Carbonatix Pre-Player Loader

Audio By Carbonatix

Brett Hull’s Junction House is open from 11 a.m. to 1 a.m. Monday through Friday. It opens at 10 a.m. both weekend days, closing at 1 a.m. Saturday and at midnight Sunday. Credit: Lauren Healey
There are multiple types of mahi-mahi tacos on the menu. Credit: Lauren Healey
The signature burger comes with bacon, cheddar, lettuce, tomato chutney, caramelized onion and roasted garlic aioli. Credit: Lauren Healey
The Chilean sea bass is served in a sweet basil broth. Credit: Lauren Healey
The Junction House Bloody includes vodka, Zing-Zang, Worcestershire, hot Sauce, black pepper, horseradish and lime juice, along with a salted rim, bacon, celery, olive, pickle, lemon wedge and a tiger shrimp. Credit: Lauren Healey
The Boss on the Blue Train features an 8-ounce filet mignon marinated for four days. It’s served with truffled purple Peruvian mashed potatoes. Credit: Lauren Healey
The Dirty Monkey martini is served frozen with light rum, 99 Bananas vodka, St. Brendan’s irish cream, Copo de Oro coffee liqueur, pineapple juice, cream of coconut and banana, and is topped with chocolate syrup and banana chunks. Credit: Lauren Healey
Hullie’s #16 meatball is composed of beef, pork and Italian breadcrumbs baked in marinara and topped with Provel and mozzarella. Credit: Lauren Healey
The wings are dressed in a special spicy-sweet sauce that will soon be available for retail purchase. Credit: Lauren Healey
The Strawberry Mule comes with vodka, lime juice, ginger beer, simple sugar and strawberry puree and is served with a lime wedge and sprig of mint. Credit: Lauren Healey
The Railroad Crossing features vodka, Chambord raspberry liqueur, pineapple juice and a sugared pineapple wedge. Credit: Lauren Healey
The Monster BLT features Nueske’s applewood-smoked bacon, grilled tomato, lettuce and charred tomato aioli on double-stacked Texas toast. Credit: Lauren Healey
The main bar is etched with Brett Hull’s signature. Credit: Lauren Healey
The rooftop can be rented out for private events. Credit: Lauren Healey
The interior seats over 150. Credit: Lauren Healey
From left, partner Jeremy Lemken, executive chef Bruce Piatek II, and owner Keith Horneker. Credit: Lauren Healey

Subscribe!

Sign up. We hope you like us, but if you don’t, you can unsubscribe by following the links in the email, or by dropping us a note at pr@saucemagazine.com.

Lauren is a longtime journalist who has honed her writing, reporting, editing and photography skills in various roles at newspapers, magazines and websites in the Midwest. Her time spent with Sauce since...