“All Things Wisconsin”

Bayshore Town Center
5750 N. Port Washington Drive, Glendale, Wis.(414) 312-7043
Photo gallery
Monday-Saturday 11 a.m.-10 p.m.
Sunday 11 a.m.-9 p.m.
Valet parking available

Life in Wisconsin is marked with a rich history of hard-working people who enjoy simple pleasures. SURG Restaurant Group’s newest setting, Hōm, celebrates simple farm-to-table cuisine and the growers and producers in our community who share the same passion for pairing locally farmed ingredients with dramatic flavors. Opened in July, this second Hōm is located at Bayshore Town Center and modeled after the original Brookfield restaurant.

From bright and crispy to smoky and earthy, the tastes at Hōm draw inspiration from Wisconsin farmers’ markets, small growers, ranchers and local fishermen. In addition, the unique partnership between SURG Restaurant Group’s own Mike Polaski and his Hidden Creek Farms, located in New London, Wis., is one more way Hōm can assure its diners the highest quality beef, pork and produce from pasture to presentation. "Locavores," i.e. Wisconsin Hōme-grown enthusiasts, micro-brew aficionados and anyone willing to catch a bit of Wisconsin sports fever at the bar for the evening are invited for a real, honest meal with a touch of elegance, in true SURG tradition. (from the Hōm website)


Omar Shaikh (B.A. International Business, ’00), co-owner/president, SURG Restaurant Group, with business partner Mike Polaski.

Shaikh’s backstory:

A Brown Deer, Wis., native, Shaikh moved to Los Angeles after high school to pursue his interest in martial arts (Shaikh has a black belt in jiu-jitsu under Adrian Serrano). At the same time, Shaikh worked at several restaurants and he found himself becoming more interested in the business.

He gained experience as a bus boy, host, server, assistant manager, general manager and director of catering and gradually realized he needed an education to bolster the practical knowledge he had. Five years after graduating from Stritch with a bachelor’s degree in international business, he opened his first restaurant, Sake Tumi, in 2005. A recent College of Business and Management alumni profile offers more details about his professional journey.

Some of Shaikh’s other Milwaukee restaurants:

The SURG Restaurant Group's selection of venues is entirely dedicated to providing our guests with the very finest quality cuisine, exceptional service and impeccable hospitality. Each concept is unique in its menu, décor, and ambiance to ensure your visit with us is an eventful and unforgettable experience. From business luncheons and fundraisers to rehearsal dinners and cocktail parties, the SURG Restaurant Group will add a touch of sophistication to corporate and private events of any variety. (from the SURG Restaurant Group website)

Hōm Wood Fired Grill

“All Things Wisconsin”
17800 W. Bluemound Road, Brookfield
(262) 641-5600
Dinner: Monday-Saturday 5-10 p.m., Sunday 4-9 p.m.
Happy hour: Monday-Friday 4-6:30 p.m.


“Steakhouse Moderne”
724 N. Milwaukee St., Milwaukee
(414) 223-2200
Dinner/bar: Monday-Wednesday 5-11 p.m., Thursday-Saturday 5 p.m.-2 a.m.
Umami Moto
Asian cuisine and sake lounge
718 N. Milwaukee St., Milwaukee
(414) 727-9333
Dinner/bar: Monday-Wednesday 5-10 p.m., Thursday 5-11 p.m., Friday-Saturday 5 p.m.-12 a.m.

Bradford Beach Tiki Huts

Bar and café with Lake Michigan views
2400 N Lincoln Memorial Drive, Milwaukee
(414) 281-1100
Photo gallery
SURG on the Water
A venue for private event rental
102 N. Water St., Milwaukee
(414) 331-5721
Photo gallery

Best-selling dishes at Hōm:

Wood grilled pastrami spiced pork chop as well as seafood and steaks. Shaikh anticipates the lighter fare, including sandwiches and burgers, will prove popular among Bayshore shoppers.

Shaikh’s favorites:

There are many things that entice Shaikh on Hōm’s menu, including the cheese curds, tater tots, steak, and any fish or seafood dish. He noted the restaurant uses trout and whitefish from Wisconsin waters.

Points of pride:

Farm-to-table freshness and quality: Shaikh is especially proud of the freshness of the food, much of which is grown and produced in Wisconsin at Hidden Creek Farms. The top-quality beef and pork support SURG’s farm-to-table concept.

“Many restaurants claim to be a farm-to-table restaurant, but nobody has a 1,200-acre farm like we do, using our own produce, raising our own cows, aging our own beef, raising our own pigs, butchering our own animals. We have a facility across the street from Carnevor where we bring in full cows for butchering, aging, distributing to the restaurants. So we’re really taking it to a level that no restaurant has done in this area, at least not the way we’re doing it.”

Secrets to success:

Attention to detail; strong focus on service; fresh, local ingredients; great chefs; being involved with all restaurants on a personal level.

Business advice:

“Get yourself out in the community, even as a student, and meet as many people as you can. Realize that there are absolutely no shortcuts in whatever type of business that you do. And find a way to give back when you have become somewhat established.”

Some of Shaikh’s civic involvements:

Urban League, Sharp Literacy, Newaukee, VISIT Milwaukee, State Tourism Council, Froedtert Hospital’s President Advisory Council

Stritch connections:

“I first started working at a place on Milwaukee Street while I was at Stritch, and by then, I had a goal in mind – to open my own business in the area. With my eyes on the prize, Stritch helped me pave the way. I couldn’t imagine having gone anywhere else.”


In spring, Shaikh spoke to College of Business and Management students as part of Stritch’s Business Leaders with a Conscience series. He also serves on the College of Business and Management’s Wisconsin Advisory Board.

Future plans:

SURG will continue to assess opportunities to create new and distinctive dining experiences.

Summing it up:

“We always try to fill a void and provide something new and exciting.”