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A Resurrection, Sort of As mentioned in last week’s column, Q in West Allis has joined its Bay View brother in the restaurant afterlife. What I know now about the two restaurants’ closing and a new venture: The counter-service barbecue restaurants had their followers, says co-owner Mandy Meyer, just not enough of them. As Meyer […]

A Resurrection, Sort of

As mentioned in last week’s column,
Q in West Allis has joined its Bay View brother in the restaurant
afterlife. What I know now about the two restaurants’ closing and a new venture:
The counter-service barbecue restaurants had their followers, says co-owner
Mandy Meyer, just not enough of them. As Meyer and husband/partner Scott
McGlinchey decide what they’re going to do next (Meyer, by the way, has a
singing gig every other Wednesday at Benny’s Seafood Restaurant in
Delafield), the couple is touting the impending opening of a restaurant owned by
friend Mike Killey, a longtime barbecue aficionado. Killey takes his first
plunge into the restaurant business with Great Northern BBQ Company (2177
Silvernail Rd., Pewaukee). The opening is projected for early November. Great
Northern is the happy recipient of the Bay View Q’s old equipment. Not only will
Killey’s barbecue restaurant look like Q, the menu will bear a resemblance.
Meyer says Killey, whose previous job was with his family’s concrete business,
did some cooking at the West Allis restaurant to help him decide if he wanted to
get into the business. Expect barbecued meats similar to Q’s, as well as
broasted chicken. Phone (not hooked up yet, but soon): 262-446-3670.

Made of Milk

I missed it last year – Dream Dance’s annual
Cheesemaker Dinner
with Wisconsin cheesemaker Sid Cook. What made it worse,
thanks to a friend who spent the evening cheesing it up, is that I was made to
relive my foolish mistake for weeks afterward. This year, there are two nights
of the event, but the first night was completely booked before I’d received the
press release. Good news, though. Reservations are still available for the
second night (October 18). The dinner features five courses, all using cheeses
from Wisconsin’s award-winning Carr Valley, owned by the
growing-ever-more-famous Sid Cook, who will also speak at the event. Teaser,
anyone? I’m only telling you the first and last courses: Applewood Smoked
Cheddar and foie gras grilled cheese with purple mustard and caramel apple, and
Menage (an aged mixed-milk cheese) and quince tart with raspberry jam. $75 per
person. Potawatomi Bingo Casino, 1721 W. Canal St. Call 847-7883 for
reservations.

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One Birthday Candle

A year? I can’t believe it. The Milwaukee
Public Market
(at the corner of Water and St. Paul) is holding its First
Anniversary Celebration next week – three days (October 20-22) to experience the
market on more than your average sort of day. On Friday night, a special “Savor
the Flavors” event is happening in the Madame Kuony Kitchen. Jazz musician Don
Linke performs from 5:30 to about 9 p.m. Sushi-a-Go-Go, West Allis Cheese and
Sheridan’s Wine are providing the refreshments (the market will be open until 10
p.m. that night). On Saturday, many vendors will offer samples and hold cooking
demos. At 10 a.m., Field’s Best’s Julie Jasinski will do a demo on fresh-roasted
garlic. Aladdin owner Azmi Alaeddin will cook vegetarian at 12 p.m. At 2 p.m.,
the Kehr’s candy people are planning to dip chocolate and make custard. By 4:00,
The Soup & Stock Market’s Dave Jurena will demo the perennial favorite,
chicken dumpling soup. On Sunday, more demos follow – on coffee, duck, cheese by
Wisconsin’s Carr Valley and cookie decorating. Talk about variety. Don’t drop
your kids off at the sitter before you go. The intention is to keep them busy
with food and art activities and tractor-drawn wagon rides through the Third
Ward. The market closes at 5 p.m. Saturday and Sunday.

A Gripe Just for Grins

I haven’t been griping much lately, but not
for lack of fodder. The other day, I was listening to a friend talk about
something that bothers him in a restaurant – the common practice of servers
introducing themselves by name to diners. “Hi, I’m Vince. I’ll be serving you
tonight with my partner, Harold.” My friend says he doesn’t care about their
names. He’s not going to address them by name, and when there are multiple
servers – the two abovementioned, then someone who runs (delivers) the food –
how are you supposed to remember their names? I see his point. I don’t commonly
call servers by their names. There are times the introduction process is done
awkwardly, but I think I’ve more often been amused by it than irritated. But
when it goes beyond introductions – to giving more information than I need to
enjoy my meal – then it’s weird and even uncomfortable. I think of the server
years ago who told me, unsolicited, about his hernia surgery. Really!

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A while back, I was at a restaurant where cards listing personal (but
innocuous) info about the servers were propped on each table. For instance, if
Ashley were my server, I could read the card and know her favorite band (Goo Goo
Dolls), favorite movie (The Notebook) and the food she couldn’t live
without (Ben & Jerry’s Cherry Garcia). On one hand, it’s kind of a cute
idea; on the other, it’s just silly. But people obviously have different
opinions on boundaries. Your thoughts?

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. That’s 99.1
WMYX-FM.

E-mail your worst restaurant gripes to me at ann.christenson@milwaukeemagazine.com

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