Heaven in Your Hand When people mention a “slice” – as in, “Let’s go out for a slice” – they’re not talking about pie or cheese or meatloaf or cake. Okay, they could be. But I’m betting they’re talking about pizza. Like Classic Slice, whose due date is late February. Owner Marisa Lange is a […]
Heaven in Your Hand
When people mention a “slice” – as in, “Let’s go out for a slice” – they’re not talking about pie or cheese or meatloaf or cake. Okay, they could be. But I’m betting they’re talking about pizza. Like Classic Slice, whose due date is late February. Owner Marisa Lange is a pizza lover with long-time ties to Bay View. Her counter-service restaurant sounds very promising – pizza offered in three categories. First are your standard pies (cheese, pepperoni or vegetarian; you can add or subtract ingredients as you wish); second are the Italian offerings (pesto, Neapolitan). And third are the specialty pies – options like creamed spinach and bacon, octopus and mac and cheese (sound intriguing?). Lange comes from a family of artistic people who’ve put in a hand with the interior. (Her dad, for instance, helped her build the booths and tabletops.) Once it’s open, the hours should be conducive to eating pizza with frequency and regularity. Most days, it’ll be open from lunch time until midnight (2797 S. Kinnickinnic Ave., but the entrance is on S. California St.).
Just Say Oui
Hey, fans of Jacques French Café. It’s all coming together. Jacques Chaumet, who closed his Second Street business last year, is intending – hoping is perhaps a better word – to open Chez Jacques a few weekends from now (1022 S. First St., 672-1040). Chaumet’s new place is four rooms (as opposed to two in the old café). For the last several months, he’s been working on making the building’s interior look hundreds of years old. The color scheme is inspired by Provençe – blue, yellow, green, light brown. The earlier restaurant was a café that served food. Chez Jacques is going to be different. Chaumet plans to serve breakfast, lunch and dinner. So, in terms of the menu, that means omelets, fresh-baked croissants, bouillabaisse, duck prepared a few ways, coq au vin (chicken in wine sauce), beef bourguignon, various seafood and others. As I said, the weekend of Jan. 26 may be your first chance to see it.
It’s gone. It’s really gone. Sol Fire, which held up the old La Casita restaurant space for five years, is closed (2014 N. Farwell Ave.). Co-owner Kevin Sloan put the brakes on his second place in early January, moving chef Lisa Kirkpatrick over to his Fifth Ward restaurant, The Social (170 S. First St., 270-0438). Sloan says a few issues contributed to the closing, including economics. On the flip side, he says it’s sort of a bonus for The Social in that it’s resulted in some Sol Fire/Social staff fusion (e.g., Kirkpatrick is now running the Social kitchen).
Bowl of Joy
The weather this week has put me in a stupor. Maybe the antidote is Cafe LuLu’s Stupor Bowl, held at my favorite emporium for lovers of pins, Bay View Bowl (2416 S. Kinnickinnic Ave.). You’re might be thinking, “What does this have to do with dining?” It has a connection, I promise. Rediscover the joys of bowling, get some cool stuff and be fed. If you sign on to the Stupor event and pay your $25 – yes, signing up is a must (teams of four are encouraged) – you’ll get a whole mess of inclusives: three games, shoe rental, two pitchers of beer, a T-shirt and, once the last balls have rolled, free food at Cafe LuLu (roughly two blocks north, on Howell and Lincoln). And you bet your bowling shirt, there’s live entertainment – an appropriately named (for the occasion) ensemble named the Brew Haus Polka Kings, with Art Kumbalek. Call Cafe LuLu (294-5858) if this is up your, uh, alley. Jan. 28, 12 p.m.
Can’t get enough dining? I chat about restaurants every Friday with Jane Matenaer and Kidd O’Shea on “The Mix.” Listen between 8 and 9 a.m. on January 19. That’s 99.1 WMYX-FM.
And check out our calendar editor Julie Sensat Waldren’s picks for the best events in arts and entertainment on This Weekend.