Crazy for Fall
You know it’s fall when ginkgo trees get naked. There are lots of other signs of the season, but those now bare ginkgoes surrounding my office bring it home for me. From now and until April, it’s all short ribs and mac and cheese. And pancakes. Nothing like going home, getting into your pajamas and making pancakes for dinner. Anyway, Peggy Magister, who runs Crazy Water in Walker’s Point, has cut ties with her old menu and will be cooking from her new fall menu starting Monday. She’s divided things into two categories – small and large plates. The small plates include salads and appetizers like Burgundy escargot over bow-tie pasta and Swiss chard and goat cheese tart. Large plates are the equivalent of entrées. If you’re not feeling fall just reading about these dishes, you might need to find some ginkgo trees in-the-buff. From the new menu: grilled tenderloin with compound butter, caramelized Brussels sprouts and chive biscuits; Chilean sea bass baked en papillote with tomato-sorrel sauce and leek-potato hash browns; trout almondine with cauliflower gratin; and coriander-crusted lamb loin on lentil stew. (839 S. Second St., 414-645-2606)
A Worthy Cause
I’m pretty sure I’ve never mentioned a wine dinner connected to a better cause. Karen Longoria has two children with cerebral palsy. Last year, the Grafton single mother of triplets was diagnosed with breast cancer. Many local businesses have joined together to make some important changes to Longoria’s house, to make things easier for this family with special needs. Among the businesses raising funds for the Longoria project is Roots Restaurant and Cellar in Brewer’s Hill. Roots is hosting a benefit dinner this Thursday, Nov. 13th. It’s a seven-course meal, $200 per person, with all proceeds going to “Hometown Heroes” in Grafton. Roots co-owner/executive chef John Raymond has, fittingly, pulled all the stops for this meal. Among the courses is shredded duck confit, egg dumplings, and duck-cider consommé; charred scallops with black truffle pâté, toasted polenta and rosemary oil; and smoked bacon-veal roulade, shaved Reggiano-potato leek custard and red wine reduction. Contact Roots ASAP to reserve a spot: 414-374-8480. (1818 N. Hubbard St.)
Weeknight Incentive
Creativity is what restaurants use to bring diners in the door on nights that normally aren’t so busy. Take Tuesday night. It isn’t likely to give Friday night a run for its money. But it can try. The Tuesday night promotion at Palms Bistro & Bar is 2 and 2 for $20 – two appetizers and two drinks for $20. Not just two of the regular menu apps, though. The kitchen offers a couple of special appetizers. (The person on the phone at Palms couldn’t give me any examples, sorry.) Your two beverages could be beer, wine or mixed drinks. On Wednesday nights, the Third Ward restaurant takes a world tour to a chosen place on the globe, and the dinner special reflects that. For all of November, the destination is Spain. Last week, the special entrée was paella. Next week, who knows? On Thursdays, select bottled wines go for half-price. (221 N. Broadway, 414-298-3000)
A Thanking Time
Is Thanksgiving really just three weeks away? Yes, my friends, it really is. Some of you will be celebrating the day with a festive meal at home. But not everybody. Is it time to think about a restaurant reservation? You better believe it. The sooner you do it, the happier everyone will be. Here are few restaurants that are open for Thanksgiving:
1. Mason Street Grill (425 E. Mason St., 414-298-3131). Open 11 a.m. to 6 p.m. No details on the menu as yet.
2. Kil@wat (Intercontinental Milwaukee Hotel, 139 E. Kilbourn Ave., 414-291-4793). Dinner hours are 5:30-10 p.m. Again, no word on the menu.
3. Pandl’s in Bayside (8825 N. Lake Dr., 414-352-7300). Open for late lunch/early dinner, and offering 12 to 14 items including whitefish and prime rib, as well as turkey.
4. The New Fox & Hounds Restaurant (1298 Friess Lake Rd., Hubertus, 262-628-1111). Serving hours are 10 a.m.-4 p.m. The menu features oven-roasted turkey, apple-cinnamon Jack Daniels pork loin, Burgundy beef tips, and grilled salmon with creamy dill and shrimp sauce.
Can’t get enough dining? I chat about restaurants every week with Jane Matenaer and Kidd O’Shea on “The Mix.” Listen between 8 and 9 a.m. on Thursday, Nov. 13. That’s 99.1 WMYX-FM.
