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| The Iron Horse’s Midwestern pizza. |
It’s a Brick… Oven
The Iron Horse’s hotel menu lists duck confit nachos, salt and pepper calamari and a jalapeño brat, but until now, it didn’t have… pizza. For shame! Ahh, but that has now been remedied. This summer, the hotel crew put in an outdoor brick oven, giving birth to executive chef Jason Gorman’s eight new pizzas. They include the Cheesemaster (topped with three Wisconsin cheeses), Jason’s Favorite (Italian sausage, basil jalapeño pesto and garlic cheddar) and the Midwestern (Iowa bacon, roasted potatoes and Wisconsin mascarpone), $14 each. You know what would sound good with one of those ‘zas? A Ginger Snap cocktail – Rehorst gin, fresh mint, lime juice, Canton ginger liqueur and ginger beer. The pies are available at Branded, the Yard and in the lobby lounge. (500 W. Florida St., 888-543-4766)
Fog Warning
This Friday, the city’s one and only Brazilian steakhouse will split into two. OK, so the steakhouse Sabor will operate as usual. A new component, the restaurant/lounge Beta by Sabor, will offer cocktails and lighter food options. The changing menu will feature things like a pork belly slider, savory waffles, even toast and jam – only not your basic grape. Instead, tomato jam with chives, or strawberry tequila jam. Cocktails range from the Chichurito (tequila and chocolate bitters) to the Kentucky Breakfast, with bacon-infused bourbon. Its claim to fame might rest with the NitroCream machine. This contraption cranks out ice cream, gelato, cocktails and things of that nature with a bit of a wow factor. The machine enables the user to make certain desserts and drinks tableside, using liquid nitrogen (which produces a “cloud of fog” effect). Beta’s hours: Tues-Sun, from 5 p.m. (777 N. Water St., 414-431-3106)
Above Ground Benefit
Last month, Madison’s Underground Food Collective was damaged by a fire. The restaurant was forced to close, but some food industry Good Samaritans are stepping up to help the collective’s owners get back on their feet. The support is coming right here in Milwaukee. Chefs Paul Zerkel and Lisa Kirkpatrick (of Roots Restaurant and Cellar) have organized a benefit dinner happening later this month at Roots. It’ll feature all-you-can-eat BBQ brisket, ribs and hand-made sausages, along with meats and charcuterie from the Underground Food Collective. (And beers from Hinterland Erie Street Gastropub.) The kitchen will be jammed with talent that night, as well. Joining Zerkel and Kirkpatrick is Roots owner/chef John Raymond, chefs Dan Van Rite and Paul Funk (from Hinterland), Pabst/Riverside theater chef Kevin Sloan and the chefs from the Madison restaurant they’re all hoping to help. Other fun stuff: a DJ and bart-tending competition. Sunday, July 31, 4-10 p.m. Call 414-374-8480 to purchase tickets ($30 each). (1818 N. Hubbard St.)
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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
