Dining
Memories of Bartolotta’s Lake Park Bistro
Good name, better food, but Mr. and Mrs. M have reservations about the long waits (with a reservation) and paper tablecloth covers.
Sep 17th, 2009 by Jeffrey Merlot
Dinner, Diner, Let’s Grab Lunch
Regulars and newcomers get a fair share of chaos and home-cooked faves at this downtown eatery.
Sep 4th, 2009 by Jeffrey Merlot
Auf-dinner-sehen at Karl Ratzsch’s
Stalwartly guarding the Old World German cuisine experience, Karl Ratzch's is a must-visit for the uninitiated.
Aug 28th, 2009 by Jeffrey Merlot
Lunch, the Philly Way
Milwaukee's most authentic Philly Cheese Steaks, and a recipe for the Parisian version.
Aug 20th, 2009 by Jeffrey Merlot
Mr. and Mrs. M.
Savvy diners Mr. and Mrs. M. step out on the town and report their findings from the field. This week: Milwaukee favorites. What would you miss eating if you had to leave the city for good?
Aug 11th, 2009 by Jeffrey Merlot
Our State Fair is a great State Fair
Pig races. Foods on sticks and deep-fried. Carnival rides. Beer. Was I going to write about anything else in this week's column?
Aug 4th, 2009 by Brian Jacobson
Jarreau, Opera, Ballet, and Bombastics
With Thursday night's concert featuring 7-time Grammy Winner Al Jarreau, interactive activities for the kids, plus a ballet and opera feature with an unbelievable fireworks finale Saturday night -- it's a party unlike most others in the greater Milwaukee area this July
Jul 9th, 2009 by Hope Stolarski
New Glarus, where beer is born
It's a pleasant day in one valley in western Wisconsin, a place where the Swiss have colonized and beer is born high on a Hilltop Brewery. A travelogue in pictures and words.
Jul 1st, 2009 by Brian Jacobson
Fluff Me, Stuff Me
Stella takes on Whoopie Pies, Fluffernutter sandwiches and urban chickens.
Apr 29th, 2009 by Stella Cretek
Classic cocktail recipes from your friends at TCD
ThirdCoast Digest’s Erin Petersen went on the prowl for the city’s best (and most atmospheric) cocktail hours. But for those of you that aren’t feeling the bar scene, host your own Depression-Era cocktail hour at home with some of these lively libations: Brandy Old Fashioned 3 oz brandy 4 dashes Angostura bitters 1 tsp sugar 1 dash water Sweet or Sour soda (7-Up, 50/50, etc) Muddle the sugar with the bitters and the water in the bottom of an old-fashioned glass. Add the brandy, ice cubes and sweet soda. Stir, garnish with a lemon peel, and serve. If you want to make it true- Wisco style, muddle a couple of Maraschino cherries with the sugar and bitters and garnish with an orange slice. If you’re from south of the state line, use whiskey in place of brandy and mix with sour soda. Manhattan 2 oz rye whiskey 1/2 oz sweet vermouth 2-3 dashes Angostura bitters Maraschino cherry for garnish Pour all ingredients into a glass full of ice, stir well and strain into a chilled cocktail glass. Rob Roy 2 1/2 ounces Scotch 1 ounce sweet vermouth Dash of angostura bitters Maraschino cherry or twist of lemon peel Shake the Scotch, vermouth, and bitters with ice; then strain into a chilled cocktail glass. Garnish with a maraschino cherry or lemon peel. Sidecar 1 1/2 oz. Brandy 1/2 oz. Triple Sec 1/2 oz. Lemon or Lime Juice Combine all the ingredients in a shaker filled with ice, shake well and strain into a cocktail glass. The Kentucky Dandy 2 oz. Maker’s Mark 4 oz. Ginger beer Stir, then add a dash of cayenne pepper. Serve over ice in an 8 oz. tumbler. Thanks to Howie Goldklang for this recipe! The Blue Blazer 2 1/2 ounces Whiskey 2 1/2 ounces Boiling Water 1 Teaspoon Powdered Sugar 1 Lemon wedge 1 Lemon Twist Take two large fireproof mugs. In one, pour in the whiskey. In the other, pour in the water. With a match or lighter, ignite the whiskey. To mix the whiskey and water, pour the liquids back and forth cup to cup about four or five times which will create the effect of liquid fire. To the blended whiskey and water, stir in the powdered sugar and squeeze in the lemon wedge. Pour into a 4-ounce heat proof whiskey glass and garnish with lemon wedge. Recipe courtesy of TCD’s own Cate Miller. Did we miss your favorite? Leave a comment and share your own fave drink tips.
