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Making Dough
Wood-oven pizzas and other hunger-making news from the Third Ward.

                                                             Photo of a Nehring's pizza



You Saucy Thing
It’s an attractive little shop, this Nehring’s Family Market, new occupant of Milwaukee Public Market. I’d even call it cozy. Besides being a place to fill a little shopping bag of necessities, the business is serving pizzas baked in a wood-burning oven. The dough, formed into 10- to 12-inch rounds, comes from Breadsmith. They’re offered as specialty pies – examples being the four cheese, funghi (mushroom) and Margarita ($9.95-$12.95). Hours: Mon-Wed 10 a.m-8 p.m.; Thurs 10 a.m.-9 p.m.; Sun 10 a.m.-6 p.m. (400 N. Water St., 414-277-5070)

Opportune Time
In the world of businesses that wear many hats, there is Kasana Group. It occupies the space that many moons ago was La Boulangerie (241 N. Broadway, 414-224-6158). Kasana does catering. It has hosted pop-up dinners and cooking classes. The kitchen’s size (3,500 square feet) is perfect for its other hat – the Kasana Collective – which gives local business owners like raw foods chef Caroline Carter a place to work. There is more to come, and soon, too. If you’re venturing out for Gallery Night (Jan. 18), you can stop into this subterranean space for the soft opening of Kasana Café and Bistro (5-10 p.m.). Once the cafe is formally open (the week of Jan. 28), one of the things you'll be able to order is pizza. During the soft opening, Kasana's pizza maker -- "pizzaiolo" -- will perform (i.e., throw pizza dough). Samples of the pizza will be available, as well. Once the cafe/bistro is up and running, it'll serve breakfast, lunch, "light" dinner and brunch. Menu items will include cod fritters, fig tarte, a Brazilian cheese-baked bread, and several kinds of empanadas. Executive chef Ana Docta is a native of Argentina, hence the South American vibe. More info to come.  

Craft Conscious 
Craft beer dinners aren’t the novelty they were a few years ago. Which doesn’t make them any less awesome. And of course they’d take off in a town like ours. (Most recent examples, the 3 Sheeps Brewing Company affairs coming up at c.1880 and Blackwolf Run Restaurant. Link here.) On Jan. 30, Tess Restaurant (2499 N. Bartlett Ave.) is doing a dinner with Brooklyn’s Six Point Brewery. Five courses, $44 per person. But this is not meant to be a treatise on beer dinners. Tess has been busy in other ways. Owner Mitchell Wakefield recently brought in a new chef – Martin Magana, whose resumé lists the late Eagan’s and the Harp Irish Pub (when Wakefield owned it). Magana will debut his first Tess menu this spring. In the meantime, he’s in existing-menu tweaking mode.

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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