Milwaukee Magazine | Dining Extra 2015

A SUPPLEMENT TO

2015

Love at First Bite MILWAUKEE CHEFS ELEVATE THE ART OF PIZZA. PAGE 4

Think Globally, Eat Locally PAGE 14

Name Droppers PAGE 8

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Contents 4 Slice of Milwaukee

12 Restaurant Rock Stars

BY Sara Rae Lancaster

14 Destination Dining

Decadent, edgy and deliciously Milwaukee – local pizzerias are making a name for Milwaukee-style pizza.

6 The Beauty of Brunch

Like a mimosa, the casual weekend brunch is something to savor with contentment, and the concept is here to stay.

Meet the faces behind a few of Milwaukee’s most happening kitchens.

Delve into Milwaukee’s many neighborhoods for a matchless culinary adventure.

By Heather Ray

20 Dining Listings

BY Sara Rae Lancaster

8 What’s in a Name?

Restaurateurs shed light into the importance of naming their inestimable eateries.

Cover photo by Nini Buranatrakul; left photo by iStock

By Sara Rae Lancaster

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OPENING ACT

SHOW NIGHTS FREE appetizer with purchase of entrée

WEDNESDAYS UNCORKED WEDNESDAYS 1/2 off select bottles of wine with purchase of entrée

TOP OF THE HOUR

SUNDAYTHURSDAY, 56 PM 15% off your bill with purchase of entrée

DATE NIGHT

FRIDAYS FREE dessert with purchase of wine and 2 entrées

C ho o s e the d i n n e r d e al that s u i ts y o u r f a n c y a t M i l w au ke e C ho p H o u s e . c o m LOCATED ON FIRST FLOOR OF THE HILTON MILWAUKEE CITY CENTER

633 NORTH 5TH STREET | 414.390.4562

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CHARCOAL GRILL AND ROTISSERIE

Slice of Milwaukee Decadent, edgy and deliciously Milwaukee – local pizzerias are making a name for Milwaukee-style pizza.

BY SARA RAE LANCASTER

I

t’s easy to identify a slice of Chicago-, New York-, or Neapolitan-style pizza with a single bite. But where does Milwaukee fit into the classification system?

“Our variety and creativity [in Milwaukee] defines us,” says Thomas Siever, president of Balistreri’s Bluemound Inn. “We’re not afraid to think outside the box.”

The folks at Pizza Man know exactly what Siever means. If you can dream it on your pizza, Pizza Man can likely make it. “I think the Artichoke A La Mode started it all in the ’80s,” says Zachary Baker, executive chef. “It sparked the craze of having lots of different toppings available.” The only thing preventing an ingredient from appearing on a pizza is the customer’s imagination, “no matter how unorthodox it may seem.”

And sometimes, simplicity reigns. “The pillars of our pizza have always been a simple, elemental approach to production,” say Transfer Pizzeria Cafe co-owners, brothers John and Russell Rossetto. “Simple combinations of fresh ingredients, from the dough to the sauces to the toppings.”

The crowd favorite, “The Paisano,” expresses those values with tomato and pesto sauces, mozzarella, spicy sausage, fresh tomatoes and shaved Asiago. Not a carnivore? Try its vegetarian counterpart, the “Da Vinci.”

“Pizza is very versatile,” says Andrea Haas, who opened Riverwest Pizza with fiancé Shawn Hutchens in December, 2014.

From date night, to family night, to late-night, Riverwest Pizza appeals to all appetites.

Pizzas are made from a from-scratch, non-dairy dough and topped with ingredients from the decadent (balsamic glazed duck) to simple pleasures. “It’s gourmet style pizza in an atmosphere that can be what you want it to be,” says Haas.

In recent years, several up-and-coming establishments proved they’re unafraid to redefine pizza.

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Consider KASANA. Using only organic ingredients, many of them locally sourced, owner and primary chef Ana Docta puts a Latin American spin on a dish usually synonymous with Italian cuisine.

“I don’t want to be known as a pizzeria,” says Docta, “but I do want to be known for flavors that are fresh and delightful, even if that’s presenting them in a pizza.”

In the mood for something a little more traditional? Balistreri’s Bluemound Inn has you covered.

“We’re one of the old dogs,” Siever says.

“There’s something to be said about a tried and true pizza recipe that’s worked for almost 50 years.”

That doesn’t mean Balistreri’s Bluemound Inn is out of touch with current tastes. Just bite into the Milwaukee Pizza, created by Siever. Its thick crust showcases aged white cheddar (cut with a little beer, of course), charbroiled bratwurst, polish sausage, red onions, and caramelized sauerkraut. “It’s fun to do the basics, but it’s fun to experiment, too,” Siever says.

