The Junction Bar & Grill, 4040 S. 27th St., has released a new menu with a focus on fresh ingredients along with craft beer and food pairings.
The restaurant, which is located inside JB’s on 41, the South Side’s premier bowling and entertainment center, has become known for its housemade pizzas which are made to order using ingredients like pepperoni and sausage along with fresh basil, grilled chicken, jalapenos and spinach.
However, under the direction of general manager and certified cicerone beer server Adam Hug, the new menu features upgrades including housemade aioli, barbecue sauce and oven roasted vegetable salsa. Assorted entree options include burgers, salads and handcrafted sandwiches including options like the Cali Chicken with guacamole, Monterrey Jack cheese, bacon, lettuce and Sriracha aioli ($8) and barbecued pulled pork with haystack onions and poblano relish ($7).
The menu also offers up suggested beer pairings for individual dishes. Hug notes that one of his favorites is the French Dip paired with Central Waters Mud Puppy Porter.
"Finding the perfect pairing with the right craft beer is part of a national trend where we are
seeing the rise of microbrewers as something people want when they go out for dinner," said
Hug. "We’ve worked really hard to find the best local and national microbrews to pair up with
our menu and our overall bar selection."
Specials include Taco Tuesdays featuring chicken and beef tacos, rice, and beans, as well as a Friday fish fry featuring both an all-you-can-eat option or a meal featuring three pieces of cod with rye bread, coleslaw, tartar sauce, and a choice of haystack onions or fries.
JB’s on 41 is open Monday through Thursday from noon to 10:30 p.m., Friday and Saturday from noon to midnight, and Sunday from noon to 10 p.m. For a full menu, visit jbson41.com.
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.
