If you've missed the finer pleasures of enjoying a special evening out with coursed dishes from Chefs Daniel Jacobs and Dan Van Rite, there's good news on the horizon.
EsterEv, the finer dining restaurant-within-a-restaurant at DanDan, 360 E. Erie St., wll be reopening for Friday and Saturday evening dinner service beginning Friday, Sept. 25.
To ensure safety for both staff and guests, the restaurant will forego its tiny quarters, hosting dinners on the socially distanced DanDan patio (as weather permits) or inside the DanDan restaurant.
Two seatings will take place per evening, the first at 6 p.m. and the second at 7:30 p.m., with each seating limited to six guests per time slot. Guests will be seated at individual tables with members of their party only, rather than at EsterEv’s usual communal tables.
The current menu will include five courses, including:
- Snacks: caviar tater tot, steak tartare dolma, bread and butter
- Avgolemono with chicken, wild rice, lemon (pairing: Mendraka Bizkaiko Txakolina 2017)
- Raviolo with quail egg, ricotta and tomato (pairing: Lelievre Gris de Toul 2018)
- Halibut with peppers, chorizo, clams and saffron (pairing: Manuel Olivier Bourgogne Aligote 2016)
- Waygu with cucumber, sour cream, red onion, ramps (pairing: Clos Cibonne Tentations 2017)
- Dessert with banana, chocolate financier, Opalys ganache, streusel (pairing: Dumangin Ratafia Champenois)
Dinner is $65 and includes five courses; the optional wine pairing is available for an additional $35. Reservations are required. Interested guests can make a reservation by calling DanDan at (414) 488-8036 or reserving a seat via Tock (online reservations will be available beginning Wednesday, Sept. 16 at 3 p.m.). All reservations must be pre-paid at time of booking; wine pairings can be pre-paid or added at the time of your reservation.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.