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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.


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


Scallop and Octopus

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

Plymouth Sloe Gin Fizz


Avocado Salad

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

Twisted Path Gin Gimlet


Veal Loin

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

Fords Gin Martinez



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 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!


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 to reserve your date.

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


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.



6732 W Fairview Ave

Blue’s Egg


317 N 76th St

Story Hill BKC


5100 W Blue Mound Rd


September is Mexico Month


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! “Milwaukee’s most Instagram-able foods”

We were very excited to see Blue’s Egg named along with some of Wisconsin’s most iconic foods in this story.

“Brunch at Blue’s Egg looks as satisfyingly scrumptious as it tastes,” according to the post. “Having been voted Milwaukee’s best breakfast four times over, there’s no way you can go wrong with anything on the menu at Blue’s Egg, especially when it comes to the mouth-watering appearance of the dishes.”

We’re happy to hear our hard work has people thinking of us with the likes of Kopp’s Custard, State Fair cream puffs, cheese curds, Miller Park brats, and New Glarus beer. We’re humbled — and getting hungry!

And, btw, we’re @bluesegg on Instagram! We want to see your brunch pics – tag ’em up!

A photo posted by Blue’s Egg (@bluesegg) on

It’s French Month at Blue’s Egg!


Say it right, Frenchie! A few specials each day throughout August will highlight French influence on food culture throughout the world, and exalt the lighter side of French breakfast, brunch and lunch.

Last year during French Month, our Croque Madame special was so popular, we added it to the main menu. It’s got pulled ham, dijon, saxony cheese gratiné, fondue sauce, fried eggs, and a side salad. Of course, we always have our Ratatouille Omelette, topped off with a little Central Greens basil pesto.

So far this month, we’ve enjoyed specials of classics like Parisian Ham & Risotto Pasta, Coq Au Vin, Quiche Loraine, Magret de Canard, Dinde Gallete, and Salade Niçoise.

We’ve created breakfast homages to regional French cooking with the Lyonnaise Scramble, Omelette Provençale, Pasta Provençale, Brenton Buckwheat Crêpes, the Le Marque-O burger, and an Omelette Forager d’Affinois

We’ve tried our hand at creations such as Jambon en Croute a la Forage, Pan Perdu avec Myrtille Compote, Victor G’s Saucisse de Carnard Scramble, Parisian Omelette, and Fruit de Mer Au Beurre Pimento Plus de Polenta.

Parisian Pasta Risotto is a particularly interesting dish, which arose from a “trend to embrace things Italian and then play fast and loose with them” popular in Paris. Stop on by during the month of August and see what other French specialities we’re cooking up! Vive la France!


Parisian Pasta Risotto

“It’s my birthday, too, Yeah!” Blue’s Turns 6

It’s been SIX WHOLE YEARS since we first opened here for breakfast in 2010. We’re celebrating on Tuesday, July 12, with $6 Bloody Marys. Plus, it’s still CBGB Tuesday, so you know you can get a Canned Beer ($2) and a Great Burger.

We’re digging out a few deep cuts from our original breakfast and lunch menu, like the Old English Benedict. We might even bring back some stratas and ducks livers! Monkey Bread and To-Go Coffee will be just $1 for the party.

Blue's Patio Birthday Breakfast