Our next whiskey dinner here at Maxie’s is set for Monday, Feb. 22, featuring Michter’s Distillery of Louisville, Kentucky.
Michter’s continues a history that harkens to America’s first whiskey company, reborn in the 1990s to create exceptional whiskey. Enjoy original Maxie’s dishes paired with cocktails crafted from some of Michter’s best stuff.
$75 includes four courses plus reception and beverage pairings (tax and gratuity not included). Call 414-292-3969 to reserve. Reservations required. Our most recent whiskey dinner, featuring KOVAL Distillery of Chicago in December, was a blast.
Michter’s Whiskey Dinner at Maxie‘s
Monday, Feb. 22, 6 PM
includes four courses plus reception, beverage pairings (tax and gratuity not included). Reservations required.
We open at 4 p.m. on Monday, Feb. 8 for LUNDI GRAS – the official start of our Mardi Gras party! We’ll open at 2 p.m. on MARDI GRAS, Fat Tuesday, Feb. 9 to keep the party going!
Join us for Milwaukee’s best Mardi Gras party, with $4 Abita beers, $5 Hurricanes and a special menu both nights. Enjoy live music in the heated party tent and laissez les bons temps rouler!!!
Monday, Feb. 8 – Maxie’s opens at 4 p.m. Kitchen serves until 10 p.m. Members of the Extra Crispy Brass Band will perform roaming throughout the restaurant 6-9 p.m. Performers from Dead Man’s Carnival will perform throughout the restaurant from 5:30-8:30 p.m.
Fat Tuesday, Feb. 9 – Maxie’s opens at 2 p.m. Kitchen serves until 10 p.m. Jesse Voelker plays guitar from 2:30-5:30 p.m. Extra Crispy Brass Band performs in the heated party tent from 6-9 p.m. Performers from Dead Man’s Carnival will perform through the retaurant from 5:30-8:30 p.m., and onstage during ECBB’s break.
Check out our special NOLA-inspired menu, or CLICK HERE to access it as a PDF, and preview a little below. We have our complete offering of raw bar: Fresh-Shucked Oysters, NOLA-style Grilled Oysters, New Orleans BBQ Shrimp and Peel-n-Eat Shrimp (our weekly NOLA Night and Chicken-Fried Tuesday, and Happy Hour, will not be offered on Lundi Gras and Mardi Gras in lieu of this special offering). Big Easy Bites are soups, salads, sandwiches and shareable starters inspired by New Orleans party classics. New Orleans Favorites are small plates and entrees in “downtown New Orleans” or Cajun country cooking styles.
ECBB behind the bar
Red Velvet Cheesecake
Truffle Parm Fries
Our gift cards can be used for food and drinks at here at Maxie’s – as well as Blue’s Egg and Story Hill BKC. When you give one of our gift cards, your giftee can check out our Happy Hour, Southern comfort cooking, barbecue and fresh seafood.
You can use it to head over to Blue’s Egg, for a creative American Melting Pot take on breakfast, brunch or lunch. And you don’t want to forget Story Hill BKC, a wine shop serving Upper Midwest-inspired cuisine for weekday lunch, weekend brunch and share-plate dinner (plus you can totally buy whiskey there).
Now through Dec. 31: We’ll include a complimentary $20 card with every $100 gift card purchase! Comp cards are also good for drinking and dining at Blue’s Egg, Maxie’s and Story Hill BKC (comp cards are not valid for Story Hill BKC’s bottle shop).
We’re open at 1 p.m. through Dec. 23 for Gift Cards only. We open for service every day at 4 p.m., and will be closed Dec. 24 and Dec. 25.
• Christmas Eve – CLOSED
• Christmas Day – CLOSED
• New Years Eve – OPEN 4-10PM
• New Years Day – CLOSED
• Monday, Jan. 11 – CLOSED (employee party)
• Super Bowl 50 – CLOSED
• Monday, Feb. 8 – LUNDI GRAS
• Tuesday, Feb. 9 – MARDI GRAS
We hosted our first whiskey dinner on Dec. 8 with KOVAL Distillery of Chicago. KOVAL market manager and Booze Sherpa Alex Diimig spoke about the history and craft of KOVAL, which uses only the “heart” cut of the distillate to create brighter, cleaner take on whiskey – the good stuff.
Executive Chef Jacob Schick collaborated with Chef/Co-owner Joe Muench, Sous Chefs Joe Singer and Elgin Harris, and Pastry Chef Kim Pollman to create an epic Maxie’s meal. Each course was paired with cocktails crafted by Maxie’s Mick Laughran, and set a high bar for future collaborations. We’re already planning our next dinner.
Tuesday, Dec. 8, 2015
KOVAL Whiskey Dinner
Head Cheese • Country Pâté • Pork Rillette • Rabbit Liver Mousse Shot Glasses • Grilled Bread • Accompaniments
Butternut Squash Bisque
Seeded Buttermilk Biscuits
Cornmeal Fried Monkfish Cheek
Lump Crab-Stuffed Shrimp • Pimento Charred Scallion Midlands • House Jowl Bacon & Bourbon Beurre Blanc
Housemade Pork Hot Link • Waygu Beef Rib • Smoked Boneless Duck
Chili Greens • Stewed Beans • White Cheddar Spoon Bread • Sweet Potato Purée
Salted Chocolate Ganache Tart
Sable Pecan Crust • Citrus Sabayon • Luxardo Cherry Syrup • Pecan Praline