P.S., if you are a chef or a restaurant and have a food-related announcement or event, please send us any information or press release to firstname.lastname@example.org.
Ann recently dug into Milwaukee-style pizza for an article in Milwaukee Magazine. Here are her picks for where to get our signature ‘za with cracker-thin crust.
Maria’s is a hidden cash-only gem that has been around since 1957, so you know their recipe is authentically Milwaukee and has been perfected over the years.
Caradaro Club is “where cracker-crust history began. (A plaque on a Third Ward building recognizes the original spot, which opened in 1945.) Though not run by the founders, it still adheres to tradition. Order a pie with the works.”
“This original location dates to 1954, and it’s the bomb for saltine-thin crust pieces that hold up to a toppings-palooza.”
“The pies here are particularly cheesy, with an exceptional pepperoni special.”
“Owner Gino Fazzari’s father was part of pizza history with a link to Caradaro Club. His dad opened a joint (since closed) on Bartlett Avenue in 1979. Gino follows his pop’s thin-crust lead, adding fancier toppings like prosciutto and arugula.”
Pete’s Pops is a traveling popsicle push cart with a great story. Now, they’re expanding with a brick-and-mortar location coming to Vliet Street on the West Side. Read more about owner Pete Cooney‘s vision for spreading positivity and frozen treats in the Washington Park neighborhood here.
Ever wish there was a Google Maps route to drinking your way through Brew City? Visit Milwaukee has got you covered with the Milwaukee Beer Map.
The first ever Riverwest Food Truck Rally is tonight at The Goat Palace. It’s gonna be big with Amore De La Cucina, Chillwaukee, Döner MKE, La Masa, Lumpia City, Meat on the Street, Wicked Urban Grill LLC and Yellowbelliestruck all in the lineup. Plus, there will be beer from Black Husky Brewing, Company Brewing, Gathering Place Brewing Company and Lakefront Brewery.
Earlier this month, Ann wrote a feature for Milwaukee Magazine on six restaurant patios and rooftops we’re loving right now. Here are her choices, taking both the menu and outdoor setting into account.
“This Brookfield venue doesn’t need to soundproof its patio. The 70- seat dining area next to the front entrance is fenced in, framed by flora and shrubbery and enveloped in glowing light. [It has] a seasonal powerhouse of menu inspiration, from its summer squash and leafy greens to raspberries and fresh herbs.”
“The rooftop deck is both intimate (seating about 18) and a showpiece for Braise’s hands-on, farm-to-fork mentality.”
“Once the flora is thick and lush and the cocktails are dribbling deliciously over their rims, it’s easy to forget that traffic is flying by less than a block west on busy First Street. That’s one of this patio’s best qualities – the ability to tune out the cacophonic world.”
“This summer they’ve added a projector screen and various outdoor games for a distraction other than the cocktails, which range from Manhattans to specialties such as the Dirty Sprite.”
“If the view isn’t distraction enough, various games such as a shuffleboard court may lure you in. No wonder there’s usually a line outside the lobby elevator. The Outsider has its own ‘sips and snacks’ menu of deviled eggs, braised shortrib sliders, pork belly tacos and signature cocktails.”
“A sunshade made of sails covers the white patio furniture. Come during weekday happy hour (Mon-Fri 4-6 p.m.), when specialty cocktails (a cranberry orange Manhattan!) are $6 and appetizers like tuna tartare and spicy shrimp skewers are under $10.”
On July 26, Shaker’s Cigar Bar is hosting an evening of great German grilling under the stars featuring classic Germanic beverages and foods with a twist of Argentina. Curated cigars can be paired with this unique menu.
Roble y Ostra
On August 1, Oak & Oyster is transforming into Roble y Ostra for a night of stimulating small plates influenced by Latin American fare, as well as unique and provocative cocktails. Get a closer look at the menu and RSVP here.
Juniper 61 closing
Juniper 61 announced last week that it will be closing in late August. The owners said, “These past 18 months have been fraught with personal difficulties and losses that have made us re-examine our own lives.” They’ve decided to sell the restaurant to Sarah and Zak Baker, industry veterans and current operating partners of Pizza Man, who have plans for an Italian cuisine concept.
Milwaukee County Parks Feast on the Beach
Sprecher Brewery and the Stilt House are bringing the entertainment, food and beer. You need to bring your beach chair, blanket and flashlight to Doctor’s Park for an authentic beach feast. Their July 25 event will be a Maryland crab feast. Get tickets here.
