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From Korea With Love On Prospect, in the space some folks will remember as the old Izumi’s, there’s been a restaurant serving such Korean delicacies as bulkoki (Korean roast beef; pronounced “buhl koh gee”) and the spicy pickled condiment called kim chi. That restaurant was known as Han Kuk Kwan (2178 N. Prospect Ave., 289-8208). […]

From Korea With Love
On Prospect, in the space some folks will remember as the old Izumi’s, there’s been a restaurant serving such Korean delicacies as bulkoki (Korean roast beef; pronounced “buhl koh gee”) and the spicy pickled condiment called kim chi. That restaurant was known as Han Kuk Kwan (2178 N. Prospect Ave., 289-8208). I say “was” because it’s now under new management, bears a different name – Seoul Korean Restaurant – and has an expanded menu. In fact, there are lots of interesting dishes here. For instance, Korean barbecued short ribs, bibimbab (rice topped with beef, vegetables and egg); cooked eel; Korean dumplings (man-doo) served with soup or noodles; and a soup that contains game hen stuffed with rice, chestnuts and ginseng. That’s just a start. At lunchtime, the restaurant offers a buffet featuring many of the aforementioned, plus spicy pork, fried sweet potatoes, dumplings and more. It all sounds tasty to me. Hours: L Mon-Sat 11:30 a.m.-2:30 p.m. D 5-10:30 p.m.


Cuisine Change
Now that the King & I has moved around the block to Old World Third Street (in the old Pacific Rim restaurant space), the Thai restaurant is located next to Thai Palace, um, another Thai restaurant. I don’t know how the strangely close locations are affecting each other’s business.


Not to confuse you too much, but back in the old King & I digs on Second Street, Derek Phoungphol – who still owns the King & I – christened his new Southwestern restaurant about a month ago. He’s calling it Senorita Peppers Southwest Grill (823 N. Second St., 272-9519). Phoungphol, who’s also the head chef, has Southwesternized the former Asian decor with a fresh coat of paint and some new props to reflect the cuisine. If you decide to check out Senorita Peppers for dinner, entrées include Black Angus tenderloin medallions, a Porterhouse steak, barbecued ribs, ancho-cilantro red snapper and a fried poblano pepper stuffed with quail ($11-$22). Other selections: fajitas, burritos, mahi mahi tacos, Cobb salad, crab quesadillas and an “ultimate” grilled cheese sandwich.

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Baseball and – the Perfect Food – Cookies
Midwest Airlines recently announced that those warm chocolate chip cookies served on flights are now available at the Miller Park concessions stands. That will begin this Monday (April 2), opening day of the 2007 Milwaukee Brewers baseball season. No doubt the bars and casual restaurants surrounding the stadium will be busy on Tuesday, including forty8, just a few blocks from Miller Park (4823 W. National Ave., 389-9350). The bar/restaurant is now run by head chef Adam Swatloske and two partners. On opening day, Swatloske says forty8 will serve a limited menu of summery American eats – brats and Italian sausage on the grill. Ah, summer.


Get Your Bonnet Out
For me, Easter has a strong association with baked ham. Cloves and canned pineapple rings. It’s too much. I need to stop the free association. Little birds are telling me if you want to spend your Easter (April 8) at a restaurant eating brunch, you better pick up the phone now. Here’s an example of where you could be on that Sunday morn. Elliot’s Bistro’s Easter brunch runs 9 a.m.-2:30 p.m. (2321 N. Murray Ave., 273-1488). The menu features salmon vol au vent (salmon, asparagus, mushroom, cream sauce in puff pastry), a poultry variation of vol au vent called chicken ragout fin, baked Virginia ham in pineapple glaze and broiled shrimp cocktail ($18.95 each).


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. on March 30. That’s 99.1 WMYX-FM.

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And check out our Events Editor Julie Sensat Waldren’s picks for the best events in arts and entertainment on This Weekend.

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