![]() It’s just a beautiful city.ĭuvall: Man, we’re a cocktail bar, rooted in fun.īeres: A laid-back, neighborly cocktail bar.īeres: Constant bouts of anxiety and fear of failure. I thought Milwaukee wasn’t going to have what I wanted. I spent two to three years traveling, doing pop-up bars. I came back because I wanted to be here.ĭuvall: Same. I did move for a bit, to California when I was a musician. Two years later, I decided to drop out of school and see where this takes me.īeres: I’m from here. How did you get into the hospitality industry?īeres: After failing as a musician, I needed another stage, and I became a bartender through friends.ĭuvall: I was going to go back to school, and I wanted a job that wouldn’t interfere with my school, and it totally interfered. Daniel Beres and Tripper Duvallĭaniel Beres: We are owners, bartenders, barbacks and bouncers. We finish off our night at an unassuming corner bar, just off the freeway in an equally unassuming South Side neighborhood, where Michael Morton welcomes guests into the historic Bryant’s, Wisconsin’s oldest cocktail lounge it’s a step back in time to a perfectly preserved 1960s bar. Moneypenny, aka Noah Silverstein, asks us if we know the password to enter into SafeHouse, an espionage-themed bar that dates back to the Cold War. Then we head down a dark alley, off a downtown street, to squeeze into a vestibule where Mr. ![]() Here, the multihyphenate owners-barbacks-bouncers Daniel Beres and Tripper Duvall hold court. The ubiquity of these Milwaukee-made beers is matched only by that of the Wisconsin Old-Fashioned, whose particular brandy-based, fruit-laden construction is often topped with soda-the exact type varies depending on whether the drink is ordered “sweet,” “sour” or “press,” the latter typically denoting a combination of 7Up and soda water.įor this installment of Punch’s “A Night at the Door,” we checked in with the gatekeepers of Milwaukee’s nightlife, starting at Lost Whale, a hip yet unpretentious cocktail bar in the city’s Bay View neighborhood. These homegrown beers are a point of local pride, served at every watering hole, from the diviest dive to the trendiest cocktail bar. 1 Green Bay.) And although Pabst and Schlitz no longer brew any beer here, the moniker Brew City still rings true thanks not only to Miller Brewing Co., which is headquartered in a neighborhood known as “Miller Valley,” but dozens of craft breweries that call this lakeside city home. 20, alongside 10 other Wisconsin cities, including No. In the 1950s, The Speckled Trout was a place to stop and fill up your gas tank. Now, you can fill up on fresh mountain trout, soup beans and hoecakes, and wash it down with local farm beer or fresh rosé.With more bars per capita than any other major city in the United States except New Orleans, Milwaukee is, unsurprisingly, an annual presence on the list of America’s drunkest cities. In addition, our wines highlight small producers from old world to new. To accompany the celebration of our regional dishes, our beverage program focuses on terroir-driven libations. The term terroir evokes a sense of place, and in our shop this is evident in everything we do. The bottle shop emphasizes traditions of fermentation practices by offering some of the best “home-grown” beers and ciders around. Kitchens are often described as gathering places, the heart of a home. We like to think of The Speckled Trout in a similar sense. Located in downtown Blowing Rock- at the corner of Main Street and Highway 221- is the newly renovated and reinvented restaurant and bottle shop. We explore the roots of Appalachian food and beverage culture, and re-create it in our kitchen by preserving and reviving ingredients of our local heritage. Menus are more than a list of ingredients they show how people live and what they value. And as the seasons change, so does our menu.
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