The Historic Third Ward is months away from its first water buffalo citing. The neighborhood will welcome Water Buffalo, a new, two-story restaurant at the corner of Water and Buffalo Streets later this year, according to co-owners Joe and Angie Sorge.
The Sorges, who currently own Swig and The Corner, have partnered with Flux Design to lease a Robert Joseph-owned space at 249 N. Water St. The Riverwalk space, perched just behind Blush Beauty, is a raw, two-story loft that was once looked at by former Sanford chef Dave Swanson. Swanson’s plans never materialized, and it is now being reworked into the Sorges’ latest restaurant.
In addition to Water Buffalo, Joe and Angie Sorge have also acquired interest in Sauce, 217 N. Broadway. The couple now manages and runs -- through a contract arrangement with former owners David and Carrie Larsen -- Sauce and Terrace Bar, 1131 N. Water St. They also continue to own and operate The Corner, 1247 N. Water St.
For Joe and Angie Sorge, who hail from New York, Milwaukee has not only become a new hometown, but also the perfect place to test new dining and nightlife concepts. Recruited to Milwaukee through Joe’s night club development and consulting business, SVC (nightclub-business.com), the Sorges helped turn the former Luke’s Sports Spectacular into 1225 Water, which later evolved into Swig, the city’s first small plate dining establishment.
Water Buffalo will use many of Swig’s ideas and concepts and the Sorges plan to put their touches and management practices into Sauce and Terrace Bar.
Flux Design, who has done interior work at Eve, Roots, Terrace Bar, Sauce and other local restaurants, is the design partner -- and has ownership stake -- in Water Buffalo.
“This is our old stomping ground. We’re getting back to our roots, in a way. We’re keeping things simple with this one -- our goal is to dramatically change the space through modular components,” says Steve Sorrentino, Flux’s Project Manager.
“This will not be an intimating space,” says Sorge. “You will feel comfortable walking in dressed or in flip flops when coming off your boat. This is restaurant first, bar second.”
“We’re really going to spread our wings on this one,” says Jeremy Sham, Flux president and co-founder. The space will be rugged, as the name might suggest, with old growth timbers and raw steelwork."
”Not that we feel pigeonholed -- I think that people in general know us for the variety of our work,” Sham says. “It’s just that we’re looking at this as a true collaboration. This space is really going to be about interaction. We’re going to focus on integrating art and we’ll be continuing to change things out as time goes on.”
The creative forces at Flux loved the name Water Buffalo instantly. It’s an apt title, not only because it’s nestled on the corner of Water and Buffalo Streets, but also because it will be an interesting departure for Flux, the Historic Third Ward and Milwaukee. The space will feature a lot of materials and techniques that people don’t generally associate with Flux.
“Throughout the process, the project has just been called (Water Buffalo) out of convenience, because we had to call it something,” says Sorge. “I’m all about making it easy for someone to know exactly where the location is. When someone calls and says, ‘where are you located?’ we say we are on the corner of Water and Buffalo in the Third Ward. It can’t get any easier.”
Sorge admitted it wasn’t his first choice for a restaurant name, and that “it’s going to make for some fun stuff inside.” There won’t be any buffalo icons, though, he promises.
With just fewer than 5,000 sq. ft. of open loft space, Water Buffalo will feature party and private space and seating for 145 inside, growing to almost 200 with the additional outside seating. Diners have access to 47 parking spots in the Water Street lot across from Starbucks, and Sorge says they will offer valet service, too.
As for the food, chef Frank Ortleib, the current executive chef at Swig, is joining the Water Buffalo team, though he will continue to oversee Swig once Water Buffalo opens.
“From 11 a.m. to 5 p.m. we will operate with very typical lunch fare. Then at 5 p.m. we will start to linen the tables and do something a bit nicer,” says Sorge.
The Sorges hope to bring many of Swig’s successful concepts like small plate dining, wine flights, martini flights and even whiskey tasting to Water Buffalo. They also are considering private bar service and a delivery service.
As the Sorges take on more responsibility and bigger, higher-profile projects, they are looking forward to the continued renaissance in Downtown Milwaukee. Sorge, like any entrepreneur, has learned a lot and now, like many of the younger restaurant owners in town, the Sorges know that stakes have risen.
“The reason that we closed 1225 Water was because the standard around us changed. Everything jumped up, and it was raised by all kinds of people -- Johnny Vassallo, Mike Eitel’s group the Milwaukee Street group. You don’t have as many chances as you used to.”
The Sorges now have the chance to bring Sauce back to life, grow the bar and club business at Terrace Bar and build Water Buffalo into a Riverwalk staple.
“It (Water Buffalo) all just sort of made sense when we got down there and looked at the space. It doesn’t take much imagination to stand there and look out at the city to know where this will head. This is a great neighborhood,” Sorge says.
Sham summarized the project, as well: “We’re going for a place that appeals to the business diner and at the same time, an artist feels right at home bellying up to the bar with evidence of their work in the splatter of dried paint on their jeans.”
The group will introduce the restaurant to the city at the Historic Third Ward’s Summer Sizzle event August 4-5, but “we are shooting to open the space in mid-fall,” says Sorge.
The Sorges, who currently own Swig and The Corner, have partnered with Flux Design to lease a Robert Joseph-owned space at 249 N. Water St. The Riverwalk space, perched just behind Blush Beauty, is a raw, two-story loft that was once looked at by former Sanford chef Dave Swanson. Swanson’s plans never materialized, and it is now being reworked into the Sorges’ latest restaurant.
