Everything’s coming up frozen yogurt. I can hear Ethel Merman’s voice right now. The Third Ward has My Yo My!; on the East Side, Yo Factory is dishing it out on Farwell Avenue. Tosa and Brookfield each have a Yo Mama. But come on, people, this is not enough froyo! OK, so follow me north because the dairy does not stop. CherryBerry Mequon (1424 Mequon Rd., 262-240-9865) started raising blood sugar levels last week. In another month, the froyo will be flowing at CherryBerry Whitefish Bay (106 W. Silver Spring Dr.). But Sweet Frog (404 E. Silver Spring Dr.) will beat the WFB CherryBerry to the punch. Its opening is scheduled for next Thursday, Aug. 23.
Summer of Crepes
One summer day a few years ago, a friendly couple set up shop outside the Third Ward’s Anthropologie store and gave Milwaukeeans a taste of being on a street in Paris. The couple? Janeen and Dirk Werderich. Their business: Satellite Crepes. The Werderiches have been directing energy into their catering business, but they are still very much present on the streets of MKE. For instance, they’re parking their mobile crepe cart at Fish Fry and a Flick outside Discovery World, the farmer’s markets in Brookfield (2000 N. Calhoun Rd.) and in Cathedral Square (Downtown) on Saturdays. This Friday (Aug. 17), SC will be at MAM After Dark: Hometown Hoedown (from 5 p.m.). How do you like your crepes – sweet or savory? Satellite Crepes does them both ways. The Capricorn is fresh mozzarella, basil, tomato and garlic oil; the Supercluster has prosciutto, shredded cheese, fresh basil, tomato and truffle oil. To make sweet crepes, the couple fills them with some of the following – bananas, strawberries, Grand Marnier, Nutella and whipped cream. If you don’t do dairy (which is in SC’s buckwheat crepe), they make a dairy- and egg-free garbanzo crepe. For info on the cart’s whereabouts, follow the business on Twitter: @satellitecrepes
Small Plate Summer
La Merenda rolled out its summer menu this month. Before you say what happened to June, there’s not a whole lot of seasonal produce available in early summer. Makes sense to wait until the getting’s good. From the new small-plate menu: an heirloom tomato salad topped with Sarvecchio Parmesan, local radishes and basil truffle vinaigrette; trout seared in brown butter and lemon, served over Pinehold Gardens green beans and topped with Marcona almonds; a paella made with seafood, local chicken, and Spanish chorizo; grass-fed beef Stroganoff served over handmade porcini pasta; and LaClare farms goat cheese curds in chorizo tomato cream sauce ($2-$11). Huzzah! Hours: L Mon-Fri 11 a.m.-2 p.m. D Mon-Thurs 5-10 p.m.; Fri-Sat 5-11 p.m. (124 E. National Ave., Walker’s Point, 414-389-0125)
Look for Dish on Dining on Tuesdays and Thursdays!
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If you spot a restaurant opening or closing, post it on the comments section of my column, or e-mail me directly: email@example.com