Brown Bottle’s new chef, event site

The Brown Bottle, the restaurant at Schlitz Park, has a new chef, and the park has a new-ish event space, called Suite 414.

Bergen Carlson-Price, formerly the restaurant’s sous chef, now is executive chef of the Brown Bottle, 221 W. Galena St.

The Brown Bottle’s previous chef, Ben Hudson, has been named executive chef of Davians, the company that operates the Brown Bottle and provides other food service at the business park.

Both Hudson and Carlson-Price previously worked for the Bartolotta group, among other restaurants.

Carlson-Price last year helped launch Suite 414 on the fourth floor of the Schlitz Stock-House; that’s the same building that houses the Brown Bottle on its lower level.

The event space, which has views of the city from floor-to-ceiling windows, has capacity for 80 people seated for dinner or 100 for a mingling reception.

For more about the event room and the restaurant: suite414.com and brownbottlemke.com.

At Hotel Madrid

Something new at Hotel Madrid in Walker’s Point: The wine-tasting cellar La Cava debuted last week on the building’s lower level, and at the first-floor bar, Vermuteria 600, customers now can choose items from a new bar menu.

Tastings at La Cava will be on the third Thursday night of each month; the February event is likely to feature big red wines for winter, wine director Erik Mulberry said.

The room can seat up to 40 people. Information about events and making reservations will be posted at

Meanwhile, at Vermuteria 600, potato churros, small empanadas filled with braised pork cheek, and cheese and charcuterie plates are some of the snacks on the new menu.

More substantial plates include burgers, smoked suckling pig sandwich and grilled cheese sandwich (made with Spanish cheeses) alongside a cup of gazpacho.

Prices for snacks are $7 to $14; sandwiches and other larger plates are $9 to $12.

Hotel Madrid is at 600 S. 6th St.

Ramen in NYC

Red Light Ramen, the east side ramen shop, will pop up at Ramen Lab in New York from Jan. 31 to Feb. 18.

The Ramen Lab, in Manhattan’s Nolita neighborhood, invites ramen restaurateurs from around the United States and Japan to set up shop temporarily in its 10-seat restaurant.

Sun Noodle operates the Ramen Lab; Red Light Ramen uses Sun noodles for its ramen.

Chef Justin Carlisle will serve his restaurant’s tonkotsu and mushroom miso ramen in New York. Red Light Ramen in Milwaukee, at 1749 N. Farwell Ave., will remain open while Carlisle is at Ramen Lab.