FOOD & DRINK
BEET YOGURT
AVOCADO
Photo courtesy of Birch on Pleasant.
STEELHEAD TROUT CRUDO
Photo courtesy of Birch on Pleasant.
Photo courtesy of Birch on Pleasant.
Rustic Farm Fresh Meets Cosmopolitan Dining at Birch Milwaukee BY SUSAN HARPT GRIMES
M
ilwaukee has been blessed several times over with outstanding restaurants, many of which have received accolades from national, and international, groups who recognize excellence in the culinary industry. One of the more recent additions to that lauded list is Birch. While Birch is located in the same venue as a previous restaurant iteration with a similar name, it is a completely new place, with new leadership and re-opened in spring of 2021. One of those at the helm is chef owner, Kyle Knall, who within a single year at Birch has been nominated for an Outstanding Chef award by the James Beard Foundation.
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Birch has a very modern, chic sophisticated aesthetic. Large windows complement an airy, crisp white dining room, accented with warm wood and textured concrete, which all work together to create a comfortable space that also feels elegantly metropolitan. Options for seating include a chef’s counter where diners can really appreciate the open kitchen and observe a master at work. A large open flame hearth plays a big role in the cooking. Happily, many of the farm to table dishes served at Birch possess a delightful bit of char from that open flame grilling. On a recent visit, service was quick, attentive, and everyone was very friendly.
The menu at Birch is seasonal, so the menu does vary depending on what is fresh and available. If you are up for a truly memorable dining experience, there is a Tasting Menu ($81) option where the chef will treat you to a series of delicious dishes of his choice.
EVERY BITE’S A CELEBRATION For those looking to order from the menu, consider beginning with a small plate of Thinly-Shaved Cucumbers ($15), paired with equally as thinly shaved asparagus and fresh parmesan, all seasoned with lemon, basil, and pepper. This will likely change the way you think of “dinner salad”
