Published May 13, 2013
Carlisle, a three-time James Beard Award nominee whose resume includes work in Chicago restaurants like Tru and The Bristol, says that the restaurant will really be "two in one," and will offer diners the choice of a casual side and a fine dining side.
Published April 26, 2013
Despite the acclaim heaped upon their mentors, we very seldom hear from the unsung heroes of the restaurant kitchen. Sous chefs aren't lauded with awards. Or mentioned in most restaurant reviews. They seldom get credit for dishes they've created that make it onto a restaurant menu. And - in most cases - there are few restaurant patrons who even know their names. In fact, I'd venture a guess that most people, unless they've worked in the service industry, don't have a very clear understanding of what a sous chef (French for "under chef") really does.
Published Feb. 11, 2013
Good news from Rocket Baby Bakery and Furthermore Beer, Sprecher small plates, changes to Dick's Pizza, restaurant expansions, and music festivals to benefit hunger.
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 Dec. 5, 2012
Want to pull out all the stops this holiday? Throughout the month of December we'll share some of Milwaukee's most talented chefs' takes on holiday-worthy fare.
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