.jpeg)
There’s officially a new Supper Club in the Greater Milwaukee area. After an extended soft opening, Relish Supper Club will make its public debut on Sept. 4 at N116 W15841 Main St. in Germantown.
That’s the former site of Jerry’s Old Town and (more recently) the short-lived Wisconsin Big Boy restaurant, which has been transformed into a rustic Northwoods-themed respite with a menu of classic and adapted supper club favorites.
Behind the new restaurant are Shaun Bowe, Jason Pipkorn, Jason Otto and Peter Kotsakis of Angel’s Share Hospitality Group, who also operate The Stillery (two locations) and the nearby Von Rothenburg Bier Stube.
“This is a supper club for the neighborhood first,” says Chef Aaron Patin, who was hired as Angel Share’s Chief Operating Officer last spring. “We want to offer accessible fare and moderate pricing that encourages everyday dining while also offering the option to take things up a notch for special occasions.”
Like supper clubs of yore, Relish features a spacious bar where guests can enjoy a pre-meal cocktail or a casual dinner. Meanwhile, a more formal dining area with a stone fireplace and seating for about 80 customers provides a relaxed atmosphere for dining with family and friends.
Like every respectable supper club, Relish offers a full bar offering a selection of domestic and craft beer, a curated wine list with both everyday glass pours and special occasion bottles, and a selection of over 40 whiskeys (including Scotch and bourbon). And yes, you’ll find supper club favorites like the Relish Old Fashioned, a classic Wisconsin Style Old Fashioned, plus other classic selections including the Roy Rogers, a Sidecar and Rum Punch. All are priced in the $9-$12 range.
On the menu
In a clever twist on tradition, Relish offers guests the opportunity to indulge in their Relish Tray Buffet, a Northwoods-inspired selection of crudites, pickled items, deviled eggs, breadsticks and spreads, cheese and charcuterie for $5 per person.
There are also numerous starters including prerequisite fried cheese curds ($13) and shrimp cocktail ($18), plus housemade four-meat meatballs with peppercorn sauce ($16) and jazzed up steakhouse style onion rings topped with beer cheese sauce and candied bacon ($12).
Meanwhile, escargot is bathed in creamy garlic sauce and served with toasted rosemary focaccia ($16).
There are also soups and salads including classic baked French onion ($10) and beer cheese soup ($5) along with Classic Caesar, wedge and garden salads available in whole or half portions (pricing $7-$12).
All entrees are served with either beer cheese soup or garden salad, but guests can upgrade to French onion soup for +$5. Steaks, chops and ribs also come with a choice of mashed or baked potato.
Seafood selections include walleye served with picatta bacon relish and country green beans ($28); salmon with forest mushrooms, spinach, risotto, onion and lemon beurre blanc ($26); and housemade crab cakes with avocado, smoke pepper aioli and citrus salad (two cakes for $23 or three for $30).
Seared scallops are served atop cauliflower puree with butternut squash, sunflower seeds and arugula ($32), while fried shrimp are served with mushroom risotto, spinach and sundried tomato cajun cream ($28).
Crab stuffed shrimp is also available served atop bucatini pasta with artichoke, sundried tomatoes, asparagus and spicy cream sauce ($29). Meanwhile cauliflower is served marsala style with orecchiette, spinach and forest mushrooms ($21).
When it comes to steak, guests can choose from a 12 ounce prime sirloin served with brown gravy herb butter and fries ($35); or 12 ounce New York Strip ($47), 8 ounce filet ($49) or 18 ounce boneless ribeye ($51).
Meanwhile, Relish signatures include a full slab of ribs served with housemade BBQ sauce ($26); chicken schnitzel served with mashed potatoes and mushroom brown gravy ($25); or a 14-ounce bone-in pork chop with rosemary roasted potatoes ($28).
Specials include a Friday night fish fry with fried or baked cod or perch, house potato pancake, coleslaw and a rye roll ($18); as well as Saturday night prime rib featuring 14 ounce slow roasted, herb crusted prime rib served with au jus and choice of potato ($45).
Be sure to save room for a classic ice cream drink like a Grasshopper, Pink Squirrel or Brandy Alexander or Golden Cadillac ($10 each). Of course, you can also try them all. Just get the ice cream drink flight for $20.
Beginning Sept. 4, Relish will be open Wednesday through Sunday from 4 to 9 p.m. You can follow Relish on Facebook for specials and updates.
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.
.jpeg)
