By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Apr 03, 2021 at 9:01 AM

The Dubbel Dutch Hotel is coming in hot with a brand new kitchen take-over by Chef Theresa Schuenke.

Schuenke, who’s worked at number of popular local eateries including Odd Duck, Hello Falafel and GoodKind, branched out on her own a while back to launch pop-up events. Among the first was her Cyril&Alice pop-up (an homage to her great-grandfather Cyril, and his sister Alice) at Amilinda, followed by numerous other pop-ups, including regular Sunday brunches at the Cactus Club under the Hot Knife moniker.

This time, Schuenke is serving up a whole new menu of modern comfort foods over the next two weekends, with dinner service April 1-3 and April 8-10 from 4 to 10 p.m. and Easter brunch on April 4 from 10 a.m. to 3 p.m. 

Dubbel Dutch Tavern seatingX

Easter Brunch

Easter Brunch on Sunday will include a rash of Southern staples from beignets ($5) to  fried green tomato Benedict with pimento cheese hollandaise ($9), cheddar biscuits and gravy with smoked peaches ($10), shrimp and grits ($14) and pork belly hash ($12).  

There will also be family-style brunch options which feed two for $30 or four for $55 with three chef-selected plates.

Sweets, including lemon bars ($3)and banana cream pie ($5) will also be available.

The Dubbel Dutch Tavern will also be featuring a special brunch cocktail menu including mimosas, sangria, cold brew whiskey sours, and more.

Dinner Service

During dinner service Thursday through Saturday, guests can expect a creative mix of bites including miso deviled eggs with gochujang, nori and sesame($4); chorizo paté on crostini with oyster aioli;($6) and smoked trout for two with crackers, pickles and creme fraiche ($12).

Mushroom shawarma
mushroom shawarma

There will also be strawberry panzanella salad ($8); mushroom shawarma with trumpet mushrooms, cucumber, mango, sumac, onion and  creamy harissa on laffa bread ($12); shrimp Creole served with rice ($15); and celery root gnocchi with braised pork belly, green tomato ragu and paprika breadcrumbs ($14).

For dessert there will be berry crisp with strawberries, raspberries, blackberries and pepita oat crumble, served with spiced ice cream ($6).

Beer, wine, cocktails and non-alcoholic options will also be available from the Dubbel Duutch tavern.

Make a reservation

Reservations are highly encouraged, with walk-ins welcome. The Dubbel Dutch offers limited, socially distanced seating for up to 25 guests at a time, spread among three rooms. Masks are required.

Reservations can be made by texting (414) 376-3439 or emailing 

Follow Hot Knife on Facebook or Instagram for information on future events, including upcoming pop-ups.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.