Pita Palace Opens In Riverwest

Pita Place. Photo from Pita Palace Facebook page.

Pita Palace (789 W. Layton Ave.) has opened a satellite version of its restaurant in Riverwest. The new eatery is located at 2713 N. Bremen St., and is owned by Yousef Abdallah. Abdallah also operates Oak Creek’s Al-Yousef Supermarket and Restaurant (6329 S. 20th St.).

The new restaurant’s menu is smaller, but is still similar to that of the original location. OMC’s Lori Fredrich offers more:

Entrees like the mix grill include options like chicken shish tawook, a flavorful marinated chicken kebab that’s eaten widely across the Middle East from Turkey and Lebanon to Syria, Palestine and Iraq and beef kufta, a ground meat kebab which is notably tender – even juicy – with a meaty flavor that’s redolent of garlic. It’s lovely with the bright tahini sauce, which cuts the fattiness a bit.

There are also falafel, shawarma, kebab and kufta sandwiches and platters along with a selection of salads including fattoush, tabbouleh, Jerusalem and Arabic.

The restaurant has options for catering, delivery and carry out. Pita Palace is open from 11 a.m. to 12 a.m. Sunday to Thursday and 11 a.m. to 2 a.m Friday and Saturday.

Raw Bar for Crossroads Collective

A seafood concept will occupy the final stall at Crossroads Collective food hall (2238 N. Farwell Ave.). The stall will be known as Raw Bar, and is the creation of brothers Jonathan and David Manyo. Jonathan Manyo is both chef and owner of Morel (430 S. 2nd St.). Joe Elmergreen, Morel’s general manager, is also a partner in the business. The stall is expected to open mid-to-late March.

According to Jonathan Manyo, Raw Bar’s concept is “completely the opposite” of Morel’s, as the Journal Sentinel’s Carol Deptolla reports:

Raw Bar’s menu will include some sustainable and seasonal seafood, such as stone crab claws, which are available into April. (Stone crabs aren’t killed; the claws are harvested, and the crabs regenerate them.)…

 The stall will have seafood such as raw oysters, king crab legs and crab claws.

Other menu items likely will include a ceviche of the day, lobster roll, shrimp cocktail, fresh albacore tuna melt and soups such as clam chowder and lobster…

A number of menu items will be at market price, with prices likely topping out at $20. Oysters on the half shell can be ordered by the piece and will range from $1.75 to $3.

Now Opening: Punch Bowl Social

The wait is almost over for the second tenant at the Bucks’ Entertainment Block. Punch Bowl Social is gearing up for its grand opening party on March 9. Along with bowling and karaoke, the “eatertainment” concept offers arcade games, billiards, giant Jenga, ping pong, bocce and foosball.

Urban Milwaukee offered a sneak peek of the food and drink menu:

Lighter fare includes taco dishes ranging in price from $11 to $14 (each dish comes with three tacos and frijoles charros) and salads, such as the Superfood Grain Bowl which includes crispy farro, quinoa, kale, radishes, sprouts, pickled chiles, shiitake mushrooms, poached egg, miso ginger vinaigrette ($13).

Options for burgers, sandwiches and other main courses are also available. The Wolf serves up griddled bologna, shredded lettuce, American Cheese, mustard and sea salt kettle chips on Texas toast ($12.5). The Chicken ‘n Waffles uses fried hormone and antiobiotic-free chicken breast and thigh over a malted waffle, with fresh strawberries and chipotle-citrus maple syrup ($16)…

Craft beverages include a number of draft and canned beers, along with champagne and red and white wines. Craft cocktails range in strength and flavor. Will Conga Line for Rum is on the sweeter side, and uses Cruzan Dark rum, Rum Haven coconut rum, Teakoe’s Pomegranate green tea, Monin Orgeat and fresh lime juice. With Sauza Blue Reposado tequila, muddled cucumber, house-made cardamom syrup and fresh lime juice, the El Macho feels like a refreshing, less-sweet version of a margarita. The Two Hats Blues packs a punch with Old Overholt Rye Whiskey, St. Elizabeth’s Allspice Dram and Dom Benedictine liqueur.

Tickets are still available for the grand opening party. From March 9 to March 31, Punch Bowl Social will be open from 4 p.m. to 2 a.m. Monday to Friday, 9 a.m. to 2 a.m. Saturday and 9 a.m. to 12 a.m. Sunday. Beginning on April 1, the establishment will expand its weekday hours from 11 a.m. to 2 a.m. Monday to Friday.