By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Mar 30, 2016 at 11:01 AM

A new restaurant called Ka-Bob’s Bistro is bringing new life to a space at 6807 W. Becher St. in West Allis which has been vacant for almost a decade.

The property – which formerly housed three retail spaces, including a restaurant called Lynn’s Kitchen which closed in 2007 – was purchased last summer and renovated by Mark Lutz, owner of the West Allis Cheese & Sausage Shoppe at 6832 W. Becher St.

"The building was a bit of an eyesore," says Lutz. "The windows were all enclosed, and we just wanted to do it up right. So we replaced the windows, restored the facade and brought the building back to its former glory."

When Lutz began looking for a tenant, he connected with Bob Nicholson, a customer and former chef at Matty’s Bar & Grille in Muskego. The two got to talking about the space, and eventually Nicholson decided to take the leap and establish Ka-Bob’s as a restaurant.

Nicholson, who has a hotel and culinary background that spans 30 years, runs Ka-Bob’s Bistro with the help of his son, Josh. The two originally launched Ka-Bob’s as a catering business in Big Bend before establishing their brick and mortar location on Becher Street.

Nicholson says the restaurant is as much about the people and atmosphere as it is about the food.

"Our goal is really to bring people affordable, accessible food with personable service and personality," says Nicholson. "We want folks to be able to sit down, enjoy the atmosphere, have a few cocktails, enjoy their meal and leave here satisfied. And everyone who works here along with me are people who work with that purpose in mind. They all bring something unique to the table."

The restaurant – which seats about 70, including seats at the bar – is sparse in terms of its decor, but features warm earth-tone walls, stonework detail behind the bar and seating comprised of mostly four-top wooden tables. Floor to ceiling windows line the front of the building, offering up plenty of natural light during the daytime hours.

Not just "ka-bobs"

Despite the name, which Nicholson says was a fun play on his own moniker, Ka-Bob's Bistro serves up more than just kebabs – though grilled meats on a stick do come into play.

Ka-Bob’s dinner menu offers up appetizers including a Texas flatbread pizza with white cheddar sauce, smoked brisket, caramelized onions, roasted garlic, parmesan cheese and cracked black pepper ($8.25).

Photo: Ka-Bob's Bistro

There are also signature wings (8 for 8.95/12 for 11.95) and a trio of kebabs including smoked ribs on a stick, petit beef kebab and marinated chicken skewer for $9.95.

Salads include options like the Craisin Tango with mango, dried cranberries, roasted chicken, goat cheese, cucumbers and almonds with a wine vinaigrette ($10.25) and a steak lovers salad with baby greens, onions, peppers, corn, black beans, beef, tortilla bites and Southwestern style dressing ($10.95).

Meanwhile, entrees include pastas like a three-cheese skillet macaroni & cheese with pork belly and andouille sausage ($9.95).

Photo: Ka-Bob's Bistro

Beef tenderloin medallions are drizzled with demi glace, served over vegetables and potatoes and topped with poached eggs ($16.95); and sandwiches like the Becher Burger, which sports a ⅓ pound hand-formed beef patty topped with bacon, provolone, Monterey jack, jalapenos and onion straws ($9.25).

Photo: Ka-Bob's Bistro

On Fridays, Nicholson offers a fish fry, featuring breaded perch, bluegill and cod with a choice of potato chips, fries or housemade potato pancakes. "Of course it also comes with coleslaw, rye bread, tartar sauce and a smile," Nicholson notes.

Other evening specials include prime rib, barbequed ribs (priced $12.95-19.95) and "Cowboy Steak," otherwise known as bone-in ribeye ($27.95) on Saturday nights, each served up with a choice of potato and house vegetables.

A full service bar also offers wine, beer and cocktails.

Meanwhile, lunch options, most priced at $10 or less, include sandwiches, salads, wraps and sliders, along with soups and daily specials. Full menus are currently available online at ka-bobs.com

Coming up

Moving forward, Nicholson notes that the menu will be expanded to include a rotating selection of pastas, sandwiches and entrees that reflect both seasonality and variety.

Eventually, Nicholson says he’ll roll out a Bloody Mary bar and small build-your-own omelette station for special occasions and Sundays. Ka-Bob’s Bistro will also feature outdoor sidewalk seating beginning this summer.

Nicholson says Ka-Bob’s will be hosting a grand opening, likely sometime in April, which will include a ribbon cutting with the mayor and other festivities. Later this summer, he also plans to host a block party of sorts which he says he’ll call the "Becher Street Bash."

Ka-Bob’s Bistro is open for lunch and dinner Tuesday through Thursday from 11 a.m. to 10 p.m., Friday and Saturday from 10 a.m. to 11 p.m. and Sunday from 11 a.m. to 8 p.m.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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.