Everyone may have their own way to top a pie. But if Milwaukee’s pizza pros can agree on one thing, it’s that a pizza is only as good as its crust.

“The first bite is the most important bite of any pizza,” says Eric Burgos, co-founder of The Milwaukee Pizza Company, a relative newcomer that has made a name for itself with its crust. Specializing in fresh-made frozen pizza, The Milwaukee Pizza Company got its start when Burgos and business partner, Nick Smith, started making pizzas for birthday parties at the batting cages where they worked.

“People started ordering the pizza to go,” Burgos recalls. “It seemed like a nobrainer to turn this into a product.”

The pair spent the better part of a year perfecting their preservative-free, thinstyle crust they affectionately dubbed Milwaukee-style pizza. “It’s light and crispy, but has enough texture to hold the ingredients,” Burgos says.

The Charcoal Grill and Rotisserie earned its piece of the pie several years ago by baking their pizzas in woodstone brick ovens.

“We use apple, oak and hickory so you get that smoky flavor infused into the topping and crust,” says Jeff Marsh, owner.

“We were sort of the pioneers in using wood-burning ovens, and I still believe in them because it adds to the flavor.”

Any way you slice it (or bake it), just Photo by David Szymanski

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keep one thing in mind: “All pizza is great,” says Brian Zarletti, who offers two very different styles of pizza between his two restaurants, Rustico and Salotto.

“At Rustico, we do a more Americanstyle pizza with an authentic Italian sensibility,” Zarletti says. Salotto, on the other hand, pays tribute to Zarletti’s passion for true Neapolitan-style pizza. “The ingredi-

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ents are very strict, and we don’t stray from that.”

These pizzerias each contribute to serving up true Milwaukee-style pizza, with their own distinctive twist.

“Milwaukee may not have a style of pizza that’s world famous,” Zarletti says, “but we have a nice variety of styles – Neapolitan, cracker-thin crust, New York-style and everything in between – all in one place.” n

The Beauty of Brunch

Like a mimosa, the casual weekend brunch is something to savor with contentment, and the concept is here to stay. BY Sara Rae Lancaster The idea of reserving brunch for special occasions is a bit passé. It’s a meal that combines the best of two menus, makes it permissible to enjoy booze before noon, and appeals to all pocketbooks, group sizes and ages. Essentially, it’s the perfect weekend meal. All hale the brunch.

“When Blue’s Egg opened in 2010, there were very limited brunch options in the area,” recalls Dan Sidner, co-owner of Black Shoe Hospitality, which operates two Milwaukee brunch spots, Blue’s Egg and Story Hill BKC. That’s changed. Google “Milwaukee brunch” and a lengthy list of choices appear in less than a second. But that sort of popularity doesn’t surprise Sidner.

“I’ve had a number of conversations with people over the past two or three years who say they’re choosing to spend the money they would normally spend going out to dinner on brunch because it’s the bigger value,” Sidner says. “And I would agree with that.”

So does Jeff Marsh, owner of The Charcoal Grill and Rotisserie, who says the price point keeps Sunday brunch the busiest times of the week at all his restaurants.

“We charge $12.95 for our brunch and feature every breakfast item you can think of, in addition to our rotisserie chicken and a great dessert table,” he says.

If the reasonable price tag doesn’t bring customers back for seconds, the menu variety certainly helps. So long are the days of eggs benedict, waffles and bloody marys (though all three remain popular choices), as brunches across the city explore ways to “include more ‘lunchy’ items,” says Kady Gibowski, executive chef at Cafe at the Plaza. “They call it brunch for a reason,” she says, “and I think we’re starting to see a trend that focuses more heavily on the lunch side of things.”

Recently, Gibowski added Pork and Spaetzle to the cafe’s brunch offerings: pork schnitzel over house-made spaetzle with caramelized onions and bacon, topped with mustard cream sauce and two eggs. “I try to add something special for the weekend so people can try something different,” Gibowski says. Some of those items, like the Pork and Spaetzle, find permanent spots on the menu, “but sometimes it’s more beneficial to keep something as a special because then it’s more like a treat.”

As more players continue to join Milwaukee’s brunch scene, expect to see even more diversity and redefinition of the meal, adds Sidner. Brunch is here to stay. “This isn’t a fad,” Sidner says. “It’s the future of dining out.” n

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SALOTTo ZARLETTI

What’s in a Name?

Restaurateurs shed light into the importance of naming their inestimable eateries. By Sara Sara Rae Lancaster

W

e all have our favorite places for a night out with friends, a romantic dinner for two, or unwinding after a long week. The name of the establishment evokes a collection of memories and flavors.