Apr 16th, 2009 by Amy Elliott
great Chipotle recipes
I don’t normally plug chain restaurants, but Chipotle is one I’d like to have in my own neighborhood. The meat they use is a special attraction to me because every time I’ve supped there, everything from the steak to the chicken or pork has been tender and lean. Although I generally prefer independently owned places, I recently stopped in an a Mexican eatery, to remain nameless, that served meat so tough and greasy it was inedible. With both pinto and black beans and fajita-style vegetables on the menu, Chipotle works for vegetarians as well. Even for my friend who is a strict macrobiotic vegetarian. For about $10 bucks you can have a massive burrito with a beer or Margarita. The Margaritas are large, potent and also rank with the best I’ve had at corner-in-the-wall ethnic gems. For just a couple of dollars more, you can have outstanding (it tastes like what I make at home) guacamole and chips. None of the stores have the convenience of drive through service and according to corporate sources, that’s not in the works. Considering the prices, the fast buffet service and the quality of product, I would project Chipotle to be relatively recession proof. Chipotle does not offer coupons or specials, but if you come in on Halloween dressed like a Chipotle burrito, your burrito is on the house. Two recipes from Chipotle Ancho Chile Marinade for Meat by Steve Ells, Founder & CEO, Chipotle Mexican Grill 1 pkg (2 oz.) dried ancho chilis or dried pepper of choice 1 tsp. black pepper 2 tsp. cumin powder 2 tbsp. fresh oregano, chopped 6 cloves garlic 1/2 red onion, quartered 1/4 cup vegetable oil 4 cuts of meat of choice Soak dry chilis in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over meat and refrigerate at least one hour, up to 24 hours. Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done. Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro. Chipotle Adobo Marinade for Grilled Vegetables by Steve Ells, Founder & CEO, Chipotle Mexican Grill 1 small can Chipotle peppers in adobo sauce 1 – 2 tbs. Soft butter (olive oil for vegans) 1 – 2 tsp. freshly squeezed lemon juice Use four tablespoons of the Chipotle adobo sauce. Save the Chipotle peppers for another use. Mix adobo sauce with butter and lemon juice. Brush over vegetables before and during grilling. Salt and pepper to taste. Recommended vegetables Corn on the cob Peel back husks but don’t remove remove silks. Brush with adobo mixture, rehusk and wrap in foil. Grill 10 – 15 minutes, turning occasionally until tender. Japanese eggplants Quarter lengthwise and parboil until bright in color (2 – 3 minutes). Brush with adobo mixture. […]
Apr 8th, 2009 by Cate Miller
Review and results from WMSE’s 2009 Rockabilly Chili Contest
Neither rain nor sleet nor snow – all three of which came down Sunday afternoon in Milwaukee – could deter droves of hungry people from this year’s premier showcase of some of the city’s best commercial chili recipes while listening to rocking hillbilly tunes. Over 35 area restaurants brought 10 to 15 gallons (or more) each of their original spicy creations to the Milwaukee School of Engineering’s Kern Center in hopes of bragging rights to title of “Best”. After running out of space at the Harbor Lights Room in 2007, the popular event was moved to the university grounds which is home to the host radio station. Organizers are now eyeballing the Field House upstairs for next year, which is big enough to host a regulation soccer game let alone a crowded chili contest. Concerns were even addressed as to the not-so-green nature of the event, which went through many barrels of 2 oz. sample cups, beer cups, and spoons – plus a ton of soda cans. MSOE has recycling containers at the event, but they were not self-evident. WMSE’s General Manager Tom Crawford says that each year the communication improves between organizers and the school on how they can make these things better and these issues were well known. As for the food, everyone brought their ‘A’ game to the contest – even the very few that seemed to show up just for the premium advertising. Many of the chefs expanded or focused previous entries by trying exotic spices or meat varieties. Others remained true to the formulas served currently at the eateries in which they worked. On a special note, it was a bit sad to see two of last year’s winners not around to defend their titles in the Champion’s Corner; both Annona Bistro (2008 Best Veggie Chili) and Great Northern BBQ Company (2008 Best Display) fell prey to economic times and have closed in the last eight months. Still, the representation remains strong from some of Milwaukee’s best restaurants, cafes, delis, and catering. Without further ado, here are the 2009 winners and runner-ups in four categories as decided through ballots turned in by public voters at the event: BEST DISPLAY Winner: McBob’s Bar and Grill Runner-Up: Brewed Café In an example of simple but elegant over epic, McBob’s display of designed welding helmets won out over Brewed’s Ed Roth-inspired racing display for a consecutive runner-up decision in two years. BEST HEAT Winner: Koppa’s Fulbeli Deli Runner-Up: Bremen Café In defense of their 2008 crown for the hottest chili, multiple award-winner Sarah Cordus of Koppa’s brought both a great meat and veggie chili. But it was no match for Bremen’s freshman entry, which boasted Naga Jolokia ghost peppers among 17 ingredients meant to scorch the mouth. Just the right amount was used to prevent real pain, but even two ounces had tasters reaching for beverages immediately. BEST VEGGIE CHILI Winner: Riverwest Co-op Runner-Up: Fuel Café Fuel Café has a beautiful standard red that’s served at the Riverwest hovel, but […]
Mar 8th, 2009 by Brian Jacobson
