I’ve had a flavor idea for a while that’s anything but radical and still it appears no one has done one like it. Heck, just Kopp’s and Georgie Porgie’s alone dish up more daily flavors each month than the mind – much less the GI tract – can process.īut, in fact, it seems to be the case. With so many flavors of day out there in the Milwaukee frozen custard landscape – did I mention the frozen custard book I co-wrote with Kathleen McCann arrives in shops Monday? – it’s hard to believe there are any untapped ideas anymore. All month, we're stuffed with restaurant reviews, dining guides, delectable features, chef profiles and unique articles on everything food, as well as voting for your "Best of Dining 2016." Resy restaurants, bringing you one step closer to your next food adventure.For the 10th straight year, October is Dining Month on OnMilwaukee, presented by the restaurants of Potawatomi Hotel & Casino. With it, you can earn up to $20 back in monthly statement credits on eligible purchases on your card at U.S. Make sure you get a seat by making a reservation up to 14 days in advance on Resy.Īt Tofte’s Table, make sure to use your Delta SkyMiles® Reserve American Express Card. Opt for the chef’s selection, a seven-course menu that lets you try the chef’s favorite dishes - then head to the bar for a selection of small batch Wisconsin spirits and craft beer. Tofte’s Table in Downtown Waukesham serves up seasonally-inspired comforting dishes meant for sharing - like their pork belly with cheesy grits and maple gastrique, cracker-crusted perch filet with potato pancakes, or the chicken and waffles with spicy maple syrup and orange butter. This advertising content was paid for by American Express and Delta: Earn more with the new $240 Resy Credit on the Delta SkyMiles® Reserve American Express Card at Tofte’s Table. Todd Lazarski Is a Milwaukee-based freelance writer and the author of the new novel Spend It All. Through all the activity, restaurants keep pushing forward, finding new ways and reasons to celebrate a city that, yes, sometimes smells like beer - and there’s nothing wrong with that. And, regardless of any commentary, there are James Beard nominees and winners turning the sleeper restaurant scene into a Midwestern culinary stronghold.Īs Milwaukee prepares to host Season 21 of Top Chef, the Harley Davidson Homecoming this summer (the 120th birthday of the city’s favorite and noisiest native son), and the Republican National Convention, residents continue to bask in the Giannis Antetokounmpo era and the simple exhilaration of surviving Great Lakes winters. For every dig that the city is a staid Rust Belt town of sausage and cheese, there’s Nashville hot chicken sausage and goat cheese curds in chorizo cream sauce. For every sneer that Milwaukee lives in the shadow of its Lake Michigan neighbor, Chicago, someone is serving up quiet, casual defiance with a pastrami chop cheese bagel sandwich, or a pambazo, or Peruvian chicken, or an olive oil cake. Today the midsize city’s cultural industries work to refute that sentiment, especially with food. The punchline from season four of Cheers, which aired in 1985, made a joke of a town that smelled like its breweries and wasn’t known for much else. What do you smell when I do this?” asks Norm.
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