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Blue’s Celebrates Mexico in September

MEXICO

As we’ve done in the past, Blue’s Egg is celebrating the culinary heritage of Mexico through the month of Septiembre!

Chefs Americo, Victor, Scott, and Joe are exploring the region cuisines and ingredients. We’ve already seen creations such as: Enchiladas Con Mole Guajillo, Benedicto De Lengua De Res, Huaraches de Tinga, Al Pastor Benny, Tres Leches French Toast, Chicharrones En Salsa Verde, and Cochinita Pibil. We done versions of our favorite Browns: Escabeche Browns, Fiesta Browns, and Elote Browns.

Our goal is to serve the best brunch, and we hope you’ll enjoy some of the best Mexican food in Milwaukee this month at Blue’s!

Black Shoe Texas BBQ for Harvey Relief

We are hosting a buffet next week to benefit Hurricane Harvey relief and recovery at Blue’s Egg. We are able to do this through the generosity of our vendors, who have committed to donate product, and some Black Shoe Hospitality staff members, who will donate their time to staff the event.

Black Shoe Texas BBQ for Harvey Relief

at Blue’s Egg

Thursday, Sept. 7

5 p.m. – 8 p.m.

  • Texas BBQ and Tex/Mex inspired buffet

  • $25 adults

  • $12 kids 12 and under

  • 100% of buffet goes to disaster relief and prevention charities

  • includes coffee or soda

  • until we sell out

  • no reservations

We will have a cash bar available. Proceeds will be split evenly between the Greater Houston Community Foundation to fund short-term relief, and the Center for Disaster Philanthropy, a fund for long-term rebuild and business restarts.

July is French Month at Blue’s Egg

Because Paris is probably hot and crowded right now, and because everybody takes August off, and because we can’t afford to fly you all to a château in the South of France… we’re going to do this!

We’ve had a lot of Frenchie fun in previous years, and we’re planning to bring out the best dishes from our exploration of this rich and varied cuisine.

Stop by any day this month to try some French specials — except Tuesday, July 4, that’s America’s day. Blue’s Egg will be closed on the Fourth of July. Our other restaurants, Maxie’s and Story Hill BKC, also are closed for the holiday, but Maxie’s will be at Tosa Tonight for the City of Wauwatosa’s Civic Celebration, a free concert by ABBA salute Dancing Queen and FIREWORKS.

Our friends from Maxie’s will also be serving at Milwaukee’s celebration of France, Bastille Days, in Cathedral Square park, July 13-16. Let’s have some fun as we celebrate the country that invented restaurants!

It’s That Time of Year Again — Patio Season!

The sun’s out and the patio’s popping! Through summer, we’ll serve brunch on the patio Monday through Friday, weather permitting.

On Saturday and Sunday, it’s a patio bar and lounging area with coffee, mimosas and one of Milwaukee’s Best Bloody Marys, weather permitting.

Blue’s was named one of “8 Great Milwaukee Brunch Spots for Long, Languid Weekend Mornings,” — what could be more summery than drinks on the patio?

Join us for “Ginner,” June 9

We’re exploring the most enigmatic and dynamic of spirits with a special “Ginner” at Blue’s Egg. An educational exploration of New World vs. Old World and everything in between, our gin dinner features an hors d’oeuvres reception reception and four-course dinner paired with gin cocktails.

We’ll enjoy cocktails crafted with unique products, including Beefeater 24, a London Dry gin steeped for 24 hours with Japanese and Chinese teas and citrus botanicals; Tanqueray Bloomsbury, a Juniper-forward London Dry based on an 1880s recipe; and Driftless Glen Double Cask, aged in new charred oak and used bourbon barrels in Baraboo, Wisconsin. We’ve also linked up with Black Dot, Twisted Path, and Plymouth.

Badger Liquor cocktail impresario Tripp Duval will introduce cocktails, ideas, and history about each featured cocktail, including the Sloe Gin Fizz, Negroni, Gin Gimlet, and the French 75.

Friday, June 9, 6:30 p.m., $85; includes hors d’oeuvres reception and four-course dinner paired with gin cocktails; gratuity and tax not included. Call Blue’s Egg at 414-299-3180 for reservations; reservations required.

“Ginner”

Friday, June 9, 2017

Reception and Tasting

Korean Shrimp Tacos kimchee, cilantro, red chili • 75 Glazed Pork Riblets oregano, lemon • Talegio Cheese Toasts thyme and pickled onion •Chickpea Samosa tamarind

French 75

The Setting

Rosemary Olive Bread

Roasted Tomato and Provolone Spread

Tanqueray Bloomsbury Negroni

One

Scallop and Octopus

Blistered Sea Scallop, Charcoal-Grilled Baby Octopus, Spring Onion Risotto

Plymouth Sloe Gin Fizz

Two

Avocado Salad

Haas Avocado, House-Cured Salmon, Hearts of Palm, Pickled Rhubarb, Salty Almonds, Radish

Twisted Path Gin Gimlet

Entree

Veal Loin

Slow-Roasted Gin Morel Ragout, Egg Noodles, Charred Asparagus, Sweet Pea Puree, Prune Demi

Fords Gin Martinez

Dessert

Pavlova

Berry Stew, Olive Oil Orange Cake, Lemon Curd, Chocolate Sponge, Hazelnut

Driftless Glen Double Cask Ramos

Cocktail Parties at Blue’s

Appetizer buffets are generously stocked for 1 hour. Bar packages are available at 16.00 per guest for Beer & Wine, and 20.00 per guest for Beer, Wine & Spirits.

