LOKO Cuisine

06/03/2026

Every Father’s Day, celebrates with the release of its legendary BTBS (Bourbon Trail Brunch Stout)—a bold Imperial Stout blend aged in Kentucky bourbon and maple barrels for up to 30 months, and usually infused with coffee and vanilla.

This year, to make things even better, we’re teaming up to combine the 2026 BTBS release with an epic Father’s Day Brunch!

Join us at Magnanious Brewing in Seminole Heights for a Kentucky-inspired four-course feast, along with a drink of your choice. Spaces are limited, so be sure to secure your tickets .

05/20/2026

Give your Dad or that special guy an ultimate upgrade this Father’s Day with a Bourbon Trail Brunch 🥃 🍺 🍽️ at in Seminole Heights!

Treat him to a hearty, Kentucky-inspired four-course brunch paired perfectly with a rich, barrel-aged beer.

Plus, is dropping our exclusive collaboration beer- Bourbon Trail Brunch Imperial Stout—a delicious brew aged in bourbon barrels with maple and coffee. Grab it on tap or snag a bottle to take home!

🎟️ https://www.lokocuisine.com/magnanimous-brewing/

05/06/2026

Such a great time cooking on Dinner DeeAs! Check it out!

Mediterranean Makeover: Baked Fish & Berries By Chef John Loscalzo Published May 5, 2026 12:00pm EDT Dinner DeeAs FOX 13 News Share Copy Link Email Facebook Twitter LinkedIn Reddit Mediterranean Makeover: Baked Fish & Berries We make a simple but stunning Mediterranean Baked Grouper paired with arom...

04/29/2026

The Force is strong with this BRUCH! 💫

We’re celebrating our 13th Anniversary with an epic Star Wars-themed brunch at !

Prepare for a four-course galactic feast, which includes one drink of your choice.

Our collaboration beer, Kessel Run Smoked Dark Lager, will be available on draft and in cans, along with Colonel Maize and Colonel Maize Con Limón.

Tickets at https://www.lokocuisine.com/eggs-kegs-barriehaus/

04/09/2026

Join us for endless Bibimbap , where bold brunch flavors meet nonstop hip hop vibes!

DJ Q will be holding down on the decks with a set list of old school classics and new school bangers for a brunch that’s anything but quiet.

🗓️ 4/17
⏰ 11 AM
🎟️

04/07/2026

We’re getting funky for our brunch at with spicy Napa kimchi, green onion kimchi, and carrot ginger pickle from , a wild-fermentation company that produces small batches using ancient, time-tested methods.

Tickets link