Chef Camp is a Northwoods culinary retreat. Chef Camp 2018 will be held August 31-September 2 at Camp Miller in Sturgeon Lake, Minnesota. They’ll combine chef-led cooking classes taught over the fire and foraging, with epic meals and of course, the classic camp activities (canoeing, archery, zipline).
Ristorante Bartolotta has been closed since May 21 for a refresh of the dining room and kitchen. Now, it’s back open with a few changes in decor. The menu is still the same, though Executive Chef Juan Urbieta says he’s planning an expanded menu later this summer with some specials in honor of the restaurant’s upcoming 25th anniversary.
Milwaukee’s very own craft bitters manufacturer, Bittercube, is expanding. They’re currently in the Lincoln Warehouse in Bay View, though they’re starting to feel a bit cramped in that space. They’ve just been approved to build a new space at 4828 Lisbon Ave. in Uptown Crossing, set to open in the fall. The new facility will include a tasting room, retail shop, apothecary tours and cocktail classes.
Brandywine, Cedarburg’s newest restaurant with a seasonal menu will begin serving dinner on July 5 for their grand opening.
Strange Town has, “a small kitchen without bells and whistles, and they work around it, making baked rice balls, mushroom tartine, beets in Japanese marinade shio koji and a really inventive sea vegetable salad with ginger crema and spirulina, a high-protein algae. They make the edgy seem simple and somehow familiar.”
At Café Manna, “raw food was an unexpected hit from the beginning and remains popular thanks to healthy-but-tasty dishes like raw nut-meat nachos and Thai rolls with collard greens.”
“Vegans and dabblers alike can enjoy fresh juices, acai bowls and entrées made with whole-plant food. Raw desserts crafted from dates, oats, nuts, and coconut milk are available as grab-and-go bites.”
“The menu goes well beyond the crepes it started with in 2015 to a mushroom barley burger, veggie-heavy Buddha bowl and Ethiopian lentil-sweet potato wrap. Recipes favor organic ingredients and avoid the packaged meat alternatives that used to prevail.”
Anthony Bourdain memorial dinner
In memoriam of of Anthony Bourdain and his recent passing, Mistral is offering a special prix fixe menu based on his Les Halles Cookbook. Proceeds will go to The American Foundation for Suicide Prevention. They’re offering the menu until tomorrow, June 23.
Sendik’s Towne Centre summer kick-off
Sangria Fest is this Sunday, June 24 at Hotel Madrid!
Greek Fest 2018 is this whole weekend at the Wisconsin State Fair Park. Get free admission and taste a lot of delicious and authentic Greek cuisine. Get more details here.
New chocolate pairing classes
Indulgence Chocolatiers has a whole new schedule of chocolate and drink pairing classes. Some of them involve sangria. Check them out here.
Beyond the fact that it was about food, we loved Anthony Bourdain’s show because he took his storytelling to an authentic level like no one else did. While the rest of the culinary world often treats culture superficially like a trend, Bourdain was the antidote to this as he showed the food that everyday people around the world eat and what those dishes mean to them. He didn’t call himself a journalist, but he was everything a food journalist, travel journalist or any storyteller should be.
He inspired us to try something new in the kitchen and to travel to new places—but not just to enjoy food as a tourist—rather, to create relationships and enjoy multicultural conversations as a human.
The episodes of “No Reservations” that have stood out to us over the years were when he went to Iceland, Hong Kong, Korea and Mississippi. To us, these ones represent what he did best: He went to corners of the world that are often overlooked, like in Iceland. He didn’t lump cultures together, like in Hong Kong, when he focused on how the autonomous region has its own unique identity, separate from China. He didn’t talk about food as if it exists in a vacuum apart from the people and their history, like when he dug deep into the significance of many Korean foods and ingredients, while talking about the struggles of people escaping North Korea. And, he showed that there is so much more to people and places than their stereotyped images, like he did when he visited Mississippi.
Bourdain’s loss leaves a hole of empathy in the universe, but it’s one of the best things we can learn from him. Milwaukee chef, former Vanguard and current Snack Boys owner Shay Linkus wrote a great op-ed in the Milwaukee Record about what Bourdain taught us all about empathy and what his death by suicide should add to that lesson. Though you can share the number for the National Suicide Prevention Lifeline (which is 1-800-273-8255, if you need it), Linkus writes that a little understanding goes a long way, and recognizing when people around you are going through a hard time and reaching out to them goes even further.