And that’s exactly what a successful restaurant name should do.

“There are the obvious names that say this is the type of cuisine we serve, but names also describe the feelings we want the place to evoke,” says Dan Sidner, owner of Black Shoe Hospitality, owner and operator of Maxie’s, Blue’s Egg and Story Hill BKC. Sidner and business partner Joe Muench make a point of not naming a restaurant until they develop the restaurant’s concept, a feat he calls the “DNA process.”

Their flagship restaurant, Maxie’s, was developed under the concept of offering Milwaukeeans southern-inspired fare, from the “low country” style of the Carolinas to Louisiana’s creole cuisine. “We needed a broad base of southern cooking, so we originally named it ‘Maxie’s Southern Comfort,’” Sidner says. Unfortunately, the folks at the Brown-Forman Corporation, owners of Southern Comfort liqueur, took issue with the moniker. “We dropped the ‘Southern Comfort’ and stuck with Maxie’s,” says Sidner.

Although the shortened name always held some disappointment for Sidner, the success of developing the name for Blue’s Egg – an acronym for breakfast, lunch, urban

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environment and everyone’s good graces – removed some of the sting. Aside from identifying the restaurant’s menu and location, “the name is built around the idea that if we took care of our guests, our staff and the neighborhood, we would keep everyone’s good graces,” says Sidner. “It’s about community.”

Sometimes, name choice is about creating a specific atmosphere. When Paul and Natalia Hackbarth began brainstorming names for their lodge-like bar loosely modeled after their own cabin, Camp Bar was an obvious choice.

Other times, the perfect name is right under the restaurateur’s feet.

When Lee Barczak and wife Jane Schilz became owners of the former location of The Fountain Blue, they searched for a name that would differentiate from its predecessor, yet resonate with the community. “We looked at names that had meaning to the city of Cudahy,” Barczak recalls. “There is a beautiful park across the street, Sheridan Park, so we decided to focus on the name Sheridan.”

The name had historical roots, too.

The site’s original establishment, The Lakeview Inn, founded in 1911 by owner Frank Sztukowski, was replaced in 1920 and named The Sheridan Hotel and Palm Gardens Tavern.

With 11 restaurants (and a few more in the works), Joe Bartolotta has learned a thing or two about restaurant names, especially when it comes to their ability to create brand identity.

“Ristorante Bartolotta was our first restaurant, but I had the name Bella Luna – beautiful moon – picked out,” he recalls.

“When I told my dad and brother, they both thought it was an absolutely horrible name.” It made Bartolotta feel uncomfortable at the time, but he took his father and brother’s advice and gave the restaurant the family name. “The name helped establish the Bartolotta name in the city. It was a dumb stroke of luck,” admits Bartolotta.

“I would’ve called it Bella Luna, which had no brand value.”

Brian Zarletti, owner of the Zarletti Restaurant Group, also shied away from using his name for his first restaurant. “I didn’t like the idea, but we ended up calling it Cafe Zarletti,” he says. “It always feels a little self-serving, but at the end of the day, it works.”

But the reason it works has nothing to do with him.

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“The name Zarletti has nothing to do with my last name as much as it does the people who have worked so hard to give the restaurant such a great reputation,” he says. “I now take great pride in putting that name on our restaurants.”

Although part of a national brand with more than 175 stores, Corner Bakery Cafe pays tribute to its Midwestern roots. “We started on the corner of Clark and Grand

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in downtown Chicago as the bakery for the original Maggiano’s Restaurant,” says Peter Dimitropoulos, who co-owns the Milwaukee area’s first Corner Bakery Cafe with brother, Dimitri. “Slowly, guests began asking for additional items – soups, sandwiches, coffee, etc. – thus creating a future national brand.”

Any newcomer, especially those serving international cuisine, will tell you the name

game brings some added pressure.

“The right name is important particularly when you’re launching,” says David Price, who co-owns Three Lion’s Pub in Shorewood with business partner Chris Tinker. “It’s essential to choose a name that shows what you represent.”

Their name and logo had to communicate three key elements: a British-style pub, enthusiasm for the local sports scene and community. It started when Price and Tinker came to the United States from Lancashire County, England, on soccer scholarships for Cardinal Stritch University.

“When we got here, we couldn’t find anywhere to watch soccer and that drove us nuts,” Price recalls. “It was really important the name let people know right away we were British – so the three lions, the official emblem of England’s football team and the English Coat of Arms, and that we were a pub, not a bar.”

Kabana Grill is a play on the word “kebab,” a popular Middle Eastern dish consisting of meat, fish or vegetables roasted or grilled on a skewer or spit, in this case inside a tandoor oven.

