Foodservice Equipment & Supplies

MAR 2015

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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20 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2015 chef's corner Ben Hudson , Executive Chef of The Brown Bottle, Milwaukee T he historic, circa 1938, Brown Bottle pub is back in business at the Schlitz Park offce complex, the former Milwaukee home of the Schlitz Brewing Company. Operating the legendary pub, which had closed in 2004, are Menomonee Falls-based Davians and D&S Food Services Inc., a catering and vending operator, which also oversees the Schlitz Park Café in the RiverCenter and The Brew in the Stock House in Milwaukee. The Brown Bottle's revamped menu, developed under the leadership of Execu- tive Chef Ben Hudson, has been enthusias- tically received since the pub reopened in November 2014. A Northern Illinois native and graduate of the Le Cordon Bleu Culinary Institute in Portland, Ore., Hudson most recently worked alongside such notable executive chefs as Adam Siegel and Nick Wirth from Bacchus, a Bartalotta Restaurant in Milwaukee. In Portland, he served as head chef of Hungry Tiger Too, a vegan restaurant and bar, and was sous chef at Mama Mia's Trattoria. FE&S: The Brown Bottle has a long history in Milwaukee. What was the reopening like? BH: The building we're in has a strong history as a mecca among the breweries that helped build Milwaukee. After Schlitz, this area also housed the Pabst brewery. The Brown Bottle was always located in one of the complex's buildings called the Stock House where all the workers at the brewery would have a beer and hang out after work. The restaurant we revamped was this former tasting hall, sort of like an old meeting hall or tavern with a lot of old-world fair. We don't offer tours, but we wanted to make sure there was plenty of information about the history of the building — a lot of cool photos were blown up and reframed showing the his- tory here, as well as famous celebrities. When it came to the renovations, the designers wanted to stay with a lot of the original woodworking, which is hand- carved and made from Brazilian maple that's very hard to fnd nowadays. We also cleaned up the space with newer furniture and better lighting. We are located in the basement of an offce building with 600 employees from fnancial consulting, Internet startup and other technology companies so we didn't have to go looking for many new customers. The median age is probably mid-30s. FE&S: How big is the space? BH: Our bar seats 40 to 50 people com- fortably, and is the focal point of the pub. We offer a full-service lunch and dinner menu in the bar from 11 a.m. to 9 p.m. and we also have separate lounge areas

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