Finally, Some Python Spring Rolls!
Other new treats at State Fair include bison burgers, deep-fried kringle and chicken and waffles.
It’s not a huge week for new restaurants in Milwaukee, but that’s okay, the line-up of new treats at Wisconsin State Fair is impressive in an occasionally weird sort of way. Nine new food vendors have set up shop at this year’s state fair; bringing the total food and beverage vendor population up to 213. So why settle for cream puff and corn-on-the-cob when you select from these vendors making their first fair appearance: Bavarian Haus making deep-fried kringle; Bavarian-style food and German beers; Big Sky Country Bar & Grill; Blooming Onion; Brad & Harry’s Cheese Curds; Chicken & Waffles; Exotic Meat Grill, with bison burgers and python spring rolls; Pineapple Whip with pineapple-inspired frozen desserts; Siggy’s Wild Dogs Saloon with gourmet hot dogs; Leilani’s Homemade Tamales; and Knucklehead, serving American bar food. More information on the State Fair’s food choices can be found on their website.
600 East Café: A ribbon cutting ceremony Monday kicks off a week of specials and promotions at this new 600 E. Wisconsin Ave eatery. Patrons will be treated to free samples of chocolate chip cookies on Monday, coffee on Tuesday, pound cake on Wednesday, latte and mocha drinks on Thursday and baked oatmeal on Friday. The café at the northeast corner of Wisconsin Avenue and Jackson Streets will serve locally sourced sandwiches, wraps, and coffees. With its convenient walk-up window the café was built for grab-and-go eating.
And some more information on Morel, which opened a week ago. Serving a menu of contemporary American cuisine, this Walker’s Point restaurant (430 S 2nd St.) features farm-to-table dishes alongside unique cocktails and seasonal craft beers. Chef and owner Jonathan Manyo, previously of The Immigrant in Kohler and Lincoln Restaurant in Portland, Oregon, returned to Milwaukee two years ago to start a restaurant focusing on local Milwaukee fare. The menu features traditional courses such as beef, lamb, and pork, plus more unusual offerings like crisp skinned pheasant breast, grilled trout, and farrotto with kale and egg for vegetarian eaters. Pastries will be provided by Derek DuCharme of National Bakery, including goat cheesecake and Door County cherry tamales with cherry sauce and tequila sabayon. Morel is open Tuesdays through Thursdays from 5pm to 9 pm and 5pm to 10 pm on Fridays and Saturdays.