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Talkback: Hinterland Erie Street Gastropub
Nov. 9, 2007, 2:39 p.m.
WOW!! - Watch out Bartolotta there is a new Chef in town, Kelly Qualley and he is smokin hot. Our neighbors in Green Bay must have been napping when they let this dynamic duo of Executive Chef Kelly Qualley and Sous Chef Brett Weber slip out of town. Hinterland is raising the bar and these two rising stars will challenge any place in this town or any other town including Seattle, Chicago, and London to keep up.
My date and I sampled 4 different dishes plus 2 desserts and each was an original and a smash. First we had a cold starter of bison tenderloin Carpaccio accompanied by a simple salad of baby mache, trumpet royal mushrooms, capers & other tidbits with crostini. The carpaccio melted in mouths, the salad provided all the seasoning the dish required. Next we tried a hot starter, roast quail. Deboned except for the drumsticks, the breast was rolled into 2 medallions each swaddled by smoky Nuskies bacon and gently stuffed with fresh goat cheese. Another bit of salad with baby carrots while the white dish was painted with the deep brilliant red of beet puree provided a delightful sauce. The dish was perfect. We washed it down with two of Hinterland's own brews, the Pale Ale and Winter Oak Cask Ale. The latter was poured into a large brandy snifter, the perfect glass to highlight this beer's complex aromatics. For main entres my partner ordered the coriander dusted port tenderloin. I ordered the wood-fired grilled elk with a twist. I asked it to be served with sides normally accompanying the beef ribeye. That was brilliant because I was able to experience the ash baked eggplant puree. The texture of the eggplant was like silk. The flavor was heavenly and complemented the elk as if they always were a perfect pair. I know my date loved her dish because she was totally focused on her consumption with a look of total joy.
The portioning of each dish was well balanced leaving us with just enough room for desert. I must point out that Hinterland does not disappoint like so many other restaurants; where the food was great but cheesecake and flourless chocolate cake seem to be the rigor. Hinterland's desserts are as original as the dinner menu. My date selected the Coconut & Ginger rice pudding croquette with mango & papaya slaw while I had the warm Pumpkin bread pudding with chai tea pumpkin coulis, pepita brittle and brown butter ice cream. Both were fantastic, my only regret is that we did not try the fish, so we are going to go again. Hinterland has instantly won my heart and is my favorite Milwaukee restaurant. If you have not experienced Hinterland you better be fast or you will be waiting days, if not weeks for a table once word spreads about this 7 week old gem.
WOW!! - Watch out Bartolotta there is a new Chef in town, Kelly Qualley and he is smokin hot. Our neighbors in Green Bay must have been napping when they let this dynamic duo of Executive Chef Kelly Qualley and Sous Chef Brett Weber slip out of town. Hinterland is raising the bar and these two rising stars will challenge any place in this town or any other town including Seattle, Chicago, and London to keep up.
My date and I sampled 4 different dishes plus 2 desserts and each was an original and a smash. First we had a cold starter of bison tenderloin Carpaccio accompanied by a simple salad of baby mache, trumpet royal mushrooms, capers & other tidbits with crostini. The carpaccio melted in mouths, the salad provided all the seasoning the dish required. Next we tried a hot starter, roast quail. Deboned except for the drumsticks, the breast was rolled into 2 medallions each swaddled by smoky Nuskies bacon and gently stuffed with fresh goat cheese. Another bit of salad with baby carrots while the white dish was painted with the deep brilliant red of beet puree provided a delightful sauce. The dish was perfect. We washed it down with two of Hinterland's own brews, the Pale Ale and Winter Oak Cask Ale. The latter was poured into a large brandy snifter, the perfect glass to highlight this beer's complex aromatics. For main entres my partner ordered the coriander dusted port tenderloin. I ordered the wood-fired grilled elk with a twist. I asked it to be served with sides normally accompanying the beef ribeye. That was brilliant because I was able to experience the ash baked eggplant puree. The texture of the eggplant was like silk. The flavor was heavenly and complemented the elk as if they always were a perfect pair. I know my date loved her dish because she was totally focused on her consumption with a look of total joy.
The portioning of each dish was well balanced leaving us with just enough room for desert. I must point out that Hinterland does not disappoint like so many other restaurants; where the food was great but cheesecake and flourless chocolate cake seem to be the rigor. Hinterland's desserts are as original as the dinner menu. My date selected the Coconut & Ginger rice pudding croquette with mango & papaya slaw while I had the warm Pumpkin bread pudding with chai tea pumpkin coulis, pepita brittle and brown butter ice cream. Both were fantastic, my only regret is that we did not try the fish, so we are going to go again. Hinterland has instantly won my heart and is my favorite Milwaukee restaurant. If you have not experienced Hinterland you better be fast or you will be waiting days, if not weeks for a table once word spreads about this 7 week old gem.
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Nov. 12, 2007, 5:02 p.m. - Posted by AcesFull711
Hinterland is a fantastic Culinary addition to Milwaukee. We visi ...
Hinterland is a fantastic Culinary addition to Milwaukee. We visi ...
Nov. 9, 2007, 2:39 p.m. - Posted by Zbasque54
WOW!! - Watch out Bartolotta there is a new Chef in town, Kelly Qu ...
WOW!! - Watch out Bartolotta there is a new Chef in town, Kelly Qu ...
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