YMCA culinary youth summer camps
Whether your kid is the next MasterChef Junior, needs to learn to eat more greens or just wants to try something new, Milwaukee’s local YMCAs are hosting culinary-themed camps this summer. They’re doing one called Y Chefs, where kids will learn how to cook, create recipes and participate in a cooking competition. There’s also a camp called Farm to Table, where kids will explore local farms, farmers markets, stores and gardens to learn where our food comes from and about eating fresh, healthy food.
Father’s Day events
Here are some ideas for taking your pops out to eat on Sunday for Father’s Day:
The Bavarian Bierhaus is having a Father’s Day picnic in Old Heidelberg Park featuring rotisserie chicken, burgers, brats, hot dogs and lots of beer. They’ll also have live music from noon to 4 p.m.
And, you can’t go wrong with treating your dad with a traditional steak dinner. Palmer’s Steakhouse is a great choice in downtown Heartland for their famous bone-in meats. They’re closed on actual Father’s Day, but it’s the perfect stop if you’re celebrating on Saturday or Monday.
Westown Farmers Market
The Westown Farmers’ Market features more than 50 vendors selling Wisconsin-grown produce and flowers, food trucks and carts, handcrafted art and jewelry, lunch from area restaurants and live music downtown in Zeidler park every Wednesday this summer. If you work downtown, this is where you’ll want to be spending your lunch hour once a week.
West Allis Farmers Market
In peak season, many local chefs can be found at the West Allis Farmers Market, so you know its good. While it’s still a bit early to see a lot of the produce, the market will still be bustling with the “Urban Market” on June 13. Food trucks and prepared foods will be taking place of many produce vendors until the fruits and veggies are ripe.
Pizza Man Rosé Dinner
We just recently discovered our love for rosé. If you did too, Pizza Man on Downer has a dinner for you on June 19. Taste your way through Gérard Bertrand Wineries line of rosés with a four courses of French plates that Chef Jeff is creating to pair with each wine.
A visit to LaClare Farms
The Village Cheese Shop in Tosa is going on a field trip to LaClare Farms in Malone, WI on June 10. LaClare is an award-winning producer of goat and cow milk cheeses. After meeting at the farm, there will be a creamery tour, a cheese tasting and a smorgasbord-style brunch at LaClare’s cafe including eggs, ham, sausages, cheesy potatoes, yogurt, cheese and dessert. Reserve a spot for this Sunday here.
We’re not sure why food seems to taste better and more authentic when getting it through a truck window, but it does. Watch out for our favorites in the street food game when you’re doing your food truck spotting this summer. Tip: follow them on social media to keep up with where they’re parked.
The cute Mazorca vintage silver trailer food truck pretty much stays in one place (on 1st and Pittsburgh Streets) and has been open almost all winter. So, even though it’s more semi-permanent restaurant and less of a true traveling food truck, we never get enough of these tacos. (Seriously, it’s dangerous how close this is to our building at 88Nine.)
This is Milwaukee’s first authentic Belgian Liège waffle company—and it’s in a cute retro trailer. These waffles are so worth hunting down the truck.
This super authentic Filipino food truck is usually set up in Schlitz Park or around the Pabst complex at 9th St.
This is a New Zealand-inspired mobile cafe featuring delicious savory meat pies, biscuits and puddings.
The guys serve authentic Middle Eastern cuisine featuring specialties of falafel and shawarma. They’re pretty spontaneous with their truck. But, if you can’t find it, they also have a restaurant.
Negroni week is June 4-10 at The Outsider. Seven days, three ingredients (that’s gin, vermouth rosso and Campari), five different ways. A portion of the proceeds from the Negroni menu and from a launch party on Sunday will go to No Kid Hungry. Here’s the menu:
Frozen Negroni: Campari, Gin, Sweet Vermouth, orange juice
Classic Negroni: Campari, Tanqueray, Carpano Antica
Boulevardier: The Outsider Barrel Select: Elijah Craig, Campari, Cocchi Torino
White Negroni: Beefeater, Suze, Cocchi Americano
Negroni Sbagliatio – Tommassi Prosseco, Campari, Martini & Rossi Sweet Vermouth
Rather, they’re shrinking with a new, smaller and cozier cafe, making tiny sweet and savory pies. It’s called SmallPie and it’s coming to Bay View this summer.
Meraki in Walker’s Point is getting a refresh with some new menu items and a new beverage program. These changes are coming after the restaurant hired Joshua Wolter, formerly of c.1880, to consult for and act as the restaurant’s general manager. He’s adding small plate versions of their menu items along with a deal with drink orders. Their happy hour will include a special where each cocktail ordered will take one dollar off the price of the plate. And, they’re adding a chef’s counter for those who are ordering the “Culinary Adventure” menu, where guests can see and interact with the chefs preparing their food.
