Shorewood residents have reason to be excited about Cloud Red, the new venue which opened this past week at 4488 N. Oakland Ave.
Owners Rebecca Goldberger and Lis Duggan have taken pains to create an atmosphere that's modern and welcoming, with contemporary decor that offers up a variety of comfortable spaces to socialize.
The bar is decorated with fresh flowers, plants and open shelving that makes it an attractive spot to grab a drink with friends.
Drink options include cocktails, wine and beer (you can browse the selection of craft brews on the wooden slats hanging above the taps. There’s also Anodyne cold brew on tap, if you’re looking for a simple pick-me-up.
Or take a seat at wooden banquettes, benches or tables surrounded by metal chairs and stools.
Small touches, like fresh flowers at each table and decorative pillows, give the space a soft, homey feel.
Meanwhile, a northern seating space offers open air seating thanks to a garage door which can be opened during pleasant weather.
It’s also a great spot for those who love the camaraderie and socialization that happens at a bar, but would prefer to indulge in edibles that are a step up (and healthier than) average bar fare.
Since the bar offers counter service, signs at each table encourage guests to order food and drinks at the bar.
A mix of Spanish peanuts, pretzels, popcorn, crackers and corn Chex baked in maple-bourbon glaze ($5), hummus with cucumbers and flatbread ($8) and spinach and artichoke dip served up with toasted flatbread ($8).
Large, fresh-tasting spring rolls are served up with your choice of tofu or chicken and served with housemade peanut and sweet chile sauces ($6).
If you’d prefer a sandwich, there’s a tempeh reuben ($11) and a half-pound burger made with Ney's Big Sky grass-fed beef, bacon, cheddar and fried onion strings ($12).
The menu will be ever changing, and will eventually feature salads, soups, wraps and housemade chips. You can also keep your eyes open for fun items like Tapuat kombucha on tap at the bar and pudgie pies for dessert.
Cloud Red is open Tuesday through Sunday from 3 p.m. to 2 a.m. The kitchen is open until 10 p.m. on weeknights and 11 p.m. on weekends.
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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