Other main dishes include risotto with roasted vegetables and mushroom tart with mixed greens. This weekend, the cut is an 8-ounce New York strip, $29 main dishes otherwise run $10 to $20. He's included main dishes such as Portuguese pot roast, with linguica sausage, potatoes and coriander-spiced carrots a half-pound burger with fall toppings of caramelized leek, fried kale and camembert sauce (the meat is from Kettle Range butchers and the bun from Rocket Baby Bakery, other west side businesses) and a changing cut of steak from Kettle Range, served with fingerling potatoes and bourbon brussels sprouts. Among other restaurants, he's worked at the Noble in Walker's Point and most recently at Lucky Joe's in Wauwatosa. The drink-friendly food menu was designed by chef Frank Harroun, who years ago worked at the other end of the west side neighborhood, at Meritage. Wine and beer also are available at the bar. The bar has diamond-cut glasses for higher-end pours as well as Kentucky Bourbon Trail tasting boards for patrons who want to compare and contrast four bourbons poured at 1 ounce instead of the regular 1½ ounces. Ten cocktails are on the bar menu, some of them classics such as the Boulevardier and Negroni (not all are whiskey based), and some that Murphy devised, such as a smoked old fashioned, presented with cherrywood smoke, and a drink he calls the hot apple pie - charred and muddled apple and orange with bourbon, warm apple cider, a bit of tea and a touch of absinthe. The entire line of Murphy's own favorite, Old Forester, is carried at Whiskey Haze, and rye lovers will see distillers such as WhistlePig represented, among others. He did pick up some bottles on his travels that are harder to find, he said, like Col.
Manager Kevin Murphy, who visited Kentucky distilleries in preparation for the opening, said the list of bourbons, ryes and scotches will continue to grow as he seeks out the "unicorns," the rarer whiskeys. Whiskey Haze owner Christine McRoberts also owned Tusk and operates McBob's Pub & Grill nearby. That previously was the site of Tusk restaurant, which closed in August after a three-year run. Whiskey Haze, a new whiskey bar that serves dinner and snacks by a veteran Milwaukee chef, has started pouring 75 kinds of bourbons, ryes and single-malt and blended Scotch whiskys in the Washington Heights neighborhood.
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