A recent restaurant revamp at Mi-Key’s, 811 N. Jefferson St., features a down-to-earth menu, as well as more spots to get a great view of games during the upcoming football season.

The focus of the new menu is on burgers made from humanely raised antibiotic and hormone-free grassfed beef and pork, sourced from SURG co-owner and CEO Mike Polaski’s Hidden Creek Farm in New London, Wisconsin.

Burgers and Not Burgers

Among the new offerings are 10 full-sized burgers, including the Milwaukee AF featuring Angus beef, sharp cheddar, PBR braised onions, bacon and fried Ellsworth cheese curds served up on a pretzel bun with a choice of French fries, side salad or cup of soup ($15).

Deluxe sides including mac & cheese, haystack onion strings or skillet seasoned potatoes are also available for $2 more. And any burger can be subbed out for chicken breast at no extra charge.

Additional burgers include the Hangover featuring a beef and bacon burger topped with sharp cheddar, aioli and a fried egg on brioche ($11); the Pot Roast Burger featuring a burger stuffed with pot roast and gouda and topped with seasoned mustard and onion strings on a potato bun with a side of jus ($17); the Blackened Burger with cajun spiced beef, pepper jack cheese, roasted jalapeno aioli, tomato and sauteed bell peppers on brioche ($12); and the Mac & Cheese Burger featuring an Angus burger topped with cavatappi noodles, cheese sauce and bacon on a brioche bun ($13)

Vegetarians can order up an Herbivore featuring a black bean burger with avocado, corn tomato salsa, lettuce, tomato and Sriracha aioli on a ciabatta bun ($11). And creative types can get their fill with a build-your-own burger option featuring myriad choices of meats, cheeses, buns, sauces and toppings (priced at $10 and up, depending on choices).

If you’d prefer a smaller burger – or just some variety – there are also mix and match stuffed sliders, available in three flavors: blue cheese and bacon; Italian sausage with mozzarella, marinara and giardiniera; and cheddar and caramelized onions ($4 each, two for $7 or three for $10).

"Not Burger" options include numerous salads and sandwiches like the Amy Swinehouse with pulled pork, haystack onion strings, bacon and creamy slaw ($12); an open faced steak sandwich with smoked Cheddar, haystack onion strings, horseradish cream, drunken mushrooms and tomatoes on a toasted hoagie ($16); or the Kickin’ Chicken with herb marinated chicken breast (grilled or fried) with shredded lettuce, fried green tomato, shaved red onions and Firecracker Sauce on tomato focaccia ($12).

On weekends, you can also check out the new selection of six new Bloody Marys including the bacon, pickled, cilantro garlic, caprese, black pepper and three-pepper Bloodies.

Save room for dessert

Dessert options are equally as delicious as the burgers and feature creations from SURG pastry chefs Rachel Searl and Katie O’Neal including a Brown Cow with chocolate ice cream, hot fudge, whipped cream and housemade molasses cookie crunch topped off with Sprecher root beer ($7); housemade peach cobbler served up in a jar with vanilla ice cream ($6); and the Bomb Pop, a sweet and tart treat featuring strawberry, lemon and mixed berry sorbet topped with Red Bull and white chocolate covered pop rocks ($7).

In addition to new menu items, the space has been updated with brand new televisions throughout the restaurant that enable a great view from just about any seat in the restaurant.

Mi-Key’s is open Wednesday through Sunday from 11 a.m. to 2 a.m.