Joel Price is ready to serve you a Guinness or two.
Joel Price is ready to serve you a Guinness or two.
The menu is British-meets-midwestern fare.
The menu is British-meets-midwestern fare.
The peoples poet.
The peoples poet.
The hostess with the mostess. Or something like that.
The hostess with the mostess. Or something like that.
Executive chef Jeff Beale.
Executive chef Jeff Beale.
The pot roast was the top order on the first night.
The pot roast was the top order on the first night.
Lion's Pride by Sprecher Brewing Co.
Lion's Pride by Sprecher Brewing Co.
Is it bigger on the inside?
Is it bigger on the inside?
It's a bit more spacious now.
It's a bit more spacious now.
Cute candle votive.
Cute candle votive.
Why not?
Why not?

First look: Red Lion Pubfbtscedzcrxryxtuvxdutvtt

Red Lion Pub, 1850 N. Water St., opened last night and we stopped in to check out the new space. OnMilwaukee.com first reported on the opening in October. It was formerly Brocach Irish Pub.

The British-themed pub is owned by Drew Deuster and JJ Kovacovich (Red Rock Saloon, McGillycuddy's) and David Price and Christopher Tinker (Three Lions Pub).

Price and Tinker are from England and came to Milwaukee to play soccer at Cardinal Stritch. They have a strong local community of friends from their homeland and have been successful at staffing both Three Lions and Red Lion with English and British friends and family members, including Price’s brother, Joel, who worked at Three Lions and now works at Red Lion.

"People sometimes think my accent is fake, that I’m doing it because I work in a pub," says Price.

Price claims he can utter an authentic "Milwaukee" accent, but he was too polite to do it even though he was provoked.

The space is similar to when it housed Brocach, but more open and spacious feeling. The removal of partitions between seats at the bar and the seating area was a good call. The new decor highpoints include a telephone booth, a display of English toys and a portrait of the late Rik Mayall of "The Young Ones" (created by Milwaukee artist Clive Promhows).

The menu is exactly as it was first reported: English pub food along with American fare such as house-made pies, pasties, fish 'n' chips, English spirits, cocktails, a large beer and ale selection and more.

Brunch will begin on Saturday and Sundays, and include blueberry lemon baked French toast, smoked salmon eggs Benedict and a "chip butty sandwich" which is a French fry sandwich with bacon and eggs.

Executive chef Jeff Beale, previously of Molly Cool's and Capital Grille, created a "traditional British pub menu with Midwestern influences."

Brunch will start up in two weeks on Saturday, Dec. 20.

"We had a great first night," says Beale. "We sold a lot of pot roast."

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