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?
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!
We were very excited to see Blue’s Egg named along with some of Wisconsin’s most iconic foods in this OnMilwaukee.com 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!
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.
Join us for Blue’s Dinner Club Season 7: “Yes, Chef! Pt. 3.” Chef Joe Muench and the Blue’s Egg team match skills and wits with top chefs for amazing experiences. Everyone enjoys an epic meal – and the chance to give back while you get together.
First up on Friday, March 11 is Chef Robert Simmelink, a MATC culinary alum and executive chef of Alto-Shaam. Robert works with chefs from across the country (and trained the Story Hill BKC team on its coolest toys).
Next up on April 8 is Chef Thi Cao, who has helmed some of our area’s best restaurants. In 2012, Thi began bringing chefs together for Milwaukee Food For Thought, a quarterly collaboration between chefs to raise funds for charities close to their hearts.
We’ll finish up on May 13 with Chef Jan Kelly of Meritage, a superb chef and a great friend, who brought her Southern California upbringing into play at an excellent dinner last spring.
A portion of the proceeds from these dinners will benefit Hunger Task Force – Free & Local.
Season tickets to all three events are $250, which includes food, beverage pairings, tax and gratuity. Tickets for an individual dinner are $95. A portion of the proceeds from each dinner will go to benefit Hunger Task Force – Free & Local. Season tickets include a $25 gift card good at Maxie’s, Blue’s Egg and Story Hill BKC.
Details: Arrive at 6:30 p.m. for appetizers and opening drink; Dinner to be served between 7 and 7:30 p.m. No refunds for season tickets, but tickets are exchangeable and can be given as gifts. All tables are communal, seating 6-10 guests. Cash bar is available, in addition to the drink pairings.
We’re bringing top wine, beer and spirits vendors in to pour us all samples of their superb libations at our 2nd annual “The Grand Tasting,” on Saturday, Nov. 21.
We’re expecting 10 vendors, pouring tastings of more than 70 wines and more than 100 total beverage selections. All the wine will be available for purchases at retail-or-better prices, so you can stock up for the holidays or replenish your cellar. Enjoy 15 percent off cases of the same wine, and 10 percent off mixed cases.
It’s a “sip ‘n shop” event, and a great opportunity to taste a variety of wines from Story Hill BKC’s award-winning wine list, excellent selections from our vendors, and premier wines before the holidays.
- WHEN: Saturday, Nov. 21; 6 p.m. to 8:30 p.m.
- WHERE: Blue’s Egg, 317 N. 76th St., Milwaukee, WI 53213
- HOW: Tickets are $60 and include tax, gratuity, tastings and light appetizers. Tickets are available here and at Maxie’s and Story Hill BKC, or you can order online here.
Tour the inside of Blue’s Egg with our new Google Business View. It works just like Google Maps. Click on the arrows to zoom around the room. Follow them down the hallway to see our back dining room, or step outside to check out the patio.
Special thanks to Signal Path Creative for the photography and tech support.
1. The #1 most important thing to know about private parties at Blue’s is that we don’t only cook brunch food.
Blue’s fine dining approach to modern American diner food means elevated preparations of favorites are always available for private parties. It’s after 6 PM, and it’s well past the time for pancakes. Our team loves to party — whether it’s a culinary cocktail parties, a farm-fresh family-style dinner or a serious steakhouse-style sit-down dinner — and we can create custom menus to match the occasion. Click here to learn about the variety of options available for Private Parties at Blue’s.
2. The #2 most important thing to know about private parties at Blue’s is that we will absolutely cook you brunch food.
If you love breakfast food or you’re a brunch aficionado, don’t settle for anything but the best. If Brunch is a portmanteau of “breakfast” and “lunch,” let’s go for it with BRINNER.
“Brunch for Dinner” is one of the hottest trends in event and wedding planning. Maybe your first date was for Bloody Marys, or you’re the home chef who thinks everything’s better with bacon. What do you want your event to say about you? Brunch is comforting and delicious, and insanely popular.
Our renowned adaptations of classics are right at home in the evening. Who doesn’t love Monkey Bread, Smoked Salmon Crepes and Chicken & Waffles? Top it off with the meaty house-smoked ham of our Classic Benedict — and it all goes great with Champagne.
Here are some selections from a recent BRINNER event with coursed beer pairings. If you would like to learn more about what Blue’s Egg can do for your group, please call our catering coordinator, Sarah Ash at 414-659-1900 or email firstname.lastname@example.org.
Mini Sausage Rolls — A miniature version of our famous sausage rolls for a reception or tasting, in puff pastry with coarse mustard. It’s a favorite at the farmers’ market and Story Hill BKC.
Bacon-Wrapped Cornbread — Not everybody loves water chestnuts, but everybody loves cornbread. House-made cornbread wrapped and glazed in our Jones Dairy Farm thick-cut cherry wood smoked bacon.
Smoked Salmon Crêpe — On the menu since we opened our doors in 2010, this elegant dish draws distant inspiration from simple Bagels & Lox. House-smoked salmon is combined with cool poached potatoes, and topped with sour cream. Possible pairing: Leinenkugel’s Grapefruit Shandy.
Chicken and Waffles — A beloved, bizarre and uniquely American combination of brunch and dinner food, Chicken and Waffles are shorthand for a spectacular time. Crispy fried chicken with an herb waffle, braised greens and chili syrup. Possible pairing: Pilsner Urquell.
Classic Benedict — The Benedict that built Blue’s Egg. Our English muffins are made right here, as is our pulled ham. Topped with a poached egg and hollandaise, it is decadent enough for dinner but light enough to keep you dancing. Seen here with Blue’s Goat Cheese Browns, topped with roasted olives and paprika aioli. Possible pairing: Blue Moon Belgian White.
French Toast — A departure from the expected, it’s French toast for dessert. Roasted sweet potatoes, are topped with a berry compote, peppered bacon, candied walnuts and real Wisconsin maple syrup. Possible pairing: Crispin cider.