Thursday, June 30 marks the official opening date for Kimpton’s Tre Rivali, the new Mediterranean-inspired restaurant at 200 N. Broadway, as well as The Outsider, the ninth-floor rooftop bar at 310 E. Chicago St. in Milwaukee’s Third Ward.
Former Chicago-based chef Heather Terhune will head up affairs in the kitchen at Tre Rivali, while Gen Longoria, formerly of Distil, will head up the cocktail program. Meanwhile, Milwaukee native Anthony Trester will serve as general manager.
Tre Rivali will have a menu of shareable dishes featuring seasonal, locally sourced ingredients prepared with time-honored techniques. The menu, which will be divided into cicchetti and tapas, vegetables, wood-oven pizzas, hand-made pastas and large plates, will showcase a variety of time-honored techniques, including grilling, braising and smoking.
Dishes will include burrata with tomatoes, olive oil and sea salt, as well as bagna cauda gulf shrimp with anchovy butter sauce and French breakfast radishes. Pizzas will feature toppings like crisp pork belly, honey roasted grapes, brie and rosemary. And housemade pasta will include pappardelle with pork neck ragout and ricotta salata.
Large plates will feature items like Middle Eastern-roasted half chicken with golden raisins, saffron couscous, apricots, tomatoes, green olives and cauliflower, along with coriander-crusted whole roasted Branzino with gazpacho relish and fingerling potatoes.
Pricing for menu items runs $5 to $17 for small plates, $15 to $18 for pastas, $16 for pizza and $22 to $29 for large plates.
Full breakfast service is also available at Tre Rivali, as well as quick casual breakfast and lunch at the adjoining cafe, which will also offer coffee, specialty drinks, pastries, sweets and house-made energy bars, along with grab-and-go options.
Bar service will offer cocktails including Spanish-style gin & tonics and Mediterranean-inspired Old Fashioneds, along with a curated list of wine and spirits.
Meanwhile, the rooftop bar will offer up a small menu of shareable small plates including house-made harissa spiced beef jerky, tuna tartare served up with lemon aioli, olives and capers in mini ice cream cones, and a selection of jars, including chilled mussels with olives, preserved lemon and pimento.
Pizza will also be available for delivery from Tre Rivali, and frozen push pops in flavors including orange creamsicle, s’mores and sour cherry mascarpone will provide a cooling effect on hot days.
The beverage menu features locally brewed beer, spirits from small batch distilleries, tap wines and seasonal cocktails like the Oaxacan Exchange with Del Maguey Vida Mezcal, Stiegl Radler, orange peppercorn syrup, lime juice, pink sea salt mist and rosemary.
Large-format games – including Jenga and shuffleboard – will provide entertainment for interested guests.
Tre Rivali is open for breakfast weekdays from 7 a.m. through 10 a.m. and weekends from 8 through 11 a.m. Dinner is served Sunday through Thursday from 5 to 10 p.m. and Friday through Saturday from 5 to 11 p.m. The cafe is open daily from 6 a.m. to 10 p.m., while The Outsider is open daily from 4 p.m. to 1 a.m.
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.