http://chowdown-in-mke.com/Chow Down In MilwaukeeVivitiCMS2022-08-12T11:00:00-05:00Chow Down In Milwaukeetag:chowdown-in-mke.com,2022-08-12:/entries/34983652022 Wisconsin State Fair New Foods2022-08-12T11:00:00-05:002022-08-12T18:09:51-05:00<p><strong>One more weekend of the Wisconsin State Fair! Get your fill of all the new foods, some of your old favorites, and don’t forget the cheese curds. This year I found many trends beside the iconic fair food-on-a-stick. I saw many BALLS of goodness and SAUSAGES in so many ways! Here are some of the great food finds at the Wisconsin State Fair in 2022. </strong></p>
<p><strong>BLACK BEAN BURRITO BALLS – $8</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/619304/cropped/1270;0;2084;2084;388;175;b850a5bd96ea1fca6e7f36cf19ca05a41756269e.jpg" style="float:left; margin-bottom:5px"> <img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/619305/cropped/967;0;2084;2084;337;175;27c63aec6a21482ecd192d2704c26afdbdc92f49.jpg" style="float:right; margin-bottom:5px"> Let’s get the BALL rolling with this dish vegetarian dish. You receive four meatball sized balls which have a superbly crispy crust, fried drak, golden brown. The crust provide the bit of heat which was smoke smoky than spicy, which most will appreciate. The inside was a nice mash of whole beans and corn and cheese holding it together. I appreciated the chili lime sauce it came with which gave the balls a pop of acidity. These burrito balls prove you don’t need meat to be a great fair food or a Sporkies Finalist.</p>
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<p><strong>CHILI CHEESEBURGER COLOSSAL ONION - $20</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/619309/250;112;2b1249a98ce1c2eea1edf5b6e3a4ea8299724f33.jpg" style="float:left; margin-bottom:5px">This is your original Bloomin’ Onion, but ordered chili cheeseburger style, you get this massive meal with chili and nacho cheese poured on top and garnished with chives and bacon bits. While prices have increased everywhere, my party and I all agreed that paying the extra $5 for the toppings was not worth it. First, you don’t get all that much and it’s extra messy, but most of all, the chili overtakes the entire flavor of the dish. The standard iconic dipping sauce that comes with the original is still served with it, which is fantastic, but again the chili over powers all other flavors to be enjoyed. This colossal topped onion proves that sometimes, you just don’t mess with the original.</p>
<p><strong>PENO PRETZEL POPPER BRAT - $15</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/619315/175;233;38ca5b7534fff88fd8695ee6a60eb0cb2c9818db.jpg" style="float:left; margin-bottom:5px">Neil’s first shock was this was the price point. That was eased when it was served. This item is enough for three people to share - which is what they did. All three of them not only liked it, but decided it was worth the price. The bratwurst was thick with a good flavor. The pretzel dough was a little tricky to eat as it came unraveled with each bite. The flavor on this was also wonderful. The white cheddar sauce added a little moister that seemed to work. The house-made jalapeno cream cheese was great. The only trick was dipping the bratwurst in the cup. The fresh Jalapenos were a bit spicy and might be too much for someone who does not like spice, but they are easily removed. I would get this item again and can understand how it won first place.</p>
<p><strong>GUMMY BEAR BRAT - $8.25</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/619313/175;233;3e9447888e95fc7dad797c3e11872d57aadef770.jpg" style="float:left; margin-bottom:5px"> <img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/619314/cropped/504;0;3024;3024;233;175;0a2b3f635ff32bed80318b1e2cb664c9257457c6.jpg" style="float:right; margin-bottom:5px">Just like the name implies, this is a bratwurst infused with gummy bears served on a bun topped with a honey mustard drizzle and gummy bear garnish. The official description fails to mention two other items included in this offering. There is also pickle relish on the bun, and the bun itself seemed to have a sort of flavor. It was also pink in color. Only two of our crew were brave enough to try this, said Neil. I rather enjoyed the odd mix of sweet and savory. The other person who tried it did not. I believe after one bite, the quote was “Oh no. Not for me.” I found the texture combination odd, but intriguing. While I would not make this a regular choice, I would recommend giving it a try. Especially if you have a willing crew to help you out. One incredibly fun bonus when ordering this item is the entire crew was wearing gummy bear earrings. They even posed for a picture!</p>
<p><strong>CHURRO ICE CREAM - $6</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/619308/cropped/1270;0;2084;2084;388;175;0deed30ec072392365103b03da5a2cfad0263508.jpg" style="float:left; margin-bottom:5px">While this was extremely refreshing on such a hot day, I was left pleading for more Churro! This heaping, twirled ice cream was light and refreshing and you can chose from either a chocolate, strawberry or hot fudge drizzle on top. Aside the vanilla soft-serve was one stick of Churro – one. While the Churro was pleasantly dense and flaking with cinnamon and sugar, I thought the churro flavor would be more incorporated. - maybe some crushed churro throughout the ice cream or even just some cinnamon powdered on top the drizzle. But since not, I would have liked another whole churro stick.</p>
<p><strong>FISH BOMBS - $11</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/619306/cropped/0;867;1801;1801;175;343;8df0afbe8bbe7997c2b085d96485eb80a2b6947f.jpg" style="float:left; margin-bottom:5px">Just as it’s described, these lightly fried bombs taste just like a fish fry in a ball. They’re fried golden brown, enough to hold the Cod, slaw and potato together. The three ingredients are finely grated to homogenously coincide together to provide a consistent bite every time. The bomb is extremely moist and heavy and the two balls are each twice the size of regular meatballs. I enjoyed most the flavor of the potato pancake, which symbolizes authentic German fish fry’s. I also loved the little bits of acid that would sneak uo from the coleslaw and the lemon wedge it was served with also added that needed bite to cut the richness of the bomb.</p>
<p><strong>PICKLE CHEESE CURD TACO</strong></p>
<p><img alt="" src="http://chowdown-in-mke.com/files/resized/619311/175;389;f96c7404bf915d9e1b728a9db8aaaf0a49260320.jpg" style="float:left; margin-bottom:5px">The flavors were all there and evenly shared. The battered curds were melted enough to be enjoyable, while the fresh lettuce and pickle complimented the warm curds with their crispness. Nick Just, a member of the party I was with, said it is worth the buy!</p>
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<p><strong>BRANDY OLD FASHIONED S’MORE ON A STICK - $6</strong></p>
<p><img alt="" src="http://chowdown-in-mke.com/files/resized/619310/cropped/1270;0;2084;2084;388;175;4669c18cd5b91e1a604304321a30450e26e43e26.jpg" style="float:left; margin-bottom:5px">After my first bite, I immediately thought I was biting in to an orange Charleston Chew candy bar. The thickness of the creamy almost nougat texture was the main reminder, and was tastefully flavored by the candied orange slice on top. Coated in chocolate, this dessert will certainly cure your sweet tooth. </p>
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<p><strong>CINNAMON TOAST CRUNCH LATTE - $8.50</strong></p>
<p><img alt="" src="http://chowdown-in-mke.com/files/resized/619312/100;222;4b40ec85437f459ed94851adf5d3ab77de9927bc.jpg" style="float:left; height:184px; margin-bottom:5px; width:83px">The only part that lived up to it’s name was the cereal coated rim. The drink was a cold brew coffee with a splash of “cereal flavored” milk. However, there was no sweetness what-so-ever in this drink – the only flavor is coffee. If you’re looking for the flavor of your childhood favorite cereal, this isn’t it. If you like coffee, it’ll be fine; but for the price point, I’m sure there’s better coffee deals around the fair.</p>
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<p>*Not a new food, but a <strong>must</strong> mention*</p>
<p><strong>FAMOUS REUBEN</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/619316/cropped/0;504;3024;3024;175;233;aff177f8f5cf9ec97d2cc3e4780dd1676f8957d1.jpg" style="float:left; margin-bottom:5px">After so many new options, Neil wanted to return to an old favorite. He visited one of his favorite stands at the park – Krautland; him and his family have been going here for quite some time. The Reuben is piled thick with both meat and sauerkraut, this sandwich did not disappoint. There was just enough thousand-island dressing to make the flavors meld. Not only one of the best Reubens at the fair, but one of the best I have ever had. All of the food at this stand is amazing, but you will thank yourself if you order the Famous Reuben. One word of caution, make sure you have a lot of napkins. This sandwich is almost as messy as it is tasty.</p>
<p><strong>ARCTIC BUG BLAST SLUSH</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/619323/923;2048;3b95e318078134beb93b519480edd9bc5b5f1152.jpg" style="float:left; height:239px; margin-bottom:5px; width:125px">An icy slushy is just what the Doctor ordered on a hot day – with a side of protein. This blue raspberry slush is for the daring since it’s topped with edible bugs and scorpion! My son always loves trying new things and he heard slush and bugs and was all in. While he tried and didn’t mind the edible bugs a year or two prior, this time he wasn’t too found. Not sure if it was the combination of earthiness and icy sweetness or he simply likes eating bugs by themselves. Either way, he was bold. I recommend mixing them in so when you sip, you don’t know if it’s a bug or ice.</p>
tag:chowdown-in-mke.com,2022-06-16:/entries/3476948Crumbl Cookies Will Satisfy Your Sweet Tooth2022-06-16T14:21:00-05:002022-06-16T18:31:23-05:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/615445/250;112;5443012a4c32c4968928740346af919244a818d1.jpg" style="float:left; margin-bottom:5px">Introducing, Crumbl Cookies - the newest place in our North Shore to satisfy your sweet tooth. From classic and nostalgic cookies, to over-the-top, unique creations, Crumbl Cookies has perfected the best Chocolate Chip Cookie and continually imagines knew recipes that are unveiled weekly.</p>
<p>The North Shore location is on the corner of Lydell Avenue and Bayshore Drive in Glendale, on the outskirts of Bayshore Town Center. Their Grand Opening was Thursday, June 9<sup>th</sup>; this was the 10<sup>th</sup> location to open that day and the 500<sup>th</sup> Crumbl Cookie Store in the company!</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/615442/cropped/1270;0;2084;2084;554;250;522ccaa56ad35a25fcbf834debed30f3973592d9.jpg" style="float:left; margin-bottom:5px">Crumbl Cookies was started in 2017 when the founder made batch after batch of chocolate chip cookies, determined to perfect it. He started driving around Utah State, selling his delectable and gathering feedback, tweaking the recipe along the way. Word spread like wildfire through TikTok and other social media that these cookies were something everyone should try!</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/615441/175;79;2dd84642c0139ea511a478c46da83270c068f864.jpg" style="float:right; margin-bottom:5px">Now, 5 years later, there are Crumbl Cookies nationwide – and they’re not stopping there. Crumbl Cookies’ goal is to open another 2000 stores within the next year. Other locations around our area and further out include: Oak Creek, Grafton, Menomonee Falls, Brookfield, Appleton – just to name a few. In August, the plan is to have two more Crumbl Cookies opening in Green Bay and Greendale.</p>
<p>I can’t speak for other locations, but the last few times I’ve visited this one, the Crumbl Cookie team is always so inviting and bubbly. As you walk in, the team synchronizes a large “Welcome to Crumbl Cookies” with smiles everywhere. Since the store was designed to be utilized as a grab-and-go style place, there is no seating available. The tradeoff is quite nice though, because when you’re ordering or waiting for your cookies, you can see the team hard at work making dough, rolling balls, moving around, decorating, etc. It’s an interesting, multi-step process and to see a team work so well together can be impressive, too.</p>
<p><strong><u>THE COOKIES</u></strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/615439/250;112;3797ca7bee0f10894524d62df448118b42150eac.jpg" style="float:left; margin-bottom:5px">The week of their Grand opening, I tried their Snickerdoodle and Pancake cookies. One of my three favorite cookies is a Snickerdoodle, so needless to say, I was extremely excited! First of all, I was simply amazed at the size of the cookies – they’re dang near the size of my face (not head). Then, before I even tasted them, I was shocked again at the weight of these cookies.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/615443/cropped/1270;0;2084;2084;388;175;c5587eee2f18e26f2804bbf9c12d7f6a761de5be.jpg" style="float:right; margin-bottom:5px">The Snickerdoodle was a soft, sugar and cinnamon cookie. It was super moist, almost like a cake but a bit denser. The creamy cinnamon frosting definitely reminded me of cupcake frosting but a bit thicker. The whole cookie was a sugary flavor bomb with just noticeable hints of cinnamon, which I really enjoyed. If I wasn’t so full after one, I would have had another.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/615444/175;389;d344e4804c86b75e5ecb5b8a0c58e15963545749.jpg" style="float:left; margin-bottom:5px">The Pancake one was almost opposite from the Snickerdoodle. Maybe my subconscious saw the tray of options the store always has laid out, and decided to go for two totally different types. This Pancake cookie was just as big and near as heavy. The difference was that the cookie was thinner, but much more solid. I, personally, love a soft cookie and don’t care for crunchy ones. The Pancake one was a bit crumbly and had a crispy outer. The cookie itself wasn’t as sweet but somehow it captured the flavor of what a pancake tastes like. The topping was thin like the cookie, I believe a maple icing of a sort which was a great compliment to the cookie. Between the nice flavor of the pancake and the sweet maple icing on top, this was overall a good cookie.</p>
<p>EVERY Sunday night at 7 P.M., the Crumbl Cookie flavors for the following week are announced via one of their many platforms including Facebook, the Crumbl App, their website, and on various other social media.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/615440/cropped/1270;0;2084;2084;388;175;92f731a97720dfd70ad6045c3df8ad8ba7772db9.jpg" style="float:left; margin-bottom:5px">They posted on Sunday, June 12<sup>th</sup>, that this week’s flavors are: M&M, Reese’s Peanut Butter Cup, Peachy-O Sugar, Krispy Bar, Twix Caramel Shortbread, and Chocolate Chip (the one that is available every week).</p>
<p>Reese’s<img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/615446/cropped/1270;0;2084;2084;388;175;e4eb67096428ff4590a65bef1ffd37a4578d1f24.jpg" style="float:right; margin-bottom:5px"></p>
<p>This cookie was an airy, crumbly peanut butter cookie with melted peanut butter and chocolate on top. The cookie would have been good by itself, then you top it with more peanut butter and add chocolate to the mix. Top it off with crushed Reese’s and you’ve got a winner. Grab yourself a large glass of milk because you’re going to need it. Better yet, grab some of Crumbl Cookies’ ice cream to sweeten the deal!</p>
<p>Peachy-O<img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/615448/175;107;db53f5d1c03829dd4452a390013f5502f20cb36d.jpg" style="float:left; margin-bottom:5px"></p>
<p>This was a thick, dense and hearty sugar cookie, very much like the Snickerdoodle cookie was. I loved the simplicity of the cookie and then the attractive subtly sweet peach flavor in the frosting. This cookie could certainly be considered a meal in itself, it was that substantial.</p>
<p>Twix<img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/615450/cropped/1270;0;2084;2084;388;175;e50ceece150668e0f9709c381b0fd33d92cf47c0.jpg" style="float:right; margin-bottom:5px"></p>
<p>Guess what? It tastes like a Twix! Immidiately I noticed the difference in texture of the caramel and chocolate topping. It’s amazing how they kept the caramel goey while creating a hard chocolate layer on top. Just like the candy bar, the shortbread cookie is used as the based, a very conscious decision there – well made. This is a glorified, spot-on replica of a childhood favorite candy bar.</p>
<p>Krispy Bar<img alt="" src="http://chowdown-in-mke.com/files/resized/615451/cropped/1270;0;2084;2084;388;175;20a4eedfe58aa984f18a5b18b05a4a834233af83.jpg" style="float:left; margin-bottom:5px"></p>
<p>“But I don’t want a cookie,” said almost no one ever. Next to the cookie though, is another nostalgic treat from way back when – the Krispy Bar. This Krispy “Bar” is still shaped like a cookie, but it doesn’t have the dough. Nope, it’s a Krispy treat through and through; but this one you will never forget. Crumbl Cookies’ Krispy Bar is so ooey, goey and probably because of the tons of marshmallow that are in these. It’s not hard at all, simply moldable, foldable, bendable goodness; like straight from the pan when mom would make them.</p>
<p>M&M<img alt="" src="http://chowdown-in-mke.com/files/resized/615452/cropped/1270;0;2084;2084;388;175;e379799798c91e66fd7d323be015076e1a96b69b.jpg" style="float:right; margin-bottom:5px"></p>
<p>Because there’s a chuck full amount of M&M’s in every cookie, you’re sure to get M&M’s in every bite! Bits and whole M&M’s fill this thick mound of a cookie while still keeping it’s soft, chewy texture. It’s the perfect combination of a moist and crumbly cookie.</p>
<p>Chocolate Chip<img alt="" src="http://chowdown-in-mke.com/files/resized/615453/cropped/1270;0;2084;2084;388;175;896a4ce8c28d51529794e11e14e7b499e9ee53de.jpg" style="float:left; margin-bottom:5px"></p>
<p>The cookie that started it all – it’s no wonder it stays on the menu all year long. It’s a great, old fashioned, perfectly done cookie. The browning at the end gives this cookie a slight crisp as you bite in to it. Then, suddenly the soft, smooth inside goodness hits you with warm morsels of chocolate chunks. Since this cookie is served warm, I recommend enjoying it right away – as if you would wait.</p>
<p>FREE COOKIE THIS FRIDAY!</p>
<p>Stop in tomorrow, Friday June 17<sup>th</sup> for a FREE Chocolate Chip cookie! All you have to do is download the Crumbl Cookie app, go to the store and show them you have it on your phone and they will give you a free Chocolate Chip cookie! ONE DAY ONLY, so don’t miss out!!</p>
tag:chowdown-in-mke.com,2022-03-28:/entries/3442673Quality Dining in Just Two Words2022-03-28T14:16:00-05:002022-03-30T12:37:13-05:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/610507/250;121;335c6c7a078df1eabb2b0082d232b1c544ec281a.jpg" style="float:left; margin-bottom:5px">It had been years since I had visited Grand Avenue Mall in downtown Milwaukee. To be honest, I am not the biggest fan of driving and parking in that location. Add to that for the last several years there has not been much to offer at that location. If you have not heard, that has changed. There has been a revival at the mall and it is definitely worth checking out. This revival is in no small part due to the driven and loving couple of Kurt and Katie Fogle. They make up a tasty corner of what is now known as the <em>3<sup>rd</sup> St. Market Hall. </em>It is a location that can solve all of your culinary desires from start to finish.</p>