Contact Yolanda at 414-336-1005 or catering@blackshoehospitality.com to reserve your date.

Choice of 5 menu items, 17.95 per guest

Choice of 7 menu items, 20.95 per guest

  • Mini Crab Cakes with Citrus Mustard Sauce

  • Chicken Breast Rumaki with Sticky Caramel Glaze

  • Roasted Mushroom Flatbread with Fonduta, Arugula & Balsamic Reduction

  • Sausage-Stuffed Mushrooms with Seasoned Breadcrumbs, Béarnaise Sauce

  • Fried Hand-Breaded Mushrooms with Creamy Hot Sauce Dip

  • Twice-Baked Truffle Potatoes with Aged Provolone, Bacon, Chives

  • Bacon-Wrapped Water Chestnut with Sticky Caramel Glaze

  • ‘Moscow Minis’ Corned Beef Canapés with Gruyere & Russian Dressing

  • Shrimp Cocktail Crostini with Goat Cheese, Asparagus Bell Pepper Salad, Zesty Cocktail Sauce

  • Crispy Bagel Chips with Brie & Pesto

  • Warm Chicken Chorizo & Provolone Crostini with Paprika Aioli

  • Cucumber Stuffed with Roasted Red Pepper Salad

  • House-Cured Salmon Lox on Pumpernickel, Herb Cream Cheese, Capers and Red Onion

  • Select Vegetable Crudité Platter with Creamy Dill Dip

Add for 2.50 per person for 1; 5.50 per person for 2; 7.50 for 3

  • Smoked Chicken Wings with Bleu Cheese Dip, Celery, Buffalo or BBQ

  • Niman Ranch Beef Burger Sliders with 1-year Carr Valley Cheddar, Tomato, Lettuce, Mayonnaise

  • Assorted Cheese Platter of Semi-Soft, Aged, and Soft Cheeses, Mixed Berries, House-Made Crackers

It’s Holiday Party (Planning) Season at Blue’s!

blues_holiday_parties

We’re always looking for a reason to bring out our dance floor – so we’re already dreaming of all the great end-of-the-year parties to come. As you’re thinking about your next big event, it’s important to keep in mind that we can do nearly anything.

Blue’s Egg is available for fully private evening events. It’s not just for breakfast anymore! Our chefs craft classic American fine-dining dinners in cocktail, buffet, and family-style formats. And if you’ve never been to a Private Party at Blue’s, you will be amazed at the elegant, modern dining space.

Seared Ribeye

If you’re hosting a cocktail party, you could bring as many as 120 of your friends – and we’ll bring an extra bartender. You could preorder a plated menu, and really go big with steakhouse-style options.

Family-style might be the move for a more fun dining experience. And everybody knows you’re in for a great meal when you see a big ol’ buffet.

And if we don’t have the options, date, and time available, check out the options at Maxie’s or Story Hill BKC. Contact Yolanda Doney at 414-336-1005 or catering@blackshoehospitality.com to reserve your date.

The Grand Tasting, Nov. 18, 6-9 p.m.

ginner

Bring your friends to an epic holiday wine event where you can “try before you buy” at retail-or-better pricing. Save the date and get your tickets for The Grand Tasting, Friday, Nov. 18, here at Blue’s Egg, 6-9 p.m.

We can’t have wine without food — our guests will enjoy fabulous buffet-style creations by co-owner Chef Joe Muench served at food pairing stations.

Liquor and spirits tastings will also be available, along with gift packages and wine discounts courtesy of Story Hill BKC. Each ticket includes a $20 shopping credit for that night. Purchases will be available for pickup at Story Hill BKC beginning on Tuesday, Nov. 22.

  • WHEN: FRIDAY, Nov. 18; 6 p.m. to 9 p.m.

  • WHERE: Blue’s Egg, 317 N. 76th St., Milwaukee, WI 53213

  • HOW: Tickets are $60 and include a $20 shopping credit, tastings, food, tax, and gratuity. Tickets are available at, or by calling, Maxie’s, Blue’s Egg, and Story Hill BKC.

Maxie’s

414-292-3969

6732 W Fairview Ave

Blue’s Egg

414-299-3180

317 N 76th St

Story Hill BKC

414-539-4424

5100 W Blue Mound Rd

grandtastingwine1

September is Mexico Month

MEXICO

Our August celebration of France was so fantastically delicious, we’re doing it again in September. This time, we’re going to Mexico!

Starting Saturday, Sept. 3, we’ll feature a few specials every day this month showcasing the amazing culinary traditions of Mexico. Chefs Joe, Erick, Americo, and Victor will bring out a few familiar favorites (maybe chilaquiles, albondigas, or cochinita pibil!), but also explore unique regional cuisines.

Our goal is to serve the best brunch, and we hope you’ll enjoy some of the best Mexican food in Milwaukee this month at Blue’s!

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