Stop by before your St. Patrick’s celebrations or any time during the month of March to check out daily specials inspired by Irish cuisine. While we always have our Dubliner Benedict, we’re digging a little deeper into the food of the Emerald Isle.
Specials change daily, but some of the creations we’ve enjoyed include an Irish Boxty, Fried Oysters and Eggs, the Dublin Lawyer Omelette, A Brilliant Stout Benny, Guinness Browns, our own house-made Bangers, and lots of awesome Irish cheese, like Kerry Gold Dubliner and Irish Porter Cheddar.
Blue’s Egg is exploring Italian food and Italian-inspired brunch creations through the month of February. This is the first time we’re featuring the varied and influential cuisine of Italy for one of our month-long parades of daily specials.
We’ve made our own Pappardelle pasta, Porchetta, Italian Sausage, Giardiniera, and Ciabatta and Focaccia bread to use in dishes. A big hit was the Filetti di Sogliola con Caponata — pan-seared sole filet with caper caponata and blackberry-red wine reduction. We put Bolognese on a Benedict!
Click here to share Blue’s Italian Month event details on Facebook.
When you buy $100 in gift cards, we’ll give you an extra $20 bonus gift card, through Dec. 31.
Black Shoe Hospitality Gift Cards are good at Maxie’s, Blue’s Egg, and Story Hill BKC – including the wine shop at Story Hill.
The bonus card is good on dining and drinking, but not at the shop at Story Hill BKC. This offer is only available on gift cards purchased at Maxie’s, Blue’s Egg, or Story Hill BKC and not available on online gift card sales.
Christmas Eve, Sunday Dec. 24
No Service — Open for Gift Card & Bakery Sales Only
9:00 a.m. – 1:00 p.m.
Christmas Day, Monday Dec. 25
Closed — Merry Christmas!
New Years Eve & New Years Day
Sunday, Dec. 31 & Monday, Jan. 1, 2018
Open Regular Hours, 7:00 a.m. – 2:00 p.m.
Blue’s Egg explores German cuisine and German-inspired brunch creations this holiday season. Through the month of December, look for German specials and join us for Gemütlichkeit this holiday season. We’re bringing in Butterkäse and busting out our recipes for Sauerbraten, Schnitzel and baked goods.
Click here to see Blue’s German Month event on Facebook.
Tuesday, Dec. 5 is a Double Points Day for members of our Best Guest Club — and happens to fall during our holiday gift card promotion, which includes a $20 complimentary card with every $100 gift card purchase.
You can earn Double Points and rewards on top of bonus complimentary cards when you buy Black Shoe Hospitality gift cards this Tuesday. If you’re not yet a member of our Best Guest Club, we can sign you up quickly when you visit on Dec. 5.
Our Best Guest Club offers points toward rewards on every time you dine at our restaurants, shop for wine at Story Hill BKC’s shop, or purchase gift cards. Points are earned on non-discounted items, and every 140 points earns a $10 credit for the following visit.
Example: $100 gift card purchase = $20 bonus comp card, and (2x points) $10 reward. That’s $30 back on $100!
Example: $200 gift card purchase = $40 bonus comp cards, and (2x points) $20 reward. That’s $60 back on $200!
The bonus complimentary card is good on dining and drinking, but not at the shop at Story Hill BKC, and valid on the next day following purchase. We can only make this offer available on-site at Maxie’s, Blue’s Egg, and Story Hill BKC, and cannot make this offer on online gift card sales.
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!
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.
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!
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
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
Haas Avocado, House-Cured Salmon, Hearts of Palm, Pickled Rhubarb, Salty Almonds, Radish
Twisted Path Gin Gimlet
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