<p>Kurt Fogle owns and operates <em>Dairyland. </em>On the website they describe themselves as “Proudly serving old-fashioned frozen custard and hamburgers from the heart of America’s Dairyland with the genuine quality our community deserves.” This may be a very accurate description of what they do at Dairyland, but it is far from a complete one. My beautiful Margie, my wonderful mother and I paid a visit. We not only sampled some of the amazing items served here but were able to sit down with Kurt and hear the backstory and what makes Dairyland and Mid-Way Bakery different, and thus, so special.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/610509/cropped/0;1036;1960;1960;250;514;34c8bda4ae63d68a2a43dd67e5a6009657160588.jpg" style="float:left; margin-bottom:5px">It is no secret that if you want a hamburger in the state of Wisconsin, and even in the city of Milwaukee we are blessed with our choice of quite a few establishments to choose from. That blessing quickly turns into a curse if you are not simply looking for <em>a burger, </em>but instead for a <em>delicious and juicy burger created with local and quality ingredients. </em>It is here that Dairyland separates itself from the other options you have. To begin with, 99.9% of everything they use comes from the state of Wisconsin. Mr. Fogle has a passion for supporting small and local businesses. Not to mention, the shorter the distance each ingredient must travel, the fresher it is when you take a bite. An additional upside to using this fresh, and local ingredients is that it provides a simple and easy way for you to support many local businesses with just one stop.</p>
<p>Another great thing about a trip to Dairyland is that everything is created in house. This is one of the most important aspects of his business we were told. Kurt Fogle was trained as a French Pastry chef and worked for some time in that field. Although he displayed an amazing talent, he felt something was missing. Kurt believed that quality should not be something reserved for the top 1%. He did the mental diligence and decided there was nothing more ubiquitous to the American menu than the hamburger. Next came the ‘why’. Why would you open another hamburger place in a country and a state that has so many? He did so because he believed you, me and the people of the state of Wisconsin deserve the quality product they have been lacking. At Dairyland, they know the science behind the food and control every aspect of what goes into each order created. From grinding their own meat for the burgers, to creating their own custard, nothing is left to the mercy of an outside supplier.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/610508/cropped/0;1036;1960;1960;175;360;78963e55c72f375fdcdcf9b3b92b061b200a8480.jpg" style="float:left; margin-bottom:5px">I have covered the ‘why’ you should visit Dairyland. Now, let us look at just a fraction of the mouth-watering items that wait for you upon your arrival. We began with an order of <em>cheese curds. </em>These are served with a side of buttermilk ranch. Margie, in addition to having a refined taste in the man she chooses to date, has a very selective palate when it comes to ranch dressing. When she told me this was some of the best ranch she has ever tried, I could not wait to do so myself. It did not disappoint! Where many ranches lack flavor or taste like a powdered packet added to some mayo. Not at Dairyland. The herbs and flavor pop and blend so well you are almost tempted to just grab a spoon. Let us get to what we were dipping in this amazing sauce. The cheese curds at Dairyland contain only Wisconsin cheese and you can taste it. They are plump and full. There will be no biting into a curd only to find empty batter. Speaking of the batter, it was light and crisp, yet somehow able to contain all that cheesy goodness. The order is big enough that I would recommend on sharing or making this your meal.</p>
<p>No trip to Dairyland would be complete without enjoying one of the delicious, hand-crafted burgers. That is what all three of us did. My mother went for the simple classic <em>cheeseburger. </em>The menu describes it as <em>two seared 3 oz. hamburger patties, American cheese, ketchup, mayonnaise, yellow mustard, friend onions, dill pickles all on a sesame seed bun.</em> It is important here to note that the patties are not frozen. They are fresh and the meat is ground right here at Dairyland. This is a difference you can both taste and feel from the very first bite. The texture of a Dairyland burger is perfect. You can tell what is missing is many of the preservatives and fillers found in the cheaper, frozen patties served in many of the places we are used to. Another thing that will take your palate by surprise, in a very pleasant way, is the taste of a hamburger. You may think you know what a hamburger tastes like until you have had one at Dairyland. The flavor of the fresh beef is something you owe it to yourself to experience.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/610505/175;359;0b475166c8e2f6c75e81c0d646a2f6536cd4e5f1.jpg" style="float:left; margin-bottom:5px">Both the lovely Margie and I chose <em>The Old-Fashioned. </em>Described in the menu as follows; <em>two seared 3 oz. hamburger patties, American cheese, ketchup, brown mustard, friend onions, dill pickle relish on a sesame seed bun. </em>Two things I noticed about this burger after two bites. First was the quality of the beef as mentioned in the paragraph above. Next was the cheese. Normally, when a burger comes with American cheese it is a nonevent. Once again this is where quality makes all the difference. Even the cheese tasted better at Dairyland, which in retrospect the name should have told us it would. The cheese not only had a wealth of flavor, but there was also a generous amount of it on the burger. It was melted perfectly, and it was presented in such a fashion that you could not wait to take a bite.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/610510/250;513;9aeb7d88bc1a2b7cd385550c92b1a1207fb0066d.jpg" style="float:right; margin-bottom:5px">Since we're not in Rome, "When in Dairyland," enjoy some of their mouth-watering, made-in-house custard. The flavor of the day happened to be <em>Mint Chocolate. </em>This has always been one of my favorites. I ordered a scoop of that in a dish. Homemade custard is just the beginning at Dairyland. You can also top it with a wide variety of toppings. I added hot fudge.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/610511/cropped/0;1036;1960;1960;175;360;fcd07652613eea8a91683f56fababd64eda407f9.jpg" style="float:left; margin-bottom:5px">Margie settled on straight up vanilla custard with salted caramel, whipped cream and jimmies. Both custards reflected the same quality found in their burgers. The custard was full of flavor and melted in your mouth. Our only regret is that we did not save room to sample some of the amazing and artistic creations at <em>Mid-Way Bakery </em>right next door. This is owned and operated by Kurt’s talented wife Katie and they follow the same standard to quality and uncompromising service that they do at Dairyland.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/610506/250;121;9cb865ae185e4ebab757b4e64e1f49fd24516d77.jpg" style="float:left; margin-bottom:5px">In conclusion, our dining experience can be summed up in just two words – simplicity and quality. In a state where you have more burger options than you have time to visit them all, wouldn’t you rather spend your time enjoying the best? Deep down, don’t you know that is what you deserve? If you answered yes to either or both of those questions, you owe it to yourself to visit both Dairyland Burgers and Mid-Way Bakery. You will not find any items on the menu that you can’t pronounce, and you can rest assured that they do not use any ingredients that you cannot pronounce. What else do you get for treating yourself to the highest quality food in town? Which, if we are being honest, is what we all deserve. You get the personal satisfaction that you are not just supporting one local business, but several. Remember, Dairyland uses nothing but quality ingredients that come from the great state of Wisconsin. That means fresh for you and great for our economy. Next time you have a craving for a burger, skip the drive-thru chain restaurant. Treat yourself to the best. Treat yourself to Dairyland.</p>
tag:chowdown-in-mke.com,2022-02-14:/entries/3421062Fine Dining in Shorewood at Buttermint2022-02-14T10:19:00-06:002022-02-15T08:45:43-06:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/608407/500;375;fbde8b86ec4c8aa75f0f3e63b4605004b6bd475f.jpg" style="float:left; margin-bottom:5px">If you’re looking for a fine dining experience, then Buttermint in Shorewood could certainly be an option. Buttermint describes their menu as modern with a 1960’s influence focusing on Continental dishes that highlight French and Mediterranean cuisine.</p>
<p>A lot of what makes a restaurant “fine dining” is not <em>just </em>the food, but the atmosphere in which you dine as well. The restaurant is warmly light, not bright or dim, candles on every table, clean walls (not cluttered with paintings) and beautiful, artistic light fixtures all added to the calming ambiance.</p>
<p>They have multiple seating options for whatever the occasion may be. The main dining area has typical tables for four, nicely spaced apart from one another. Of course, Buttermint offers a variety of cocktails, beer on tap, non-alcoholic beverages and more – so there is always the option of sitting at the bar as well. Two other options, located in a small area right off the main dining room, are few high-top tables as well as a couple lounge areas for two.</p>
<p>Buttermint is only open for dinner service between the hours of 4 PM and 9 PM Tuesday through Saturday and closed on Sundays and Mondays. I went on a Thursday and arrived at approximately 6:00 PM – I was lucky to get a seat. I was directed to the last available option which happened to be one of the three lounge spots. It was a very comfortable chair, but a very small table.</p>
<p>Many people feel that when they are going to a fine dining restaurant they <em>must </em>dress up. I will find any excuse to dress up, so I did. However, a couple of older women were enjoying cocktails in one of the other lounge seats near me. They were both in jeans and a nice blouse, while others were fairly dressed up. Either way, feel free to ‘dress for the occasion’ as they say, whether that be a casual drink with friends or a romantic date night out.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/608404/250;187;125c63b4d94b881064d6156bfd80891490fbb2c3.jpg" style="float:left; margin-bottom:5px">To start my dinner, I decided to try something I’ve never had before – Oysters. The Oysters of the Day could be East Coast, West Coast or a combination of the two. The waitress informed me that tonight it would be a mix of the two, so I was fortunate enough to try both. It’s a platter of 6 Oysters for $18 and comes with Buttermint’s house made cocktail sauce, fresh horseradish and a few wedges of lemon which is all plated on a layer of crushed ice.</p>
<p>I’ll start by telling you that these two oysters are extremely different, both in appearance, texture and flavor. When the waitress arrived with the oysters, I asked her which one was which. She responded by saying that, typically, the East Coast shells have a smoother edge, whereas the shells of oysters on the West Coast are more wavy.</p>
<p>I grabbed for the miniature fork provided and tried an East Coast Oyster first, twirling the oyster just a little to make sure it was completely separated from the shell. I then tilted the shell up with the larger end toward me and ate the oyster. Some simply swallow it whole, which is certainly an option. But the immediate flavor didn’t shock me like I was expecting so I chewed a little in order to get a sense of the texture. Honestly, the oyster’s consistency reminds me of a sautéed mushroom, with that smooth silky outside and a bit tougher inside. The liquid the oyster lays in was more watery than anything and tasted a bit salty. Every so often when chewing it’d feel a grit of sand or shell here and there, but it was quite fine and didn’t disrupt the experience.</p>
<p>Overall, I really enjoyed the East Coast Oysters. I didn’t need any cocktail sauce or horseradish because the flavor on its own was nice and subtle. I could easily eat 10 more of these. If you have never tried oysters before, I highly encourage you to try them, specifically the East Coast variety – it’s the best one for beginners such as myself.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/608405/cropped/578;0;3468;3468;233;175;6e828235f083ded124bad3edaa93c4e87f1706e0.jpg" style="float:left; margin-bottom:5px">When most people think of oysters, common words that come to mind are salty, sandy and slimy. Well, if they’re thinking of West Coast Oysters, then they may be right. Compared to the East Coast ones, these oysters tasted like I picked them right off the bottom of the ocean floor. The flavor in these was bold and powerful, it tasted like that of seaweed and was much saltier. Also, it had a lot more shards of gritty pieces throughout; I was chewing without caution and felt like I almost chipped a tooth (but didn’t). Word to the wise: be careful when eating West Coast oysters.</p>
<p>The flavor was so pungent that I decided to slurp the second two. Also, I figured any other essence I could add to this oyster would help, so I lobbed on a heap of Buttermint’s house made cocktail sauce and boy did that work. The spark of heat and spice form the cocktail sauce definitely saved the day. If you can appreciate the true essence of the oceans flavor and all that comes with it, then the West Coast Oysters are right for you.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/608406/cropped/578;0;3468;3468;233;175;b42f622d048c823af026e773339c75700fa9d88b.jpg" style="float:left; margin-bottom:5px">For dinner, I ordered the Roasted Breast of Amish Chicken – but before it came, a waiter dropped off a palate cleanser. The drink was served in a square shot glass and consisted of blood orange and grapefruit juices. Palate cleansers are offered between meals and are typically of neutral flavor but sometimes citrus may also be used. Its purpose is to clear any lingering taste the diner may have in order to prepare them for the next course.</p>
<p>The dinner was nicely presented, it looked very elegant. The chicken was well roasted, the skin thin and crispy – it somewhat reminded me of a slow cooked rotisserie chicken. Since it was well-cooked, the layer of Jus on the plate was appreciated.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/608409/cropped/578;0;3468;3468;333;250;443e9023dec86c3336cb72551fd3c51f94b594e1.jpg" style="float:left; margin-bottom:5px">The squash was grilled, which brought out the flavor and caramelized its natural sugar, sweetening the deal. The spinach, though, was cooked in too much oil and probably wasn’t strained before being platted. While the chicken needed some juice, it didn’t need that much. Even so, somehow the perfect bite really consisted of all three components - the sautéed spinach, sweet squash and chicken.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/608408/cropped/578;0;3468;3468;233;175;34a479579d3b0024ea4a7969559bb4fe8c467e53.jpg" style="float:right; margin-bottom:5px">Also served as part of the dinner, was Chicken Sausage Pelmeni. This is a filled dumpling which is either fried, boiled or baked. In this case, Buttermint’s Pelmeni were filled with chicken sausage and boiled, rather than fried or baked. The Texture was smooth and consistent and the meat to dough ratio was spot on.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/608410/100;133;b2f6c285ae10889731699557802795a9c9594c0e.jpg" style="float:left; margin-bottom:5px">At the end when given the check, the waitress also put on the table a Buttermint tin of mints. I liked these mints a lot – they remind me of Christmas because they’re the multicolored ones that are soft, melt in your mouth and have that sweet peppermint flavor. The ones you eat five of before getting to your car. I had a good experience here and I’ll probably go back. But next time, I’ll share the experience with another.</p>
tag:chowdown-in-mke.com,2022-02-05:/entries/3416086Daily Hand-Made Pasta From Egg and Flour + Pizzeria2022-02-05T12:38:00-06:002022-02-06T08:35:00-06:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/607652/250;167;bba56a1e17ccfe159c7324ca659a97598eb706a9.jpg" style="float:left; margin-bottom:5px">Egg and Flour has two locations, one in Bay View and the other on Milwaukee’s East Side at 2238 N Farwell Avenue. It’s one of eight vendors in Milwaukee’s first food hall, Crossroads Collective, that prepare fresh food daily. Egg and Flour locally sources their ingredients and takes pride in their hand made pasta, creating dishes with Chef Pawlak’s Italian heritage.</p>
<p>I was conflicted on whether or not to order the shells with cheese sauce or one of the tomato based dishes. I ended up choosing the shells because the description intrigued me; it’s prepared with Egg and Flour’s house made cheese sauce. I also liked the fact that it came with two appealing garnishes – chives and bread crumbs. And most of you will appreciate the fact that it has bacon in it!</p>
<p>Before the dish came out, based on the bacon and garnishes, I was expecting the house made cheese sauce to be of cheddar variety. Instead, the sauce was mainly made of parmesan cheese – which is kind of surprising considering parmesans melting properties. Because of this, the sauce was a bit on the grittier side, rather than smooth. However, the flavor was nice and subtle and the sauce was a proper consistency to coat the shells.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/607655/250;167;50479b54bb3bdd07c214d55c318dd3da47d1e55b.jpg" style="float:left; margin-bottom:5px">Many of us enjoy a good breadcrumb topping on our macaroni (shells, in this case) and cheese. A big part of the reason for this is because of the contrast in textures between the soft noodles and creamy cheese and the slightly crunchy, crispy breadcrumbs. However, I believe the breadcrumbs in this dish could have been toasted before being sprinkled on top, or they could have stuck the dish under the broiler for a short time and voila – crispy breadcrumbs. The breadcrumbs were also very finely crumbled and since there was no texture contrast, it was almost hard to decipher the parmesan cheese from the breadcrumbs.</p>
<p>I was hoping for fresh chives - maybe they were, but they seemed a bit dark and also very finely chopped, almost undetectable. I would have liked to get a bit more of that extra flavor that chives can bring to a dish. The bacon was brunoise diced, nearly as small as bits, but added a hearty touch to this comforting dish. I also enjoyed the slight saltiness it presented and the natural fats add a bit of richness.</p>
<p>Now for their claim to fame, their made-from-scratch pasta; I must say, they hit the nail on the head here. Many cooks debate over the subject of which pasta is the best to use with cheese sauce. I’d have to agree with Egg and Flour and say Shells are the best pasta – and they made theirs perfect! The pasta was not too thick or thin and the tools they used shaped the pasta perfectly. Not only that, Egg and Flour definitely knows how to cook their pasta as well. It was cooked just slightly past al dente, allowing the pasta to keep its shape and still be somewhat soft. By doing so, the shells acted as little cups for the cheese sauce, bacon and garnishes, scooping a little bit of goodness into every shell and every bite.</p>
<p>Egg and Flour also has a Pizzeria within the Crossroads Collective location where they sell pizza, whole or by the slice, breadsticks and salad. They’ll always have four-cheese, pepperoni, and shroom (vegetarian) pizza, along with a Pizza of the Day which changes regularly. On the day that I visited the restaurant, they had Pickle Pizza as their special. It sounded, well, different – so I thought, <em>why not, </em>and ordered that.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/607654/175;116;735a4faa28f67e7234367b267aeebf3a2535ad1e.jpg" style="float:left; margin-bottom:5px">When I purchased a slice of the Pickle Pizza, I was not expecting to receive a whole quarter of the pizza, but that’s what I got. You know how something can just look delicious, before you even try it? That was this slice of pizza. The bright green slices of pickle nuzzled in the melted cheese, topped with fragrant fresh dill and drizzled with garlic aioli – it was picturesque and the aromas filled my nose. Needless to say, I was excited to taste this pizza.</p>