It’s subtle, but the name gives customers a clue as to the type of cuisine to expect, says owner Tina Akbar, who opened the restaurant specializing in kebabs and other traditional Pakistani and Indian dishes in December, 2013.

“Since we’re serving very traditional cuisine, we have to show that in our name.

You have to start giving people the flavor right away,” Akbar says. “Here, we’ve created a place, a “cabana,” for kebabs.”

The New Year welcomed an offshoot of Kabana on Milwaukee’s East Side, K2 Grill, a Halal Indian and Pakistani restaurant appropriately named after its predecessor and the world’s second highest mountain.

Akbar’s sister-in-law, Uzma Nadeem, owns and operates K2 Grill. “We thought it was a unique name, but also had a link to Kabana,” Akbar says. “They feature a lot of barbecued foods popular in the northern, mountainous region of Pakistan.”

Be it clever, odd, straightforward or sentimental, a restaurant’s name is more than meets the ear.

“It’s one thing to think of how the name sounds, but it’s completely different to imagine how it translates to marketing material or the image it creates with the customer,” Zarletti adds. “It’s a multilayered part of owning a restaurant.” ■

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Restaurant Rock Stars Meet the faces behind a few of Milwaukee’s most happening kitchens.

Sheridan’s

Hinterland Gastropub

Kasana

Riverwest Pizza Co.

photos by David Szymanski

Ana Docta, Chef/Owner

Anthony Foster, Chef

Dan Van Rite, Chef

Joe Schreiter, Executive Chef

241 N. Broadway 414-224-6158 kasana-mke.com

932 E. Wright St. 414-269-9703

222 E. Erie St. #100 414-727-9300 Hinterlandbeer.com

5133 S. Lake Dr., Cudahy 414-747-9800 sheridanhouseandcafe.com

Our goal is to serve the finest available ingredients of the season, prepared simply, while supporting our local farms and focusing on sustainability.

“My approach to cooking is simple: find great products and respect them. At Sheridan’s, I let the seasons guide the menu and the food I source dictates the flavors.”

KASANA means “Ana’s Home.”

Simple recipes, using fresh and organic ingredients, are prepared with love to craft a dish that is delicious and satisfying. It’s food to live for.

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Riverwest Pizza allows me to create something gratifying for a neighborhood that I love.

Delicious, nutritious ingredients all surrounded by a beautiful space. We have fun, and that’s where it’s at.

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Jackson’s Blue Ribbon pub

Milwaukee chophouse

Bel Air Cantina

Kil@wat

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Noe Zamora, Executive Chef/Partner

Brian Atkinson, Executive Sous Chef

Jose Rodriguez, Chef

InterContinental Milwaukee Hotel, 139 E. Kilbourn Ave. 414-291-4793 kilawatcuisine.com

1935 N. Water St. 414-226-2245 belaircantina.com

633 N. Fifth St. 414-226-2467 chophouse411.com

Our menu consists of fresh, creative ingredients, allowing us to prepare unique menu options. We strive to provide the highest-quality food, beverage and service in a fun and casual atmosphere.

Satisfy your taste buds while dining in refined luxury at Milwaukee ChopHouse. Specializing in tender steaks and fresh seafood, we blend locally-sourced ingredients with tradition and innovation.

1203 N. 10th St., 414-276-7271; 11302 W. Bluemound Rd., 414-988-4485 jacksonsbrp.com

My goal is to ensure that our food is not only made from scratch, but also made with the freshest ingredients, creating something unique for our customers to enjoy.

Mason Street Grill

Three Lions pub

Pizza man

Enjoy inventive American cuisine amid the elegant, comfortable setting of Kil@wat. With views of Downtown and just steps from the theater district, it’s an ideal starting point, resting spot or final destination.

Andrew’s bar & Restaurant

Aaron Miles, Executive Chef

Jackie Lee, Catering Director

Jonna Froelich, Executive Chef

damien fitzpatrick, Executive Chef

2597 N. Downer Ave. 414-272-1745 pizzamanmke.com

415 Genesee St., Delafield 262-646-1620 thedelafieldhotel.com/dining

4515 N. Oakland Ave. 414-763-6992 threelionspub.com

Event planning is my forte and Pizza Man is the perfect destination for your birthday party, rehearsal dinner or bat/bar mitzvah. We even do weddings! Let’s plan your next event today.

Food, cooking and dining are about fostering and savoring relationships – with the earth, animals, farmers and each other. Creating beautiful experiences for others makes me happy. Food feeds my soul.

Three-time Rosette Award-winning Chef Fitzpatrick hails from Killarney, Ireland, and strengthens the authentic and popular Three Lions’ menu with comfort food, fish n’ chips, refined entrees and classic British dishes.

