There’s a new destination coming to the garden-level space beneath Third Coast Provisions, and it just might be your new go-to for before-dinner drinks, friendly gatherings, first dates and after-dinner dessert.
The Loon Room, which opens to the public on Saturday, Sept. 21 beginning at 5 p.m., is a unique new venue from partners Andrew Miller, Sam Emery and Cameron Whyte that embodies the spirit of a speakeasy, the charm of a Northwoods tavern and a menu that’s filled with sophisticated cocktails, comforting snacks and delicious desserts.
For now, just step inside of Third Coast Provisions, wave to the host and head down the red lit stairs toward the cigarette-smoking muskie and The Loon Room signage created by Rockford, Illinois artist Jeremy Klonicki of MainFraiM, who also had a hand in the unique art at Merriment Social.
When you get to the bottom, you'll be greeted by a chill vibe, walls showcasing a forest-inspired mural painted by artist Jenny Matthews and decor that embraces the camaraderie-filled idyl of a beloved Wisconsin dive bar.
“There’s such a sense of community in the experience folks have at a local dive bar here in Wisconsin, and we wanted to capture a bit of that culture,” says Emery. “So we focused on creating a space where folks could come, have cocktails that aren’t egregiously expensive and really enjoy themselves.”
As for the name, The Loon Room, it’s not only appropo with a Northwoods cocktail lounge theme, but it’s a flag that you’re about to experience something unique and maybe slightly out of the ordinary.
“Loons are known for their prowess in the water, but not so much on the land,” says Whyte, noting that the aquatic birds are fascinating creatures, shrouded in mystery and lore. “They’re a great symbol for what we’re trying to do here: pay homage to Wisconsin's culinary heritage while offering people something outside of the norm.”
Creative quaffs
Behind The Loon Room’s cocktail program is head bartender Ethan Radecki, a Milwaukee native who spent a portion of the COVID-19 pandemic perfecting the art of the craft cocktail, first at home and then at Social, a prohibition-style speakeasy in Fort Collins, Colorado.
“I started out as their door guy, then moved on to hosting, barbacking and bartending,” says Radecki, “After a year, I decided to bring a piece of what I learned back to Milwaukee.”
Among Radecki’s menu of cocktails, which are made with local ingredients and innovative techniques, is the Bird Shirt, a riff on the Jungle Bird featuring Jamaican Rum, pineapple-infused rum and a housemade blueberry basil shrub
There are also selections like the Kirby, a mezcal-based drink with acidified watermelon juice, coconut liqueur, pineapple amaro and rosé; The Art of Disguise featuring blended Scotch, Cynar 70, cinnamon, almond, lemon and saline; and “What About Parfaits”, a dessert cocktail made with granola-infused rum, yogurt liqueur, mango-berry puree, honey, lime cold foam and dark chocolate.
Shareable quaffs include Loonie’s Bowl, a tropical quaff made with gin, passionfruit liqueur, lime, vanilla demerara syrup, Pineau des Charentes and Jamaican bitters; and the Seasonal Fish Bowl, an autumnal combination of bourbon, apple cider, lemon, honey and blackstrap bitters.
“Ultimately there’s something for everybody and plenty of things to try,” says Radecki, noting that the bar will also stock a curated selection of beer (including $3 cans of Pabst and $4 High Lifes) and a rotating selection of red, white, rosé and sparkling wine.
Friends, fun & fondue
“The core idea of the corner bar is that it’s the place where people go and hang out with their friends and neighbors,” says Chef and Partner Andrew Miller. “And we want to create that sort of vibe. It’s the kind of place where we want people to come and create an experience together.”
As a result, the menu at The Loon Room is composed of a collection of interactive dishes, including their signature item: fondue.
Fondue is available in both sweet and savory varieties. Cheese fondue is available in either Wisconsin Cheddar or Gruyere Chili Crisp. Both are served with lightly marinated vegetables and housemade milk bread for dipping.
Guests can also choose from two sweet fondues: Milk Chocolate or Salted Caramel. Both are served with mini croissants, cream puffs, pound cake, strawberries and apples.
Additional menu items include comfort food-inspired bites including smoked whitefish deviled eggs; a housemade Grilled Cheese Croissant, pressed with Muenster and American cheeses and served with tomato soup; and potato chip crusted fish sticks with tartar sauce and lemon.
Miller says that, as The Loon Room gains its footing, the menu will evolve and additional items will be added.
In the coming weeks, guests can also watch for the installation of clever “Loon-themed” exterior lighting (also designed by Klonicki), that will indicate when the bar is open and closed.
Intrigued? Give The Loon Room a follow on Instagram.
Beginning Saturday, Sept. 21, The Loon Room is open Thursday from 4 p.m. to 9 p.m., Friday from 4 p.m. to midnight, Saturday from 5 p.m. to midnight and Sunday from 5 p.m. to 9 p.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.
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