Brew City Biscuits, the Southern-inspired pop-up concept which launched in August at Smoke Shack, 332 N. Milwaukee St., is taking its tasty biscuit brunches on the road.
The Valentine Cafe, 7981 S 6th St. Oak Creek, will host two Brew City Biscuit brunch pop-ups, with the biscuit menu available for dine-in or carry-out. The pop-ups will take place Oct. 10-11 and October 17-18 beginning at 9 a.m.
The Brew City Biscuits menu will also continue at Smoke Shack as a permanent weekend brunch fixture, available for dine-in and carry-out on Saturdays and Sundays from 10 a.m. to 2 p.m.
The Brew City Biscuits concept, which builds its foundations on buttery scratch-made biscuit sandwiches, also offers a nod to popular menu items at venues across the Hospitality Democracy portfolio.
Take for instance, the Marty McKlucken, a biscuit sandwich topped with Nashville hot chicken, sweet and spicy pickles, lettuce, tomato and buttermilk mayo ($12.75).
Additional options include The Willie featuring shaved ribeye, roasted poblano peppers and onions and cheddar gravy ($13); The Alabama with fried green tomatoes, cajun remoulade, arugula and Alabama white bbq sauce ($11.50); and Berry Biscuit French Toast served with maple syrup, honey butter and berry coulis ($11.50)
And yes, there will be brunch cocktails, including mimosas, bloody marys, sangria and cabin coffee to wet your weekend morning whistle.
"This is a menu I’ve been crafting for quite awhile and I’m really excited to introduce it at Smoke Shack for a limited time," says Alex Sazama, Executive Chef for Hospitality Democracy. "It’s a difficult time for restaurants, and the service industry in general, and this is an opportunity for us to experiment with some new menus and give our guests a fun, new experience here in Milwaukee."
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
