A Real Downer
Since I’ve been fan of the Downer Avenue commercial strip for years, Ristorante Bartolotta’s closing a few weeks ago really bummed me out (2625 N. Downer Ave.). Owner Joe Bartolotta told me the Italian restaurant, a sister to the flagship Wauwatosa location, did a strong business on weekends, but never attracted a consistent weekday crowd. “Short of reconcepting [the Downer location],” Bartolotta says they tried different approaches (e.g., new music and uniforms, half-price bottled wine nights) to attract more customers. The Bartolotta Restaurant Group still has some time left on their lease and is looking to sublet the space.
Turkish Update
Tulip, the in-utero Turkish restaurant I mentioned in this column back in January, is not opening for several more weeks. Co-owner Korkut Colakoglu told me some structural issues have put him behind a bit. It’s probably safe to say the restaurant (at the corner of Erie and Milwaukee in the Third Ward) won’t be open before early April.
Stir-Fry, Oh My
Bayshore Town Center is getting another restaurant? You don’t say. I hope I’m not still wearing a winter coat when bd’s Mongolian Grill (5870 N. Bayshore Dr.) opens on April 23. bd’s is a chain of “interactive” concept restaurants – very popular, apparently, in other cities, and making its Wisconsin debut with this location. People call this a “Create Your Own Stir-Fry” restaurant. Diners start by taking a bowl and filling it with stir-fry ingredients – 11 types of meat and seafood, 15 kinds of veggies and sauces and 10 options for dry spices. Next, your food finds its way to a “master” chef, where it’s cooked on a 7-foot, 600-degree grill. Again, the d-date is still close to two months away.
Rum Punch
You’ve heard of March Madness, that all-important time each year for college basketball lovers. But Mojito Madness? For the whole month at Cubanitas, all regular mojitos can be had for the bargain price of five bucks. (That’s a $1 discount from the original price.)If you’ve never had a mojito, it’s a humdinger of a rum cocktail. Mixed into this drink are lime juice, soda, fresh mint and a whole lot of ice. Don’t drink alone. Have a plate of empanadas with that – or fried plantains, a Cuban sandwich, shrimp with garlic-white wine sauce and ropa vieja (English translation: shredded beef in tomato-pepper sauce, served with rice). 728 N. Milwaukee St., 225-1760.
Fit for the Oval Office
What would it be like to cook for the president of the United States? Fascinating, I’d think. And terrifying. Say the pres is a super-picky eater. Like, he’d only eat chicken, and he never wanted to eat the same chicken dish twice. Ooo, the pressure! Walter Scheib was White House executive chef for 11 years – during the Clinton and Bush administrations (1994-2005). Will he spill White House (food) secrets when he comes to Milwaukee for an event at Bacchus? I sure hope so. Scheib has a new cookbook called, appropriately, White House Chef. The Bacchus staff will prepare four courses (recipes from his book) and accompanying wines. Scheib will be on hand to sign copies of White House Chef. March 11, 6:30 p.m. $100 per person, which includes a copy of the cookbook. Call for reservations.(Cudahy Towers) 925 E. Wells St., 765-1166.
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 2. That’s 99.1 WMYX-FM.
And check out our Events Editor Julie Sensat Waldren’s picks for the best events in arts and entertainment on This Weekend.