<p>Just like many foods, pizza crust is one of those items where most of us have a preference – thick or thin. I can appreciate both styles for different reasons and that’s why I liked this crust so much – it has the preferred aspects of both. The bottom of the crust was caramel brown, perfectly toasted, making the crust sturdy enough to hold the toppings and not flop over when picked up. Above the crisp bottom was pillow-like crust that supplied the thickness and soft texture.</p>
<p>When I bit into a pickle on my first bite, my taste-buds soared. The bright acid from the pickle was a delightful complement to the rich melted cheese. The pickle itself was crisp, adding to the texture variance and tasted like it had been picked right out of the garden. Along with the pickle, the fresh dill was pleasing to the pallet. Cucumber, pickle and dill are perfect pairings so it would make sense as to why this combination worked so harmoniously.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/607653/250;167;6f95be4d279afb3604fba945587dd73988e5c4f6.jpg" style="float:left; margin-bottom:5px">Topping off the pizza, last but definitely not least, was the garlic aioli. The punch of garlic was immediate and strong yet balanced. As a whole, the aioli had a nice smooth consistency and was a light yet flavorful drizzled garnish. When I would get a bite with all three wonderful elements of this pizza, I felt like I was biting into a fresh, green garden every time. Very delightful and one I will definitely be going back for!</p>
<p>I’d like to mention that they also have two dishes with tomato sauce – one with noodles and tomato sauce and the other with a Bolognese, which is a tomato sauce with meat. However, they also have the option of ordering a side of meatballs. While I do enjoy a good Bolognese, I typically like my spaghetti with meatballs on top. So when I go back, I will be trying their Bucatini (tomato sauce and parmesan) with a side of meatballs.</p>
tag:chowdown-in-mke.com,2021-11-15:/entries/3364834Reunion - American Food At It's Best2021-11-15T11:50:00-06:002021-11-15T17:54:04-06:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/600653/250;121;efdbcaa43a012932b9b961759e7167544c53e00b.jpg" style="float:left; margin-bottom:5px">Being a food critic can often mean separating your emotion. It means foregoing your expectations and going into each review with an open mind and a clean slate. Most times, this is a relatively easy thing to do. However, on a rare occasion, I walk into a new restaurant to do a food review filled with anticipation that borders on excitement. The more intense this feeling is, the more it sets up for a let down. As Margie, my mother and I headed down to reunion, I felt as excited as a kid on Christmas. <em>Reunion Restaurant </em>is located at 6610 West Greenfield Avenue in West Allis. The address is not as important as the actual building it is located in.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/600659/175;85;e243cfe914cac2dcb26eb4236f13152a6b5798ae.jpg" style="float:left; margin-bottom:5px"><em>Reunion </em>is located in what used to be the office building of the sprawling Allis Chalmers complex. Most of that complex has been converted into a shopping center. The stand alone building recently got a state fair mural covering the east side of the building. Margie and I watched as construction commenced in converting this relic of the past into a hip and happening restaurant and entertainment destination. The first thing I noticed was the buildings rotunda had been demolished, or so I thought. When speaking to Chris Paul, one of the owners, he informed me the paid close attention to preserving and repurposing as much of the building as they could. If you look behind <em>Reunion’s </em>first floor bar, you will see the liquor shelves are made from that very rotunda. As you are looking behind the bar, it may serve you to look down as well. The bar foot rail you are standing on, it is made from left over conduit from the previous iteration.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/600649/cropped/1036;0;1960;1960;359;175;477a42076fbfac2470cd66614e13bcd3f4bc5a63.jpg" style="float:left; margin-bottom:5px">I made it a point to walk around <em>Reunion’s </em>first floor bar and restaurant. From humorous signs about food, to nostalgic photos of the city’s and building’s past, <em>Reunion </em>has managed to blend both modern and industrial atmosphere perfectly. There are even large paintings in the rest rooms. (Marilyn Monroe for the gentleman, James Dean for the ladies) There are several nooks and unique seating areas. One area featured a giant round logo stamped on the wall, coupled with bookshelves. The wine rack looked particularly interesting. Chris informed me that was fashioned out of the old boiler system. Even the area in which you will wait if you order carry out is adorned with couches and mirrors bringing the very edge of a steampunk look. It was so cool that Margie was arguing to eat her dinner there. Televisions are plentiful throughout the first floor of <em>Reunion. </em>That means whether you are meeting friends for a few cocktails, more on those later, or having a fun dinner with the family, there will be no excuse to miss the game. I could spend several pages describing the fun you can have inside the first floor of <em>Reunion</em> but let me just conclude by saying <em>when </em>you do stop, you owe it to yourself to explore.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/600651/cropped/1036;0;1960;1960;359;175;6fc874ccde02e37fb3691b294556986ac424188d.jpg" style="float:left; margin-bottom:5px">I don’t believe I have ever written this much of a review before even getting to the food. <em>Reunion </em>sure lived up to the hype when it came to the restaurant atmosphere, but what about the food? With all the effort they put into the décor would the same effort translate into the menu? We were all hungry and it was time to find out. We were greeted by Jonnie, our very friendly server. All the servers are wearing what looks like a leather shop apron. It is a nice touch that does serve as a constant reminder of the history of the building you are enjoying your meal in. The servers use a handheld tablet to take your order. Despite being open for a mere 4 days before our arrival, Jonnie seemed to have this down quite well. It was time to let our taste buds explore the menu, just as our eyes had done with the building.</p>
<p>The menu at <em>Reunion </em>can best be described as <em>classic American. </em>That is selling it a little short in my opinion. Yes, it includes appetizers, salads, burgers and pizza. These are not the boring usual options you would expect. Their burgers are “Famous Stuffed burgers” or delicious “Smash Burgers”. There are so many tasty options to choose from it can make your head spin. Not sure which one to pick? They have a “build your own” burger option with lots of topping to choose from. Even the fries that you get with a burger have several options. You can have them seasoned, Cajun, ranch or garlic parmesan. There are also a whole host of other sides including, but not limited to, deviled eggs, wasabi mashed potatoes, cheesy grits, mac and cheese and grilled asparagus.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/600658/250;121;b0463bb6d291e2a25516d74ee5285a533ff8e9a5.jpg" style="float:left; margin-bottom:5px">The appetizers are just as unique and creative. There is the usual paired with items you could only find here. We decided to select one from each of those categories. First was the <em>layered nachos. </em>The description says they are <em>tortilla chips layered with cheese, pico de gallo and Monterey jack cheese and topped with black olives. </em>This may sound like a simple plate of nachos, but the quality of the ingredients could not be beat. The presentation was perfect as well. Guacamole on one end of the plate and sour cream on the other. If there was one issue we had with the food, is was that these came out a little colder than they should have. Certainly, being open less than a week, I am sure this will be fixed. It should be noted this was the only item that did not come out hot. The chips were light and airy and the portion was enough for the three of us. All of which love nachos.</p>
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<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/600660/cropped/1036;0;1960;1960;359;175;861ff20dac2934c7096bfc98c5f618cbab230e7b.jpg" style="float:right; margin-bottom:5px"><img alt="" src="http://chowdown-in-mke.com/files/resized/600657/cropped/1036;0;1960;1960;359;175;10940897a28e13fd31c04d87f4259bafa9c99484.jpg" class="noFloat" style="float:right; margin-bottom:5px">Next, we had to try something more unique. I am glad we did because I feel you should certainly know about this item. <em>Stuffed Chicken Bites </em>are described as <em>chicken stuffed with pepper jack cheese and wrapped in bacon, then fried till crispy. </em>This description is accurate except for one important detail – the word ‘bites’. We all anticipated finger-sized options that we could pop in our mouth. What came out was four baseball-sized chicken breasts wrapped in bacon. If you have never seen a baseball made out of bacon, it is enough to make the eyes widen. When pressed about the confusing use of the term ‘chicken bites’, Abby, <em>Reunion’s </em>other owner and Chris’s wife, explained that calling them “Chicken Balls” seemed slightly uncouth. Certainly understandable. Just be aware these four chicken bites are easily enough for eight people as an appetizer. Slicing into the ball, you could see the melted cheese leaking out of the juicy chicken breast. The bacon was crispy due to the deep-frying process, but that made it easy to cut and eat. A rich and savory item that tasted just as good warmed up the following day.</p>
<p>We were also treated to an order of <em>Fried Cauliflower. </em>I must confess, this vegetable is one of the three things on the planet that I do not consume, so I must rely on the opinions of Margie and my mother. The batter was seasoned to perfection and had a light and airy texture. The two sauces it came with were the perfect compliment to take this dish to the next level. The one issue they both mentioned is that the batter did not stick well to the cauliflower, and this made it a little tricky to eat, but did not compromise the taste.</p>
<p>Let us get to the entrees. My mother ordered first and chose to build her own burger. She added sauteed onions, pepper jack cheese and garlic aioli. The burger came out done medium well just as she enjoys. She chose the seasoned fries. After the amazing appetizers we enjoyed, the healthy size of the burger was almost intimidating. She said the burger was done enough while remaining juicy. All their burgers are served on toasted brioche buns. Even they were delicious.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/600656/250;121;1224c0044b6bfe73e194a2a18881f854f5479f01.jpg" style="float:left; margin-bottom:5px">Margie ordered the <em>Prime Rib Steak Sandwich. </em>This sandwich consisted not only of delicious prime rib but <em>Swiss cheese and caramelized onions on a hoagie roll. Served with a side of au jus and horseradish sauce. </em>Again, the portion you get with this sandwich is worth the price. It was also just as delicious the next day. Margie chose the garlic parmesan fries. The seasoning on these fries was delicious, but unlike the other two options we explored, could have had more seasoning. Overall, definitely a dish to return for.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/600654/175;85;40f92c808468eedc53bf933f152d896e25c672e2.jpg" style="float:left; margin-bottom:5px">I wanted to choose one of the ‘Famous Stuffed Burgers’. Specifically, I picked the <em>Borderline Burger. </em>Once again, served on one of those delicious, toasted brioche buns. This burger was <em>Cotija stuffed with jalapenos, pepper jack cheese, pico de gallo, tortilla strips and Cajun seasoning. </em>To stick with the theme, I also went with the Cajun fries. The burger was tall and thick. It was done to medium perfection. My mouth still waters thinking of it. The fries were good, and the Cajun seasoning was flavorful, but not spicy. In thinking back, I would definitely explore one of the more creative sides. I took half of this burger home and just like the other food we took with us, it was just as mouth-watering the next day for lunch.</p>
<p>All these wonderful culinary creations are the work of Executive Chef Jhabre Fouche. The flavors are at once familiar, yet unique. Using quality ingredients to craft delicious entrees is what <em>Reunion </em>seems to specialize in. My only regret in the dinning portion of our adventure was that there were not more of us in the party as there are so many more dishes left to try. We left the table full, happy and with lunch for the next day.</p>
<p>There are also a host of delicious cocktails that I cannot wait to return and try as well. Dessert features <em>Skillet cookie with ice cream on top, New York Cheesecake, and Capri Cannoli. </em>Although we were so excited over our entrees and did not leave enough room to try any of these, we certainly will return to do so. If the quality of the meals we enjoyed were any indication, returning for a handcrafted cocktail and tempting dessert is not out of the question.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/600663/cropped/1036;0;1960;1960;514;250;37a895b8c45f2003871c4bd1e1e24520e89057f8.jpg" style="float:left; margin-bottom:5px"><em>Reunion </em>still had more pleasant surprises to offer. What can you possibly do with all of those delicious calories you can’t help but consume? Why take the stairs, or elevator if you are too full, to the 5000 square foot arcade on the second floor. Up there you will be able to purchase a game card that can be used to access the many games. Just like the meals on the first floor, the games were a great mix of the familiar and the new and creative. There was a great virtual reality game were you were a headset that Margie enjoyed watching me play perhaps even more than I enjoyed playing. There are classics like Skee ball, where all three of us had a great time challenging each other. We ran into Chris, the owner, again here. He showed us where they had torn down a wall to make room for some of the games. “Would you like to know what we did with the bricks?” He asked with a grin that begged us to implore him for an answer. <img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/600662/175;359;7ce33e507b2e7089de3ffd7ba99a419e1ea069a2.jpg" style="float:left; margin-bottom:5px"></p>
<p>We are certainly glad we did. Chris directed us outside to the east end of the building. There we could see two Volleyball courts and the Cream City brick from the wall used to make a very welcoming firepit. Around which were placed several relaxing chairs. Perfect to enjoy a cocktail with friends. There were also several games of bags as well as something I have seen nowhere else – a pool table you play with your feet! Chris also informed us there will be live music and other events here in the future. It would appear this place is more than just an amazing restaurant, but a complete entertainment destination.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/600661/cropped/1036;0;1960;1960;359;175;afb77c61f478a309ceb78b2f98d77bb4854d4ff3.jpg" style="float:left; margin-bottom:5px">Whatever you are looking for in a night out, <em>Reunion Restaurant </em>in West Allis checks all the boxes. Looking for a fun atmosphere to meet up to watch the game? <em>Reunion </em>has that. Looking for a nice place to take a date that has both atmosphere and amazing food and specialty cocktails? <em>Reunion </em>has that. How about somewhere to let the kids, and kids at heart, blow off some steam and have some fun in a 5000 square foot arcade? <em>Reunion </em>has that. What about that fun location to get together with friends for volleyball leagues, live music or just a cocktail around the firepit? Yes, you guessed it. <em>Reunion </em>has that.</p>
<p>With so many different possibilities, <em>Reunion </em>will be your go to option for many different occasions. They also have a birthday room for rent in the arcade. The food that Executive Chef Jhabre Fouche creates would be worth driving some distance to pick up. However, failing to enjoy that wonderful fun and atmosphere that Abby and Chris Paul created would leave your experience incomplete. <em>Reunion </em>is a clean, fun and friendly place that I will be returning too quite often. I know if you indulge yourself in a trip here, you will definitely return more than once.</p>
tag:chowdown-in-mke.com,2021-08-07:/entries/3272727State Fair 2021 New Foods and Sporkies2021-08-07T08:30:00-05:002021-08-07T10:42:01-05:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/589763/175;117;d5879a7c23906fe3834721c69b4434fdbd045bb6.jpg" style="float:left; margin-bottom:5px">After a long wait, the Wisconsin State Fair is back! And so is the plethora of new foods, sporkies, and of course, food on a stick. Neil and I, along with two other great palette friends, tried some of the new additions to the fair this year. I must say, along with everything else in life, some things are just a hit or miss. There is everything from sweet and salty and sweet and spicy, to home-made comforting and off the chart crazy - there is something for everyone! Here are just 12 of the items we tried. Enjoy!</p>
<p><strong>Glazy Boy ($12)</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/589765/250;167;e6f9b4f70adcbbe59bf8a338dfdd5d7a5233d5bd.jpg" style="float:left; margin-bottom:5px">The Glazy Boy was the Sporkies winner, and for a good reason! This is a large sandwich with sweet and hot flavors. The glazed donuts were sweet and had a nice outside, but were a tad doughy. Between the tender smoked pork and succulent fat with the sugary donuts, it was a great sweet and savory “burger” as they describe it – even though there is no burger patty on this sandwich. The spiciness came in to play when you bit into a jalapeno, but it seemed to overtake the sweetness. I loved the thick Fontina cheese that cut through the bold flavors and evened everything out.</p>
<p> </p>
<p><strong>Polish Puppies On-a-Stick ($6.50)</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/589767/175;117;39c5b67ba28d99a7639d4e7edc0e72fe54216d83.jpg" style="border:none">One Sporkie finalist that fell short was the Polish Puppies on a Stick. The description of these is highly deceiving and is what made this item such a letdown. The hush puppy was quite dry and bland, and there was nothing “stuffed” inside. There were neither chunks of sausage nor any hint of kraut or onions. The chive dipping sauce was what salvaged the last two of three puppies given in an order. The sauce was light, creamy, and flavorful, and definitely added the moisture these puppies needed.</p>
<p> </p>
<p><strong>Country Fried Steak On-a-Stick ($9.50)</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/589763/175;117;d5879a7c23906fe3834721c69b4434fdbd045bb6.jpg" style="float:left; margin-bottom:5px">This dish was what I was expecting - good tasting, meaty steak with a white gravy. The meat was cooked just right, with a few chewy bites every so often. The deep fried crust was seasoned and stuck well, but it was certainly greasy – easily falls off the stick so eating with your hands is inevitable. The gravy is creamy, had bits of meat and finished the bite with a strong kick of black pepper. This is a delicious, comforting dish to start with when arriving at the fair.</p>
<p> </p>
<p><strong>Lobster Rangoon ($9)</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/589764/175;117;111dba6e18f1fcef3e5248ce2cdfe02448bbc567.jpg" style="float:left; margin-bottom:5px">Everyone has probably heard of Crab Rangoon, but Lobster Rangoon? I was intrigued. The Rangoon’s were small, barely filled and hardly tasted like lobster. The sweetness was great, but it seemed like the lobster was too puréed with the cream cheese to even be accounted for. The sauce that comes with it has a sweet chili flavor and helped bring some tang to this dish. I’d say for three little Lobster Rangoon’s, this isn’t worth the money.</p>
<p> </p>
<p><strong>Cinnamon Roll and Bacon Cheese Curds ($10)</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/589769/cropped/1000;0;4000;4000;262;175;e0f920b8edbca47f94660eaa5d41963175ee2cb4.jpg" style="float:left; margin-bottom:5px">These super sweet, donut hole-looking cheese curds would have been spectacular if the cheese was actually melted, in my opinion. I loved the sugary donut coating around the curd; surprisingly, they go well together. I liked that the bacon gave this dish the crispy, salty aspect it needed – I just wish it came with more than half a piece of bacon broken into pieces.</p>
