Milwaukee ChopHouse — Darned good

Milwaukee ChopHouse

Milwaukee ChopHouse is one of five locations owned and operated by Marcus Hotels and Resorts. Team members of Chef Tyler Malson, a Sheboygan native, do a fabulous job in the Milwaukee ChopHouse of rivaling other local steakhouses with a menu that reflects the fine quality of area competitors of like caliber.

Tucked snugly in downtown Milwaukee’s Hilton Hotel, this posh restaurant welcomes guests with speedy, friendly and attentive service in a setting with subtle lighting and elegant décor. Mr. and Mrs. M. paid it a visit recently for a special occasion. Mrs. M. enjoyed a uniquely plated shrimp cocktail for $14, and Mr. M. opened up the meal with a zestier-than-usual cup of soupe à l’oignon at $6. We were both pleased with the eight-ounce  filet mignon au poivre for $38 — it was as savory, delicious and expertly prepared as any we have had anywhere else. Mr. M.’s was accompanied by a huge, tasty twice-baked potato ($7), the majority of which had to be taken home. No portion of the $40 bottle of perfectly suited Campo Viejo wine survived to be taken home, however.

The Milwaukee ChopHouse is worth considering when you are thinking about making reservations out for a steak dinner at a high-end restaurant.

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INGREDIENTS:
1 medium-large baking potato per person
1 green onion, finely chopped (or 1 tsp. of dried chives)
1 slice bacon, cooked crisp and crumbled (or 2 Tbs. of store-bought bacon bits)
1 mushroom, sliced and sautéed in butter
1 tablespoon butter
2-4 tablespoon sour cream
¼ teaspoon Cajun / Creole style seasoning (or salt and pepper to taste)
2-4 ounces cheddar or Italian cheeses, grated
Garlic powder

PREPARATION:

Preheat oven to 375º F.

Wash the potatoes off well under cool, running water; pat dry. Microwave on “High” for 12 minutes, then allow to cool for a few minutes.

Cut each potato in two, but not exactly in half; take about a quarter off each so that there is a single, nice-sized section for serving. Carefully scoop out the potato from both sides of each. Place the hollowed-out shells in a foil-lined baking dish or pan and the scooped-out potato in a large bowl (discard the smaller sections of skin from each potato). Chop up the potato in the bowl well with a large spoon, then add the ingredients of your choice. Evenly divide the mixture and spoon back into the hollowed-out shells, piling it up nice and high on each!

They can be refrigerated for two to three days or put directly back into the oven. Bake 30 to 45 minutes, until browned on top. Allow to stand five minutes before serving.

Makes two servings
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Milwaukee ChopHouse
633 North Fifth St., Milwaukee
(inside the Hilton Milwaukee)
414-226-2467
Major credit cards accepted