Comfort food is having a major moment. But for Paul Funk, executive chef at Saint Kate — The Arts Hotel, simple food beautifully prepared has …
My dear friends, last year at this time we were all in survivor mode. The pandemic was still new and we were all trying to figure out what to …
Oconomowoc’s Patricia Kiefer knows what it’s like to hike among Italy’s fragrant lemon groves, olive trees and vineyards. She has dined in Mic…
Welcome back summer socializing with this season’s area beer gardens and toast MKE’s continued recovery.
Dan Jacobs and Dan Van Rite knew they’d have something new in the offing when they closed Fauntleroy, their acclaimed modern French restaurant…
What led you to where you are now?
Woven baskets and wooden crates brimming with tomatoes, artichokes and squash. A local musician’s guitar picking thrumming through the park. A…
What’s the first dish you mastered?
What was the first dish that you mastered?
Maybe it’s the record store where you bought your first LP or CD with your very own cash. Or the custard stand you loved when you were little …
For area foodies, there is some good news amid the pandemic. First, ordering a vast variety of takeout food has never been easier. Second, som…
Lissie Vorberg, Executive Chef and General Manager at The Union House in Genesse Depot
While many of us have been binging Netflix and drinking wine since mid-March, Marcela Lagos and Tamar Kaswan made their long-dormant entrepren…
What’s the first dish you mastered?
Our first feature is Tua Pasta, located on Milwaukee’s Riverwalk and serving up customizable Italian cuisine.
Snuggle in (or venture out) this season with some soul-warming ideas on palate-pleasing food dishes and toasty seasonal beverages. We also hav…
Diners looking for an American twist on a Nordic menu — particularly metro Milwaukee’s sizable Scandinavian population — will find their seafo…
Food writer and historian Jennifer Billock honors historic Milwaukee dining spots.
Chef Kyle Toner and general manager Paul Damora describe their Bay View restaurant Sorella as elemental, meaning Toner adopts a straightforwar…
Supper clubs are a Wisconsin tradition, with favored establishments dotting the state. And while Frank & Larry’s Buckatabon Tavern and Sup…
Diners looking to expand their preferred flavor profiles will enjoy the new take on authentic Korean cuisine at Milwaukee’s Char’d, a restaura…
Milwaukee is in the midst of a season unlike any in our collective memory as we reassess, reconfigure, reaffirm and reinvigorate who we are as…
Some chefs use travel experience to inspire their restaurant menus. Others use the cuisines with which they have the most experience.
My dear friends, I am excited to write this article and share some to “dos” instead of the constant “don’ts” where food and health are concern…
Amanda Dixon, chef/owner, Lazy Susan MKE
My dear flavor seekers, I pray that you are all staying safe and healthy.
Nothing beats the ambiance and sociability of a restaurant. Bellying up to the bar while you wait for your table. The hum of conversation around you.
My friends, as you are well aware, we have a wealth of ingredients available to us 12 months out of the year. Because of that, we do not alway…
Executive Chef Joe Singer has been cooking professionally for 20 years. But it wasn’t until his time at Café Benelux, Maxie’s and Blue’s Egg t…
How do you feel about purchasing food and creating meals?
My dear friends, in these monthly articles, I wish to talk to you about all things food and how cooking truly impacts your life and lifestyle.
From the moment he stepped foot in the building, Eric Zangara, executive chef at West Bend’s Culaccino Bar + Italian Kitchen, knew he found hi…
Beloved local actor, host and storyteller John McGivern favors Soup Brothers in Walker’s Point and always orders the red pepper bisque. “I lov…
Lago Su Bella, located in Oconomowoc on the first floor of the Eagle’s Landing Condo building and overlooking picturesque Lac la Belle, offers…