OnMilwaukee.com: “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 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!

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

Put a Peach on it! Specials July 5-10; Samples July 10


Blue’s will be CLOSED on Monday, July 4 to celebrate The Fourth of July, but when we reopen again on July 5, it’ll be “Peach Week” here at all three Black Shoe Hospitality restaurants!

Tree-Ripe Citrus hauls Georgia peaches here to Milwaukee. These are the real deal, and we’ll be mixing them into interesting specials all week.

Tree-Ripe Citrus will also be SAMPLING their peaches here at Blue’s on Sunday, July 10 starting at 7 a.m., hopefully on the patio (weather permitting). Tree-Ripe is also SELLING outside Story Hill BKC on Mondays from 5-7 p.m. (except July 4). Other sampling sessions: Story Hill BKC on Friday, July 8, starting at 5 p.m.; and Saturday, July 9 at Maxie’s, starting at 5 p.m.

Blue’s Dinner Club Season 7: New Heights with Alto-Shaam


Blue’s Dinner Club Season 7 kicked off on March 11 with visit from Chef Robert Simmelink of Alto-Shaam. As executive chef of a world-class kitchen equipment manufacturer, Chef Robert has worked with chefs from around the country. Chef Robert brought some of his team to work with the Blue’s Crew on a fantastic dinner.

The next episode of Dinner Club is April 8, with Chef Thi Cao – formerly of Buckley’s and Bistro Z – who is one of the founding members of Milwaukee Food for Thought, a dynamic group of Milwaukee chefs who raise money for causes close to their hearts. Tickets are still available and are $95. A portion of the proceeds from each dinner will go to benefit Hunger Task Force – Free & Local.

For tickets, contact Sarah Ash at 414-659-1900 or sarah@bluesegg.com.

Season 7: “Yes, Chef! Pt. 3”

Robert Simmelink : Alto-Shaam

Friday, March 11, 2016

Reception and Tasting

Beef Tongue Taco chili sauce • House-Cured Proscuitto-Wrapped Pickled Beans balsamic • Smoked Whitefish Spread thin crackers • Roasted Cauliflower Hummus chili paste, chives

Sauvignon Blanc, Les Deuz Tours, France; Dry Riesling, Rohracker, Italy;

Red Blend, Columbia Crest, WA; Malbec, MDZ, Argentina

The Setting

Boston Brown Bread

Foie Gras Spread, Bacon Jam, Goat Cheese and Apple Butter

Late Harvest Gewürztraminer, Roberston Winery, Robertson Valley, South Africa 2014



Slow Poached & Seared, Olive Peperonata, Creamy Polenta, Pine Nuts

Rosé of Sangiovese, Fattoria Di Basciano, Tuscany, Italy 2015


A Sundry Salad

Mushroom Tart, Smoked Parsnip, Salted Roasted Beets, Pickled Carrots, Fruits, Shaam Yogurt, Vanilla Vinaigrette

Pinot Noir, DeLoach, Le Roi, Monterey/Sonoma/Mendocino, CA 2013


Pot Roast

72-Hour, Twice-Baked Potatoes, Carrots, Onions, Celery, Pickled Mushroom, Beurre Rouge, Gravy

Claret, Kokomo, Dry Creek Valley, CA 2011


Flourless Chocolate Cake

St. Honore Profiterole, Dolce de Leche, Sour Dough Ice Cream, Chocolate Rocks, Espresso

Sparkling Cava, Santa Monica, Spain

Blue’s Dinner Club Season 7

Please contact Sarah Ash at 414-659-1900 or sarah@bluesegg.com to purchase tickets.


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 Meritagea 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.

For tickets, contact Sarah Ash at 414-659-1900 or sarah@bluesegg.com.

Blue’s Dinner Club Season 6: Chef Justin Encore


Blue’s Dinner Club Season 6 continued on Oct. 30 with an encore performance by Chef Justin Aprahamian of Sanford. A James Beard Foundation Award-winning chef, Justin kicked off last springs Dinner Club Season 5 “Yes, Chef!” with a fantastic dinner at Blue’s in February.

The encore performance started with a seasonal spin: all of the “Reception and Tasting” hors d’oeuvres incorporated leaves for Fall. Chefs Justin, Joe and Blue’s Executive Chef Erick then took us through a straightforward tour de force.

Our next event is The Grand Tasting on Saturday, Nov. 21, where we’ll have appetizers and A LOT more wine to try. We’ll have tastings of more than 70 wines and more than 100 total beverage selections, with 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. 6 p.m., $60, buy your tickets here at Blue’s – or online.

Season 6: “Yes, Chef! Pt. 2”

Justin Aprahamian : Sanford

Friday, October 30, 2015

Reception and Tasting

Stuffed Grape Leaves glee • Pickled Birch Leaves & Salmon Mousse saffron cauliflower •

Poached Chicken Sausage in Cabbage Leaves paprika aioli • Breaded Sausage Crépinette pickled chard leaves, creamy tomato sauce

Ercavio Blanco, Four Vines Chardonnay, 

C.H. Meritage, Vignerons du Mont Ventoux Rogue

“Culinary A-Fair”

Foie Gras Cream Puff : Justin’s Daring Attempt at a Corndog

Stewed Raisins, Almond Debris, Vinegar Powder : Salad, Mustard

Prosecco, Candoni, Veneto, Italy

Harvest Salad

Roast Pumpkin, Turnip Confit

Turnip Greens, Whipped Maple Meringue, Smoked Pumpkin Seeds, Beer Vinegar Gatrique

