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The Man From North Avenue
Pizza Man's feted return, and a Brazilian steakhouse-to-come.

 




Pizza Comeback
A fire could not keep the Man down. Pizza Man. In January 2010, Pizza Man’s cavernous East Side lodgings bit the dust. Since then, there’s been talk on and off of owner Mike Amidzich bringing back the Man. Amidzich, who admits to looking at more than 50 potential locations, is getting close to finalizing his plans to resurrect the pie emporium. The digs in question are the former LIXX frozen custard shop (2597 N. Downer Ave.). If Amidzich gets Common Council zoning approval, he expects to begin renovations -- changes that include taking over the adjacent dry cleaners and the second-floor apartments. He envisions a balcony overlooking the Downer/Belleview corner. While he can't replicate Pizza Man's orignial dark, grotto-like space, he intends to inject it with the PM feel. Of the menu, he says 75 percent will be the Pizza Man of yore. The remaining, he says, will be "more hip." The focus on California wines by the glass will also be back. Tentative opening date is June 2013.

Rodizio Again
"Ambassadors of Brazil." It is a phrase taken directly from the website for Brazilian steakhouse Rodizio Grill, whose Milwaukee location -- not surprisingly, in the former Sabor Brazilian Churrascaria (777 N. Water St.) -- is slated to open December 6. The 17-year-old chain, founded in Colorado by a native of Sao Paulo, Brazil, purports to be the "first authentic Brazilian-style steakhouse in the U.S." The menu includes more than a dozen rotisserie-grill meats, 30 salads and a copious salad bar.

Heavier Balzac
Nevermind that you or I have a pie to make. The kitchen at Balzac Wine Bar isn’t concerned with the trappings of Thanksgiving. It is concerned with what you do to escape the trappings of Thanksgiving. Chef Rebecca Berkshire has put some winter boots on the menu in the form of these additions. Can you say “holiday weight gain”? New small plates: slow-roasted Wagyu beef brisket, chicken-fried quail with mustard greens and Southern white pepper gravy, baked spaghetti squash casserole, plus the return of the slow-roasted lamb shank with pearl onion lamb jus ($4-$16). Hours: Mon-Thurs 4-11 p.m.; Fri-Sat 4 p.m.-midnight; Sun 11 a.m.-11 p.m. (1716 N. Arlington Pl., 414-755-0099)

 

Look for Dish on Dining on Tuesdays and Thursdays!

One more thing! Follow me on Twitter: @ann_christenson

If you spot a restaurant opening or closing, post it on the comments section of my column, or e-mail me directly: ann.christenson@milwaukeemagazine.com

 





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