Mark Weber, Executive Chef & Managing Director 425 E. Mason St. 414-298-3131 masonstreetgrill.com

We deliver real food for real people at Mason Street Grill. We supply guests with options of the highest quality, including Linz Heritage Angus, a superior locally-sourced and all-natural beef.

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SCREAMING TUNA

Destination Dining Delve into Milwaukee’s many neighborhoods for a matchless culinary adventure. BY HEATHER RAY

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pring’s the time to break free from your usual dining quarters and explore neighborhoods throughout the city. Next time your spouse says, “You pick the place,” you can fire back with a suggestion from our list that will have you counting down the minutes until your reservation.

PORT WASHINGTON

This historic harbor-side town is only 25 miles up the shore. With the charm of a New England beach village, Port Washington is an ideal Wisconsin getaway.

Among the dozens of notable restaurants in the area, when it comes to a single favorite, “you’d find the locals hard-pressed to name just one,” says Kathy Tank, executive director of the Port Washington Tourism Council. “We have such an incredible variety of styles and menus available, at reasonable prices. You’ll find that diners take advantage of that and move around, so restaurants enjoy a pretty good level of support.”

FARM TO TABLE AND A FISH FRY: Make a reservation for Twisted Willow’s Friday fish fry – a choice between perch and cod with a side of potato pancakes and house-made slaw. If traveling by boat, you’ll find the restaurant a block from the harbor on the corner of East Pier and North Franklin. No matter how you get there, plan to arrive early. You’ll want to make the climb to the famed TreeHouse Lounge overlooking Lake Michigan, where bartenders stir up prohibition-era cocktails and diners nibble on an appetizer before dinner.

“We take pride in creating an environment for adults to get an elegant, locally-sourced meal while also offering a few kid-friendly favorites from our Little Billies menu,” says Jill Bunting, front-of-the-house manager. “We try to keep it fun for everyone.” That explains the paper tablecloths and crayons along with trivia cards on every table.

NEW BAKERY ON THE BLOCK: An overnight in Port Washington wouldn’t be complete without a morning stroll to The Daily Baking Company for a chocolate croissant or raspberry brioche donut. The bakery occupies one-half of the first floor in the recently-renovated

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Boerner Mercantile Building, a former department store built in 1910. “Everything is made from scratch in our open-design kitchen using traditional European recipes,” says owner Daniel Ewig.

Before opening the doors last fall, “our master baker brought all of his original formulas from the U.K., including the barms [starters] for all of our breads,” says Ewig.

While well-known for their baguettes and best-selling Scotch mist roll, the menu’s list of pastries has customers returning to sample more.

THE CATCH: At NewPort Shores, the Thursday open mic night and prime rib specials are the talk of the town. But if it’s seafood you’re after, this is where you will want to go any night of the week.

Owner John Weinrich is proud the restaurant made the Coastal Living ‘America’s Favorite Seafood Dives’ list. Daily fish fries, beer-battered scallops and Alaskan king crab legs are among the more popular menu items, but an ideal evening, according to Weinrich, goes a little like this: “I would have a bourbon old fashioned sour with housepicked mushrooms using our 12-year-old bourbon we hand selected in Kentucky, Lake Perch for dinner and a homemade strawberry schaum torte,” he says. “Then I would mosey up to our 97-foot bar and shoot the breeze.”

OLD WORLD CHARM: The Port Hotel is much more than a relic and restaurant to residents, tourists and boaters in Ozaukee County. This quaint 10-room inn is also home to a famed steak house that received a three-star rating from Dennis Ghetto from the Milwaukee Journal Sentinel.

The menu is renowned for steaks, seafood, ribs and roasted duck along with a touch of traditional German fare. The oysters on a half shell come with a rich signature sauce. On Sundays, the dining room stays busy with brunchers enjoying homemade favorites like strawberry Belgium waffles and made-to-order omelets.

The new outdoor patio allows diners to sit under the shade of an umbrella to enjoy the scenery.

RIVERWEST

NOT YOUR AVERAGE GALLERY: Art Bar

in Milwaukee’s Riverwest neighborhood is a mix of a neighborhood coffee shop, bar, art gallery and music venue. Owner Don Krause set out to create a gathering place for all the creative types in Riverwest. “People consider this a safe venue to experience

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Destination Port Washington

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some nightlife and just get out of the house,” he says. “And people seem to appreciate the daily buy-one-get-one happy hour.”

Art Bar has hosted nearly 100 shows in 10 years and hopes to help patrons shake off the winter blues with the new “Bright Moments” exhibit, which opens March 20 and features live music from the band Nineteen Thirteen.