Brouilly, Chateau de Pierreux, La Reserve, Beaujolais, France 2011

Some Things Are Seafood

Charcoal Grilled Snake River Sturgeon

Fresh Herb Pasta, Marinated Black Mussels, Picholine Olive Salad

Vouvray, Marc Bredif, Loire, France 2013

Beef to Behold

Prime Steak Au Poivre

Red Wine Shallot Jam, Pomme Dauphinoise, Watercress, Demi

Cabernet Sauvignon, Carpe Diem, Napa Valley, California 2012

Trick or Treat

Candy Balls

“Take5” Nut Ball, “Mounds” Bon-Bon

Tawny Port, Ramos Pinto, Douro Valley, Portugal

The Grand Tasting


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.

Blue’s Dinner Club Season 6: sensational start


Blue’s Dinner Club Season 6 kicked off Friday by hosting Chef Jan Kelly of Meritage – whose fantastic Washington Heights restaurant exemplifies “a contemporary blend of food and wine.” A superb chef and a great friend, Jan and Chef Joe blended inspirations for the dinner: her upbringing in Southern California, and his in Wisconsin, and their shared appreciation for duck, lamb and fresh produce.

10 tickets remain for Episode 2 of Dinner Club, Friday, Oct. 30 featuring Chef Justin Aprahamian of Sanford. Tickets for an individual dinner are $95. A portion of the proceeds from each dinner will go to benefit Boys & Girls Clubs of Greater Milwaukee.  For tickets, contact Sarah Ash at 414-659-1900 or sarah@bluesegg.com.

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.

Season 6: “Yes, Chef! Pt. 2”

Jan Kelly : Meritage

Friday, September 18, 2015

Reception and Tasting

Cheese Gougère tomato soup • Cottage Cheese gravlax, dill horseradish •

Chicken à la King vol au vent • Tamales cactus, mushroom

Toad Hollow “Eye of the Toad” Rosé, Campo Lindo Blanco, 

Carletto Montepulciano D’Abruzzo, Dante Red Blend

Jan and Joe’s Youth

Tostada con Camerones (Jan) : Smoked Beef Tongue, Potato Pancake (Joe)

Chili Poached Shrimp, Black Beans, Avocado, Cotija : Caramelized Onion, Horseradish

Verdejo, Oro de Castilla, Rueda, Spain 2014

From the Deli

Duck Pastrami and Duck Liversausage

Spaetzle Gratin, Saxony Alpine Cheese, Rye Crumbs, Braised Red Cabbage

Riesling, Urban, Mosel, Germany 2013

Sliced Tomato Terrine

Citrus, Fennel, Carrot, Radishes,

Pepitas, Cranberry Jalapeño Dressing

Pinot Noir, Fog Theory, Sta. Rita Hills, California 2013


Leg of Lamb with Lamb Sweetbreads

Mustard Herb Crust, Porcini Arancini, Rapini, Red Wine Reduction

Cabernet Franc, “The Franc”, Cosentino, Lodi, California 2013


Creamy Goat Cheese Tart

Blackberries, Chocolate Semifreddo, Honey, Spiced Crunchy Stuff

Primitivo, Masseria Altemura, Sasseo, Pulia, Italy 2012

Blue’s Dinner Club Season 5: Friday, April 24, 2015


Blue’s Dinner Club Season 5 finished up earlier this year with a visit from Mike Engel of Pastiche Bistro and Wine Bar. At his French bistro and wine store in Bay View, Mike cooks traditional French dishes with locally-sourced ingredients.

Chef Joe Muench, Erick Fisher and the Blue’s crew teamed up with Mike for courses of elegant French-inspired cuisine, paired with excellent wines. Chef Joe brought the house down (but didn’t thankfully didn’t burn the house down) with a show-stopper caramel Grand Marnier flambé to top dessert of an Apple Puff Pastry Tarte.

The visit helped inspire Blue’s to dedicate July to French-inspired breakfast and lunch specials during a monthlong celebration of France – and close out a the season which raised $3,000 for Ronald McDonald House Charities Eastern Wisconsin.

Season 5: “Yes, Chef!”

Michael Engel : Pastiche Bistro & Wine Bar

Friday, April 24, 2015

Reception and Tasting

Gougère sauce soubise • Salade de Moules brandade • “Saucisson” Filet Mignon de Porc tapenade • Terrine de Veau veal heart tartare, brioche

Bil-a-Haut Rosé, Moreau Vouvray, Delas Syrah

“A Parisian Specialty”

White Ham Risotto Pasta

truffle, arugula, fromage comté

Sparkling, Charles de Fère, Blanc de Blanc, Reserve, Loire Valley, France nv


Torchon de Foie Gras

wilted frisée, roasted grapes, fleur de sel

White Blend, Hugel, Gentile, Alsace 2013


Ballotine of Game Hen

morels, leeks, red wine

Pinot Noir, Albert Bichot, Vieilles Vignes, Bourgogne, Burgundy, France 2012


Seared Scallops

saffron, tomatoes, pomme purée, herbes de provence

Sauvignon Blanc, Eric Montintin, Sancere, France 2013


Apple Puff Pastry Tarte

oeuf à la nage, caramel grande marnier flambé, hazelnut

Noisette Moka Crème