<p> </p>
<p><strong>Poutine Tacos ($10)</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/589770/cropped/1000;0;4000;4000;262;175;5e5cd82479fecc4a4d5d4aa461266c0b653bccf9.jpg" style="float:left; margin-bottom:5px">From the same place with the non-melted cinnamon cheese curds, we tried the Poutine Tacos. The two tacos are very well assembled and the shredded pot roast was fall apart tender, easily slow roasted for hours and seasoned perfectly. However, I wish the meat, along with the curds and fries underneath, were hot – heck, I would have even taken warm. They were cold. Not sure if the restaurant will fix this issue in the next couple of days, but let’s hope so!</p>
<p> </p>
<p><strong>Cruller-Crusted Chicken Sticks ($11)</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/589766/175;117;b30f8fa40d60c1423a7c031564b470c2d3c4cbda.jpg" style="float:left; margin-bottom:5px">These huge pieces of chicken breasts were juicy, cooked perfectly and was well coated. If you just want some deep fried chicken, here you go. The breading was not “Cruller”-like at all – there was absolutely no sweetness, just plain tasting breadcrumbs and seemed over-fried. It is a lot of chicken, I’ll give them that. The sauce, though, even that tasted simply like ketchup, not the chipotle honey mustard as we thought it would be.</p>
<p> </p>
<p><strong>Deep-Fried Pineapple Express ($6)</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/589768/cropped/1000;0;4000;4000;262;175;f6fc9b3a7df3f956947ed0386a05631110619b3c.jpg" style="float:left; margin-bottom:5px">This was a refreshing dish on a hot day. You get three hearty pineapple rings that are very juicy. They are slightly fried and coated with shredded coconut. With me, coconut is a hit or miss, but I liked this dish a lot; it wasn’t too much coconut and paired great with the pineapple. The sweetest part was the glaze that held the coconut to the fruit, but it still could have used a a bit more on the side for dipping.</p>
<p> </p>
<p><strong>Deep-Fried Pink Squirrel ($8)</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/589772/175;117;a5f4c3805da3319fdf45a52c489e813d906052b4.jpg" style="float:left; margin-bottom:5px">This was over-the-top sweet. Between the four of us in our group, two of us loved it and two of us did not care for it at all. The outer shell was hard but thin, easy to break through to the center. The center is where we disagreed. Two of them loved the extreme sweetness and thought the texture was smooth and creamy. The others appreciated the amaretto flavor but thought that the center reminded them of raw batter, the consistency and flavor just wasn’t appealing.</p>
<p> </p>
<p><strong>Deep-Fried Wisconsin Fish Fry ($9)</strong></p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/589771/cropped/1000;0;4000;4000;262;175;63cc5e112f2deeea151b2192b98b99fe58e31c84.jpg" style="float:left; margin-bottom:5px">This was by far the best bang for your buck. Not only is it huge, it lives up to its description and is a complete fish fry in a bite. Lightly breaded, flaky warm cod with coleslaw wrapped together and deep-fried – it made me say TGIF (but on a Thursday). The tartar sauce accompanied had a great tang to it and topped off every bite. I highly recommend this to anyone who appreciates a good fish-fry dinner.</p>
<p> </p>
<p><strong>Cherry vanilla cupcake ($4.50)</strong></p>
<p>This a regular size cherry vanilla cupcake with a tart cherry frosting. The texture of the cupcake itself was dense and moist yet had a crumbly texture. There certainly was a sweetness to it but also a pleasant tartness. Again, everything was in perfect balance. You may be taken aback at paying almost $5 for a regular-sized cupcake but considering the dense texture and amazing flavor, you will conclude, much like myself and my lady, that it was definitely worth it.</p>
<p> </p>
<p><strong>Spicy Southwest Pork Sandwich ($10)</strong></p>
<p><img alt="" src="http://chowdown-in-mke.com/files/resized/589776/cropped/0;248;464;464;175;362;7254ad4112be812f8cbb706c18cf9a35490f3c83.jpg" style="border:none">One of the best things I have consumed at the fair in a long time. It is a boneless pork chop grilled and topped with jalapenos, cheese and salsa. It comes wrapped in foil when you order it, but you are still able to tell you are getting a thick and meaty sandwich. When you unwrap the foil the scent of salsa and pork is intense. I would not describe the flavor as spicy, but I would describe it as delicious. This is a hardy sandwich that is both filling and texturally enjoyable. The bun is soft and holds up well. The pork was done perfectly and not dry. The cheese was melted and tasted amazing. I would have enjoyed a slightly spicier salsa, but it does make this option a safe one for everyone and I think everyone should try one.</p>
tag:chowdown-in-mke.com,2021-06-10:/entries/3219551Downtown Downing Week 20212021-06-10T08:09:00-05:002021-06-10T12:35:27-05:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583256/cropped/411;0;1642;1642;262;175;1268ac9b81cbb623a2d83b315917c78a1f296089.jpg" style="float:left; margin-bottom:5px">Downtown Dining Week is going on now! Many local restaurants around Milwaukee are participating in this dining week experience, hoping to see friendly faces again and entice new customers to try their unique cuisine. </p>
<p>After a year long hiatus from dining out, now more than ever customers want to get out and try new things while restaurants are looking to bounce back to somewhat normalcy. During Downtown Dining Week, we can all achieve our goals and help the economy while doing so. </p>
<p>There is no better time to dine out, find a new favorite restaurant, try a dish you wouldn't normally, or get the dish you've been missing for so long. Each restaurant has either a $13 lunch menu or a $25/$35 dinner menu, and some restaurants have both. </p>
<p>Here is a sneak peak of a few of the restaurants participating. </p>
<p><u><strong>The Knick</strong></u></p>
<p>The Knick’s DDW lunch and dinner menu are both three course meals which is a lot of bang for your buck considering the deal you’re getting. The knick is located at 1030 E Juneau Avenue and is open every day of the week from 9AM to 12AM.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583249/cropped/411;0;1642;1642;262;175;953b2ec11a3a768a40c288585bacb29b6c598f38.jpg" style="float:left; margin-bottom:5px">For the appetizer, I ordered the Gazpacho, a chilled tomato and vegetable soup. The aroma brought me to a garden of fresh tomatoes right away. Upon tasting, I immediately tasted basil and other herbs which were accompanied by kick od acidity. The tomato based soup was light, but rich and the texture was fine grit, with no clumps. I’d say this was a perfect choice on a hot summer day.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583250/250;167;9dcb33fc81ac42a7abb40a25f593d6c67ff0a0c2.jpg" style="float:right; margin-bottom:5px">Next came the Entrée, which I choose to be the Pulled pork sandwich. I was shocked after my first bite of the sandwich because I was expecting a different flavor. Instead, the pulled pork had the seasoning of a Mexican taco. The piled high shredded pork was nicely sauced with the seasoning though, and only need a bit more of the pineapple slaw. The pineapple slaw was quite refreshing and consisted of cabbage, carrots, red onion and the pineapple. The dish was accompanied with waffle fries that had the seasoning of which reminded me that of curly fries.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583251/cropped/411;0;1642;1642;262;175;d888dc38d388b00f59d6cfd671e778ac1df0a5f3.jpg" style="float:left; margin-bottom:5px">Finally, I chose the flourless chocolate cake for the dessert. It was amazing, to say the least. It was shockingly decadent and creamy with a thick cheesecake consistency. There is a mix of both milk and dark chocolate and dressed with a drizzle of raspberry sauce which added tartness to this very sweet dish.</p>
<p><u><strong>Flannery’s</strong></u></p>
<p>I took my son and significant other to Flannery’s for lunch, and between the three of us, we were able to order almost everything on the DDW menu. Flannery is located at 425 E Wells Street, right by Cathedral Square Park.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583252/175;117;24baa19d7a6f43a36a19e9d171c682ce7f33e18f.jpg" style="float:left; margin-bottom:5px">The appetizers offered are Reuben Rolls, cheese curds and chicken wings. When you think of food, rarely do you think of shape, but we were all shocked to see the square cheese curds as they arrived. The coating is airy and slightly crispy, but I must say, I was expecting a bit more cheese for the size of the curds.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583253/cropped/411;0;1642;1642;375;250;98200930052b1a30384e647cacaca54b487cdbb1.jpg" style="float:right; margin-bottom:5px">The Reuben Rolls definitely belong on the menu in this Irish flared restaurant. There’s a lot of corned beef in these fat, wonton wrapped rolls. The beef was well seasoned and nicely chopped so the bite was easy to eat. The only thing that could have made this better would be more sauerkraut inside the roll because the thick, creamy thousand island dressing on the side was well appreciated. This is a very filling appetizer.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583254/175;117;0f5077708540dc40f55ccbcbeceacf049d99935c.jpg" style="float:left; margin-bottom:5px">When ordering the wings, you are given your choice of sauce and either ranch or blue cheese. My son order the wings with barbeque sauce and the ranch dressing. Immediately he said, “These are tasty. Really juicy”, as he covered his entire mouth area with sauce. Needless to say, he finished almost all of them. The wings were hearty, good sized and cooked perfectly – not too dry or underdone. I also appreciate the array of flavors they offer.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583256/cropped/411;0;1642;1642;375;250;d52899bc3dda81c4c3fea73bae20878635a33522.jpg" style="float:right; margin-bottom:5px">When it came to the Entrée’s we decided to try the half-pound cheese burger and the blackened Mahi fish tacos. Justin and my son order their burgers medium, and medium well and had the choice of lettuce, tomato, pickle or onion on them along with the choice of cheese. The burgers came out cooked just the way they ordered them. Justin says that the meat itself was well seasoned and flavorful and that there was enough cheese on the big burger to be able to get the kick from the pepper jack.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583257/175;117;0942e296d9e6d2b439bc2b040a749c54d84f503b.jpg" style="float:left; margin-bottom:5px">My Mahi fish tacos were a delight. With the combination of the prominent cabbage, pungent cilantro and lightly breaded fish, these tacos are quite light and very refreshing.</p>
<p>Dessert was a must for all of us. We ordered each dessert, the carrot cake and the brownie, both of which contain nuts. The carrot cake was fluffy yet still moist and was topped with a thin layer of smooth cream cheese frosting. The brownie was velvety and coated your mouth every bite. The nuts in the brownie must have been minced because I could hardly taste they were there. Either way, this is a brownie that will leave you wanting another.</p>
<p><u><strong>Rodizio Grill</strong></u></p>
<p>The Rodizio Grill is a great choice for anyone who likes a laid back, leisure dining experience that includes tableside carvings, allowing you to try various meats at snack size portions, as well as a salad and sides buffet bar. This Brazilian steakhouse is located right by the river at 777 N. Water Street.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583258/cropped/411;0;1642;1642;262;175;c9201c25eaf57d07752f0ec9331888ba85c6fd42.jpg" style="float:left; margin-bottom:5px">After being seated you are able to go up to the salad and sides buffet bar which included a variety of items, from salad fixings, a fruit selection, various pasta salads, beef stroganoff and cheesy bread. The mashed potatoes had the skin on, mostly smashed and were a great based for my beef stroganoff. I loved the sauce of the dish, but it could have used a lot more beef bits and mushroom. The cheesy bread were rather balls and not cheesy at all, but the fresh mozzarella balls made up for that. My absolute favorite item from the buffet bar was the fried plantains. They were mashed but still held their thick, finger sized shape. They were significantly glazed and topped with a course, caramelized sugar that gave a tad crunch to the otherwise soft, sweet side.</p>
<p>Here comes the meat. The waiters come to your table with a specific meat on a spit and ask if you would like any. If yes, then they carve you off a slice as you grab it with the provided tongs. They have a wide variety of meats that circle around ranging from chicken and beef to pork and sausage.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583259/cropped/411;0;1642;1642;375;250;d2ee7bf355692ab3142d92984aaba0b0e0e4084f.jpg" style="float:left; margin-bottom:5px">I’d say my absolute favorite is the honey glazed ham, simply because of the glaze. It’s a thick, glossy sweet finish to a great piece of ham. The notes of honey and maple are prominent and pleasing. I thought this would be an even better bite if I combined it with the sweet plantains. My gosh, was I right! </p>
<p>The garlic beef is a well-cooked meat, little to no pink and has just a hint of garlic flavor. The texture and seasoning reminds me of shredded roast beef, it was delicious. I wanted to put this on a bun and dip it in Au Jus.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583260/cropped/411;0;1642;1642;375;250;0938187894d6e2f2be3352c52a8b22a3bfe671b7.jpg" style="float:right; margin-bottom:5px">The marinated chicken thigh with the bone has a lot of meat on it and the skin isn’t crunchy but done enough to enjoy its flavor with the meat. When it came to the chicken breast meat, though, it was a tad dry. The sweet and spicy sauce didn’t stick well to the meat because there certainly wasn’t much, but you could still taste the sweet chili flavor they used. The bacon that wrapped around a different chicken breast was appetizing; I just wish the bacon had been cooked a bit longer.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/583262/cropped/411;0;1642;1642;262;175;c32d549beacf22695a448c3e2cbd1be753a23edc.jpg" style="float:left; margin-bottom:5px">Suddenly, it was like a water balloon of juice exploded in my mouth as I bit into Rodizio’s sweet, fresh grilled pineapple. Immediately my mouth filled with pineapple essence and I was bombarded with zest. That was a well welcomed gift from the grill.</p>
<p>I was shockingly impressed with the top sirloin which I found to be very tender, almost soft. The lean red meat wasn’t chewy at all and I loved the outer brown char. Even the fat around some of the edge was flavorful and easy to eat.</p>
<p>**You can visit https://www.milwaukeedowntown.com/bid-events/downtown-dining-week to view all participating restaurants and their Downtown Dining Week Menus. </p>
tag:chowdown-in-mke.com,2021-02-27:/entries/3009812Fish Fry's Around Milwaukee2021-03-25T09:44:00-05:002021-06-10T12:30:19-05:00<p style="float:left;"><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/570603/250;167;f387e3d929238893df0304952656495b54d3c9b0.jpg" style="float:left; margin-bottom:5px">Everyone has their own opinion of what makes for a good fish fry. After conducting a few polls via social media, based on your suggestions, I decided to visit four Fish Fry’s in the Milwaukee area. They were: Amelia’s, Victor’s, Kegel’s Inn and The Thistle and Shamrock. Let’s take a look at what each of them have to offer.</p>
<p style="float:left;"><strong>Amelia’s</strong></p>
<p style="float:left;"><strong>Location: 724 E Layton Ave, Milwaukee, WI 53207</strong></p>
<p style="float:left;"><strong>Hours: Sunday – Thursday 11AM to 2AM, Friday and Saturday 11AM to 2AM</strong></p>
<p style="float:left;"><strong>Dine in and curbside pick is available.</strong></p>
<p style="float:left;">Amelia’s Friday Fish Fry is $14 and comes with beer-battered fried cod, coleslaw, rye bread and fries. They also have other seafood options under their Friday weekly specials list. For instance, my company ordered the Perch Dinner.</p>
<p style="float:left;"><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/570604/250;167;e2f1604909b99729050ccc99b8f13483d2b16256.jpg" style="float:left; margin-bottom:5px">I was excited to dig in to my large filets of beer-battered cod, probably my favorite fried fish. The fillets were not only thick and sturdy, they were tender and flaky. The cod was contained in a somewhat thin, airy breading which was lightly crisped on all sides. Their homemade tartar sauce was slightly tangy and a great addition to the warm fish.</p>
<p style="float:left;"><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/570605/250;167;215080551e8326455bb44c5a5637584f4faa84cc.jpg" style="float:left; margin-bottom:5px">My company’s Perch Dinner is $16 and came with several pieces of perch. The fillets were thinner than the cod and had a thicker, crispier crust. There’s a crunch as you bite into this meaty, hearty fish.</p>
<p style="float:left;">The soft marble rye came out first with the coleslaw and tartar sauce. The coleslaw seemed like it had a mix of a mayonnaise and vinegar base to it. I liked how the slaw was evenly coated, as well as the slight tartness to it. The fried cod came with fries that remind me of thin pub fries, not real crispy, kind of mushy, but still tasty</p>
<p style="float:left;"><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/570606/250;167;288c2771c1b481d92c61101901708554d7743f87.jpg" style="float:left; margin-bottom:5px">I also ordered a side of Potato pancakes which are $4. They were traditional, but the edges were pretty crispy, while the middle was just done enough. I liked the consistency of the potatoes and I always enjoy it with applesauce which was served with them.</p>
<p style="float:left;"><strong>Victor’s</strong></p>
<p style="float:left;"><strong>Location: 1230 N Van Buren St, Milwaukee, WI 53202</strong></p>
<p style="float:left;"><strong>Hours: Monday – Thursday 4PM-2AM, Friday and Saturday 3PM to 2:30AM, Sundays are closed. </strong></p>
<p style="float:left;"><strong>Dine in available. </strong></p>
<p style="float:left;">The Friday Fish Fry at Victors will run you $15.75, and comes with either beer battered or baked cod, a huge loaf of white bread and butter, coleslaw, and your choice of potato – fries, baked potato or cheesy hash browns. Perch is available as well.</p>
<p style="float:left;"><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/570609/250;167;4db81edbccda2c92a045d9b22cba31944037393e.jpg" style="float:left; margin-bottom:5px">Here, too, I ordered the fried cod, which I am very happy I did. The plate came out with four decent sized fillets of well-coated beer-battered cod. The cod meat was very juicy and moist, just fell apart delicious. The coating wasn’t too thin or too thick, but it was a little greasy. The tartar sauce that came with it was alright, not too tangy but I could distinctly taste the relish.</p>
<p style="float:left;">I didn’t care too much for the coleslaw so much. It had a very earthy flavor to it and is quite chunky and in my opinion, needs a tad more sauce for the base.</p>
<p style="float:left;">For the potato, I ordered the cheesy hash browns. When I looked at my plate of fish and potatoes, I was amazed by the heaping mound of hash browns that was almost as big as my face. They were definitely cheesy, with a good sharp flavor. However, the hash browns were slightly underdone and could have been cooked a little longer.</p>
<p style="float:left;">I must say, the service was extremely slow, but the fish and cheesy hash browns made up for it. Overall, this dinner was quite filling and the atmosphere makes for a great place to gather and enjoy a Friday Fish Fry.</p>
<p style="float:left;"><strong>Kegel’s Inn</strong></p>
<p style="float:left;"><strong>Location: 5901 W National Ave, West Allis, WI</strong></p>
