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Author Topic: 8th Street Alehouse - Sheboygan WI  (Read 3045 times)

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Offline Severstad

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #50 on: January 12, 2015, 02:19:33 PM »
Black Pig
Trattoria Stephano or its little brother Il Ritrovo
Anywhere at The American Club

End of the month?
http://www.americanclubresort.com/kohler-festival-of-beer

 :thumbup:

Online mr. furley

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #51 on: July 08, 2015, 07:23:29 PM »
any reco's for Sheboygan dinners with kids?

lunch saturday would be nice, too  :thumbup:


eta:  need them by friday :unsure:
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my head was buried in shuke's tits.
TITS help you hit home runs.


Offline OHLRangers

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #53 on: July 09, 2015, 10:12:29 PM »

Offline JJ

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #54 on: July 10, 2015, 07:28:21 AM »
http://www.frankiespubgrill.com/

:sumo:
Get the Bis Ass BLT. Comes with 1# of bacon

All those other places are good. Great beer list at 8th Street. Great pizza at Faye's.
Farmers Market Saturday morning on 8th Street. I'll probably be there!
The Force is what gives a brewer his power. It's an energy field created by yeast. It surrounds us and penetrates us. It converts polysaccharides to ethyl alcohol.

Online mr. furley

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #55 on: July 12, 2015, 07:16:47 PM »
we managed to get to Faye's on Friday night.  holy mother of fucking fuck.  took them about 20 minutes to realize that no one had offered us waters, then another 10-15 to come take our order.  then about an hour to get the pizza.. maybe longer. we were there well over 2 hours by the time it was all said and done.  it was busy but not like that.

amazing pizza, though. would definitely call in an order 90 minutes before heading over to cut the wait time down to 30-45 minutes.  <_<


saturday we had breakfast at the hotel (meh)
snacks at the pool
and dinner at Trattoria Stefano - :thumbup: :thumbup: :thumbup:   i got some dish that was all meat, potatoes, onions and peppers. no noodles. outstanding. would definitely eat there again. waitress was hot as fuck and cool. nice place.

this morning we punted on breakfast because it was disappointing the day before and grabbed early lunch at the Black Pig.  again, amazing food. would eat there again for sure.

Quote from: urbanhack
my head was buried in shuke's tits.
TITS help you hit home runs.

Offline JJ

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #56 on: July 13, 2015, 07:37:48 AM »
we managed to get to Faye's on Friday night.  holy mother of fucking fuck.  took them about 20 minutes to realize that no one had offered us waters, then another 10-15 to come take our order.  then about an hour to get the pizza.. maybe longer. we were there well over 2 hours by the time it was all said and done.  it was busy but not like that.

amazing pizza, though. would definitely call in an order 90 minutes before heading over to cut the wait time down to 30-45 minutes.  <_<


saturday we had breakfast at the hotel (meh)
snacks at the pool
and dinner at Trattoria Stefano - :thumbup: :thumbup: :thumbup:   i got some dish that was all meat, potatoes, onions and peppers. no noodles. outstanding. would definitely eat there again. waitress was hot as fuck and cool. nice place.

this morning we punted on breakfast because it was disappointing the day before and grabbed early lunch at the Black Pig.  again, amazing food. would eat there again for sure.
:(
The Force is what gives a brewer his power. It's an energy field created by yeast. It surrounds us and penetrates us. It converts polysaccharides to ethyl alcohol.

Offline JJ

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #57 on: July 13, 2015, 08:40:05 AM »
Waitress name?
 :unsure:
The Force is what gives a brewer his power. It's an energy field created by yeast. It surrounds us and penetrates us. It converts polysaccharides to ethyl alcohol.

Online mr. furley

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #58 on: July 13, 2015, 09:05:14 AM »

 :(


:lol:

i drove by the house.  you weren't there.  :mellow:
Quote from: urbanhack
my head was buried in shuke's tits.
TITS help you hit home runs.

Online mr. furley

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #59 on: July 13, 2015, 09:06:28 AM »
Waitress name?
 :unsure:

hm, i don't think i caught it.

she said her brother worked there, too. 

looked a bit like

Quote from: urbanhack
my head was buried in shuke's tits.
TITS help you hit home runs.

