Explorium Brewpub will open at Southridge Mall in Greendale on Wednesday not just with beer but with a full menu, including shareable snacks, burgers, pizzas, steak, Friday fish fry and other entrees.
The chef is Nick Scheeler, most recently the chef at the Packing House and, before that, sous chef at Jackson Grill, both popular south side steakhouses.
The menu follows the general template of the menu at Tampa Bay Brewing Co., which is operated by Explorium owner Mike Doble’s family, but Scheeler has made the menu his own.
A couple of meaty options are a nod to his background: a 10-ounce pork chop ($23) from the Duroc heritage breed that’s brined in Explorium’s barleywine, served with cider-mustard glaze and apple-cabbage slaw, and a 12-ounce flat iron steak ($24) is seared in cast iron and served with chimichurri, the usual olive oil substituted with oil infused with hops in the kitchen.
That hop-infused oil (currently made with lemony Citra hops, but it will change now and again) also appears in an appetizer: the Squeaky Cheese ($8), fresh curds marinated in the oil with fresh herbs, lemon zest and pepper.
See the rest of the published article from Journal Sentinel: http://www.jsonline.com/story/entertainment/blogs/mke-diner/2017/01/19/snacks-steaks-explorium-brewpub/96779454/