In addition to Water Buffalo, Joe and Angie Sorge have also acquired interest in Sauce, 217 N. Broadway. The couple now manages and runs -- through a contract arrangement with former owners David and Carrie Larsen -- Sauce and Terrace Bar, 1131 N. Water St. They also continue to own and operate The Corner, 1247 N. Water St.
For Joe and Angie Sorge, who hail from New York, Milwaukee has not only become a new hometown, but also the perfect place to test new dining and nightlife concepts. Recruited to Milwaukee through Joe’s night club development and consulting business, SVC (nightclub-business.com), the Sorges helped turn the former Luke’s Sports Spectacular into 1225 Water, which later evolved into Swig, the city’s first small plate dining establishment.
Water Buffalo will use many of Swig’s ideas and concepts and the Sorges plan to put their touches and management practices into Sauce and Terrace Bar.
Flux Design, who has done interior work at Eve, Roots, Terrace Bar, Sauce and other local restaurants, is the design partner -- and has ownership stake -- in Water Buffalo.
“This is our old stomping ground. We’re getting back to our roots, in a way. We’re keeping things simple with this one -- our goal is to dramatically change the space through modular components,” says Steve Sorrentino, Flux’s Project Manager.
“This will not be an intimating space,” says Sorge. “You will feel comfortable walking in dressed or in flip flops when coming off your boat. This is restaurant first, bar second.”
“We’re really going to spread our wings on this one,” says Jeremy Sham, Flux president and co-founder. The space will be rugged, as the name might suggest, with old growth timbers and raw steelwork."
”Not that we feel pigeonholed -- I think that people in general know us for the variety of our work,” Sham says. “It’s just that we’re looking at this as a true collaboration. This space is really going to be about interaction. We’re going to focus on integrating art and we’ll be continuing to change things out as time goes on.”
The creative forces at Flux loved the name Water Buffalo instantly. It’s an apt title, not only because it’s nestled on the corner of Water and Buffalo Streets, but also because it will be an interesting departure for Flux, the Historic Third Ward and Milwaukee. The space will feature a lot of materials and techniques that people don’t generally associate with Flux.
“Throughout the process, the project has just been called (Water Buffalo) out of convenience, because we had to call it something,” says Sorge. “I’m all about making it easy for someone to know exactly where the location is. When someone calls and says, ‘where are you located?’ we say we are on the corner of Water and Buffalo in the Third Ward. It can’t get any easier.”
Sorge admitted it wasn’t his first choice for a restaurant name, and that “it’s going to make for some fun stuff inside.” There won’t be any buffalo icons, though, he promises.
With just fewer than 5,000 sq. ft. of open loft space, Water Buffalo will feature party and private space and seating for 145 inside, growing to almost 200 with the additional outside seating. Diners have access to 47 parking spots in the Water Street lot across from Starbucks, and Sorge says they will offer valet service, too.
As for the food, chef Frank Ortleib, the current executive chef at Swig, is joining the Water Buffalo team, though he will continue to oversee Swig once Water Buffalo opens.
“From 11 a.m. to 5 p.m. we will operate with very typical lunch fare. Then at 5 p.m. we will start to linen the tables and do something a bit nicer,” says Sorge.
The Sorges hope to bring many of Swig’s successful concepts like small plate dining, wine flights, martini flights and even whiskey tasting to Water Buffalo. They also are considering private bar service and a delivery service.
As the Sorges take on more responsibility and bigger, higher-profile projects, they are looking forward to the continued renaissance in Downtown Milwaukee. Sorge, like any entrepreneur, has learned a lot and now, like many of the younger restaurant owners in town, the Sorges know that stakes have risen.
“The reason that we closed 1225 Water was because the standard around us changed. Everything jumped up, and it was raised by all kinds of people -- Johnny Vassallo, Mike Eitel’s group the Milwaukee Street group. You don’t have as many chances as you used to.”
The Sorges now have the chance to bring Sauce back to life, grow the bar and club business at Terrace Bar and build Water Buffalo into a Riverwalk staple.
“It (Water Buffalo) all just sort of made sense when we got down there and looked at the space. It doesn’t take much imagination to stand there and look out at the city to know where this will head. This is a great neighborhood,” Sorge says.
Sham summarized the project, as well: “We’re going for a place that appeals to the business diner and at the same time, an artist feels right at home bellying up to the bar with evidence of their work in the splatter of dried paint on their jeans.”
The group will introduce the restaurant to the city at the Historic Third Ward’s Summer Sizzle event August 4-5, but “we are shooting to open the space in mid-fall,” says Sorge.
A life-long and passionate community leader and Milwaukeean, Jeff Sherman is a co-founder of OnMilwaukee.
He grew up in Wauwatosa and graduated from Marquette University, as a Warrior. He holds an MBA from Cardinal Stritch University, and is the founding president of Young Professionals of Milwaukee (YPM)/Fuel Milwaukee.
Early in his career, Sherman was one of youngest members of the Greater Milwaukee Committee, and currently is involved in numerous civic and community groups - including board positions at The Wisconsin Center District, Wisconsin Club and Marcus Center for the Performing Arts. He's honored to have been named to The Business Journal's "30 under 30" and Milwaukee Magazine's "35 under 35" lists.
He owns a condo in Downtown and lives in greater Milwaukee with his wife Stephanie, his son, Jake, and daughter Pierce. He's a political, music, sports and news junkie and thinks, for what it's worth, that all new movies should be released in theaters, on demand, online and on DVD simultaneously.
He also thinks you should read OnMilwaukee each and every day.
