Palomino Is Back in Action

  Palomino (2491 S. Superior St.) has been closed for what some may think is an interminably long period of time (since early April). And for what reason? To turn this 10-year-old Bay View watering hole/restaurant into something worthy of 2013. Actually, it was really just time for a facelift. Good news for people who miss the Pal. Your first official taste of the new space and menu is coming up soon – Tuesday, June 11, to be exact. The interior facelift includes adding a curved soffit above the bar and a communal dining table made of reclaimed wood, redoing…

 

Palomino (2491 S. Superior St.) has been closed for what some may think is an interminably long period of time (since early April). And for what reason? To turn this 10-year-old Bay View watering hole/restaurant into something worthy of 2013. Actually, it was really just time for a facelift. Good news for people who miss the Pal. Your first official taste of the new space and menu is coming up soon – Tuesday, June 11, to be exact. The interior facelift includes adding a curved soffit above the bar and a communal dining table made of reclaimed wood, redoing the bathrooms, and outfitting the kitchen with more equipment so that they can bake bread and smoke meat in-house. The menu is looking quite a bit different, though hushpuppies, tots, burgers and vegetarian items remain. New dishes: pimento cheese and bacon jam with sourdough ($6), wood-grilled chicken wings in spicy cola glaze ($11), smoked beef brisket and chimichurri sauce ($12), cast-iron fried chicken and sawmill gravy ($12), smoked pork shoulder and Carolina BBQ sauce ($12), and po’ boy with black-eyed pea falafel ($7). Last month, co-owner Adam Lucks said his baker sister, Val, was working on some “big old lady” cakes for the dessert menu. Besides the three-layer bad boys, the sweets include fried hand pies and various fruit and cream pies. Hours: daily from 4 p.m. The patio will reopen in a few weeks. Brunch service is coming back as well, but no firm date yet. (414-747-1007)

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.