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Shorewood — After months of renovations, The Ruckus plans to start serving burgers, ice cream and churros on Wednesday, Jan. 18.

With help from a $103,000 grant from the village, the Colectivo Coffee co-founders demolished a vacant building at 4144 N. Oakland Avenue and turned the narrow lot into a trendy restaurant space with custom-built furniture and fixtures, along with three orange garage doors that open onto a sidewalk seating area along Oakland Avenue. An outdoor patio featuring a fire pit is available year-round on the south side of the building.

“Three years in the making, the concept evolved from a few home kitchen recipes, a love of ice cream, and the idea of reinventing a lonely Shorewood building into a neighborhood gathering place for families, friends, and kids, big or small,” said Scott Schwebel, who co-created the restaurant with the Colectivo co-founders.

Burgers are the main event at The Ruckus, served in quarter-pound patties seasoned with "secret spices" and served on a Troubador Bakery sesame sweet bun. Any of the burger varieties can be dressed up with house-made slaw, house sauce, four-pepper relish, salsa, grilled pineapple, bacon, guacamole or eggs.

In addition to two all-beef burgers, The Ruckus also offers its two burger options that blend pork chorizo and Black Angus beef into the same patty. The Rizo burger, at $6.50, tops a pork chorizo and beef patty with slaw, lettuce, tomato, salsa and house sauce. The Ruckus burger, at $9, adds grilled pineapple and bacon to the mix. The Rooster chicken sandwich, at $6.50, includes slaw, house sauce, lettuce and tomato on a picante-grilled ground chicken patty.

For vegetarians, the Ringo burger, $7.50, features a soy chorizo and black bean patty topped with slaw, guacamole, lettuce, tomato and house sauce. The menu also includes a grilled cheese sandwich and two types of hot dogs.

House-made churros, dusted with cinnamon-sugar, are another Ruckus signature. Churro dough will be made from scratch daily. A specialized churro machine was imported from Spain to correctly prepare this classic street food. The churros can be dipped in three types of sauces: spiced fudge, salted caramel, or peanut butter.

The Ruckus’ soft-serve-style ice cream has a higher butterfat content than other soft serves and uses real Madagascar and Tahitian vanilla. The ice cream flavors - vanilla, Dutch chocolate and swirl - will be freshly spun on site each day and is available in cones, cups, and “Saturdaes”– The Ruckus’ take on the Sundae.

All ice creams can be complemented with spiced fudge, salted caramel and peanut butter sauces, as well as "Crumble" toppings such as cookies, churro, Mexican chocolate and cinnamon-sugar. The Ruckus has concocted eight different types of shakes, including spiced fudge, salted caramel and Nitro coffee. Floats can be made with Nitro coffee, root beer, orange cream or beer. In addition to Berghoff root beer, The Ruckus has five beers on tap.

The Ruckus is open daily from 10:30 a.m. to 10 p.m.

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