Spreading the Pho   Banh mi photo by Kahara Schabach. Despite the Grand Opening sign affixed to the storefront awning, Pho Hai Tuyet II in Bayside’s Audubon Court (333 W. Brown Deer Rd.) isn’t ready to serve pho quite yet. The opening could be 10 days to two weeks from now. The owners are waiting […]

Spreading the Pho

 
Banh mi photo by Kahara Schabach.

Despite the Grand Opening sign affixed to the storefront awning, Pho Hai Tuyet II in Bayside’s Audubon Court (333 W. Brown Deer Rd.) isn’t ready to serve pho quite yet. The opening could be 10 days to two weeks from now. The owners are waiting for the final inspection. Specializing in Vietnamese dishes like the abovementioned pho (noodle soup), banh mi (char-broiled pork sandwich), spring rolls and assorted rice dishes, Pho Hai Tuyet has a flagship location on the South Side (3881 S. 27th St., 414-282-8041). As for the menu in Bayside, you’ll see at least as many dishes as at the South Side joint.

Transitional Comfort
Diners who don’t stick to any particular ordering routine at restaurants are probably the sort who look at the nightly or weekly specials. At Maxie’s Southern Comfort, there is nothing quite like the specials board. But wait… the regular menu offers an intriguing section called “Transitional Pursuits.” That is where chef/co-owner Joe Muench and his team position their seasonally inspired dishes. Right now, that four-item section includes chicken fritters with Creole honey mustard dip, and Romaine wedge salad (with aged white cheddar, bacon bits, French dressing and gremolata), $6.95 and $7.95, respectively. Maxie’s also has a few “Transitional” menu items that qualify as entrées. One of them is seafood ambrosia – a nifty sounding mix of shrimp, blue crab, clams and ocean fish in coconut cream with sweet potatoes, jalapeno, candied pineapple and mint ($19.95). The other entrée – panéed pork chop with buttered hominy dumplings, Portobello fricassee, baby arugula and caper vinaigrette ($18.95). Hours: Mon-Thurs 4-10 p.m.; Fri-Sat 4-11 p.m.; Sun 4-9 p.m. (6732 W. Fairview Ave., 414-292-3969)

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Tummy Travels
Kohler is the big fish this weekend. The American Club (and the properties near it) is hosting the 11th Annual Kohler Food & Wine Experience (Thursday, Oct. 20-Sunday Oct. 23). It’s a bit of a food and wine celebrity fest. Crowds will flock for the names – Charlie Trotter, Andrew Zimmern, Alexandra Guarnaschelli (executive chef of NYC’s Butter Restaurant and host of a Food Network cooking show), chocolatier Jacques Torres and winemaker Marc Mondavi. Some of the events – such as the book signings, fashion trunk shows and food tastings – are free. The big-ticket events are going to cost you some money. They include Taste of the Vine (Friday, 8 p.m., at the Kohler Design Center; $94.50 per person), The Majors’ Dinner (Saturday, 7 p.m., Whistling Straits; $157.50 per person), Ultimate Tailgate Party (Sunday, 2:30 p.m., live broadcast of Green Bay Packers game; $31.50 per person). To order tickets, call 800-344-2838. Click here to read a lot more about the individual events.

Fun With Casks
The words “Vom Fass” translate to “From the Cask.” It is the name of a worldwide chain of shops devoted to things “from the cask” – olive oil, vinegar, wine, spirits and liqueurs. There are 250 VOM FASS stores, five of which are in the United States. By Thanksgiving, that number should expand to seven. The latest shops are opening at Milwaukee Public Market (I believe near Breadsmith) and Bayshore Town Center (across from the Gap). The market location won’t carry VOM FASS wines (competition for Thief Wine), but I hear it will have a full line of everything else. Products from the company line include Austrian pumpkin seed oil, French pistachio oil, Waldburg Balsam fruit vinegars from Germany, single-malt Scotches, and extra-virgin olive oils from Italy, Spain and Greece. Again, the openings are targeted for Thanksgiving time. You can find more info on VOM FASS here.

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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

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