Eating + Drinking

A Taste of Wisconsin on the Mag Mile

Credit: Gage Hospitality Group

It’s impossible to deny that our quirky neighbors to the north know how to eat and drink. Thanks to the non-touristy, Mag Mile-adjacent Beacon Tavern, you can score a proper Wisconsin feast without making the trek.

After throwing monthly blue crab boil soirees in the summer months, chef Bob Broskey (a Pittsburgh native who identifies as a Sconny enthusiast) shifts the focus of his dinner series to the ever-endearing supper club.

Credit: Gage Hospitality Group

On the second Sunday of the month, he does it up right, greeting diners with a textbook relish tray—pimento cheese, pickled quail eggs, bread & butter pickles, giardiniera, smoked whitefish dip and mustard potato salad—before dazzling them with a four-course spread. All the staples are covered: You’ll start with wedge salad, beer cheese soup and cheddar bay biscuits; feast on a main course of smoked prime rib with potatoes; and wrap things up grasshopper pie and pineapple upside-down cake.

Are there brandy Old Fashioneds, you ask? As they say in Wisconsin, “you betcha”—and they’re bottomless (Sub Dickel Single Barrel for brandy if you must). Also unlimited are cans of Schlitz and glasses of fruity Buehler white zin (mom would be stoked).

Credit: Gage Hospitality Group

Want in? They’re $85 a pop, and can be yours by calling the restaurant at (312) 955-4226. Dates include December 9, January 13, February 10 and March 10.