Good City Brewing, Milwaukee’s first East Side microbrewery and taproom, is preparing for a June opening in its space at 2108 N. Farwell Ave.
In preparation for the opening, the brewery has announced numerous new additions to its team, including a brewery chef, taproom manager and assistant brewer.
Chef Guy Davies, former executive chef of Bartolotta's Rumpus Room, will join the team as brewery chef. He will head up the creation of the taproom food menu, and take the helm of beer dinners, which the brewery plans to offer in its private event space.
"We are setting out to create the kind of taproom experience we’ve fallen in love with across
the country, where great food is always a compliment to excellent beer," explains co-
founder Dan Katt.
"We wanted to bring someone on who understands our vision and could implement a concise and well-executed menu that supports our beer. Guy is the perfect fit. He has a great reputation locally, in his native Australia and elsewhere around the world."
The role of taproom manager will be filled by Jeff Gray, an industry professional most recently employed as manager of the Malt Shoppe in Wauwatosa.
Meanwhile, former architect and professional brewer, Ray Sachs, has been hired as Head Brewer to assist Good City co-founder and brewmaster Andy Jones, a UC Davis Master Brewers Program graduate and former plant manager of Lakefront Brewery.
When Good City opens in June, the tap room is expected to offer up to nine tap beers, featuring a range of styles including Porter, Pilsner, IPA, Double IPA, Imperial Stout, and American Session Ale.
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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