Published Feb. 8, 2013
Remember Milwaukee's "sexy" moniker from Marie Claire in 2008? Today's mention is similar as Milwaukee shows up on OpenTable's list of the "Top 25 Most Romantic Cities in the United States."
Published Feb. 4, 2013
Fundraisers, mitten fest and a taste of Africa - all this and more in the Weekly Nibble.
Published Feb. 1, 2013
According to Eddie Osterland, Master Sommelier, creating a memorable experience has everything to do with "thinking like a somm."
Published Feb. 1, 2013
It's all about location, right? For restaurants, though, isn't it about the food? Does location matter? Should restaurants cluster? Not sure? Here's what a few experts said. Dive in, and then chime in with your thoughts.
Published Jan. 30, 2013
Schneider's intrigued me with its low prices and thick, spicy pizza sauce. But I had to remember: you get what you pay for.
Published Jan. 28, 2013
I'll confess that I was expecting a noon dinner of hastily and bulk prepared food followed by a show that would remind me of a cruise ship, "American Idol" auditions or "Disney on Parade." If they gave out points for being wrong, I would be leading the pack on this one.
Published Jan. 24, 2013
With a little help from his family, first-generation Sicilian-American Carlo Pedone opened Trattoria di Carlo on Howell Avenue 10 years ago. I stopped by to check out the Barbecue Chicken Pizza.
Published Jan. 24, 2013
Chef Thomas Hauck's dishes at c.1880 are bright, offbeat, purposefully plated and intelligently crafted. He has soundly developed both sides of his chef brain. It is, after all, important to be both an artist and a technician. c.1880's early success is the result of Chef Hauck honing both of these skills to a fine edge.
Published Jan. 23, 2013
A January 2013 study reports that between 30 to 50 percent of the world's food is wasted each year, with some 2 billion metric tons of grain, vegetables, and meat thrown in the garbage. So, what are restaurants doing to prevent food waste?
Published Jan. 21, 2013
From what I hear, there are two types of Wisconsinites. Those who know about meat raffles and those who don't. Before this week, I was in the latter camp. But, I've now joined the folks "in the know," and I'm happy to share what I've learned.
Published Jan. 19, 2013
INdustri Café has hired a new executive chef and sous chef, according to owner Robert Klemm.
Published Jan. 12, 2013
Rodizio Grill opened last month at 777 N. Water St., and on Thursday I went there for lunch with the general manager, Marty Veidins, to find out just what was going on in the space previously occupied by Sabor.
Published Jan. 10, 2013
Winter is in full force. Less daylight, cold temperatures and more time indoors can lead to a full-blown case of Seasonal Affective Disorder if you're not careful. So, it pays to have a plan to beat those blues before they begin. Here are 10 ideas to beat the cold and gloom.
Published Jan. 8, 2013
Envision an artistically decorated communal table around which are seated 20 individuals, some friends but most strangers who've come to discover an entirely new dining experience. Add the choreography of both the tangible and intangible: space, light, temperature, sound, smell, taste, touch. Senses illumine. The mind opens. And something incredible begins to happen.
Published Jan. 3, 2013
The National Restaurant Association recently released the results from its annual "What's Hot in 2013" survey of more than 1,800 professional chefs, all members of the American Culinary Federation. I've glanced over the list, and it's not particularly surprising given the direction restaurants have been heading.
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