Cafe Bavaria will become The Buckatabon

Cafe Bavaria will become The Buckatabon

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine's resident foodie Tarik Moody discuss Milwaukee's culinary and restaurant culture on This Bites.

On this week's episode, we share big news about Cafe Bavaria and the Interval, as well as some unusual Miller High Life-themed cocktails. Stream it below.

Cafe Bavaria | facebook.com/cafebavariatosa

Tosa Village's Cafe Bavaria will close in November. It will then go through the process of being renamed and will open as a new restaurant that will also be run by the Lowlands Group. And this will be a departure from the European approach of the organization's other restaurants.

The Buckatabon will be focused on Wisconsin, with a Northern Wisconsin supper club feel, although we don't know the menu yet. It'll feature Wisconsin beers, Wisconsin spirits and Wisconsin ingredients, something Lowlands Group isn't known for. The restaurant is shooting for an early 2020 opening.

Then we preview an event that might sell out quick: On Oct. 27, the third MKE Chef Collaboration Dinner will take place at Blues Egg in Shorewood. Ten talented Milwaukee chefs team up for 10 courses. Each course benefits a local non-profit.

And we share some news of a new direction for Interval, a quiet little restaurant operated by the owner of Pilcrow Coffee. It's been known to serve experimental dishes and unusual pairings. But now it's going to focus on coffee service, cocktails and pop-up events.

Lost Whale is hosting a class on tequila later this month. It'll be a hands on class that lets people learn about tequila by tasting it and creating tequila-based cocktails.

Speaking of cocktails, we look at Aperol spritzes. Meet The Spaghett, a mix of Miller High Life and lemon juice. It really doesn't sound bad!

If you have some free time over the next couple of weeks and you want to experience some amazing food from world-renowned chefs, check out the Chicago Food Bowl. Events include a celebration of Peruvian cooking, a Turkish feast prepared by the chef of one of Istanbul's most acclaimed restaurants. Then one of my chef crushes, Rosio Sanchez will also be at the Chicago Food Bowl.

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