Offline JJ

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #60 on: July 13, 2015, 10:03:52 AM »

 :(


:lol:

i drove by the house.  you weren't there.  :mellow:
Oh bullshit I was on the porch waiting for you all weekend.
The Force is what gives a brewer his power. It's an energy field created by yeast. It surrounds us and penetrates us. It converts polysaccharides to ethyl alcohol.

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #61 on: July 13, 2015, 10:13:48 AM »

 :(


:lol:

i drove by the house.  you weren't there.  :mellow:
Oh bullshit I was on the porch waiting for you all weekend.

:lol: :lol: :lol:
Quote from: urbanhack
my head was buried in shuke's tits.
TITS help you hit home runs.

Offline JJ

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #62 on: November 16, 2016, 11:38:09 AM »
Far put man. Far fucking out :dude:
Quote
We are throwing a Big Lebowski Party! Why? Well, we have a bunch of beers with names inspired by the movie and we really want to drink them. The "Hey, Careful Man There's a Beverage Here" Party abides on Tuesday the 29th of November.

Along with B. Nektar's Dude's Rug and Fulton Beer's Worthy Adversary we will be tapping into Boulder Beer Co.'s The Dude's D'Spare (this is one of the only beers in existance!)

There will be White Russian Specials, a movie showing and....

COSTUME CONTEST! Come dressed as your favorite character, bowling object, or even a rug that ties the room together and be eligible to win some sweet liquid prizes!

There will also be Open Mic night starting at 8pm with your ever nihilistic hosts Plutoniates!

#costumesnotrequired #abide #throwingrockstonight
The Force is what gives a brewer his power. It's an energy field created by yeast. It surrounds us and penetrates us. It converts polysaccharides to ethyl alcohol.

Offline JJ

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #63 on: November 21, 2016, 03:03:26 PM »
Beer feature just announced
The Force is what gives a brewer his power. It's an energy field created by yeast. It surrounds us and penetrates us. It converts polysaccharides to ethyl alcohol.

Offline rhoadsrage

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #64 on: November 21, 2016, 03:26:27 PM »
Enough with the Bleeding Cowboy already.  It drives me  :rant:
"Everyone has a plan until they get punched in the mouth."  --Mike Tyson

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #65 on: January 06, 2020, 09:02:25 PM »
good a place as any to put this

https://www.greenbaypressgazette.com/story/entertainment/dining/2020/01/06/roman-style-pizza-now-served-harrys-prohibition-bistro-sheboygan-wisconsin/4391574002/

SHEBOYGAN - Move over Neapolitan-style pizza, you're no longer the trendiest pizza at Harry's Prohibition Bistro, one of Wisconsin's few restaurants certified by Associazione Verace Pizza Napoletana.

That honor now goes to Roman-style pizza. A pizza so trendy that this is the first Wisconsin restaurant with staff who have earned Roman-style pizza certification.

A pizza that requires days for the dough to rise. A pizza that's baked three times. A pizza that's cut with a scissors.

"Listen to this," says chef Adrian Latifi just before he snips through a pizza topped with imported Italian meats and Wisconsin cheese. Crunch. Crunch. Crunch.

Also known as pizza al taglio, this style of pie is distinguished by its light, airy and cavernous crust with a slightly crunchy yet chewy texture.

"It’s like a little pillow of air between the two crusts," says Adrian.

For now, Roman-style pizza is only available Tuesday nights. The owners of Harry's Prohibition Bistro, Adrian's father, Harry, and uncle, Avni, are looking for a location for a new restaurant that will serve Roman-style pizza exclusively.

To get a thick crust that eats light, the dough is made in large batches with a careful eye on the temperature. If the dough gets too warm from the friction between the rotating bowl and dough hook, ice is added.

The dough is separated into balls and proofed in cool temperatures for 72 to 100 hours. Slowing the yeast's fermentation process is the key to creating the thick but light crust.

When ready, the dough is coaxed to fill pans measuring 60x40 centimeters (about 24x16 inches). Once every centimeter of the pan is filled with dough, it either gets a smattering of red sauce or a splash of olive oil and a sprinkle of sea salt.

Unlike Neapolitan-style pizza that would get topped and baked in a 900-degree wood oven in 90 seconds, this crust with just the sauce bakes in a more conventional oven for about six minutes at a "cool" 600 degrees.

After being pulled from the oven it gets topped. A classic margherita with mozzarella and fresh basil is an option. There's also a walnut pizza that eschews red sauce for a walnut puree topped with walnuts, mushrooms, fontina and cream cheeses.