<p style="float:left;"><strong>Hours: Tuesday – Thursday and Saturday 4PM-8PM, Friday 11AM to 8PM, Sundays and Mondays are closed. </strong></p>
<p style="float:left;"><strong>Dine in, drive through and delivery available</strong></p>
<p style="float:left;">Tonight my significant other treated my son and I to a Fish Fry at Kegel’s Inn. I decided to go a different route than the classic, and order the Walleye instead, while Justin and my son choose the Classic Cod Fish Fry. Each Friday Fish Fry plate comes with fries, rye bread, tartar sauce, coleslaw and lemon. Potato pancakes and German potato salad can be substituted for the fries at an additional $2 charge.</p>
<p style="float:left;"><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/570611/250;167;685807accfdff15ffa1d0ba4dc22ae0b806a166e.jpg" style="float:left; margin-bottom:5px">The Walleye coating was crispy and well-fried and lightly seasoned. I must say, it also stuck perfectly to the fish, so you get a crunch aspect in every bite. Walleye seems to be a slightly firmer and meatier fish. The meal comes with 2-3 fillets that are thinner yet long. For my first time trying Walleye, I was impressed, and I will definitely order Walleye again in the future.</p>
<p style="float:left;">I opted for the upgrade to potato pancakes which came with apple sauce. The cakes were crisp on the outside, slightly charred on the edges, but soft and smooth inside with a pleasant cheese flavor. This is not your typical potato pancake; I enjoyed it quite a bit, and highly encourage the upgrade.</p>
<p style="float:left;"><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/570610/250;167;2a699534583e85e38ff0f5f1d607877354010e67.jpg" style="float:left; margin-bottom:5px">Justin described his Cod as fresh, the freshest he’s had thus far (since he’s been with me to all of these fish frys). He liked the crispy crust and added some lemon juice from the given wedge which made it even more refreshing.</p>
<p style="float:left;">The tartar sauce was almost sweet, not too much relish, and very smooth. The coleslaw, too, was on the sweeter side, but was well unified by the creamy base.</p>
<p style="float:left;"><strong>The Thistle and Shamrock</strong></p>
<p style="float:left;"><strong>Location: 3430 N 84th St, Milwaukee, WI</strong></p>
<p style="float:left;"><strong>Hours: Tuesday – Thursday 11AM to 11PM, Friday and Saturday 11AM to 12AM, Sundays 11AM to 7PM, Mondays are closed. </strong></p>
<p style="float:left;"><strong>Dine in and take out available</strong></p>
<p style="float:left;">The Thistle and Shamrock is known for having the largest fish fry in Milwaukee, serving a variety of over 20 different kinds of fish. Knowing this, I decided to step outside of my comfort zone and try something different.</p>
<p style="float:left;">They have two combo options, meaning you can choose two half orders of fish. I chose the one costing a little more, $19.95. There were so many options it was very hard to decide. But finally, after serious contemplation, I choose the Catfish and Blue Gill.</p>
<p style="float:left;"><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/570612/250;167;c9e8c7b8ee661f266dfa016936f5cfcc536b26a5.jpg" style="float:left; margin-bottom:5px">There was one large, lightly breaded fillet of catfish presented on the plate. After taking my first bite, honestly, the taste reminded me of fried chicken – I’m not sure if it was the breading, the fryer they used, or what. But since I thought it may be the breading, I pieced it apart and tasted the meat of the fish. It was delicate, texturized and a little on the greasy side. Again, it kind of reminded me of the dark meat of poultry. Don’t get me wrong, it was a delightful piece of fish, it just wasn’t what I was expecting.</p>
<p style="float:left;">The small fillets of Blue Gill were also lightly breaded with the skin on. The meat was tender and flaky. I was weary about the skin being left on, because I’ve never had breaded skin-on fish, but needless to say, the skin was super thin and didn’t interfere with the taste or overall bite of the fish.</p>
<p style="float:left;"><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/570613/250;167;cb488005802722a9b5992244a2243908a447319e.jpg" style="float:left; margin-bottom:5px">My partner decided to order the Northern Pike which he described as rich and meaty. The breading was fluffy, not too crispy, but did sort of separate from the fish.</p>
<p style="float:left;">The potato pancakes might be a hit or miss. They were not your typical small, thin and somewhat smooth potato pancake. Instead, they were big and thick, a tad greasy and just barely cooked enough. I’d go with the fries, baked potato or their famous Thistle chips next time.</p>
<p style="float:left;">The Tartar sauce has a creamy texture with a unique but welcomed twist. That twist was the inclusion of dill in their homemade sauce. The potent taste of dill was also graciously accompanied by the apparent spice, tartar.</p>
tag:chowdown-in-mke.com,2021-03-18:/entries/3049206Pizza at Randy's Neighbor's Inn2021-03-18T09:27:00-05:002021-03-18T17:20:10-05:00<p><img alt="" class="noFloat" s="" src="http://chowdown-in-mke.com/files/resized/569661/250;219;e20bdf4533b3e25853ae2f61782d538d3c93107a.jpg" style="float:left; margin-bottom:5px">Margie and I are grateful that our neighborhood in West Allis is becoming a food paradise. It would seem that every week a new and wonderful place is opening to give us a new option to explore and enjoy. There are, of course, favorites that have been here for years. You have heard me mention, and have read reviews on this very site, on West Allis Cheese and Sausage, Wild Roots and others. Even these regular establishments having been finding new ways to reinvent themselves and attract more and new clientele.</p>
<p>A local favorite for Friday fish fry, Randy’s Neighbor’s Inn, located at 6922 West Becher street, here in West Allis, has found a new and exciting addition to update their menu. As I mentioned they are known for a great fish fry. So good you must call and make reservations in advance. My mother swears by their shrimp dinner as well. As amazing as this regular menu is and as good as our friend Andrea is at preparing it, today we are going to focus on the latest, and for my bottom dollar greatest, menu addition Randy’s has made.</p>
<p>What could you possibly add to a place that has a host of delicious appetizers, and a legendary fish fry to go along with tasty sandwiches? The answer can only be one thing – pizza! When it comes to pizza, I must confess to being on the border of pizza addict and pizza snob. I could eat pizza every day of the week. With different sauces and toppings, the possibilities are endless. With all the different places in the city offering pizza, your choices on where to get your favorite slice are endless as well. It is with this in mind that I have become a bit of a pizza snob. There are a few places I have found that have such delicious offerings that to settle for anything less than amazing makes no sense. I have done my best to try every pizza place in Milwaukee, if the results are not amazing, I seldom return.</p>
<p><img alt="" class="noFloat" s="" src="http://chowdown-in-mke.com/files/resized/569662/250;333;1debd12691a6585a30d1e4c465303e11559d4dda.jpg" style="float:left; margin-bottom:5px">We were drawn to try the pizza at Randy’s Neighbor’s Inn by our good friend Lisa, who is the chef and creator of this pizza. Lisa and her husband own a skate shop called <em>Transaction Skate Shop </em>here in West Allis. As with many business owners, Lisa found herself with a little extra time on her hands during the pandemic. She decided to use this time to explore creating made from scratch pizza. Recently, Randy’s Neighbor’s Inn offered her the use of their kitchen on Saturdays to offer her creation. We decided to test out these pizzas because Lisa is a great friend, and because as I mentioned, I need little to no reason to eat pizza.</p>
<p><img alt="" class="noFloat" s="" src="http://chowdown-in-mke.com/files/resized/569659/250;122;e93fe04921f04385b098ae414232aba2364496f8.jpg" style="float:right; margin-bottom:5px">Randy’s Neighbor’s Inn gives you the atmosphere of a local corner tavern but with the addition of a side room for dinning. This evening, Margie and I choose to dine in the bar area. Our bartender this evening, Mari, provided us with a tall, cold Captain and coke. If anything can add joy to pizza for me, it is rum.</p>
<p>When it comes to ways to customize these mouth-watering delights you have quite a few options. We begin with the crust. You can choose either the thin crust or hand tossed. We both enjoy a thicker crust and were grateful for the hand tossed option. You then can choose your meat options if you desire. These include Italian sausage, pepperoni and bacon. I chose the sausage, Margie added pepperoni to hers. The list of vegetables includes fresh mushrooms, raw onions, green peppers, black olives, green olives and jalapeno peppers. You also have the option of getting extra cheese. Margie and I had the fresh mushrooms, raw onions and green olives.</p>
<p>From the time you order, depending on how busy they are, you can have your pizza in 10 to 15 minutes. When it arrived, the aroma was so overwhelming we almost both threw caution to the wind and dove in. However, I have burned my mouth on hot pizza more times than I care to admit and know it is not incredibly fun. To prevent this terrible condition from occurring we fought our urges and sat on our hands as long as we could. This did not last exceptionally long because the temptation was too great, and our hands were becoming numb. If this brief period of time we both made observations about the presentation of the pizza. Working from outside in, we will start from the crust. It had the golden-brown color you would desire. Not overdone and burnt, but not under cooked and doughy either. You could tell there was a good amount of sauce as some shown through. Dry pizza is a person pet peeve <a>of </a>mine. Despite being able to see the sauce, there was the perfect amount of cheese as well. The toppings were not only perfectly placed, but there were certainly enough of them. Now for the real test, the taste.</p>
<p><img alt="" class="noFloat" s="" src="http://chowdown-in-mke.com/files/resized/569658/250;514;31b99753ac06ec7ba99c99aa1d702b36be05e5b5.jpg" style="float:left; margin-bottom:5px">Picking up the first slice you immediately notice several things. The first of which is the crust, although thin on the bottom, it holds up well with the weight of the toppings. The other thing we noticed is the cheese and toppings stayed in place. When wrapping your lips around the first slice there is an explosion of flavor in your mouth. If Margie and I had to pay for every time we uttered the word “Wow” we would be poor. Lisa informed us that she uses whole milk mozzarella cheese. The creaminess and flavor it added cannot be understated. Then there was the sauce. In my opinion, one of, if not thee, most important aspects of a pizza. If the sauce is too sweet, I think it ruins anything else on the pizza. Lisa makes her sauce from scratch with a secret recipe that any pizza chef would envy. Add to that the afore mentioned whole milk mozzarella and the fresh vegetables and your taste buds will get dizzy because they will not know which way to turn.</p>
<p><img alt="" class="noFloat" s="" src="http://chowdown-in-mke.com/files/resized/569660/250;122;94c162d7c1c6a7725ee13e3471387bc553f71a3f.jpg" style="float:left; margin-bottom:5px">When it came to the meat, the word I would choose is balance. Often Italian sausage on pizza can fall into one of two categories. It can be so full of fennel that it overwhelms the rest of the ingredients. On the other end of the spectrum is pizza that consists of ground up hamburger doing its best impersonation of Italian sausage. Both leave one feeling a little disappointed. This sausage managed to straddle the line between the two. Enough flavor to let you know it was not ground hamburger, but not so overpowering it left you full of regret for adding it to your pizza. The pepperoni was the same thing. I, personally, do not order pepperoni because it can be too greasy and give me heartburn. This is especially true for cheap pepperoni. Not in the case of Lisa’s homemade pizza at Randy’s Neighbor’s Inn. The pepperoni had a delicious flavor and was not greasy. You could certainly taste it, but it also blended well with the other ingredients.</p>
<p>With all these amazing aspects of this pizza, I have saved the best for last. Ladies and gentlemen, I give you the most amazing pizza crust I have ever consumed. After 45 years consuming delicious sauce pies around the country this is no small accomplishment. As we discussed earlier it held up to the toppings remarkably well. Lisa told us she ferments the dough for three days prior to creating the pizza. This imparts a divine flavor I have not tasted in any pizza crust prior. When we reached the edge of the crust, we were a bit nervous. We even saved some marinara and ranch sauce in case it proved to be too dry or chewy. This turned out to be a fool’s endeavor. The texture was bubbly, fluffy, airy, flakey and had just enough chewiness to it. I will describe the flavor to you, but it is something you owe it to yourself to experience. Much like describing a work of art one has seen, words will fall short of conveying the true nature of this culinary work of art. You begin with that mouth-watering flavor of that fermented dough. To this you add a brush of garlic butter and a sprinkle of sea salt. This may sound simple, and it is, but in this case simple equals perfection. Between our ‘oohs’ and ‘wows’ Margie and I not only did not feel the desire to use any of the sauces we saved, but we also forgot they were even there. In fact, I would go so far as to say everything else around us faded away except for each other and this delicious pizza we were consuming.</p>
<p>If I had any reservations about this pizza adventure it would consist of two things. The first of which would be that eventually the pizza disappeared. I am sure I did not eat it all myself and that someone may have stolen a slice while I was lost in flavor bliss, but I cannot be sure. The second challenge is that it is only available on Saturdays from 5 to 10 pm. Waiting an entire week for another taste of this may seem like an eternity, but it will give Margie and I something to look forward to the entire week. It is my belief that when others discover this pizza there will be reservations required on Saturday just as there is on Friday for the fish fry. If you taste this pizza, Saturday will become your new favorite day of the week.</p>
tag:chowdown-in-mke.com,2021-03-15:/entries/3041509Tu Casa2021-03-15T09:00:00-05:002021-03-15T16:16:42-05:00<p><img alt="" class="noFloat" s="" src="http://chowdown-in-mke.com/files/resized/569167/250;167;37ce61ecb2350f3cd5313f9a8ccee6e2cbbbd7ae.jpg" style="float:left; margin-bottom:5px">Tu Casa is located at 3710 West Lincoln Avenue in Milwaukee. When you arrive the spacious and well-decorated seating area is clean and offers many tables, even with social distancing. Right away we were greeted upon entering and shown to a large table.</p>
<p>Visiting Tu Casa has become a regular occurrence for my lovely Margie and I It is a hidden gem of sorts. Combining her addiction to Mexican cuisine and my passion for great service in a clean location, Tu Casa fits the bill perfectly. Tonight, we had the wonderful pleasure of being joined by our great friend Amanda.</p>
<p><img alt="" class="noFloat" s="" src="http://chowdown-in-mke.com/files/resized/569166/250;375;7691c1039ece106d79aa3a2b9b7f22297817d33c.jpg" style="float:left; margin-bottom:5px">Within minutes of being seated we were offered beverages of our choosing. Amanda and I both thought enjoying a warm cup of coffee on this cool evening sounded like a wise idea. Margie, on the other hand, ordered a <em>Mangonada. </em>It is one of their specialty drinks flavored with a mango puree, tequila and a spicy rim. Normally, you also receive a sucker with your drink but this evening they were temporarily out. Margie described the flavor as intensely mango with a backdrop of the sweet and spicy lime and chili seasoning.</p>
<p><img alt="" class="noFloat" s="" src="http://chowdown-in-mke.com/files/resized/569163/250;167;0a2e7d19e482b2eac41921692259c4453d511e29.jpg" style="float:right; margin-bottom:5px">Both of us have our regular favorites we order, but on this night decided to try something new. Margie choose the <em>Lomo de Puerco en Salsa Verde. </em>The menu describes it as pork in green sauce with rice and beans This is a deceptively simple description. The pork is thinly cut. To us it was slightly over cooked. The green sauce had a slight spice and a nice bright citrus lime taste to it. It was a great compliment to the pork. In addition to the rice and beans, you are given a small bit of salad on the plate as well.</p>
<p><img alt="" class="noFloat" s="" src="http://chowdown-in-mke.com/files/resized/569164/250;167;52bd47127e387183d90f445cf8985558598bbe80.jpg" style="float:left; margin-bottom:5px">I ordered <em>Chicken Fajitas. </em>I was excited because I have not ordered fajitas from a restaurant in this side of forever. The menu describes them as grilled chicken sauteed with bell peppers and onions. They come served with a plate featuring pico de gallo, guacamole and sour cream. You also have your choice of corn or flour tortillas. I chose flour today because I feel they do a lot more to hold the sauce inside. The presentation was wonderful as well as the aroma. The tortillas are so warm when you get them, they are almost hard to hold. The chicken was extremely juicy and very tender. I would have enjoyed a little more spice, but it is safe for those concerned about having too much. I would love to try the steak next time.</p>
<p><img alt="" class="noFloat" s="" src="http://chowdown-in-mke.com/files/resized/569162/250;167;988634fcb15d55842af9f38803aeee4fa459fc21.jpg" style="float:left; margin-bottom:5px">Amanda started with the Tortilla Soup. The queso fresco and avocado provides a rich and smooth texture to the palate. I was hoping the fried tortilla strips would give the soup a crunch factor, but it didn’t. It was served quite hot, and the aroma emitting from the steam smelled just as good as it tasted.</p>
<p><img alt="" class="noFloat" s="" src="http://chowdown-in-mke.com/files/resized/569165/250;167;7d050c80b2d244b883d6e24e359eadcde8037706.jpg" style="float:right; margin-bottom:5px">As her main dish, Amanda ordered the Enchiladas Mineras, which is three enchiladas covered in a guajillo & ancho sauce, topped with all the fixings: cheese, lettuce, tomato, sour cream and avocado. You had three choices of enchiladas contents, and I chose one of each: chicken, seasoned potato, and queso fresca and onion. I enjoyed the sauce on the enchiladas; it was almost like the tortillas were dipped in the sauce before being rolled. The chicken was a tad dry and the potatoes could have been seasoned a tad more. Overall though, they were good and I could taste the authenticity. The queso fresca was nice and light, and paired greatly with the fresh toppings.</p>
<p>I would like to mention the two dishes Margie and I normally order because I think they are so amazing I would like each of you to try them when you visit Tu Casa. Margie’s go to dish is the <em>Bistec A la Meixicana. </em>It features Ribeye steak, which is always very tender, cooked with onions, jalapenos and tomatoes. It does have spice but can be enjoyed by anyone who does not mind a little flavor. If you avoid, or ask to omit the jalapenos, which I think would take away from the dish, you would be extremely safe. If you like steak and spice this dish will have your mouth begging for more.</p>
<p>My personal favorite to order from Tu Casa is the <em>Pechuga de Pollo en Salsa Arbol. </em>Chicken breast in their spicy Arbol sauce. This dish is full of flavor and perfect for anyone who enjoys a little heat with their meal. The spice is intense and seems to grow with each bite. That being said, it is not something in my experience that will leave you in any discomfort. They again offer your choice of corn or flour tortillas and serve it with a small salad and rice and beans. I would recommend adding some of the beans to your tortilla. The sauce is so delicious that I order extra tortillas just so I can clean the plate. If you are up for a little spice, this dish will be one of your favorites.</p>