Check the Facebook page for upcoming bands, facebook.com/artbarmke.

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Duck, Duck, Pizza: Co-owner Andrea Haas enthusiastically describes the balsamic glazed duck pizza with sweet caramelized onions, rich goat cheese and fresh arugula. They call it the “Fratney,” and it’s quickly becoming a hot seller at the new Riverwest Pizza. “All of our pizzas are made with from-scratch dough and named after surrounding streets,” says Haas, who recently opened the restaurant with her fiancé Todd Fugh and friend

Shawn Hutchens in December, 2014.

The pizza joint has something for everyone. “We also offer several white sauce pizzas, which you don’t see too often, paired with homemade pesto and free-range chicken,” says Haas. “But we have a full menu, not just pizzas. Some amazing appetizers, too.”

Modern Mom-and-Pop: Centro Cafe

is a sidewalk bistro with a mom-and-pop vibe. Husband and wife team Pat Moore and Peg Karpfinger own and operate the space located off Center Street. “We love this neighborhood and all it has to offer,” says Karpfinger. The menu is a collaboration of the entire staff. “We change things up every spring and fall and encourage employees to pitch new ideas,” says Karpfinger. The big seller on a chilly night is the Gnudi: house-made ricotta dumplings with pancetta, wild and domesticated mushrooms, spinach and truffle oil.

Check out the upcoming wine lunches presented by sommelier Nate Norfolk, where select wines will be paired with the creations of the café’s head chef, Crosby Hass, on March 15 and April 19.

The Heart of Riverwest: Farm-totable Mexican food is what brings customers in the door at Café Corazon, where owners George and Wendy Mireles change the menu seasonally to reflect what’s growing at the family farm. Options range from the vegan mushroom ragout to the seafood trio burrito with tilapia, shrimp and salmon drizzled with chipotle ranch and avocado. Add to that the famous salmon tacos, which are now on the menu year-round. “When we first opened they were just a weekend special,” says Wendy. “But people would tell us they had dreams about them and begged us to make them a permanent menu item.”

Café Corazon’s heart-shaped logo sits above the red awning of the triangle-shaped building on North Bremen Street. After all, corazon is Spanish for “heart.”

WALKER’S POINT

Trend Starter: Back in 2001, Jaques

Chaumet introduced Milwaukee diners to a taste of the French countryside, with the opening of Chez Jacques Brasserie, carving out a home in the then unfrequented neighborhood of Walker’s Point. “When we first opened where Braise is now, everybody thought we were crazy,” says Chaumet.

You won’t be disappointed with the authenticity of Cheq Jacques’ house specialties.

Growing up on a farm in Le Puy-en-Velay in the south of France, Chaumet learned to cook from his from his mother and

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grandmother, including one of his childhood favorite dishes – crepes. It’s these family recipes that have been handed down from generation to generation that you’ll find on the menu.

Downhome Bistro: Nobody makes meat loaf like Doug Konzak at Zak’s Café.

For him, the secret’s in the homemade BBQ sauce, which he incorporates into the entrée’s salsa glaze. It’s comfort food at its finest, with downhome favorites like chicken and dumplings, braised short ribs and smoked ham, and mac & cheese on the menu.

On weekends, look for the bloody mary of the week, usually a playful concoction of infused spirits and fresh herbs to complement brunch specials. While a significant percentage of Zak’s weekday business is from Walker’s Point and Downtown Milwaukee, it’s become a destination for customers from suburban areas, “especially for weekend brunch and the evening fish fry,” says Konzak.

Holy Mole: For 15 years, Botanas has been serving diners fresh Mexican food, and they’re ready to celebrate. “We’re throwing

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a big Cinco de Mayo party to thank our patrons for supporting us over the years,” says restaurant owner, Jaime Gonzalez.

“We set ourselves apart with our service,” says Gonzalez, who offers to keep specialty tequilas behind the bar for customers with specific requests. “If we don’t have what you like, we’ll do our best to get it in.” But with more than 60 tequila options available, customers don’t seem to mind the selection. If you go for lunch or dinner, order the famous shrimp soup or traditional mole. The recipes come from Gonzalez’s father’s restaurant in Mexico. “They’ve been in the family for more than 35 years,” he says.

A Space in Transit: Transfer Pizzeria

serves up hundreds of gourmet pizzas a night in their open-design kitchen at the busy intersection of First, Kinnickinnic and Mitchell.

Co-owner John Rossetto’s father purchased the vacant building in 2007, “and we felt it was an incredible location for the right kind of restaurant,” says John, whose brother Russell is also a co-owner. The brothers, along with a group of interested partners, felt the importance of bringing back the

integrity of the original space by revitalizing the woodwork, flooring and stained glass.

