Even if you're paying close attention, it's sometimes difficult to keep up with the latest in food news here in Milwaukee. So here's a taste of what's new and notable – with news from Lake Park Bistro, c.1880, INdustri Café, and Red Bull.
Lake Park Bistro adds Zinc Bar and Menu Updates
The past week has been good to Lake Park Bistro, which underwent a refresh to its décor, as well as an update to its classic French bistro menu.
Customers will notice brand new curtains, glassware and non-serrated steak knives among the updates. But, the biggest changes are noticeable in the bar area. Draught beers will be served from the refinished vintage tap tower mounted on the west side of the bar. To enhance its iconic French bistro flair, the restaurant also refurbished their bar, adding a sheet zinc top, decorated with copper rivets to match the copper of the restaurant’s kitchen hood. Additional bar seating was also added just behind the bar, adjacent to the bustling dining room.
Bartolotta’s Restaurant Director, Scott Williams, reports that additional enhancements to the restaurant will be ongoing, including a frosted glass divider for the new bar seating, and a new collection of artwork.
The expanded menu will feature additional French bistro classics like house cured salmon with citrus, fennel feta, olive and apple salad ($13), roasted bone marrow with shallot confit ($14), roasted squab with foie gras sauce ($35), Strauss ribeye with Bordelaise sauce, mushrooms and bone marrow ($45) and dishes like roasted pork with brandy and prunes ($27). The redesigned menus, which include a listing of the daily specials, "Plat du jour," are "most classic bistro in their appearance, and easier to read," says Williams.
"I’m not one who loves change," says Executive Chef Adam Siegel, "But I love this new menu."
When asked if he had a favorite new dish, Siegel shook his head, "If I don’t love it, I don’t put it on the menu. "
Last Chance to Vote for Milwaukee Chef Hauck
Milwaukee chef, Thomas Hauck, of c.1880 has been nominated by "Food & Wine" magazine as one of the Peoples’ Best New Chefs in the Midwest. Today happens to be the last day to vote. So, if you haven’t already, you can support Milwaukee by voting for Chef Thomas Hauck of c.1880. Vote Online.
A native of Milwaukee, Hauck graduated from the Culinary Institute of America in Hyde Park, N.Y., and honed his skills in France. He worked with with Michel Richard at his flag ship restaurant Citronelle in Washington D.C., and side by with Michel Richard, one of the most acclaimed chefs in America. When he returned to Milwaukee in 2011, he brought with him the vision to open his own restaurant featuring farm fresh produce and food from local artisanal farms. And it was from that vision that c.1880 was born.
Competing Midwest chefs include Paul Berglund of The Bachelor Farmer (Minn.), Thomas Boemer Corner Table (Minn.), Tim Dahl of Nostrano (Madison), Mike DeCamp of La Belle Vie (Minn.), Justin Haifley of The Tavern (Mo.), Jamie Malone of Sea Change (Minn.), Patrick Ryan of Port Fonda (Mo.), Carl Thorne-Thomsen of Story (Kan.), and Cassie Vires of Home Wine Kitchen (Mo.).
INdustri Café Launches Spring Menu
Chef and owner Robert Klemm has released a new spring menu featuring favorite dishes augmented by INdustri’s signature Wisconsin twist.
Brunch and lunch feature signature Benedicts, including ham with truffle oil and lobster and asparagus, along with a wide variety of crepes, French toast, small plates and sandwiches, including INdustri chilaquiles ($10), cucumber sliders ($9), the Monte Cristo ($10) and the INdustri burger ($12) topped with Cheddar cheese, poblano BBQ, bacon, apples and onions.
For dinner, customers can choose from a selection of small plates, including wild mushroom gratin ($9), lobster hush puppies ($11), pomodoro ravioli ($11), cheddar poblano mac and cheese ($9), and Strauss veal meatloaf ($12). Burgers feature fresh, never frozen, hand-formed grass-fed Strauss beef patties, with toppings like blue cheese, caramelized onions, arugula, tomatoes, and pickled onions for $12.
Klemm describes his new menu as "simple and fresh ... food I love to eat!" With an emphasis on proper technique and Wisconsin freshness, the menu aims to deliver high quality dishes at a reasonable price.
Red Bull Launches New Flavors
This month, Red Bull launched three "Special Editions" in shades red, silver and blue, making the first time the Austria-based beverage company has altered its signature flavor since its launch in 1987. The new Red Bull Editions deliver the functional benefits of Red Bull Energy Drink, but with the taste of sweet cranberry, fresh lime, and fruity blueberry. The three varieties will be available in 8.4-ounce cans and at the same price point as the original Red Bull.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.