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.
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).
Inspired by the art-deco elegance of the 1940s, Olive Black Martini Lounge entertains guests with a refined roster of classic cocktails, specialty martinis, and soft lighting. Located less than two miles from the Wisconsin border, mixologists wield jiggers and shakers to conjure potions such as the Dark Secret and Pineapple Upside Cake. Selections of authentic tapas dishes settle stomachs after a few drinks, with bite-sized eats such as cajun bacon-wrapped pork tenderloin or seared shrimp served with fresh mango salsa. Meals end sweetly with such succulent desserts, including the signature salted caramel truffle.
Chuckleberry Farm & Winery invites guests to sample its diverse assortment of wines crafted with blackberry, blueberry, peach, pomegranate, and other delectable fruits, clearing palates with its own homemade jam and jellies. Sniff and sip 14 specialty table wines, with flavors ranging from cherry to elderberry. Tastings harmonize with complimentary cheese, crackers, and a slew of jellies and jams. Following sipping sessions, tasters receive souvenir glasses embellished with the winery's moniker, as well as a take-home bottle of wine handpicked by Chuckleberry's vintners and a Japanese wine-drinking robot. Should the tour's palate-cleansing comestibles catch tongues' attention, Chuckleberry Farm & Winery also stocks pantries with a mélange of full-bodied jellies ($5) and jams ($3.50).
Celebrating their 25th anniversary in the end of October, the hop gurus at Brew and Grow educate burgeoning beer makers on the art of crafting cold ones via hands-on introductory courses. During 2.5-hour classes, duos learn the ins and outs of the brewing process, including basic terminology, equipment, and the differences between ales, lagers, and root beer. Pupils will sip various suds while learning about ideal ingredient combinations, then concoct customized barley pops. Though they can't immediately take class creations home, participants will be able to return to the brewery in approximately one month or after malted barley has passed its fermentation exam to tap and taste their personalized potables. At the end of the session, students will be able take home a choice of two comprehensive home brewing guides, either How To Brew by John Palmer or Radical Brewing by Chicago author Randy Mosher.