THE DAY AF­TER

Post-wed­ding brunch ideas for cou­ples who just don’t want the party to end.

Milwaukee Weddings - - Content - BY ANN CHRIS­TEN­SON

Con­tinue the fes­tiv­i­ties with one of these post-wed­ding brunch op­tions.

➸ The ur­ban, not up­pity feel of the low-key, deco-de­signed

CAFÉ AT THE PLAZA is per­fectly matched with its menu of brunch items (egg dishes, pan­cakes, meats), which can be set up buf­fet style in one of the din­ing rooms or the new, pri­vate Wal­nut Room. The café can ac­com­mo­date par­ties of up to 50 din­ers. (Plaza Ho­tel, 1007 N. Cass St., 414-272-0515)

➸ For a gath­er­ing of 8 to 14 peo­ple, the cozy pri­vate din­ing room at STORY HILL BKC is avail­able for week­end seat­ings at 9 a.m., 11 a.m. and 1 p.m. The staff can cre­ate a spe­cial menu ahead of time, or guests can order from Story Hill’s brunch menu of plates like frittata, baked French toast bread pud­ding, and sa­vory and sweet crêpes. (5100 W. Blue­mound Rd., 414-539-4424)

➸ Order a se­lec­tion of dough­nuts from HO­LEY MO­LEY – they de­liver! – and pick up cof­fee from your fa­vorite roaster. The Third Ward bak­ery of­fers yeast-raised and cake dough- nuts in fla­vors such as whiskey salted cho­co­late and maple pecan. Ve­gan and gluten-friendly op­tions, too. They’ll even pack­age your dough­nuts in bags printed with the words “Ho­ley Mo­ley We Got Mar­ried.” (316 N. Mil­wau­kee St., 414-455-2115)

➸ Book some­thing your Bbq-lov­ing next-of-kin won’t soon for­get: a catered mid­day meal by IRON GRATE BBQ, based in St. Fran­cis. Owner Aaron Patin will trans­port one of his smok­ers (“Rox­anne” or “Big Boss Lady”) to the set­ting of your choice for a fin­ger-lick­ing spread of brisket, pulled pork or his sig­na­ture Mil­wau­kee Rib, along with mac and cheese, grits and other sides. ( iron­gratebbq.com)

➸ The Third Ward’s KIMP­TON JOUR­NEY­MAN HO­TEL of­fers a cou­ple of stylish set­tings for brunch – the 18-seat pri­vate din­ing room (called La Sala) in street-level restau­rant Tre Ri­vali and a se­cluded 1,400-square-foot event space in The Out­sider in­door/ out­door rooftop level. The cater­ing staff can cus­tomize a menu – a la carte, hot buf­fet, con­ti­nen­tal break­fast – suited to the size and tenor of the party. (200 N. Broad­way, jour­ney­man­ho­tel.com/ mil­wau­kee-wed­ding-venues)

Frittata of ba­con and housedried to­ma­toes and (be­low) crêpe mon­sieur topped with poached eggs and house-made pick­les, both from Story Hill BKC

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