Kristyn Eitel sets timeline for new restaurant “Margaux” to open at The Corners Of Brookfield

The new concept will open to the public on June 1, 2024

Milwaukee, WI (Monday, May 20, 2024) – Milwaukee restaurateur Kristyn Eitel has set the schedule for her new restaurant opening. Margaux, a brave new concept featuring a full-service bar and restaurant inspired by Eitel’s passion for Parisian brasseries will open at The Corners of Brookfield. The property will be Kristyn’s first original concept since the acquisition of local hospitality brands BelAir Cantina and Fuel Cafe. Margaux will welcome guests during a series of soft opening and media events before opening to the public on June 1, 2024.

“As we prepare to open Margaux, I find myself reflecting on my 30+ career in the hospitality industry and I couldn’t be more excited to open these doors and welcome our first guests,” said Eitel. She added, “I’m proud of what this experience has evolved into; the creative and collaborative processes have proven to be rewarding and the result: something very special. Margaux will be a place where you’ll fall in love with dining out all over again.”

Margaux is Eitel’s second restaurant concept at The Corners of Brookfield and comes five years after the successful expansion of the BelAir Cantina at the town center.

“We have had a great relationship with Kristyn, and BelAir Cantina which is a feature of Market Square. Margaux completes our restaurant tenant mix on the Square. Classical French offerings with a stylish modern twist, it will be the perfect complement to Von Maur. Kristyn has a unique understanding of the market and is always fun to work with. Her attention to style and detail on this project, has been remarkable” said Robert Gould, CEO of The Corners of Brookfield.

He added, “French fair is very ‘now’ with several restaurants opening in Chicago in the last couple of years, that sense of sophistication underlines our growing reputation as a suburban hub. The sampling of the menu that I experienced was to an exceptional standard and encompassed brunch, lunch, and more formal dining options.”

Kristyn built a team of industry leaders and experienced professionals that bring not only expertise to their roles, but passion. Leading the team of Margaux is certified Sommelier Joshua Steiner, a hospitality veteran known for award winning wine programs, food & beverage events, and a knack for genuine hospitality. Mr. Steiner’s work in the SE Wisconsin region spans over 20 years with an emphasis on elevated experiences and fine dining. Joshua’s knowledge of wine was a perfect fit for the concept as he was able to create an impressive program that can meet the needs of any wine drinker; from the novice to aficionado, alike.

“The wine program at Margaux compliments our culinary offerings throughout the menu. Being a French restaurant, I wanted to provide classic, regional representations that our guests could enjoy with or without our numerous food options. Our glass pour program is predominantly French with additional varietals coming from American wineries located in California and Oregon,” he said. “Mostly, I wanted our guests to have fun with wine-with numerous Champagne and Sparkling Wine options that they can sip on morning, noon or night.”

To lead the culinary program, Eitel named Nick Aprahamian Executive Chef. A Milwaukee native, Executive Chef Aprahamian’s passion for food and cooking started at the age of six, accompanying his father, the proprietor of Red Rock Café, a seafood restaurant and catering business. A graduate of Waukesha County Technical College’s Culinary Management Program, Executive Chef Aprahamian has worked every role a kitchen can offer. After years of working in the areas top restaurants, inspired by his father and cousin, James Beard Award-winning Chef Justin Aprahamian, he relocated to Las Vegas to gain further experience in the industry. Within just a few short months, Executive Chef Aprahamian had gained experience at several Las Vegas restaurants in numerous roles, including Sous Chef of Frankie’s Uptown in Downtown Summerlin and Executive Sous Chef of acclaimed Chef Bradley Ogden’s Marché Bacchus in the Desert Shores community. Following a successful tenure in Las Vegas, Executive Chef Aprahamian returned to Milwaukee and most recently served as the Chef de Cuisine at Mr. B’s – A Bartolotta Steakhouse.

Diners can expect a modern menu with flare that’s not only inspired by classic French cooking technique but infused throughout the entire culinary program. Several of Executive Chef Aprahamian’s favorite dishes include the Duck Turnovers {duck confit, leek, and fennel stuffing, brown butter brushed puff pastry, braised French lentils, pancetta chutney, cherry agrodolce, porcini dust}, Oysters {Pacific Kumamoto oysters, cocktail verte, cucumber clementine mignonette}, Escargot {Wine braised burgundy snails tossed with Parisian butter, stuffed inside a buttered puff pastry and covered with Madeira mushroom sauce} and the Steak Frites Sando {NY strip steak, Brioche toast, sauce fayot, crispy fried potatoes. Sauce foyot is a classic Bearnaise infused with Demi glacé} and the Fifteen Layer Crepe Cake {thin French crepes, sweet cream glacage, strawberry compote, lavender mint}

Follow Margaux on social media for daily updates including sneak peeks of the restaurant, dishes, and beverages as well as an inside look at the individuals that helped create the restaurant. Follow on Instagram at @margauxbrasserie and Like on Facebook by searching Margaux Brasserie. Full menu and restaurant information will be available on the official website closer to opening:

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