Yeah, I know. It's only Thursday. But if you're anything like me, you're already looking forward to the weekend. And that means brunch! Here's a new one to put up for consideration.
Oggie’s Kitchen & Bar, 411 E. Mason St., has made quite the splash with their compelling new dinner menu. And now the Downtown eatery is taking it a step further with the launch of weekend brunch.
Oggie’s Chef Dan Arries has pulled together a brunch menu that covers all the classic bases, while offering up a few surprises along the way. And it’s available on both Saturday and Sunday from 7 a.m. to 1:30 p.m.
On the menu
Guests will also find both a classic and salmon benedict (featuring cajun salmon patties, lemon hollandaise and avocado, $16), along with standards like a Classic Two Egger (eggs, breakfast potatoes, cracked wheat toast and a choice of bacon, sausage patty or fruit, $15); and the Milwaukee Omelet (cage-free eggs, cheese bled, onions, sweet peppers, horseradish aioli, $14) and the All the Meats Skillet (eggs, sausage, ham, bacon, cheese blend, and Oggie’s potatoes, $16).
Housemade cheddar drop biscuits are the star of the Biscuits & T.G.O.T. (That Gravy Over There) featuring housemade gravy dappled with cubes of sausage ($11 or $14 with two eggs).
And yes, there are great choices for brunch drinks, including coffee, orange or apple juice, kombucha and cocktails. In keeping with the overall bar menu at Oggie’s, general manager Chris Botts has created a collection of crafty brunch offerings, priced $12-$14) that run the gamut from cozy options like Irish coffee to options like the fresh, fruity Blackberry Bubbley, which rivals the mimosa with a mix of blackberry liqueur, lemon, simple syrup and St. Michelle Brut.
There’s also the strawberry fizz (lemon, strawberry simple and St. Michelle Brut); mimosas (choice of orange, pineapple or cranberry with prosecco); and the delicious house-made Oggie’s Bloody featuring a slightly spicy, pickle forward house mix topped up with a meat stick, curds and a chaser (of course).
The Breakfast Sammy features eggs, cheddar and a sausage patty plus housemade tomato jam and garlic aioli on a sesame bun ($12); and you’ll find a fine brunch burger in the form of the Good Morning Fred featuring smash patties, American cheese, garlic aioli, pickles and a fried egg on a sesame seed bun. It’s served with Oggie’s potatoes for $16.
Meanwhile, the Loco Moco Burrito plays on the classic Hawaiian hangover dish with a filling of sausage, rice, fried egg and mushroom ragout. It’s served with a side of Oggie’s signature crispy breakfast potatoes ($15).
And if you’ve got the least bit of a sweet tooth, you’ll want to try the Caramel Apple French Toast, which brings both texture and flavor with its combination of brioche French toast, old fashioned caramel sauce, fresh diced apples, pecans and apple crumble ($15).
Guests looking for something on the lighter side can also order Oggie’s Sunrise Smoothie (pineapple, mango, strawberries, Greek yogurt and local honey, $8); banana oatmeal ($12); or Greek yogurt with fresh berries and honey, $8.
Oggie’s is open for breakfast Monday through Friday from 6 a.m. to 11 a.m. with brunch on Saturday and Sunday from 7 a.m. to 1:30 p.m. Dinner service is available Sunday through Thursday from 4 to 9 p.m. and Friday and Saturday from 4 to 11 p.m.
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.
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