“There’s a lot of character at Transfer,” he says.

And entertainment, too, with live music on Tuesdays and Thursdays.

We All Scream For Sushi: Not a sushi lover? Not to worry. “Some non-sushi fans worry that the menu won’t have anything for them, but we really have something for everyone, including vegetarian, vegan and gluten-free items,” says Jeff Bronstad, co-owner of Screaming Tuna in Walker’s Point. Brunch, too, features a mold-breaking selection of non-sushi concoctions, everything from Duck Benedict to Shredded Pork Poutin.

Seafood is sourced and delivered daily from a number of vendors that put sustainability at the forefront of their priorities.

“Obtaining a reliable supply of sustainable seafood in the sushi market can actually be a rather daunting task,” he says. Their success is credited to constant communication between number of seafood purveyors and the helpful staff at the Monterey Bay Aquarium Seafood Watch program. ■

Dining Extra 2015 Milwaukee Magazine

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Destination Bayview & Walker’s Point

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DINING EXTRA

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Dining Listings ALE ASYLUM 1110 N. Old World Third St., 414-269-8700. Upscale, locally-sourced pub cuisine. $5-$22

W. Burleigh St. #102, 414-4762233. Breakfast, Lunch & Dinner.

Salads, Sandwiches, Soups, Pastas, Bakery. $3.29-$8.89.

Andrew’s 415 Genesee St., Delafield, 262-646-1620. New American cuisine restaurant inside The Delafield Hotel. $7-$42

FINK’S OF MILWAUKEE 1875 N. Humboldt, 414-226-5882. Variety of beer, specialty cocktails and esoteric spirit. $1-$18

ART BAR 722 E. Burleigh, 414372-7880. Variety of pizzas from Milwaukee Pizza Co.

Hinterland Erie Street Gastropub 222 E. Erie St., Suite 100, 414-727-9300. Fresh fish flown in daily. Menu changes often. $7-$40

BACCHUS (Cudahy Towers) 925 E. Wells St., 414-765-1166. Seasonal fish specials, porterhouse for two, three-course prix fixe menu. $25-$40 Balistreri’s Bluemound Inn 6501 W. Blue Mound Rd., 414-258988. Steaks, seafood, pizza, pasta. $9-$29 Beans & Barley 1901 E. North Ave., 414-278-7878. Vegetarian, fish, chicken. $5-$11 BEL AIR CANTINA 1935 N. Water St., 414-226-2245; 2625 N. Downer Ave., 414-964-1190; 6817 W. North Ave., Wauwatosa, 414-988-8533; Tacos, tostadas, burritos, fajitas. $2.69-$12 BONTANAS RESTAURAUNT 816 S. Fifth St. 414-672-3755. Mexican. $6-$22 café AT THE PLAZA (Plaza Hotel) 1007 N. Cass St.., 414-2720515. Corned beef hash, omelets, sandwiches. $5.95-9.95 Café Calatrava (Inside Milwaukee Art Museum) 700 N. Art Museum Dr., 414-224-3831.

American cuisine, Sunday brunch. $6-$17 Café corazón 3129 N. Bremen St., 414-810-3941. Tacos, burritos, tortas, enchiladas. $3-$13 café 1505 1505 W. Mequon Rd., 262-241-7076. Soups, salads, sandwiches. Gourmet takeout, local eggs, bakery. $4-12 CAMP BAR 4044 N. Oakland Ave., 414-962-5182; Shorewood.

6600 W. North Ave., Wauwatosa, 414-763-3793. Shorewood location offers Falbo Bros served hot & fresh. $2.95-$29.95. Wauwatosa location offers Cranky Al’s Pizza prepared in-house. $8.50-$22.00. centro cafe 808 E. Center St., 414-455-3751. Italian-inspired cuisine utilizing fresh local ingredients. Full-service bar and lounge. $7-$20 Charcoal grill Burlington, Grafton, Kenosha, Manitowoc, Racine East, Racine West, Plover, West Bend. Burgers, ribs, chicken, wood-fired pizza, authentic wood grilling, fish fry and brunch. $6.99-$15.99.

Chez Jacques 1022 S. First St., 414-672-1040. Classic French cuisine, from omelets and crêpes to croque monsieur, steak frites and bouillabaisse. $3-$26 CORNER BAKERY CAFÉ 11500

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HUE 2691 S. Kinnickinnic Ave., 414-294-0483; 6519 W. North Ave., Wauwatosa, 414-585-0577.

