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Mickey's offers casual food, good fun, local brew

Schofield business to upgrade menu, decor

Mar. 12, 2014
 
Marco Higuera, executive chef at Mickey's Billiards and Pizzeria, glazes a bone-in prok chop with a Bull Falls Holzhacker sauce Monday.
Marco Higuera, executive chef at Mickey's Billiards and Pizzeria, glazes a bone-in prok chop with a Bull Falls Holzhacker sauce Monday. / JOE TAMBORELLO / DAILY HERALD MEDIA
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Mickey's bone-in roasted pork chop with a Bull Falls Holzhacker sauce is served with roasted vegetables and mashed potatoes. / JOE TAMBORELLO / DAILY HERALD MEDIA

Mickey’s Billiards and Pizzeria (at least for now)

Food: ★★(stars out of 5)
Atmosphere: ★★2 stars
Service: ★★½
Kitchen open: 11 a.m. to 10 p.m. Sundays through Thursdays, 11 a.m. to midnight Fridays and Saturdays
Entrees: $7.99 to $16.99
Location: 1239 Schofield Ave., Schofield
Contact: 715-241-7665, Mickey@mickeysbilliards.com

Mickey's beer-battered shrimp are made with a Bull Falls Nut Brown batter. / JOE TAMBORELLO / DAILY HERALD MEDIA

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Mickey’s is an interesting place.

Walking in, we passed through the busy and inviting billiards area.

Continuing down the central aisle, we came to the bar/restaurant part of the establishment. There was a good-sized bar running most of the width of the room at one end and tables on the main floor and in a small raised area adjacent to the billiards room. We were greeted by a server, shown to a table and left with the food menus and an impressive beer menu.

Mickey’s has tried to become a beer lover’s paradise with 32 mostly Wisconsin beers on tap. Coupled with the pool tables and casual atmosphere, this is a great place for a good time.

Looking over the menu, we were offered not only the familiar bar food of burgers, wraps and pizza but also a selection of fried fish and shrimp and a few entrees such as steak and pork chops.

Appetizers included the usual mix of curds, nachos and chicken strips, along with pork spring rolls and quesadillas.

My dining companion cannot pass up anything made with Bull Falls beer, so he chose the Nut Brown Ale-battered shrimp. I opted for the pork chop with Holzhacker Lager gravy and cranberry-onion marmalade. I quizzed the server about the origin of the accompanying mashed potatoes, and he assured me they were made from scratch.

My dining companion was able to enjoy a cold beer during the wait for our dinner.

Perfectly timed, our server arrived with our food. I have to say that the plating for my meal was unexpectedly lovely and made me excited to dig in.

My companion first offered me one of his shrimp, and I must say they were delicious. The nut brown ale added a subtle note to the crispy batter covering the shrimp, but it made them delicious. We both agreed we would have that dish again in the future.

My pork chop, although presented nicely, did not live up to my hopes. I found it dry and tough. I couldn’t detect the Holzhacker gravy, but the marmalade ended up being the star and added a nice flavor to the dish. As advertised, the potatoes were real and the veggie sauté was delicious.

Mickey’s is in the middle of a “re-do.” It will change its name and upgrade the restaurant decor along with the menu. I will be curious to see how the new and improved menu and decor fares in comparison to the original. Look for the finished product sometime next month.

Personal chef Ann Liebmann of Wausau operates Time Savor, an in-home meal preparation service.

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