<p>A quick note on some of the other features that Tu Casa offers. You will always be greeted and seated both quickly and in a friendly manner. The establishment is cleaner than any place I can recall. The salsa is so fresh and has the perfect amount of spice you may be tempted to drink it but will more than likely settle for ordering a container to go. The service during your meal is always friendly and after a few visits they will remember you. Tu Casa is a great place to take the whole family. </p>
tag:chowdown-in-mke.com,2020-09-01:/entries/2722653Camino, Now Open2020-09-01T08:53:00-05:002020-09-01T17:34:39-05:00<p><img alt="" src="http://chowdown-in-mke.com/files/resized/545778/250;122;ed606459e9cd50f0b361777fdc7312bff0e9be33.jpg" class="noFloat" style="float:left; margin-bottom:5px">Do you have a news app on your phone? I do and usually it provides only mildly useful information. I learn what politician is saying what about whom. I learn what new tragedy is facing us in this unpredictable year. On occasion I can also learn what the Kardashians are up to. Once in a while this app comes through with an immensely helpful bit of intel. Such was the case Tuesday morning. It informed that a new restaurant had opened in West Allis only blocks from my house. The restaurant in question was <em>Camino. </em>It had overtaken the space previously occupied by the Crimson Club at 7211 w. Greenfield Avenue. I had been there several times and was interested to see what the current business had to offer. It is important to note that this is Camino’s second location. They have operated a location in Walker’s Point on 2<sup>nd</sup> street for a while.</p>
<p><img alt="" src="http://chowdown-in-mke.com/files/resized/545771/cropped/1036;0;1960;1960;514;250;033f80698b1dad1f020e3410f01378c870b31f09.jpg" class="noFloat" style="float:left; margin-bottom:5px">I suggested to Margie we try this new establishment and she was all for it. I called to make sure of their hours and was told the kitchen was open until 10pm and they usually close shortly after that. We arrived a little after 8pm and were immediately greeted upon entering. The bartender informed us that we could either chose a table or eat at the bar. A quick glance at the interior of Camino brought three words to mind. Those words were open, airy and clean. Not a bad start. The front of this building is a garage door type window facing Greenfield avenue. It was open as it was a very pleasant evening outside. There were two other tables seated and a few patrons at the bar. We chose a high-top table close to the door. In what seemed like a short time we were greeted by our server Gabby. A high energy young woman who was kind and cordial.</p>
<p><img alt="" src="http://chowdown-in-mke.com/files/resized/545772/250;122;3db6ec5635298889c23c13fec0593a72cc40f24d.jpg" class="noFloat" style="float:left; margin-bottom:5px">The first of many pleasant surprises was that in addition to menus and an extensive beer list, Gabby arrived with adult sized glasses of water. When you enter Camino there is a colorful sign listing all of their specials. It was a Tuesday evening so the special of the day was <em>$10 Links and Drinks. </em>I pride myself on being a rather astute fellow but asked for a little more guidance when it came to what this special was. Gabby informed us that you could choose any of their sausage offerings, along with 3 possible sides and a tall boy of Pabst, Miller Lite or Bud Light. The ‘adult happy meal’ if you will, was $10. Being that the regular price of the sausages was $8, it seemed like an economically sound decision. As we pondered which of the 8 starters we would like to try. </p>
<p><img alt="" src="http://chowdown-in-mke.com/files/resized/545779/250;122;d4a68c87ac7253c237e93e4de3f8f7b8ad151978.jpg" class="noFloat" style="float:left; margin-bottom:5px">As with many aspects of Camino’s menu, deciding on which of these we would like to try was a challenge. There were many items that sounded quite intriguing. The <em>Watermelon Salad </em>featuring basil, feta and walnuts sounded amazing. Knowing that my lady is a big fan of wings we decided to try Camino’s version. Their wings come in a one-pound size (which turned out to be 8 wings) and come with fries for $13. They list five options on the menu. We chose the <em>Chimi Wings. </em>These were served with an herbal Argentinian verde sauce. When the basket arrived, we noticed the fries were of the thin variety and had seasoning and some Parmesan cheese sprinkled on top. They were done a little too much for my liking but had an amazing flavor. Speaking of amazing, the wings fit that description. First thing of note was the size, they were meaty. Gabby brought us both napkins as well as wet naps. Very handy and thoughtful. The sauce was not only herbal but had a strong lemon citrus aspect to it. I found it quite enjoyable. We ordered a side of both blue cheese and ranch. Both sauces were good on the wings as well as the fries. Upon our next visit we look forward to tasting one of the other wing flavors.</p>
<p><img alt="" src="http://chowdown-in-mke.com/files/resized/545776/cropped/1036;0;1960;1960;514;250;91afa909de53a5307ee35d001a8feb63fba6f03a.jpg" class="noFloat" style="float:left; margin-bottom:5px">Only a short time after we had finished the wings, our food arrived. We both chose the <em>Links and Drinks </em>special. Much like the wings when the sausages came the first thing of note was their size. They were roughly twice the size of the bun. Margie ordered the <em>Cheddarbrat. </em>This, as you might imagine, was a brat filled with cheddar cheese. It is served on a bun with chopped pickle and house beer mustard. From the very first bite you had your share of cheddar. Many stuffed sausages leave you wondering what happened to the filling. Not at Camino. This sausage had plenty of cheese in every bite. The only suggestion Margie had was to serve the mustard on the side. She felt the amount on the sausage detracted a little from enjoying the wonderful flavor of the brat. With her sausage she ordered the <em>Crispy Brussels. </em>These are what you would imagine them to be – crispy Brussel sprouts. You do get a healthy portion. If you are a fan of Brussel sprouts, they make a great addition.</p>
<p><img alt="" src="http://chowdown-in-mke.com/files/resized/545775/cropped/1036;0;1960;1960;514;250;1ed4f656241a2a843499c4258a4f08b433538f9b.jpg" class="noFloat" style="float:left; margin-bottom:5px">I ordered the <em>Spicy Polish. </em>It certainly lived up to its name. It had a great bite and a snappy casing that made eating it a fun and juicy adventure. It was served on a bun with sauerkraut, tomato and a horseradish cream sauce. After tasting the end of the sausage that was sticking out of the bun, I was concerned that the combination of the spice of the sausage in addition to the horseradish cream would be too much. I could have not been more incorrect! The flavors melded perfectly. Although quite full, I was left wanting more when I was done. The side I chose was the <em>Roasted Beet Salad. </em>I could not have chosen any better. This included roasted beets, crumbled bleu cheese, apples, walnuts, shredded basil, greens and a balsamic dressing. I am not going to lie, I might have drooled on my keyboard as I typed that. This was quite possibly one of the best salads I have enjoyed in a long time.</p>
<p>After we had finished our dinner, I was looking forward to trying their <em>Dessert Pierogi. </em>Sadly, we were informed they had sold out of them the day before. Although rather heart breaking, this gave us yet another reason to return to Camino. Couple that with their great specials including $5 burger Mondays and ‘Build your own Mac’ on Wednesday. There were ample televisions to see almost anywhere you sat. The airy and open atmosphere was enjoyable. The customer service provided by Gabby could not have been better. She was friendly, informative and was the perfect mix of attentive without being over-bearing. Camino has menu items you are unlikely to see anywhere else. One of these I am determined to sample on my next visit is the <em>BBT. </em>It is a bacon, basil and tomato sandwich. There is also the humorously named <em>Cubanski. </em>It is, in essence, a Cuban sandwich with Polish ham.</p>
<p>If you are looking for a wonderful experience at a modern and fun establishment, you owe it to yourself to visit the new Camino location in West Allis. Their menu features fresh and local products. Their craft beer menu is so lengthy you are bound to find one to dazzle your palate. The service we had on this night could not have been any better.</p>
tag:chowdown-in-mke.com,2020-08-07:/entries/2687541Mimosa2020-08-07T10:09:00-05:002020-08-07T13:22:00-05:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/542683/250;528;46e3bcf9d829187df2b67d6285b3f4a8155a7657.jpeg" style="float:left; margin-bottom:5px">With Covid-19, it is hard to find a restaurant that allows you to feel comfortable, yet still takes the proper safety precautions. My lovely Margie and I set out to find just such a spot. Our adventure led us to Mimosa, a great breakfast and lunch spot in Franklin. Found at 9405 South 27<sup>th</sup> street, just north of Ryan rd.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/542682/cropped/1036;0;1960;1960;514;250;98bb05b78b2aadc1126d3de43042a7e6bc37285d.jpg" style="float:right; margin-bottom:5px">We had been here once before, many years ago and had a really good meal. I was wondering if things had changed due to the current pandemic. They indeed had, but not in the way I would have imagined. As we pulled into the parking lot there was a sign indicating that you must call before entering the restaurant. This was something new, as are so many rules these days. The young lady who answered the phone inquired if I was interested in dining in with them today. I indicated that I was. She had an enthusiastic response that seemed oddly genuine. She asked how many people were in our party. I let her know there were 70, as I was in a comical mood. Without missing a beat, she replied, “Well then it might be a while.” We both had a chuckle and she informed me that I could come right in.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/542674/cropped/0;1064;1904;1904;250;529;1e80833d7490716497e515d392229e5778cc91af.jpeg" style="border:none">Upon entering Mimosa, we were greeted by the same friendly voice that was on the other end of the telephone. I learned it belonged to a woman named Danielle. She sat us and explained the changes that occurred since the start of the new rules. They had switched to a <em>team serving </em>philosophy. Normally, I am not that big of a fan as I like to develop some type of repour with the person handling my meal. In this case the team serving worked quite well. Every employee worked together and were attentive and friendly.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/542677/250;528;e60ffd53f5fa4fb83567357fc989244693a4a561.jpeg" style="float:left; margin-bottom:5px">Ricky brought us our beverages shortly after being seated. I chose coffee, which was a fair-trade, organic custom blend roasted locally by Collectivo. Margie informed our server she could not come to such a place without ordering a mimosa. My coffee was bold without being bitter. The best part about it, as long as we were there, my cup never ran out of the delicious hot beverage. Margie’s mimosa was served in a thin clear glass with no stem. This is probably a safe bet. It had both the flavor of quality champagne as well as fresh-squeezed orange juice. It could not have been any better.</p>
<p>The first thing you will notice looking at a menu at Mimosa is their “Life-long Guarantees”. This is comprised of 13 facts about both the place you are eating at and the food they will be serving you. Not only was this a quick way to get to know the establishment, but several of them reassured you that you will be consuming a quality meal from a conscious restaurant. Allow me to share just a few of the 13. All their food is prepared using sea salt instead of table salt. None of their food contains any MSG, high-fructose corn syrup or food colorings. Their potatoes (more on them later) are cut fresh daily and only cooked in olive oil. They only use local, raw honey and all their maple syrup is from WI. On Wednesday, every bill paid after 12pm, 10% is donated to a local charity. You may be pondering if with all these amazing details you could afford to dine here. Let me reassure you that Mimosa is quite reasonable.</p>
<p><img alt="" class=" noFloat" src="http://chowdown-in-mke.com/files/resized/542679/cropped/0;728;1908;1908;250;440;0f56c05e863cdf5b7d9b743c804d341546dee95c.jpeg" style="float:right; margin-bottom:5px">Let us get to the food. Margie ordered the <em>Crispy Chicken Ham Sandwich. </em>The name alone is a mouthful, but so are all the ingredients that it includes. This sandwich is made up of cornflake coated crispy chicken, smoked ham, pepper jack and cheddar cheese, Sriracha mayo, house made Greek yogurt ranch, baby lettuce and tomato all served on a brioche bun. To this lengthy ingredient list Margie also added sliced avocado. The sandwich stacked high as you can imagine. The first thing we both noticed was the breading on the chicken. It was nothing short of divine. Margie said the sandwich would have been great with the chicken alone. That may have been true but let us talk a little about the rest of the ingredients. The ham was tender and just the right amount of smokey. It also would make a good sandwich on its own. Combining the two was genius. The sauces were the perfect compliment. They added slight flavor without taking anything away from the two delicious meats. The vegetables were all fresh and of the highest quality.</p>
<p>As a side, Mimosa offers you many choices. I imagine that you could not go wrong with any of them. They include in-house cut French fries, Tabouleh salad, seasonal fruit or what Margie chose. It was a mixture of brown rice, lentils and quinoa. It comes served in a cup the size of a small soup bowl. Not only was this a healthy side, but you received a healthy amount of it. It had great flavor, however, if I were making this at home, I would have included some garlic or onion.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/542678/cropped/1036;0;1960;1960;514;250;445bc3983f1ae052c3ddf259cd7dbb84a1af598e.jpg" style="float:left; margin-bottom:5px">I was not as decided as the love of my life and had to order a few different items. For my main course I chose the <em>Fresh Fruit Blintzes. </em>For those of you unfamiliar with this dish, the menu offers a great explanation. Crepes filled with their cream filling and topped with fresh berries and house made granola. This dish was extremely sweet, and I knew it would be. The crepes were the perfect texture and not too chewy. The cream filling, which I am guessing was crafted using a cream cheese base, was delicious beyond description. The sauce that topped the dish was equal in its ability to dazzle the taste buds. On top of those delicious crepes where fresh blueberries and strawberries. Just like everything else at Mimosa, the fruit was very fresh and full of flavor.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/542680/cropped/1036;0;1960;1960;514;250;32e50d0d6d81ce3b6d988bdd9e2d4a19ed7b7fd5.jpg" style="float:left; margin-bottom:5px">Knowing my dish would be sweet I wanted to compliment it with a few savory items. It was with this in mind that I ordered both a side of bacon and an order of their <em>Mimosa potatoes. </em>When it comes to a side of potatoes, you have three choices. Although they all sounded wonderful, I decided on the <em>Cheddar, Ham, and Garlic Red Roasted Pepper Sauce </em>option. The bacon was very high quality. It had a good smokey flavor without being overpowering. I would take note next time to order medium bacon as it was a little well done for my personal preference. Taking that into consideration, it still tasted amazing. Margie described it best by saying, “It has a good crispness without tasting over done.” The potatoes were delicious. They were cooked perfectly. The garlic red roasted pepper sauce was a bright red and begged to be tasted. Their flavor was milder than I expected. This is good for people who may be concerned with having breath that smells like they enjoyed too much garlic. I will definitely try one of the other mouth-watering choices they have in this category.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/542675/cropped/0;1064;1904;1904;250;529;709da5545f8c1c74645e9f44cdeac40b235cee60.jpeg" style="float:left; margin-bottom:5px">Throughout our meal, both Danielle and members of the staff continued to check on us and make sure all our needs were being met. There was never a feeling of being rushed. The atmosphere of Mimosa also deserves a mention. It is a country cottage type feel. Spacious and clean, yet welcoming. Social distancing was being practiced, but it did not feel strange or awkward as I have felt at other places. Even the restrooms offered a feeling of stylish comfort.</p>
<p>At the conclusion of our meal, an employee named Ruba, who was also very friendly and helpful, assisted us in settling the bill at our table. It was a fairly contactless procedure using a credit card. Ruba made sure all our needs were met as she also offered us an explanation for her wonderfully unique name. If all of this were not enough to make us want to return, before we left Danielle supplied me with a cup of their delicious coffee to go.</p>
<p>Mimosa is a very wise choice whether you are alone or have a group. Make sure to call ahead for seating. I promise you that the service from that initial phone call through the end of your delicious meal will be friendly and welcoming. Their hours are 7:30am – 2:30pm 7 days a week.</p>
tag:chowdown-in-mke.com,2020-03-10:/entries/2493941Senor Sol2020-03-10T16:03:00-05:002020-03-11T05:18:35-05:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/521290/250;166;afe4a5aaeebb512c68e6f5e18dda14f75281f723.jpg" style="float:left; margin-bottom:5px">Our review started by looking for an authentic ethnic restaurant around Milwaukee. We settled on Senor Sol, in West Allis, located at 8129 W Greenfield Avenue. Conveniently, there is parking in the back of the restaurant so you don’t have to look for street parking.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/521291/250;166;64a8467b8f6fc3c1ccb3c9683323fa3178755d5d.jpg" style="float:right; margin-bottom:5px">You can tell even before you enter the effort this place takes to set the atmosphere. There is a mural on the back wall of the restaurant where we entered. Although it is a bit weathered, it really started the experience off right.</p>
<p>Once in the back door we entered the back hall which contained another mural and lots of fun decorations. Upon entering the actual dining area, it wasn’t clear that we had to walk to the front of the restaurant. The place as a whole was spacious and clean. These are two very good traits when it comes to somewhere you choose to eat.</p>
<p>Upon sitting down the first thing you notice is how many wonderful decorations there are. This is done without feeling overcrowded. There was some ethnic music playing which, if you have read any of my past reviews, is very important to me, says Neil. Overall the atmosphere was very peaceful and serene.</p>
<p>We arrived at 1:35 in the afternoon on a Saturday, so maybe that’s why it wasn’t so busy. Overall, the service was prompt, maybe even somewhat rushed, but that’s better than waiting an endless amount of time for your server to get to you.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/521292/250;166;e32ca0a1323e132e0d276e7d22339fc5afdce027.jpg" style="float:left; margin-bottom:5px">We started with our drinks. I figured since I was in a Mexican restaurant, I need to order a margarita. I decided on the strawberry margarita, blended. I really like that you get the option to have your margarita blended or on the rocks, and I also like that there are different flavors you can choose from.</p>
<p>My blended margarita had a strong strawberry taste, which is what I was hoping for. I was also pleased that I could actually taste the tequila in the margarita; it gave it a nice kick. Finally, I loved the blue colored sugar rim on the glass; it was a fancy, decorative and tasty touch.</p>
