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| Photo courtesy Milwaukee County Audit Department. |
Pre-Flight Burger
A juicy burger from Northpoint Custard has gone the way of tank tops and flip-flops. Or has it? The Bartolotta-run lakefront burger shack is closed until the calendar reads, “May 2011.” But Mitchell International Airport is getting its second Bartolotta-flavored restaurant and soon – Dec. 7, if the tentative opening date is accurate. Unlike the sit-down Nonna Bartolotta – which, located in Concourse D, you can get to only by going through security – the airport counter-service Northpoint will be in the main lobby, pre-security gates. (Its next-door neighbor is the House of Harley shop.) The restaurant has a small number of seats, but of course, the lobby is nothing but a place to sit, wait and eat. Unlike the lakefront Northpoint, the airport location has a breakfast menu, which features waffles, French toast, chopped steak and eggs (on a Sciortino roll), and an egg and cheese sandwich ($4.95-$8.25). The regular menu is pretty much a carbon copy of the lakefront’s, minus the BLT, tuna and Italian beef sandwiches. It has the ’Lotta burger (single patty size up to “Killer Quad”), Johnsonville brat, grilled cheese, Nathan’s hot dog, chicken breast, fries, tater tots and miscellaneous frozen custard confections.
Paris in Winter
The next time you’re eating salade Niçoise and steak-frites au poivre at Tosa’s Le Rêve, consider the kitchen – the heart of every restaurant. You may have seen Le Rêve co-owner Andrew Schneider in the dining room, occasionally even delivering food to a table on a busy night. Schneider is also a chef. Beginning Dec. 1, he’ll be back in the kitchen, working with sous chef Gil Petrovic. Schneider and Petrovic will roll out a new dinner menu, with an emphasis on hearty dining. Selections include: braised Strauss lamb shank with creamy herbed white beans, grilled escarole and tomato confit; canard à la Bourguignonne (Cabernet braised duck with chestnut confit); pork à la Dijonaise; salmon à la Provençale; and sole aux lentilles vertes (sole, pan-seared in butter, with French green lentils and lemon-caper sauce). Entrées $18.95-$22.95. (7610 Harwood Ave., 414-778-3333)
Cookie Counter
It’s going to be at least a few more weeks before the opening of C. Adams Bakery’s Mequon location. But the bakery at Milwaukee Public Market is prepping for the holidays. C. Adams isn’t taking any more orders for Thanksgiving pies – damn, that pecan-chocolate derby pie sounds fantastic – but the bakery case has some gems you might want to pick up for the Turkey Day weekend: pumpkin bars topped with streusel, and decorated sugar cookies shaped like pumpkins, turkeys, leaves and (though I gasp) snowmen. (I’m not ready for snowmen.) The market is closed on Thanksgiving, but weekday hours are otherwise 10 a.m.-8 p.m. Saturday 8 a.m.-7 p.m. and Sunday 10 a.m.-6 p.m. (400 N. Water St., 414-271-1871)
Street Life
Michele Green is enthusiastic about the restaurant business. “We are kicking butt here!” she says of her Bosley on Brady. Translation: Business is pretty damn good. The dining room smacks of Key West (where Green has another home), while the menu… smacks of Key West. But now that it’s November, it’s Key West with a northern kick to it. Joining the entrée side of the menu for the winter – chicken piccata over angelhair pasta in butter-lemon sauce, and Strauss bone-in veal chop with garlic mashers and broccolini. Also new: steak tacos, sautéed calamari, a couple of salads, and two desserts (including grilled pound cake with Mexican chocolate sauce and tequila whipped cream). The menu sounds like it could kick some butt. Entrées $19-$36. (815 E. Brady St., 414-727-7975)
Look for more Dish on Dining… after Thanksgiving. The week of Nov. 29, when you’ve had it up to here with leftovers.
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If you spot any restaurant openings or closings, post it on the comments section of my column, or e-mail me directly: ann.christenson@milwaukeemagazine.com.
