In the mood for Chinese food? How about Middle Eastern, French, African or a good ol' steak from the USA? No need to decide, just travel to the Third Ward's Passporte, 525 E. Menomonie St., where food choices sprout from all over the map.

Passporte, a new bar and restaurant with an international theme, is set to open later this month, after much anticipation. Owner Richard Kaiser, who opened Japanese restaurant Nanakusa three years ago, will again sink his love of world culture into another upscale eatery/drinkery.

Menu items are mostly large-portioned appetizers, with the exception of a steak entree. Food will also be available in the adjoining bar.

"The bar and restaurant are separate spaces," says Kaiser, a Whitefish Bay native who now lives on the East Side. "It will have a separate sound system so people can have fun without worrying about the noise spilling into the dining area."

Smoking will be permitted in the bar, but not the restaurant.

Kaiser says he wanted Passporte's interior design to be similar to Nanakusa's, with clean lines and soft colors.

"Not a lot of kitsch or brass," he says. "More natural tones."

Kaiser, who is of Welsh, Italian and German descent, has nurtured a lifelong interest in Asian culture and cuisine. He has traveled extensively and lived overseas and says he has always enjoyed food from around the world.

"I wanted to offer people one location with the equivalent of about five different ethnic restaurants," he says.

Passporte will specialize in wine -- with more than 100 bottles from which to choose -- and an extensive list of import beers. Martinis, specialty drinks and cocktails will also be available.

Down the road, Kaiser plans to feature live music such as jazz trios, as well as lunches and Sunday brunches. For the first few weeks, however, Passporte will serve only dinner every night of the week.

"A lot of ethnic restaurants in Milwaukee are 'mom and pops'," says Kaiser. "I wanted to offer cuisine in an environment that's a little more friendly and acknowledges that diners are not as familiar with the food. Let's just say all of my servers will be English speaking with an extensive knowledge of both the food and drink menus."