Any night of the week is suitable for fermented ales from the tap ($4) or by the bottle ($3.50 domestic, $4 imported). For a late night or if you’re performing a grueling dance scene from an episode of Veronica's Closet, a Red Bull ($4) or any bomb upgrade ($6) will provide anybody with a surge of body fuel.
International Small Plates | Ingredients from Local Farms | Vegetarian and Gluten-Free Selections | Seasonal Menu | Patio Seating
What's to Drink: A variety of craft sodas may be on tap thanks to schoolteacher-turned-pop-producer Larry Hanlon. He brews in small batches, which allows him to tinker with creative, housemade recipes. The result is a soda that highlights the flavor of all-natural ingredients rather than the sweetness of high-fructose corn syrup. "We should know what we're eating," he told OnMilwaukee.com, "and what we're eating should taste like what it's made from."
Inside Tip: Nearly all of the dishes are gluten-free, vegetarian, or both—and if it's not already, the kitchen will work to customize it to your dietary preferences.
Behind the Name: The literal translation of the Italian word la merenda is "snack." But La Merenda's owner, Peter Sandroni, sees his establishment as more than just a place to grab a quick bite. Rather, it's a spot for diners to share an experience, where they can relax in the moment instead of wolfing their food down.
Locavore: a person who seeks out locally produced food that's often fresh, sustainable, and natural.
Tapas: what started as Spanish appetizers and bar food now encompasses small plates of myriad techniques and cuisines. Typically, several tapas are ordered for the table to share, and the server staggers their delivery so there's always something to munch on.
If You Can’t Make It, Try This: Odd Duck (2352 S. Kinnickinnic Avenue) also serves up seasonal, globally inspired small plates created from local ingredients.