<p>For my beverage I ordered a regular margarita on the rocks. The lime flavor was a bit overwhelming in comparison to the tequila. As I mixed and drank more the taste evened out a little more.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/521295/250;166;4bba8d57341fc3020b105cdc3f8d307d50ca7413.jpg" style="float:left; margin-bottom:5px">We were not served water, which was strange, but like most Mexican restaurants, we were served chips and salsa right away. The chips had a shine of grease on them, making us feel they are homemade tortilla chips. They tasted light and crispy and were served with two salsas. One was a medium spiced salsa and the other was a fresh cucumber and tomato salsa, very refreshing. </p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/521294/cropped/1000;0;4000;4000;375;250;3828104c2e0985e4c825afdfc9cdc2cfa51f4f5b.jpg" style="float:right; margin-bottom:5px">For an appetizer, we ordered the Vaquera Dip, a mixture of Chirizo, poblano peppers, jalapeno peppers and anejo cheese. As the name states it’s considered a “dip” so we assumed we would get tortilla chips with it. Instead, we received 3 flour tortillas to make small tacos with the “dip”. That was a little shocking. We arm-wrestled for the last one and I am proud to say Amanda won.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/521293/250;166;e2343ba9ab21a4732ffabeaa394de259b5db599d.jpg" style="float:left; margin-bottom:5px">It is served on a sizzling platter which smelled and looked amazing. The cheese was melted perfectly. The peppers were cooked to perfection. My only concern was that the chorizo wasn’t hot at all and was a little dry but it did have a good seasoning to it.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/521296/250;166;0756efa4214bf052b8c1aea73ea3e503f144eaa8.jpg" style="float:right; margin-bottom:5px">I chose the Enchiladas de Sol, with the option of shredded chicken. It was topped with a finely pureed verde sauce and lots of melted cheese. The chicken was juicy and tender, and shredded just right. The verde sauce had a thin consistancy and had a subtle flavor to it.The rice on the side was a tad dry, but I enjoyed the beans, for they were creamy, but still also had some chunks of beans in it. <img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/521297/cropped/1000;0;4000;4000;375;250;2dd5b3a56f45b420670d4183b430825f197a9345.jpg" style="float:left; margin-bottom:5px"></p>
<p>I ordered a combination plate which I thought gave me the best chance to sample as many things as I could. I ordered a pork burrito, a chicken enchilada and a beef taco. This came with rice and beans. Rice at Mexican restaurants is not usually my favorite. It tends to be too dry for me. This fit into that category. The beans however, had a great texture. There was a mix of refried beans along with whole beans. They also had a great flavor.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/521298/250;166;7cacf1f9ffbdf1e1947160866864746bed73bd3d.jpg" style="float:right; margin-bottom:5px">My Burrito was moist and filling. The pork had a good flavor and texture. The tortilla held together very well. I even took half home to my lovely Margie who regretfully could not make it to this review. The enchilada had a great red sauce on top and was again moist on the inside. The meat in the taco could have used a little more spice for my liking but was made wonderful with a little salsa added to it. I would order this very dish again except for all beans and no rice.</p>
<p>Senor sol is a fun and wonderful place to go for some quick Mexican food. I would certainly make this trip again.</p>
tag:chowdown-in-mke.com,2020-03-03:/entries/2486350A Taste Of The East, Found In The West2020-03-03T12:02:00-06:002020-03-03T17:08:39-06:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519855/250;122;80e34522770d80c5d9c4a0282f775752d2201c91.jpg" style="float:left; margin-bottom:5px">This evening began with a plan to try a new restaurant that we had just heard opened in West Allis where I live. These plans were rendered null and void upon our discovery that the restaurant was a take-out and delivery only. Standing outside in the cold, my love Margie and I had to make a quick decision. We were only blocks from one of our favorite Thai dinning locations. After Margie brought this to my attention, it was clear where our night on the town would take us to.</p>
<p>Singha Thai restaurant is located at 2237 s 108<sup>th</sup> street in West Allis. For those of you who do not want to drive down the street looking at numbers, that is just a little north of the intersection of Highway 100 and Lincoln Ave. It is in a strip mall of sorts on the west side of Highway 100. I mention this because unless you are looking for it, you might not notice it among the countless of other businesses at the same location. It appears small from the outside but looks can be deceiving.</p>
<p>When you enter Singha Thai the first reaction is usually something along the lines of, “This is a lot bigger than I thought.” There are plenty of tables with one usually available. This may change after the publication of this review. The decorations on the walls of this place are plenty. There are several small statues that run the length of the archway separating the two dinning areas. There are even more on the walls in the back room. There are also murals throughout the wall that represent different aspects of Thai art. Toward the front windows there are plenty of plants that are a welcome sight any time of the year. The layout is spacious. There is enough distance between tables to not only allow the wait staff to get through easily, but to afford a bit of privacy when it comes to sharing conversation. It is the perfect layout for an open restaurant.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519856/175;359;e8df744da561b9e10066e55e960ebd5fe9ba3f3b.jpg" style="float:left; margin-bottom:5px">If this is your first visit to Singha Thai be ready for a few adjustments. We were quickly seated at a table with woven placemats. We did not have to wait for our server Pam. She was there quickly to take our drink order. She spoke quietly and with a slight accent so there was some effort required. This did carry through the meal but was nothing that impacted our experience there. I ordered the <em>hot tea</em>. It is an oolong tea that is mild and a perfect beverage to accompany a meal with a lot of flavor. Margie ordered a <em>Thai Iced Tea. </em>This is a drink made from Ceylon tea. It is sweetened with sugar or condensed milk. To this mixture other ingredients are often added such as orange blossom water, star anise or other such spices. It is served chilled and right before serving coconut milk is poured over the top. These are $5 each, but in my and Margie’s opinion well worth the price. <img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519850/cropped/0;1036;1960;1960;175;360;50486b4729734fa052ee893a26c5904b0e0254a4.jpg" style="float:right; margin-bottom:5px"></p>
<p>Next was the menu. This may be another shocking thing your first visit. Not only is the menu quite extensive. (Thai Iced tea is the 196<sup>th</sup> item on the menu) but the names of the dishes can lead to some confusion on pronunciation. If you are like the love of my life, they can also cause outbursts of laughter and a mild hysteria. If you are afraid of feeling overwhelmed or laughing so hard you are unable to order and must tell others, “You order first.” (This happened with Margie her first time here, before she just yelled out her order between fits of laughter) I suggest you visit their website before your arrival. If you have time and do not mind looking over the menu, this is not really a concern. The great thing about the menu at Singha Thai is that each dish is followed by a list of ingredients. They are also listed by number so there is no need to worry about pronunciation.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519848/cropped/1062;0;1908;1908;528;250;e3c68e8a7a8b14aa2a071e35cab7ad1a98460119.jpeg" style="float:left; margin-bottom:5px">We started with an appetizer of <em>Egg Roll Thai. </em>This comes with 2 eggs rolls. They are short and thick verses the usual long and thin. Sadly, this also fits closer to my description, but I digress. These egg rolls include a mix of ground pork, carrot and clear noodles. One is plenty for each person at the table.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519849/cropped/0;1036;1960;1960;250;514;b7563d0d37570f4ea4c5501910cbefc4e7916df1.jpg" style="float:right; margin-bottom:5px">I suggest asking for the tray of sauces. These accoutrements include chili paste, chili powder, jalapenos, and ground peanuts. They allow for many different options and flavors when it comes to all your dishes. Even if you do not use them, it is fun to have them as an option. The egg rolls are hardy and filling, if not a little bit greasy. The clear noodles look a little odd at first but sure do taste good. I certainly would recommend giving this appetizer a try.</p>
<p>Next, we had to choose our main dishes. This is always a bit of a struggle even for those of us who have been here before. The struggle is due simply to the plethora of options afforded to you by the menu at Singha Thai. Most dishes include a choice of meat and several vegetables. Again, this can all be found in the description. If you have any additional questions or wish to make adjustments this can be done through talking to the staff.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519854/175;370;0a666f4c709a004a687453e11d08bd47a38d392f.jpeg" style="float:left; margin-bottom:5px">Normally, I order one of the many curry dishes they have to offer. These can be found from numbers 103 to 106 on the menu. This night I decided to try something different. I ordered <em>Pud Garpow. </em>This is number 84 on the menu. It is a combination of stir-fried meat, I chose chicken, sautéed with basil leaves, hot pepper, garlic and mushrooms. This combination is served on top of rice. The chicken is tender and the hot pepper, which is jalapeño, is served fresh and sliced on top of the dish. It has been my experience that while going down ok, one must consider the ramifications that could result several hours later. The basil develops what I can only describe as a mild anise flavor when cooked. This may sound odd, but I found it strangely agreeable. I would recommend this dish to anyone. There is a small amount of spice to it but if you avoid the peppers it is not too much at all.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519851/250;118;47f0030a6306e887120ba104e7edca4d5bf9b862.jpeg" style="float:right; margin-bottom:5px">Margie ordered <em>Pud Siew. </em>You can find this as number 69 on the menu. Again, the base is your choice of chicken, pork or beef. The meat is stir-fried with big rice noodles with broccoli in thick sweet soy sauce. Margie chose to add baby corn with this dish as well. After what turned out to be a slightly terse conversation between her and our server Pam, it was discovered that would be a $3 upcharge. This seemed like a bit much but certainly added quite a bit to the dish. Let me take a moment here to discuss the big rice noodles. This is the main reason Margie orders this dish. Their consistency, although fun, might not be right for everyone. They are thick, slightly gelatinous due to the sauce and to me resemble the skin you may take off chicken. As gross as this may sound, they are delicious and can be the adult version of playing with your food. The beef Margie chose as her meat was tender as well. The sauce had a little spice that once again added a great flavor but was not too much for most people to handle. Margie noted for her the broccoli was a bit crunchy and that is why she chose to add the baby corn. If you like soy sauce and having fun with big unique noodles, this is a dish for you.</p>
<p>There are a few choices for dessert that can be found from numbers 184 to 187 on the menu. These all sound delicious including <em>Thai Custard </em>and several desserts featuring coconut. Although in all my trips to this fabulous place I have never left enough room to try any of these, I might have to change that on my next visit.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519846/250;122;2e83e62bba9086fd82e8b3a1d5c7ee8450fbaecf.jpg" style="float:left; margin-bottom:5px">One more note about Singha Thai I feel that I should share with you. The restrooms. If you have a need to use such facilities, which many cups of water and delicious tea could result in, they are in the back of the restaurant. As decorated and spaciously cozy (this is a term I just coined) as Singha Thai is, going to the restroom can be an entirely different experience. You pass the afore mentioned wall lined with small statues in traditional Thai clothing to enter a stark and austere yellow hallway. After a few twists and turns you make it to the back of the restaurant. If you look back, you can end up feeling like an unfortunate extra in a Stanley Kubrick film. The restrooms are clean but can elegantly be described as extremely rustic.</p>
<p>As a whole, Singha Thai is an exceptional place to experience a great deal of tasty and amazing Thai cuisine. They are open Monday – Thursday from 11 am to 9 pm. Friday and Saturday they are open from 11 am to 10 pm. Sundays are noon to 9pm. They feature a lunch buffet weekdays from 11am to 2pm. This would be the perfect opportunity for the novice to experience most of the delightful dishes served at Singha Thai. I trust once you come, you will want to return again and again.</p>
tag:chowdown-in-mke.com,2020-02-29:/entries/2483588Like visiting Grandmas2020-02-29T08:06:00-06:002020-02-29T18:19:34-06:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519356/250;187;f00f0a45d26cb1657438a475dc239fb9f5e768ca.jpg" style="float:left; height:166px; margin-bottom:5px; width:222px">Andrea's is a family restaurant with wholesomeness in the heart of Cudahy. The cashier informed me that Andrea's was established in 2009. This is a down to earth restaurant that has economical prices with four-square meals that the whole family can enjoy without burning your pocketbook.</p>
<p>This restaurant was once a ponderosa but carried on the same values with great prices. Andrea's, located at 5921 south Packard Avenue, is one of the great finds tucked away in a smaller area. When you walk into Andrea's, a smile and handshake will meet you creating a sense of warm atmosphere. </p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519361/cropped/408;0;2448;2448;233;175;938fd1b6da94dfd0d92973331cf141fb92f3e6cc.jpeg" style="float:right; margin-bottom:5px">All meals come with soup or salad, a breadbasket, along with a dessert - none of which are priced higher than $15.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519358/cropped/504;0;3024;3024;333;250;caf778de69d686196a182ab0a14bf21f832bca52.jpg" style="float:left; height:193px; margin-bottom:5px; width:193px">I ordered the broiled fish which was very moist, not dried out at all and was seasoned with butter and herbs. I chose the Cream of Chicken soup and that was very rich and creamy in taste. The bread that was served is freshly made and very fluffy tasting. Finally, the cheesecake - it was quite moist, almost giving a taste of an old-fashioned cheese torte.<img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519357/cropped/250;250;cc1b8eb0d9bfec188c835ac7fbc6b8276cacf07c.jpg" style="float:right; height:195px; margin-bottom:5px; width:195px"></p>
<p>The macaroni and cheese was very creamy made fresh with noodles plus rich cheddar cheese. They gave a large bowl of macaroni and cheese.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519363/cropped/250;250;705776cf1a619af3be1c69ac489b5fc27a5123e5.jpg" style="float:right; height:189px; margin-bottom:5px; width:189px">In addition, crab cakes were ordered which were the biggest crab cakes I have ever seen. They gave two crab cakes which would be enough for two people and they both had more<img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519360/cropped/250;250;bcb3b5a12f15f25cd9522f8159c2e21b0f4ccaa8.jpg" style="float:left; height:124px; margin-bottom:5px; width:124px"> crab than stuffing. Usually one gets more stuffing than crab, but this was not the case at Andrea's. The crab cakes came with a hollandaise sauce that made them an extra special. In addition, the meal came with hash browns that were very crispy made to order.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519364/cropped/250;250;1ceacae4c21c9b17c2a064ceae6afde42034ffd4.jpg" style="float:left; height:171px; margin-bottom:5px; width:171px">Our next entrée we tried was duck with potatoes and stuffing which were smooth and moist. The duck was very large in size, tender, and meaty. It seemed to be charbroiled and seasoned with butter, and herbs. In fact the duck was almost enough for two people. Believe me when I say no one will walk away from the table hungry and will be coming back.</p>
<p>The service is the best; they work extremely hard on making your experience great so that everyone comes back for more. You will think you just visited grandma’s house.</p>
<p> </p>
<p>By: Phillip</p>
tag:chowdown-in-mke.com,2020-02-28:/entries/2482914A Farm to Table Restuarant2020-02-28T17:38:00-06:002020-02-29T09:17:01-06:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519254/cropped/1000;0;4000;4000;375;250;8de58a54e1e03347dc6b1c3144a9b2166b5a04a6.jpg" style="float:left; margin-bottom:5px">Tonight I joined my boyfriend’s family for dinner at The Farmers Wife, located in West Allis at 6533 West Mitchell Street. I was happy to hear they are a farm to table restaurant, meaning they try their best to get all or most of their ingredients from locally sourced vendors. This is a great way to support your community and local farmers.</p>
<p>We had reservations for a 6:00 p.m. dinner for 6 people. It was a good thing we did, because there were two other large groups that made reservations. The three reservations basically took up the whole restaurant.</p>
<p>Justin and I arrived a tad early so we sat at the bar until the rest of our party showed. We both ordered the Bloody Mary because the online pictures made it look so good. We received our Bloody’s, and I think a few garnishes were missing, but that’s OK. The Bloody was still good and you get a beer back of your choice.</p>
<p>Just before 6:00 p.m., Kim, Justin’s mother, arrived. She confirmed our reservation and we were seated. She informed us that Josh, Mya, and Ana would be a little late. So in the meantime, we ordered the Farmchos.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519255/250;166;81ceda401b430c508dd65cd7a4dad69d37b8b4c3.jpg" style="float:left; margin-bottom:5px">The Farmchos appetizer was delicious. It was served with what seemed to be homemade, very light and crispy tortilla chips and was fully loaded with tender, melt in your mouth hot pulled pork, paired with a fresh pico de gallo salsa to freshen it up. Finally, the Farmchos was topped with a generous amount of warm cheese sauce which made it all that much better.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519256/250;166;6903bab3121e0a72ffd442cebd65449475f03b2d.jpg" style="float:right; margin-bottom:5px">The three of them showed up shortly after 6:00 and was able to try the Farmchos as well. They thought it was a good appetizer choice. Our waiter, Frank, was well aware they arrived and came to our table right away. He took all of our drink orders and those came out in no time. Then it came time for us to order our dinners.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519265/250;166;c4527b0fcce3795868b70d47794626c0c71ff85b.jpg" style="float:left; margin-bottom:5px">I ordered the Chicken Fried Steak. This dish truly made me think of homestyle southern cooking. The chicken fried steak had a nice crunchy breading, but the steak was a little bit chewy and the gravy was scrumptious; I just wish I had a little more.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519264/250;166;7ae402455085e7fd9c073b00fb76f635ffdf6e26.jpg" style="float:right; margin-bottom:5px">The garlic mash potatoes included the skins, which I like. They were garlicy as promised and nice and creamy, with the pleasant addition of the same gravy placed on top of the chicken fried steak. The collard greens were served warm and great southern addition.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519260/250;166;e5918ad99441ecf2c69f0f5d5039cc4fe4055b52.jpg" style="float:left; margin-bottom:5px">Every month The Farmer’s Wife has a Burger of the Month. This month it was a grilled chicken burger. Mya order this and was shocked when she received the dish. While the presentation was spectacular, this was not a Burger. Instead, it was Grilled chicken on a flatbread, open faced. She thought all the ingredients tasted fresh and was pleasantly delighted with the whole meal. </p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519258/cropped/1000;0;4000;4000;375;250;b8f45ff9fd9e490494e298b8100bed1013ea09f5.jpg" style="float:right; margin-bottom:5px">Her daughter, Ana, ordered the Chicken and Waffles. The tender white meat breast on top the waffle was perfectly breaded with a crispy outer shell that didn’t fall off the meat. It was overall “delectable,” as Mya put it.</p>
