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Unexpected, don’t miss offerings
From sweet pea hummus to poached pears, drool-worthy options.

 
Libiamo Restaurant.
Yesterday we told you about some awesome entrées we can’t wait to taste. In perusing the many DDW menus, we also came across some fabulous dishes we didn’t necessarily expect to find, and we bet you didn’t know were offered. Read on for a look at these enticing, unique appetizers, entrées and desserts we don’t want anyone to miss this week.

Bacon Wrapped Dates at Kil@wat, 139 E. Kilbourn Ave.

This unique appetizer has something almost all Milwaukeeans love: bacon. The plate includes bacon-wrapped Medijool dates served with a roasted sweet pepper coulis (a thick, yummy sauce). It’s not your average first-course option, which is why it caught our eye. We know it’s cheesy, but what better appetizer is there than dates to share with a date while you two wait for your entrées to arrive?

Sweet Pea Hummus at Bistro 333, 333 W. Kilbourn Ave.

Although there are many variations of hummus recipes, the most popular seem to include sun dried tomato, garlic, jalepeno and roasted red pepper. It is not often that you find sweet pea hummus as an option, especially when dining out, and Bistro 333’s recipe is tempting our taste buds. This unique spin on a popular appetizer is served with fresh veggies to add crunch.

½ Rack of Lamb at Libiamo Restaurant, 221 W. Galena St.

A good chunk of this year’s DDW restaurants are offering entrée options of meat and fish to attract the diners who like meat and those who do not. However, most of the meat options are steak and almost all the fish plates are salmon. And although those are both delicious options, variety is lacking. But not at Libiamo. Chefs there ditched the steak option and added a savory half rack of lamb to their menu. At no other DDW restaurant is lamb even offered, so stop by Libiamo if you want some variety with your meal.

Blackened Mahi-Mahi at Molly Cool’s Seafood Tavern, 1110 N. Old World Third St.

What makes this eight-ounce blackened fish filet stand out from your average fish dish? Pineapple and mango salsa, that’s what. Unlikely variations to traditional salsas are becoming increasingly popular, and this recipe is a surprisingly wonderful mix of flavors. The entrée is completed with garlic and chive mashed potatoes and a nice green helping of broccoli. If you like some zing with your meal, this one is for you.

Poached Pear at Zaafaran, 780 N. Jefferson St.

This elegant dessert is the perfect way to top off a three-course meal. It is both tasty and healthy, and it will be gone before you know it. Zaafaran is not even a month old, but this new addition to the Milwaukee culinary scene knows how to impress, both with its flavors and presentation of its food. The pear is served with ginger custard and sesame brittle, giving a little cream and a little crunch to the soft dessert. This dish alone makes us glad Zaafaran opened in time for DDW.





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