Glass + Griddle is the new restaurant opening at Milwaukee Brewing Co. The restaurant’s architecture is set to feature a lot of glass and the menu is supposed to offer all day breakfast and weekend brunches, which explaining the “Glass” and the “Griddle.”
Grab June’s issue of Milwaukee Magazine to start your summer bucketlist. It’s got your list of must-do highlights for the next three months: the patios, the festivals and the drinks (especially rosés).
In the summer city guide, Anne gives her selection of rosés for everyone’s taste and where to find the best bottles, leaving you nothing to “wine” about.
The summer issue also brings a great feature about “The Queens of the Scone Age,” profiling Molly Sullivan of Miss Molly’s in Tosa and Jaceleen Latin-Kasper, who is the pastry chef at Batches and DanDan. Ann talks to these women about how they’re bakin’ things up and influencing the scene in Milwaukee.
Another one to add to your Milwaukee summer eating bucketlist is the Nite Owl Drive In. This hidden gem near the MKE airport is one of the city’s best kept secrets when it comes to a great burger. It’s not quite for night owls though. And, it’s not really a drive-in either. But, with it’s vintage sign, this classic diner has all the nostalgic charms of its history as a drive-in that used to be open ’till 2 a.m.
More importantly though, it’s preserved its family burger recipe. The meat is delivered every morning and the restaurant closes when they run out. The burger is nothing fancy, but all the ingredients are fresh and juicy, giving it bucket list-worthy quality.
The new Stone Creek on Downer is now open—with a cafe! We’re excited to check out this long-awaited expansion of Sone Creek’s offerings beyond coffee and pastries. Now, they’ll have waffles, egg sandwiches and more. They’re calling their new kitchen adventure Project EAT, which is focused on locally-sourced food. For the summer, Stone Creek is also rolling out new cold brew coffees on tap and cold brew cocktails, mixed with lemonade and flavors like mango or berries.
Uncle Wolfie‘s is poppin’ up to serve you brunch at Amilinda for two days: June 3 and June 4 at 11 a.m. They’re previewing the food and drinks offered at Uncle Wolfie’s new Brewers’ Hill breakfast tavern that’s opening in a couple months. The prix fixe menu features a bread service, a coffee Bloody Mary and more.
June 10 at noon is Cluck Yeah, a chicken cook-off at Sugar Maple. It’s Central Waters vs. Iron Grate—Anello’s Carolina BBQ Chicken vs. Aaron’s Chicken Kebabs.
Tarik visited Milwaukee’s new Korean fusion restaurant Char’d, which opened last week in the old Hinterland space. This is the third Korean place we have now in the city, which is kind of a big deal. He visited for dinner and loved the beef tartare, seafood pancake and the bulgogi. Tarik highly recommends all of them. There’s a lot to explore on this traditional-with-a-twist menu and he’s looking forward to the kimchi paella on the next visit. They have small to large plates for dinner and a great-looking lunch menu. You’ll definitely be hearing more about this place soon.
Since the folks at the Iron Horse didn’t receive one of the 1,200 invitations sent out to Meghan and Harry’s personal guests either, they’re bringing the spirit of St. George’s Chapel and Windsor Castle to the Iron Horse Hotel for a very British brunch and viewing party.
Live viewing party of the Royal Wedding starts at 6 a.m. projected on their big screen. Brunch is 9 a.m.-2 p.m. Plus, there will be plenty of pints and a set by DJ Paul H.
Red Lion Pub
Red Lion is also doing an English-themed royal celebration brunch and champagne toast. They’ll be open at 5 a.m. Since it’s the event of the century, they’re recommending that you make reservations.
Three Lions Pub
Their sister restaurant in Shorewood, Three Lions, is doing a royal tea party starting at 5 a.m. Enjoy the warmth of our authentic British pub atmosphere, while sipping Twinings Tea, paired with delectable mini sandwiches, British savory favourites and English sweets and pastries.
Odd Duck in Bay View is opening an event space next door called Little Duck Kitchen and Catering. To kick off the opening of this rental venue, they’re hosting The Spring Foragers & Farmers dinner. The original event on May 20 sold out, but a second dinner, on May 19, has been added and will serve spring entrees of foraged ingredients. Watch out for future beer and wine dinners, brunches and pop-ups, even classes at Little Duck.
