Dining
A nod to Seoul Korean Restaurant
Cozy spaces, traditional favorites and fast services are just a few of the reasons to visit the city's sole Korean eatery.
Sep 23rd, 2009 by Jeffrey Merlot
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
