The Social mixes hip atmosphere with upscale roots

By OnMilwaukee Staff Writers Published Feb 20, 2001 at 10:05 AM

The Social Bar and Grill
434 S. 2nd St.
(414) 270-0438

Bar Hours:
Tues.-Thurs., 11 a.m.-2 a.m.
Fri., 11 a.m.-2:30 a.m.
Sat., 5 p.m.-2:30 a.m.
Sun., 5 p.m.-2 a.m.

Food Served:
Tues.-Thurs., 5 p.m.-12 a.m.
Fri. & Sat., 5 p.m.-10 p.m.
Sun., 5:30 p.m.-8:30 p.m.

So what happens when three guys from Sanford go off on their own and open a place in a century-old bar in Walker's Point? The result is great food and attitude, all destined to make The Social THE hot spot in the city -- once the word gets out about the good things going on inside the doors.

This is indeed a good story unfolding before us. The trio of Kevin Sloan, Nick Burki and Chris Hatleli has joined forces with Bill Deuberry to bring life to the cream city brick tavern that was formerly the Filter Inn.

Evidence of the Sanford influence is apparent on the surprisingly eclectic menu and the smells coming from the tiny exhibition kitchen nestled behind the bar. Whether you are searching for a great salad, sandwich or even Foie Gras, it's reminiscent of Sanford -- without the trappings of the white tablecloth places and the high prices to match.

The modest old tavern has been brought back to the glory times of days gone by and blends in well with the texture of Walker's Point. Lots of contemporary art is splattered on the walls, a smattering of tables are nestled around a most inviting bar, and good sounds float through the air from the sound system. They play live music on Saturday nights, and the place rocks each night as an energetic crowd comes in to unwind and wait for a shot at one of the few tables.

Chris and Nick have paid their dues and learned well from their stays in the Sanford and Coquette Café kitchens, and the influence of the D'amato touch appear on the plates with the same integrity.

Appetizers here include Prince Edward Island mussels with Alsatian riesling, house smoked trout with red cabbage, apples and chive cream, and Hudson Valley Foie Gras with grilled pear and mango salad. The warm duck salad with slow roasted beets and Door County cherries is the best salad, and the grilled chicken breast with bacon, avocado, Boston lettuce with dill mayo is the best sandwich. Entrees include macaroni and cheese, portabella risotto and a simple "meat and potatoes" dish of seared tenderloin and ground mustard mashed potatoes, Swiss chard and red wine demi-glace. There is not a clinker on the menu.