Nana Closing
You’ve only got a couple of weeks to get your Nanakusa fix in. The Japanese restaurant, which opened almost 10 years ago, will hang it up on March 1. Located in a narrow, natural-wood space (Phoenix Design was its prior occupant), Nanakusa will apparently run some food and drink specials in the coming days. This week, bottled wines are discounted 50 percent. (408 E. Chicago St., 414-223-3200)
BBQ in the Bag
My father used to brown bag his lunch to work, toting his noontime repast in the same small paper sack until that sack was hanging by a thread. He was recycling and reusing long before it was in fashion. Brown-bagging it makes me think of sandwiches, which is part of the focus at the new Brown Bag Barbecue (701 N. Grandview Blvd., 262-547-3021). The quick-serve restaurant offers pulled pork, brisket and chicken sandwiches; burgers, grilled cheese, and BLTs; ribs and hot dogs; and random items like an Irish taco and barbecued chicken pizza. Prices range from $4 for a sandwich to $12 for barbecued ribs (with fries). Hours: Mon-Wed 10 a.m.-9 p.m.; Thurs-Sat 10 a.m.-10 p.m.; Sun 10 a.m.-3 p.m.
Full Beard
The James Beard Foundation is in semi-finalist phase with its annual awards for chefs, restaurant owners and wine professionals. The semifinalists were chosen from 28,000 online nominations! Wow. So now it’s all in the hands of the Beard Foundation’s 550 judges, who will narrow down the nominees to five finalists in each category – Outstanding Restaurant to Rising Star Chef of the Year, and many more. A few Milwaukee chefs are semi-finalists. Sanford’s Justin Aprahamian is nominated for both Rising Star Chef of the Year and Best Midwest Chef. And Hinterland’s Dan Van Rite is a nominee in the Best Midwest Chef Category. The finalists will be announced on March 21.
Quest for Croissant
Renovations started earlier this week at Café at the Pfister. The purpose is to create two additions to the cafe – a European-style patisserie and Starbucks barista counter. Plans are also underway to “freshen up” the cafe’s interior and allow for more seating. Once the patisserie is up and running – late March is the target date, at this time – Robert Ash (executive chef of the Pfister) plans to offer morning pastries like chocolate croissants, parfaits and lunch panini. While the renovations are going on, there is still daily breakfast and lunch service at the hotel – only not in the cafe. On weekdays, The Rouge lobby-level ballroom is seating breakfast and lunch patrons (Mon-Fri, 6 a.m.-2 p.m.). On weekends, Mason Street Grill is doing the honors for breakfast and lunch – Sat-Sun, 6:30 a.m.-2 p.m. (Pfister Hotel, 424 E. Wisconsin Ave.)
Look for more Dish on Dining soon…
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If you spot a restaurant opening or closing, post it on the comments section of my column, or e-mail me directly: ann.christenson@milwaukeemagazine.com.
