Earlier this month, we brought you the news that Interval, the new combination coffee shop, cafe and restaurant, had opened for breakfast and lunch service at 1600 N. Jackson St. (the former Pleasant Kafe).
Beginning this week, guests will also be able to enjoy dinner at the beautifully appointed cafe.
On Wednesday, Nov. 21 at 5 p.m., Interval will make its inaugural transition to a restaurant where guests can experience affordably priced high-end dishes in a casual environment.
In fact, the relaxed vibe in the dining room will be part of what sets Interval apart. After being greeted by the bartender, guests will be encouraged to seat themselves.
"We're really trying to break down the stereotypical barriers of fine dining," notes Cook, who says he and the bartender on staff will be waiting on tables themselves. "There won't be chef jackets or pretense. We just want people to sit down, relax and enjoy something delicious."
The menu, executed by Chefs Cook and Alex Harry, will resemble a build-your-own tasting menu featuring 8-10 appetizers, a mid-sized pasta course and two medium shareable plates, all priced in the $8-25 range.
Items from the menu include a beautifully presented salad of fresh and fermented vegetables with creamy green goddess dressing ($10); tender pork belly with popped sorghum, corn puree and gooseberries ($10); a salad of thinly sliced apples with radishes, black garlic and fennel ($10); indulgent pork fat madeleines served on a bed of cheese foam ($10); steak tartare with pickled mustard seeds, house sauerkraut and crackers ($10) and coffee and cocoa rubbed steak with escabeche ($20).
Meanwhile, the bar will offer a curated collection of both beer and wine along with creatively executed cocktails, including riffs on classics like a pineapple daiquiri, sour and a cocktail called Rosemary's Baby featuring smoldering rosemary and citrus. Mocktails will also be a feature, beginning with Brazilian lemonade topped with espresso dust.
Interval is open for breakfast and lunch Monday through Saturday from 7 a.m. to 3 p.m. and coffee service on Sunday from 7 a.m. to 3 p.m. Starting Nov. 21, Interval will also add dinner service Wednesday through Saturday from 5 to 10 p.m. Note: the restaurant will be closed on Thanksgiving, Nov. 22.
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.
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