After a successful Thanksgiving pop-up, Michelin-starred Chef Curtis Duffy is bringing the holiday flavors of his Chicago restaurant, Ever, to Milwaukee for a second time.
The Ever To Go holiday pop-up will take place on Dec. 23, with curbside pick-up available outside Hotel Madrid, 600 S. 6th St. in Walker’s Point. However, guests are encouraged to place pre-orders online now for items including three set meals, optional add-ons and a package of holiday sides.
Among the choices are three set meal options: a dinner of braised lamb, barley and mushroom stew; chilled kale salad with almond and parmesan; a petite baguette with roasted red pepper jam, and molten chocolate cake ($55); There's also winter vegetable and bean ragout; chilled kale salad with almond and parmesan; a petite baguette with roasted red pepper jam, and molten chocolate cake ($45); or a children’s meal including BBQ chicken steamed buns with macaroni and cheese, seasonal fruit, vegetable, and a brownie ($13).
Four of Chef Duffy’s favorite holiday sides (creamed corn, a mushroom medley, pumpernickel stuffing and potato pavé) plus cookies are bundled together in a package that serves two ($95).
Add-ons include deviled eggs, a charcuterie and cheese plate, and a bûche de Noël dessert for two along with an à la carte menu with a roasted mushroom tart, duck confit, slow-roasted pork belly, Chef Duffy’s favorite cookies; house-made kombucha, plus a selection of red and white wines.
Diners can pre-order items online for pick-up between noon and 2 p.mm. on Wednesday, Dec. 23. Customers reserve a pickup time when they place their order. Delivery is not available.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
