On this week’s episode, we’re talking about a new restaurant from the owners of DanDan, some Pi Day specials, and some news from Egg & Flour. But first, Ann discusses a really interesting piece she wrote called “How To Travel the World with Milwaukee Takeout.”
For the last year, because of Covid-19, we haven’t been traveling like we used to, and many of us have been missing the experience of other cultures. But we can still experience travel through other cultures’ food traditions.
A lot of Milwaukee restaurants are still doing takeout and curbside pickup. So if you’re longing for Latin America, for instance, you could consider a meal from Antigua, 6207 W. National Ave, which serves Latin favorites like fried plantains, Colombian pork and cheese empanadas, and Argentinian grilled steak with chimichurri sauce.
Of if you want Indian and Pakistani cuisine, you could consider Anmol, 711 W. Mitchell St., which has traditional favorites like samosas, tandoor-baked naan and even mutton, which is served in a korma yogurt sauce. Ann and I both agree: Not enough places serve mutton.
Pi Day is just around the corner
March 14 is Pi Day (named for the first three digits of Pi, 3.14), and Ann has a rundown of some of the day’s big specials.
Honeypie is going all in with 14 different kinds of pies, including three Pi Day exclusives: s’mores, grasshopper and blueberry-peach.
Mr. Dye’s Pies will be selling favorites like Blueberry Hill, key lime and N’Awlins’ pecan, and you can buy them in full of half-sized pies.
Elegant Farmer is known for their apple pie baked in a paper bag, and they’ll be selling a special five-inch version of it for Pi Day.
And Hatch Milwaukee, which sells great little hand pies, will be offering a special pie called Cranky Al’s Cruller Pie, a pie made from cruller donuts as the filling. Now that’s an original pie if ever there was one.
DanDan owners introduce Fool’s Errand
Chefs Dan Jacobs and Dan Van Rite have a new restaurant on the way. The owners of DanDan (360 E. Erie St.) are planning to open Fool’s Errand in the space formerly occupied by their late, beloved restaurant Fauntleroy (316 N. Milwaukee St.) on Thursday, April 1.
The restaurant will be focused on comfort foods like fried chicken, matzo ball soup, patty melts, potato pierogies and a very tempting BLT made with house pork belly. Reservations are available on the restaurant’s website.
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