Vietnamese-inspired cuisine. $6.50-$19.50 Jackson’s Blue Ribbon Pub 1203 N. 10th St., 414-276-7271; 11302 W. Bluemound Rd., Wauwatosa, 414-988-4485. Gourmet pub fare. $5-$19.99 Johnny manhattans 3718 Hubertus Rd., Hubertus, 262628-7700. Steaks, BBQ, prime rib, Italian-inspired entrees, sandwiches. $8-$35 K2 GRILL 1828 N. Farwell Ave., 414-291-4000. Keema samosa, reshmi kabab, tandoori shrimp. $4-$28 KABANA GRILL 869 W. Layton Ave., 414-744-9000. Handmade samosas, freshly prepared curries and biryani, tandoori kababs and breads baked in a clay oven.. $3.50-$18.99 Kasana restaurant + bar 241 N. Broadway, 414-224-6158.

Small plates, organic hand-crafted menus, beautiful setting. $5-14 Kil@wat Intercontinental Milwaukee Hotel, 139 E. Kilbourn Ave., 414-291-4793. Inventive interpretation of American cuisine. $16-$36 LAKE PARK BISTRO 3133 E. Newberry Blvd., 414-962-6300.

French-European cuisine inside historic Lake Park Pavilion. $9.50$55.50 Mason Street Grill (Pfister Hotel) 425 E. Mason St., 414-2983131. Steaks, chicken, seafood. $8.50-$56 Maxie’s 6732 W. Fairview Ave., 414-292-3969. Jambalaya, gumbo, fried green tomatoes, po’ boys, oyster bar, ribs. $7.95$29.95 MCGILLYCUDDY’S BAR AND GRILL 1135 North Water St., 414278-8888. American and Irish artisan pub fare. Outdoor dining and entertainment. $6-$15

PIZZA MAN 2597 North Downer Ave., 414-272-1745. Pizza, classic Italian dishes, brunch. $7-$27 PORT HOTEL RESTAURAUNT 101 E. Main St., Port Washington, 262-284-9473. Tender Steaks, fresh seafood, with a hint of German fare. $3.25-$33.95 Port of call 106 W. Wells St., 414-273-7678. Sandwiches, burgers, fish and steak. $9-$30 RED LION PUB 1850 N. Water St., 414-431-9009. Irish cuisine, ale house, brunch and outdoor dining. $9-$17 RED ROCK SALOON 1227 N. Water St., 414-431-0467. BBQ, burgers, outdoor dining, entertainment. $5-$20 RIVERWEST PIZZA CO. 932 E. Wright St., 414-269-9703.

Artisanal pies and unique take on sandwiches, salads and appetizers. Handcrafted gelatos and desserts. $6-$18 RIVIERA MAYA 2258 S. Kinnickinnic Ave., 414-294-4848. Latin. $7.95-$13.50 THE RUMPUS ROOM 1030 N. Water St., 414-292-0100. Gastropub. $9.75-$43.95 Sala 2611 E. Hampshire St., 414-964-2611. Italian fare, pasta, chicken, fish, pizzas. $8-$31 Salotto Zarletti 1515 W. Mequon Rd., Mequon, 262-2415990. Wood-oven roasted pizzas, homemade pastas, market fish, hanger steak. $12-$29 SCREAMING TUNA 106 W. Seeboth St., 414-763-1637. Sushi, Asian bistro, outdoor dining, brunch. Reservations accepted. $4.50-$34 SHERIDAN’S HOUSE & CAFE 5133 S. Lake Dr., Cudahy, 414-7479800. Double Cut Pork Chop, Grilled Flat Iron Steak, Branzino and our Beer Steamed Mussels.

Brunch, fish fry, outdoor dining.

Reservations accepted. $8.95$28.95 THREE LIONS PUB 4515 N. Oakland Ave., 414-763-6992.

Brunch, shepherd’s pie, bangers and mash, sandwiches, corned beef and cabbage, fish and chips. $8.95-$19.95 transfer pizzeria café 101 W. Mitchell St., 414-763-0438.

40-plus pizzas, delicious pastas. $8-$19 TROCADERO GASTROBAR 1758 N. Water St., 414-272-0205. Sandwiches, mussels. $8-$20

Milwaukee ChopHouse Hilton Milwaukee, 633 N. Fifth St., 414-226-2467. Contemporary steakhouse, chops, lamb, seafood. $16-$60

TWISTED WILLOW 308 N. Franklin St., Port Washington, 262-268-7600. Classic recipes with a modern twist. $8.95$23.95

NEWPORT SHORES 407 E. Jackson St., Port Washington, 262284-6838. View of Lake Michigan, live music and bar. $6.95-$26.95

zak’s cafe 231 S. Second St., 414-271-5555. American cuisine, sandwiches, brunch, fish fry. $11-$24 ■

Dining Extra 2015

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