It’s a great month for Milwaukee donut, taco and bourbon lovers

It’s a great month for Milwaukee donut, taco and bourbon lovers

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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.

This week on Milwaukee’s longest running food podcast, we’re looking at some of the takeovers happening this month, including one at Egg & Flour. Also if you love tacos, we have some good news for you: There’s a new taco spot that just opened this week. We talk about their menu, and also about a tantalizing bourbon dinner at Palomino.

Donut Monster | https://www.facebook.com/DonutMonsterMKE/

Iron Horse Hotel’s new restaurant Ash features a hearth, and a lot of its menu takes advantage of it. On Sunday, the restaurant will feature a Mexican street food menu created by chef Jorge Guzman that’s inspired by his youth in Yucatan. Highlights include a shrimp and crab cocktail, a charcoal-grilled half chicken (served with fresh tortillas) and guajillo marinated skirt streak served with grilled knob onions. The whole menu is tailor-made for that hearth.

There’s a new taco joint downtown. Lazo’s Taco Shack opened at 641 James Lovell St., and the menu includes not only Mexican staples but also comfort foods and pancakes and crepes. We run down some of the menu highlights, and Ann shares some childhood memories.

We’ve got donut news to share, too. Donut Monster, the weekend pop-up of Pilcrow Coffee, has opened its own storefront. It’s located at 5169 N. Elkhart Ave. in Whitefish Bay, and it soft-opened last weekend. It’s hours this weekend will be 7 a.m. to 2 p.m. Friday, and Saturday and Sunday from 8 a.m. to 2 p.m., and those hours will expand in the weeks to come. It’ll serve Pilcrow coffee, of course.

We also talk about a clever pop-up at Egg & Flour, and by previewing a bourbon dinner at Palomino from the Wisconsin distiller J. Henry & Sons. Joe Henry will be there, sharing some of the company’s bourbon, including some hard to find ones. The main course is smoked brisket with a bourbon glaze on a bed of polenta with a micro green garnish, and it’ll be paired with a J. Henry Patton Road Bourbon Manhattan.

Hear us discuss all that and more on this week’s episode.

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