Gastro Goal
Restaurateur Joe Bartolotta went nostalgic with his choice for the next Bartolotta Restaurant Group-owned establishment, in the old Eagan’s (1030 N. Water St.). The Rumpus Room, as they will call this gastropub, is inspired by a tavern Joe’s father established on 29th and North. It operated for nine years, beginning in the mid-1950s. The Rumpus Room, targeted for a fall 2011 opening, is not going to be formal. It will focus on a casual ambiance and reasonably priced food. Andrew Ruiz, currently Bacchus’ chef de cuisine, will move to the position of executive chef of The Rumpus Room. More to come.
Saturday Synergy
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| Bosley on Brady’s sidewalk patio. |
What are you doing between 3 and 5 p.m. on Saturday – any Saturday? Cutting the lawn, laying on the couch, watching the Lifetime Channel? You need not do any of those things, because Bosley on Brady is now open for late Saturday lunch service (or, depending on your viewpoint, early light dinner) in the bar and on the sidewalk patio. Owner Michele Green if offering a seven-item menu, including a half-pound Bosley burger, fried perch sandwich, farmer’s market chopped beet salad, and a Caesar available with shrimp, crab cake or blackened grouper ($6-$14). For drinks, you can order the martinis, mojitos and other beverages from the Happy Hour menu. Again, that’s Saturdays, 3-5 p.m. Another Bosley addition is on Friday evenings (5-8 p.m.), when the restaurant features music by “Jimmi T,” the singer/guitarist with the white page-boy hair known for his long-standing summer gig at Barnacle Bud’s. (Bosley on Brady, 815 E. Brady St., 414-727-7975)
Band of Chefs
Napa Valley is a shangri-la for oenophiles. The California town of Oakville is, for instance, the home of a winery called Nickel & Nickel, which focuses on the worthy goal of producing 100-percent varietal, single-vineyard wines. The four executive chefs from Marcus Restaurants are banding together for an intriguing seven-course meal. For instance, Brian Frakes (of the Hilton Milwaukee Hotel) is doing schnapps BBQ braised veal short ribs with grilled white peach-glazed foie gras (paired with Harris Vineyard Merlot). Mark Weber, of Mason Street Grill, will take on an 18-hour braised Crawford Farm lamb neck with sweet pea puree, pardons and wilted frisée (served with Darien Vineyard Syrah). The dinner will be held in The Rouge, the ground-level ballroom at the Pfister Hotel (424 E. Wisconsin Ave.). July 20, 5:30 p.m. Cost: $125 per person. The reservation deadline is July 15. Call 800-558-8222.
The Other White Meat
What’s more traditional than munching on peanuts and Cracker Jack while seated with other Prince Fielder fans at Miller Park? But for a host of reasons, some hungry baseball fans don’t want traditional. Hence, the presence of soy hot dogs, smoothies and poutine (frites topped with cheese curds and gravy). If your stomach is growling something fierce, there is also the Pork Parfait, a layered creation of mashed potatoes, pulled pork, barbecue sauce and chopped chives ($7). Sports Nut Howie Magner took on this prodigious parfait at a recent Brewers game, featuring it for all to see right here. Regrettably, Magner was unable to finish it. Note that the creation is available in a brisket version.
Sunday Focus
Some families have a tradition of sitting down to pancakes on Sunday mornings. Other people follow the ritual of a soul-food dinner after church. Here’s an option to slip into the weekend – Casual Sunday Dinner at Bacchus (Cudahy Towers, 925 E. Wells St.) The four-course meal is served family style, $39 per person. It’s not offered every Sunday, but once a month. Schedule: July 17 (porchetta: pork loin stuffed with sausage and vegetables with creamy polenta and grilled escarole), August 14 (barbecued ribs and chicken) and September 11 (carnitas). Call 414-765-1166 for reservations.
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