How about a pizza topped with pesto and shrimp or one with black garlic, provolone, truffle cheese and truffle oil?

The Puttanesca is a spicy pizza topped with calabrese peppers and hot soppressata (a cured Italian salami).

Regardless of toppings, all Roman-style pizzas go back into the oven for another two minutes to melt the cheese before they are removed from the pan and cut into pieces.

Scissors are used because it does a better job of preserving the crust's airy quality than traditional pizza cutters would.

Before serving, each piece gets one last blast in the oven on a hot pizza stone.

Adrian and Avni were among the first 100 chefs in the United States to earn accreditation for this style pizza from the Roman Pizza Academy in Miami. Both said they had expected some history or other classroom work, but from the moment they entered the kitchen they had their hands in the dough. Mixing, baking and cutting.

The training in September was part of Adrian’s honeymoon, as it started the week after he had gotten married.

“That’s what happens when my uncle and dad are restaurateurs, you do both honeymoon and class,” Adrian said with a laugh.

Quote from: urbanhack
my head was buried in shuke's tits.
TITS help you hit home runs.

Online emerge

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #66 on: February 17, 2020, 11:51:11 AM »
Is this the Sheboygan thread? :unsure:

Saw this over the weekend, pretty cool. Like the new host, actually met the guy once at Driftless Cafe.



The Misfield's episode is on my to-do list :thumbup:



https://www.sheboyganpress.com/story/news/2020/01/16/sheboygan-cuisine-featured-new-season-wisconsin-foodie-pbs/4492142002/

Offline JJ

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #67 on: February 17, 2020, 01:20:54 PM »
Oh shit I missed this :thumbup: Nice!
F%$#ing Fuzzy the Baker :lol: :lol: :lol: His shit is everywhere.
I worked with a couple of family members that were at City Bakery. They still have a sourdough starter they've kept going since the 60s or 70s.
The Force is what gives a brewer his power. It's an energy field created by yeast. It surrounds us and penetrates us. It converts polysaccharides to ethyl alcohol.

Online emerge

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #68 on: February 17, 2020, 01:45:39 PM »
Oh shit I missed this :thumbup: Nice!
F%$#ing Fuzzy the Baker :lol: :lol: :lol: His shit is everywhere.
I worked with a couple of family members that were at City Bakery. They still have a sourdough starter they've kept going since the 60s or 70s.
Thought you might have some firsthand knowledge :cheers:
Guy is a character, reminds me of my grandpa. :cry:

Offline Severstad

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #69 on: February 17, 2020, 02:02:45 PM »
Oh shit I missed this :thumbup: Nice!
F%$#ing Fuzzy the Baker :lol: :lol: :lol: His shit is everywhere.
I worked with a couple of family members that were at City Bakery. They still have a sourdough starter they've kept going since the 60s or 70s.
Thought you might have some firsthand knowledge :cheers:
Guy is a character, reminds me of my grandpa. :cry:

Yep, those two are nice segments. Miesfeld's growth has been impressive the past couple decades. I go out of my way to get their brats.
 :thumbup:

Offline JJ

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Re: 8th Street Alehouse - Sheboygan WI
« Reply #70 on: February 17, 2020, 02:38:20 PM »
Oh shit I missed this :thumbup: Nice!
F%$#ing Fuzzy the Baker :lol: :lol: :lol: His shit is everywhere.
I worked with a couple of family members that were at City Bakery. They still have a sourdough starter they've kept going since the 60s or 70s.
Thought you might have some firsthand knowledge :cheers:
Guy is a character, reminds me of my grandpa. :cry:
Yep, those two are nice segments. Miesfeld's growth has been impressive the past couple decades. I go out of my way to get their brats.
 :thumbup:
It's insane. They could move into another larger facility again. That place on Saturday afternoons is insane. I ordered a prime rib for Christmas and went through the meat drive-thru thinking it would be quicker. I found myself 15 in that line and ended up waiting a good 20-30 minutes before I got to the window.

I can't comprehend how they made it in that old little triangle market.
« Last Edit: February 17, 2020, 02:45:44 PM by JJ »
The Force is what gives a brewer his power. It's an energy field created by yeast. It surrounds us and penetrates us. It converts polysaccharides to ethyl alcohol.