Fried chicken and waffles from Beta.
Bet Your Beta
The Downtown address of 777 N. Water St. has two identities – the Brazilian steakhouse Sabor and its lesser known younger sibling, Beta, which specializes in cocktails and small plates. It’s Beta that you pass through (the bar/lounge) on your war to the Sabor dining rooms. Beta’s one-year anniversary is in August, and to celebrate, the restaurant is offering a month of specials. For the entire month, Beta’s chicken and waffles will cost you $1. Something tells me they’ll be frying a lot of chicken. The fried chicken thigh is combined with a crisp waffle topped with sausage gravy, the plate drizzled with whiskey apple syrup. Also: Each week in August, the restaurant will offer a different frozen cocktail ($4.50) made in Beta’s NitroCream machine (which uses liquid nitrogen and looks like a souped up KitchenAid mixer). And during happy hour – 4:31-6:01 p.m. – cocktails like the Kentucky Breakfast (with bacon-infused bourbon) are running half-price. Hours: Tues-Thurs 4:30-10 p.m.; Fri-Sat 4:30-11 p.m.
Pig Pen
So it’s August. Some things to look forward to this month: National Smile Week (August 5-11); National Ice Cream Sandwich Day (Aug, 2 – that’s tomorrow!); and… later this month, the Farm to Table Dinner at Motor Bar and Restaurant. Motor is planning a pig roast using ingredients from Rare Earth Farms in Belgium, Wis. Can’t tell you what the chef is making yet, because what fun would that be? Cost: $39.95 per person. (Harley-Davidson Museum, 400 W. Canal St.) August 25: 5:30 p.m. cocktails; 6 p.m. dinner. For reservations, call 414-287-2778.
Puff It Out
At a wedding reception last weekend, the subject turned to Wisconsin State Fair (August 2-12). At one point, someone said this: “I love going to the state fair. But I’ve never eaten a cream puff.” What?? That sure wasn’t me speaking. When you visit the fair this year and partake of the venerable cream puff, foods of a newer nature will speak to you. And some of the most interesting newbies are the following: chocolate-covered cheese (a fresh mozzarella cheese stick covered in milk chocolate, sprinkled in sea salt), deep-fried bacon-wrapped tater tots on a stick, deep-fried brownie on a stick, bourbon cheeseburger sliders, a pork donut (sugared bismark stuffed with stuffed BBQ pork), and craft/import beer floats. Mmm-mmm.
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: ann.christenson@milwaukeemagazine.com