Looking for some morel support? Mushroom Mike is back with this signature event for the third year in a row with the Morel Mushroom Dinner at Lake Park Bistro on May 24. With a bounty of rare mushrooms, him and his other chefs will be hosting a five-course dinner paired with wine. The event is sold out, but this menu is inspiring.
This event isn’t sold out…yet. Paella Palooza is on Sunday, May 27. It’s like Lollapalooza but with paella! Hotel Madrid & Movida are having paella cook-off featuring Spanish cocktails, G&Ts and of course, sangria. Eat all the paella you could ever want and see who takes home the Golden Paella Pan.
This year, with so many firsts, the James Beard Awards rose to their powerful theme of: RISE. According to the Beard Awards, the ceremony on May 7 was about “celebrating the collective spirit of our community and the power of food. Championing causes, speaking up for those who can’t be heard, and cooking their hearts out, our community rises to make this world a better, more delicious place for all.”
The “Oscars of food” finally weren’t #sowhite this year or as male-dominated as usual. It seems like the industry is making progress (though it still has a long way to go).
11 of the 15 winning chefs were people of color or women.
Edouardo Jordan added to the historic night with two wins for his Seattle restaurants. He won Best Chef: Northwest for his Italian restaurant Salare and Best New Restaurant for JuneBaby, his ode to the Southern cooking. Jordan is the first black chef to win the Best New Restaurant award.
Also, I got to meet him at a Beard Awards event this year:
Every year at the Beard Awards, he makes these t-shirts. This year, it said “Chitlins,” which is a Southern dish that is made from the small intestines of a pig. It’s one of his JuneBaby specialties.
Also making history this year for Beard Award diversity was the black, jewish, gay “cooking historian” Michael Twitty, for his book, “The Cooking Gene: A Journey Through African-American Culinary History in the Old South.” Twitty was the first Black author to ever win the Beard Foundation’s Cookbook of the Year award.
Another proud win was from Dolester Miles, an African-American woman and pastry chef of Highlands Bar & Grill in Birmingham, Alabama, who won Outstanding Pastry Chef at the James Beard Awards. Give her interview with NPR a listen, she is a true joy.
A native of St. Lucia, Nina Compton won Best Chef South for her restaurant, Compère Lapin. She is the first woman of African descent to win best chef.
And, chef Rodney Scott of Charleston, South Carolina, was recognized for his barbecue pit mastery at FIG restaurant with Best Chef Southeast. He’s also the first African-American to win this award.
On a more local scale, the Midwest was representing in a big way.
The award went to the Minneapolis chef, Gavin Kaysen of Spoon and Stable. With all city rivalry aside, this was well-deserved for the talented chef. In 2008, for his work at Cafe Boulud in New York City, he was named the Beard’s Rising Star Chef of the Year. Now, he’s brought his culinary expertise back to the Twin Cities to contribute to the impressive and growing restaurant scene there.
To hear us talk about more 2018 James Beard Award winners and nominees, listen to the full podcast above.
If you haven’t gotten reservations for a Mother’s Day brunch or dinner yet, you might be out of luck. However, we still have some last minute ideas for how to treat the important women and moms in your life this Sunday. Here’s what we’re thinking:
Get her a piegram
The pies from Honeypie Bakery are made in small-batches, from scratch with locally sourced dairy, eggs, fruits and other ingredients. Honeypie is doing sweet little handmade mini pies, boxed up and served with a hand screened-printed card for you to tell your mama how much you love her. Walk-ins and picks ups available Saturday, May 12 and Sunday, May 13, though you should probably call or email ahead to order. Their special pies will include: Key Lime, Classic Chocolate Cream, Stawberry Lavender and Door County Cherry Berry.
Take her to Miss Molly’s
Bring her a batch of Batches
Batches in the Third Ward is doing pies, quiches, cupcakes and tons of breads and pastries. You can’t go wrong with a box full of goodies from this bakery.
Amilinda is hosting an arepa pop-up, well kind of. It’s more of a semi-permanent lunch special.
Arepera MKE is a pop-up restaurant by Daniela León, the Venezuelan cousin of one of Amilinda’s owners. She will sell several kinds of arepas, filled with shredded beef, black beans with feta or chicken and avocado salad (reina pepiada).
They’ll be open for lunch Mondays, Wednesdays and Fridays downtown, starting this Monday.
Arepera MKE will open at 11 a.m. and close at 1:30 p.m., or sooner if the arepas sell out.
P.S., if you are a chef or a restaurant and have a food-related announcement or event, please send us any information or press release to email@example.com.