The 6th and final season of “What We Do In the Shadows” is slated to debut on FX this October with the first three of 11 episodes dropping on Oct. 21 at 9 p.m. CST.
In celebration of the occasion, Lost Whale, 2151 S. Kinnickinnic Ave., will be bringing back a special 10-day edition of their much-beloved Nadja’s Vampire Club pop-up beginning Thursday, Oct. 25 and wrapping up on Sunday, Nov. 3.
“We genuinely love the show and when we saw that it was coming back for a final season, we knew we had to ready the blood sprinklers,” says Dan Beres, co-owner of Lost Whale.
“We did a three-day ‘What We Do in the Shadows’ pop-up in 2022 and it totally caught fire. We literally had people flying in from Texas to attend. There was such a huge response that we knew we had to bring it back.”
Of course, whenever something “comes back” at Lost Whale, you can be guaranteed that it will be even better than the last round.
Never been to Lost Whale? No worries. Just follow your nose GPS. As you approach the bar, the smell of beef and sulfur will become overwhelming (or maybe that’s just Bay View).
What to expect
Even though the huge musical act for the grand opening night at Nadja's has already canceled, we have it on good authority that the pop-up will, nonetheless be far “more fun than the plague” (Remember the plague?) and will feature an inordinate amount of upbeat music and loads of “creepy paper.”
There will be wraiths hanging from the ceiling, portraits of Nandor, Laszlo, Nadja, and probably also Colin Robinson. All secret meetings will take place in the fancy room. And yes, there will be blood sprinklers… though we’re hoping against hope that they don’t get clogged like they did in 2022.
In fact, things might look just a bit like this:
What We Drink in the Shadows
Ah yes, and since you’ll want to sink your fangs into something refreshing, there will also be cocktails. And these, my friends, are much nicer than the drug blood you might find at more inferior Manhattan nightclubs.
Sorry familiars, no Oreos or Pedialite will be served.
FRAU BLIXEN, YOU BITCH! It’s the grand opening of the club and it’s time to get to know one another. This riff on the French 75 is the perfect welcome drink. It’s made with Fidelitas Kirschwasser German Cherry brandy, Korbel Brandy, lemon, Door County Cherry Grenadine, Reserva Spanish Cava and Bittercube Trinity Bitters. It’s garnished with vampire fangs to help you suck it all down.
HE’S AS MAD AS A WAX BANANA: This fruity riff on the classic Negroni features Bombay Sapphire, Cocchi Vermouth di Torino, Creme de Banane, Aperol, Bittercube Root Beer Bitters and an Aromatic Smoke Bubble that conjures the power of nutmeg.
MANA-HATTA: Whether you can say Manhattan or not, this spirits-forward classic will hit the spot. It’s even served up on a big rock. Featuring Aberfeldy 12-year Scotch, Old Tub 100-proof Bourbon, Nocello walnut liqueur, Cocchi Vermouth di Torino, Averna, Bittercube Chipotle Cacao & Cherry Bark Vanilla Bitters, Cedar Smoke
THROAT JUICE: If you’re gonna bust loose on the club roof, you’ll want to to warm up with this concoction inspired by the greatest vampire rap artist of all time, Richie Suck. Throat juice features Grey Goose vodka, house "Hawaiian Punch" made from fresh, cold-pressed juices including organic passion fruit, papaya, guava, tangerine, lemon and pineapple. It’s bittered, kegged and carbonated for your pleasure.
FUNNY TUMMY: This rum-based elixir features Bacardi 4-year, housemade raising syrup, lime, mint, Top Note ginger beer, Bittercube Bolivar and All Day Aromatic Bitters along with garnishments including a baby Colin Robinson and Necco wafers that look suspiciously like Tums.
JACKIE DAYTONA: REGULAR HUMAN BARTENDER: As close to human alcohol beer as you’re likely to get, this boilermaker is comprised of a pint of 3 Floyds Zombie Dust and a shot of Old Tub 100 Proof Bourbon.
DOZE APPLES, BY TOPHER: Conjure the autumnal season with this sparkler of a cocktail composed of Patron Silver Tequila, Cazadores Reposado Tequila, Honeycrisp apple cider, lemon, honey demerara, Bols Orange Curacao, Gabriel Boudier Caramel Liqueur, Sage, Bittercube Blackstrap and Jamaican #1 Bitters. Pro tip: Don’t be like Topher; stand back when they torch the cinnamon so you don’t get electrocuted.
BRAIN SCRAMBLIES: This tasty riff on a gin bramble might make you forget everything else you’ve ever imbibed. Featuring Bombay Bramble Blackberry & Raspberry Gin, lemon, cane syrup, opal basil, Lazzaroni Amaretto and Bittercube Bolivar Bitters, it’s garnished with delectable gummy brains.
Nadja’s will be open Oct. 25 through Nov. 3 with hours Sunday through Thursday from 4 p.m. to midnight and Friday and Saturday from 4 p.m. to 1 a.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.