<p>The waffles were served with what Ana thought was a sweet but spicy syrup. We came to find out after our meal that the syrup had a hint of cayenne pepper in it – that’s probably why she didn’t like it. They do have regular maple syrup the owner said, but I guess you just have to ask for it. Ana’s favorite part was the waffles which she said were nice and fluffy</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519262/cropped/1000;0;4000;4000;375;250;46f8d28ea2102caf25affb67a9a1dd9810005405.jpg" style="float:left; margin-bottom:5px">Justin ordered the Lobster tail sandwich. Another shocker, the lobster was served cold – but he was fine with it. The texture was just how it’s supposed to be. He also pointed out that the lobster had a prominent seafood flavor to it seasoned with a little butter and what he thought tasted like paprika.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519259/250;166;4f26f54c7f77978d906c85ae6a9ccda5547185de.jpg" style="float:right; margin-bottom:5px">His brother, Josh, ordered the Chicken Bacon Wrap. You have the option of crispy or grilled, and he chose grilled. Josh said the chicken was perfectly cooked but was wondering where the bacon was because he could barely taste or recognize if it was even in there. This is a man who eats to live, not lives to eat, so he wolfed it down in no time – it must have been good anyway!</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/519263/cropped/1000;0;4000;4000;375;250;4c9f74e96d8964d6db0c3e3c61e2c3d727569f71.jpg" style="float:left; margin-bottom:5px">Finally, Kim ordered the Shrimp and Grits. The grits were creamy, the shrimp was plump and juicy and very well cooked. This reminded her of something she would get in New Orleans in the French quarter</p>
<p>Overall, everyone was completely satisfied with their choice of dinner. I’d like to mention that The Farmer’s Wife is also open on Sundays for Brunch, running from 10:00 A.M. to 2:00 P.M. Something I will deffinately have to check out one day – so should you!</p>
<p> </p>
<p>By: Amanda Landowski</p>
tag:chowdown-in-mke.com,2020-02-25:/entries/2479786Rare Steakhouse2020-02-25T18:05:00-06:002020-02-25T19:28:53-06:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/518916/250;334;4fe2bfdd19822f57fee795476f9fa24b3a44e336.jpg" style="float:left; margin-bottom:5px">A change of plans on a recent dinner date took me to an unexpected place: a steakhouse in downtown Milwaukee called Rare Steakhouse.</p>
<p>I’ve been a lifetime resident of Milwaukee and only just heard about Rare Steakhouse after that night, but I’m glad I found out! I’m not sure how long it's been around. A few years at least I’m guessing if a look at their long list of Google reviews is any indication.</p>
<p>So as I mentioned, when I was told the change of dinner plans without much time to research, I really wasn’t sure what to expect.</p>
<p>When you first enter and sit down you feel like you’re in an upscale restaurant - one you might see when visiting other popular Milwaukee steakhouses. Their booths feature a welcoming velvety deep red seat and the walls are adorned with classic decor atop even more of the deep red velvet to continue the dramatic look.</p>
<p>When it came time to decide to look at the menu, I was amazed. There was only one, two-sided menu, which I guess if you tend to fall victim to the paradox of choice, this should be a relief to you.</p>
<p>I’m not much of a steak person, so if you were to ask me how it tastes, I can’t help you there. They were, however, extremely knowledgeable about their steak offerings. The waiter I had was Justin and he told my date and I the intricacies of the difference between dry aged steak (more flavorful) and wet steak (your typical steak).</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/518914/250;334;869e76aea95b61a3f0716fd6f99a117453635239.jpg" style="float:left; margin-bottom:5px">To start things off we had to see what their Rare hashbrown was all about, while also going for the oysters. The hashbrown came out bigger than expected taking up the entire plate - a “rare” hashbrown indeed! The oysters were also very delicious and a great start while waiting for our meal. Just look at that thing!</p>
<p>For dinner, I ended up going with their scallops that came with a side of pasta. This was absolutely delicious and I have to give it five stars! Scallops are no easy dish to make. My date went for a wet-aged filet that looked great as well.<img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/518915/cropped/0;70;479;479;250;323;6f8582211feef7497e5c0fa1aebd14203ebf6c64.jpg" style="float:right; margin-bottom:5px"></p>
<p>When it came time for dessert (and you know you have to get dessert at a new place), the bananas foster was quite the surprise with a “flaming hot” tableside show! Our waiter Justin explained how bananas foster came to be and how he was putting the dish together - a truly unique experience that I thoroughly enjoyed to end the evening with.</p>
<p>All in all, for my first “fancy steakhouse” experience in Milwaukee, Rare Steakhouse did not disappoint. It was beyond what I expected and the food and atmosphere was top notch. If I had the option, I would definitely go there again. Make sure to ask for Justin! :)</p>
<p> </p>
<p>By: Rachel Howe</p>
tag:chowdown-in-mke.com,2020-02-21:/entries/2475726Caribbean Taste at Island Jam2020-02-21T16:43:00-06:002020-02-29T08:05:47-06:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/518284/250;332;583068deeeb6328152887e234a6e58dc8581bddc.jpg" style="float:left; margin-bottom:5px">Anyone who knows me will tell you that I am a fan of anything tropical. Some may even say that I am obsessed. Living in a state that some would argue has 9 months of winter and 3 months of bad sledding forces one to be creative when it comes to maintaining sanity and fighting off cabin fever. It is with this in mind that I bring you this latest restaurant review. On every federal holiday, coworkers and former coworkers of mine from the United States Postal Service pick a location to gather at for lunch.</p>
<p>Once a week I drive through the city of South Milwaukee. As I glance on the east side of Chicago avenue, I see a building painted with the colors of Jamaica. Island Jam is located at 2703 south Chicago avenue. Wanting to escape to at least the flavor of the Caribbean, I suggested we meet there for lunch. On this day I was joined by my coworkers and friends John, Don, Tom and of course my lovely Margie.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/518283/250;122;336ecc2c505c4e09b2278c136d933f6ef91c0234.jpg" style="float:left; margin-bottom:5px">Island Jam has a rather limited menu. It is one of the things I first noticed. You are limited to roughly 10 different choices. Don and Tom arrived first. Tom had ordered the red snapper. It was good he arrived first as there is an hour cook time for this particular item. As we were not pressed for time, we relaxed at the long bar waiting for the rest of the group to arrive. Island Jam offers a wide choice of cocktails and beer, featuring, of course, Red Stripe Jamaican beer. Tom and Don availed themselves to some beverages. Margie chose to order a rum and coke. The drinks were served quickly and tasted wonderful.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/518288/250;122;1dbc3264e0c61dad15dca2e7a73a11dc39d3ecea.jpg" style="float:left; margin-bottom:5px">As the rest of our group arrived, we sat at one of the many tables. The decorating is sparse, some may even say austere, but what there was had a distinct island feel. John and Don both ordered the curry chicken. They both enjoyed the flavor immensely. I am not sure to what degree they are able to handle spice, but they handled it well. They both said it had the perfect balance of flavor and spice. With only a few bites in, I believe it was Don who said, “I’ll be back.” This is how amazing the cuisine is at Island Jam.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/518287/175;359;c2eb44c7689072fecc0907ba1c50b760c7646c1a.jpg" style="float:left; margin-bottom:5px">I could not pass on the curry goat. It is a dish that I often order when I am in Jamaica. One of my favorites I have ever tasted came when I was in the city of Negril. I was interested, although somewhat trepidatious, to see how the local offering measured up. I would not be disappointed. With curry goat I was told to achieve full flavor satisfaction you must suck the flavor out of the bones. Luckily for me, there were quite a few bones for me to enjoy. Something that held true for all our dishes. The curry sauce was a unique almost green color and the flavor was just as special. The spice was present but not overwhelming. It seemed to grow mildly as my dinner disappeared. I would order this dish again in a heartbeat.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/518286/250;122;a1461849cddeb939a3fc158d877fb45b2f3a2d94.jpg" style="float:left; margin-bottom:5px">Tom, who had to wait the longest for his dish (although we timed our orders so we could all eat together) was the least satisfied. The red snapper arrived as if it had just been plucked from the ocean. The head and tail were still attached. This may frighten off some of you, but I found it reassuring that you were getting a fresh product. Tom did say he enjoyed the flavor of his dish but lamented the work of picking out all the bones. In a world where most of us are used to getting our fish between two buns in a drive-thru, this can seem a bit tedious.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/518289/cropped/1036;0;1960;1960;514;250;99311f2545ab99386163bf5e7be2ac06195980b3.jpg" style="float:left; margin-bottom:5px">I saved Margie’s dish for last because it may have been the best of the bunch. Margie order the combo with jerk chicken and oxtail. Jerk chicken is what the majority of us might think of when we think of Jamaican cuisine, and rightfully so, but it represents only a fraction of what can be enjoyed. Recently, Margie and I had visited Runaway Bay Jamaica. One of our favorite things about the trip was the jerk chicken they served. The jerk chicken they served at Island Jam was on the same level. Oxtail is something that may not be as common. I had never had it until this day. When I put the piece that</p>
<p>Margie was kind enough to give me in my mouth it melted. The meat was so tender and the gravy so delicious that I might even contemplate, if just for a moment, forgoing the goat next time.</p>
<p>Every dish was served in a ‘to go container’ and with the same two sides. There was a mixture of red beans and rice. I am usually very skeptical when it comes to such sides. The rice tends to be dry and lack flavor. Not at Island Jam! The rice was steamed and moist. The beans were flavorful and the perfect compliment. The other side that came with each dish was steamed cabbage. It did not have a great deal of flavor compared to everything else on the plate but still fit quite nicely. It provided your palate a nice break between amazing forkfuls of delicious Jamaican food.</p>
<p>Everyone in attendance agreed that a return trip to Island Jam would be on their list of things to do. I would love to come back on a Friday or Saturday. In addition to the regular menu items they also feature Jerk Pork. If you are looking for a fancy elaborate place to eat, this would not be it. If you are on a search for amazing Jamaican food in a clean and friendly environment, you could do no better than to pay a visit to Island Jam. Take your culinary urges on vacation to the islands. You will only have to go as far south as South Milwaukee.</p>
<p> </p>
<p>By: Neil Panosian</p>
tag:chowdown-in-mke.com,2019-12-18:/entries/2407627The Explorium Brewpub at Southridge Mall2019-12-18T16:54:00-06:002019-12-18T18:03:06-06:00<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/509178/250;122;400955481da1722f08e025497b58172c43fd383a.jpg" style="float:left; margin-bottom:5px">This Monday I found myself strolling through Southridge mall with the love of my life, Margie. We were looking for some last-minute Christmas gifts and ended up discovering how good we must have been as well. All this looking for gifts for others and finding gifts for ourselves led to a great deal of hunger.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/509177/cropped/0;1036;1960;1960;175;360;3180c6644fe69a1fafd57a446ef70bf75b3f7f61.jpg" style="float:left; margin-bottom:5px">It is with good fortune that in addition to a food court, Southridge mall also contains a sit down restaurant, The Explorium Brewpub. It is nestled in the upper level of the mall on the side with Macy’s. When you enter Explorium you are greeted with a wall of merchandise. To be seated you must veer to the right and find the hostess desk. When we arrived, it was rather busy for a Monday evening. In no time at all we were shown to a table and asked what beverages we would like. I appreciated the promptness of the service. Margie stuck with her usual water and a Pepsi. I, however, could not resist the <em>Coconut Rum BA Stout. </em>It is described as an imperial stout aged in coconut rum barrels, then finished with even more organic coconut that is roasted in house. Rum? Coconut? If there was a beer that was perfectly crafted for me that would fit the bill!</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/509179/250;122;1f54d9132870715331ee2ca8b8a0d4a887336958.jpg" style="float:left; margin-bottom:5px">The actual brewing operation can be viewed while seated in the dining area. This adds a certain sense of both adventure and intrigue knowing your beverage was created mere feet from where you are seated. In addition, Explorium has what they call a ‘Mug Club’. Yearly membership is $120 and $40 for renewals. With that fee you receive your own mug (several of which are hanging in the restaurant) first mug fill, a t-shirt and a crowler can of your favorite beer. I did not join, but I can see these benefits plus other included discounts could intrigue a regular beer consumer.</p>
<p>One nice feature that Exporium does offer is a choice of sizes for your beer. This includes a great 4 oz size in case you are not confident in your choice. I chose this option as I had not planned to have a libation, but could not pass up a stout, which is my favorite beer, aged in coconut rum barrels and featuring more organic coconut. Considering all the times coconut is mentioned, the flavor was quite mild. It was a bold stout but finished well. It certainly would be a choice I would get again.</p>
<p>Our server, Kristina, was pleasant, friendly and well informed. She was also very honest. If she had not tried a dish or a beverage, she would let us know. She also added what her guests seemed to enjoy. Every question we had about food, beverages or the establishment itself she would answer. If she did not know the answer, she would tell us so and run off to discover the answer. In my visits to conduct food reviews I am always impressed with good customer service.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/509182/250;122;e6430c96a4832fcc22d9864fbc2c66141202f2bc.jpg" style="float:left; margin-bottom:5px">Margie cajoled me into ordering <em>Fried Cheese Curds. </em>These were described as a heaping pile of proper Wisconsin-style beer battered curds fried and served with a side of ranch dipping sauce. I must confess to not being able to discern the difference between proper and improper cheese curds. I can tell you I would definitely put these into the former category. My issue with fried cheese curds is they tend to be heavy and greasy. These were neither. The batter was light and the whole curd seemed to just melt in your mouth. The ranch sauce was good as well. We also ordered a side of buffalo sauce. I would recommend this as it gave the curds a little extra flavor. Although not needed, it made them even more delicious. We finished them and were left wanting more. That was the last thing I expected when ordering fried cheese curds.</p>
<p>Next Kristina came to take our orders for entrees. Again, she was very helpful with answering our questions and all of the changes made to our dishes. More on that in a moment. She informed us of all our side options and when our order was complete, she repeated it back to us to make sure everything was correct. You could not ask for much more.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/509181/175;359;7f4d41fa07792279bbce4e2f3be4b37cea683f1f.jpg" style="float:left; margin-bottom:5px">Margie ordered the <em>Reuben Sandwich. </em>House-made corned beef sliced thick and pilled high on grilled marble rye bread with sauerkraut, thousand island dressing, and melted swiss. She chose cheddar mashed potatoes as her side. When the sandwich came, we discovered they were honest about the cut of the corned beef. It was thick, but very tender. I felt the sandwich could have used more sauerkraut and certainly more thousand island. The rye was light and buttery. Toasted to perfection it kept the sandwich together quite well. The potatoes where thick and tasty. It also came with a monkey dish filled with bread and butter pickles. Personally, I prefer dill, but these were good as far as bread and butter pickles are concerned.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/509180/cropped/1036;0;1960;1960;514;250;752991b56d6100d951eee49fb1480a19c1af0ef4.jpg" style="float:right; margin-bottom:5px">I ordered the <em>BLAT Burger. </em>This was a fresh burger topped with crisp honey cured bacon, lettuce, tomato, and avocado. It came on a brioche bun. The bacon did not match the description. It was not crisp, but I was grateful as that is how I prefer my bacon. I also added onion. I was told by Kristina that Explorium offers 3 different kinds of onions, pickled red onion, raw red onion and caramelized onions. I chose the raw and could not have been happier. They were the perfect compliment to an already amazing burger. It was cooked medium just as I had requested and was quite juicy. Although filled with so many delicious ingredients, the burger held together quite well.</p>
<p>For my side I chose French fries. This is odd for me as I prefer to sample other options. The reason I went with fries is that at your table they place a nice jar of malt vinegar. I cannot resist French fries with malt vinegar on them. The fries were thick, just south of what could be considered steak fries. You received a generous amount to enjoy as well. They were not dry and tasted delicious. I would like to explore the option of truffle fries next time I visit.</p>
<p><img alt="" class="noFloat" src="http://chowdown-in-mke.com/files/resized/509176/175;359;5c10f0ca0d376fc9cbc5487f16138ef56e1b9cbe.jpg" style="float:left; margin-bottom:5px">After our meal was done, we did not have to wait long for our check, but never felt rushed. We did see on the next table a wonderful platter of nachos that are the special on Monday. We will be returning with more people to try them as they are a generous portion as well. At The Explorium Brewpub we were greeted with a spacious yet rustic setting, amazing service and great food. It is slightly pricey, but I feel worth what you spend. They have daily specials and brewery tours that would be interesting to explore. If you find yourself at Southridge mall and in need of refueling for your shopping experience, I would recommend visiting The Explorium Brewpub. I also want to thank my grandma Marlene for encouraging this visit with the wonderful gift card she gave Margie and me.</p>