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 – including news about the new restaurant in the Downtown Marriott, an elegant Fourth of July bash on a Walker’s Point rooftop and a Wisconsin-style supper club in New York.
Read my lips: Millioke
According to legend, the word Milwaukee originated from the native Algonquin tribe word Millioke, which translates to 'the good or beautiful land.' And the beauty of the Midwestern dining experience is what Millioke – Meat Cheese Beer hopes to share with diners from Milwaukee and abroad.
The restaurant at 323 E. Wisconsin Ave. opened this past week in the Milwaukee Marriott. Its name is a nod to the film "Wayne's World," in which Alice Cooper mentions "millioke," and its aim will be to showcase Milwaukee and its heritage through dishes that reflect the history and culture of the city.
In keeping with their mission, Millioke has teamed up with Usinger’s Famous Sausage and the Wisconsin Milk Marketing Board to offer locally made products. The menu, created by executive chef Patrick Taylor, will feature small batch artisanal Wisconsin cheeses, local craft beer and a build-your-own plate of cheese and sausage.
The menu features appetizers, including beer cheese fondue with pretzel bites ($8) and warm soft pretzels served with mustard sauce ($8), along with soups, salads, flatbreads, sandwiches and entrees. The "Something Special" section of the menu features classic dishes like grilled baby back ribs ($20), plank roasted salmon ($24) and New York strip ($31) along with dishes like Nueske’s bacon cheese pappardelle ($16) and eggplant Napoleon ($16).
Featured products from local companies including Bolzano Artisan Meats, Purple Door Ice Cream, Clock Shadow Creamery and Miller Baking will be featured prominently. For more information, visit the web site at milliokerestaurant.com.
Wolf Peach wants to make you happy!
I told you last week that Wolf Peach was discontinuing their lunch service as of July 1st (that's today). But, they're making up for it by launching some pretty nifty Happy Hour offerings that start at 3:00 p.m. on weekdays.
What kinds of offerings? Well, you'll be able to indulge in a selection of $5 signature craft cocktails, $5 wines by the glass and $3 tap beer. The food menu will include an array of $6 "nosh plates" created by Chef Daniel Jacobs, ranging from twists on classic comfort foods, like garlic knots, oven roasted chicken wings, and mini-me fish and chips to creative vegetarian plates like petite caprese salads and grilled tahini tofu skewers.
In addition to the new Happy Hour menu, Wolf Peach will be offering their full dinner menu beginning at 3:00 pm every weekday.
"If someone has a craving for bone marrow, we want them to have it," says Jacobs. "It’s all about making people happy."
Elegant Summer rooftop bash on July 3
Join the folks from KASANA and CORE/El Centro to celebrate the Fourth of July in style on the rooftop of the Clock Shadow Building in Walker’s Point, 130 W. Bruce St.
The celebration begins at 7:30 p.m. on Wednesday, July 3 with appetizers and wine. The sit-down dinner will include empanadas, homemade sweet and savory sausages, lemon chicken kebabs, and more. The night will be crowned with fireworks, sangria, dessert trays, music and dancing under the stars.
"In Brazil, exquisite rooftop celebrations are part of our culture. People dress in white and feast on delicious food and drink under the stars. I wanted to bring this same experience to Milwaukee," shared Ana Docta, cook and owner of KASANA Cafe.
Tickets are $72.50 per person or $135 per couple, not including tax and gratutity. A portion of the proceeds will benefit CORE/El Centro. Visit kasana-mke.com for details.
New Alterra opens in Tosa
The new Wauwatosa location for Alterra Coffee at 6745 W.Wells St. opened its doors yesterday for the very first time.
The new cafe, which features a custom fireplace indoors, as well as an outdoor patio fire pit was designed with direction from Joe and Janice Niedzialkowski in collaboration with The Kubala Washatko Architects.
"This is an amazing, artful building. We are excited to open our doors, literally all of them, and become part of this great neighborhood," says Alterra's director of marketing, Scott Schwebel.
The cafe will feature a brewed-by-the-cup coffee bar where customers can select from a handful of fresh roasted coffees brewed using a manual pourover method.
Alterra is also thrilled to join the ranks of Wisconsin craft brewers with the addition of two custom-brewed beers to its lineup of offerings.
In addition to freshly brewed coffee, tea, and espresso drinks, the cafe will serve Alterra's own homemade baked goods, delivered fresh daily from the Alterra kitchen in Bay View. An extensive food menu with a focus on locally sourced ingredients includes homemade soups, salads, breakfast burritos, wraps and more.
The cafe will also debut two craft beers – One Tun IPA and Cortado Imperial Stout, both developed in-house by Alterra's director of coffee George Bregar and head roaster Shawn Bigelow. The beers are available by the pint and will soon be followed by an additional seasonal offering.
Alterra on Wells is open Monday through Friday, 6 a.m. to 9 p.m. and Saturdays and Sundays from 6:30 a.m. to 9 p.m.
New York gets Wisconsin supper club
It used to be that the coasts influenced the Midwest. But, now the tide is turning. This past week, New York got its very own Wisconsin style supper club, thanks to Chef Michael White.
The Butterfly, described as a "retro hall of supper clubbiness and cocktails," opening Tuesday at 225 W. Broadway in Tribeca. Sporting pretzels with Stout-Cheddar fondue, bratwurst sliders, fried chicken with mashed potatoes, and plenty of classic cocktails. Like many supper clubs, The Butterfly has a bar as its centerpiece.
You can find copies of the menu here.
Check it out in all its glory at thebutterflynyc.com
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.