Pasta is getting really big right now. It’s winter so that’s not exactly surprising. Pasta in any form is pure comfort. We talk about a new restaurant that opened in the 100 East Wisconsin building called Tua Pasta. The restaurant (in what was formerly John Hawks Pub) focuses on build-your-own pastas. Diners choose the pasta, the sauce and the toppings. In other carb-related news, chef Adam Pawlak is planning to pasta bar takeover this Thursday, Nov. 30, with a chef from San Giorgio Pizzeria Napoletana, a great pizza joint on North Third Street, next door to Calderone Club (San Giorgio’s sister restaurant). You’ll hear more about that.
Andrew Miller, co-owner of Merriment Social and Third Coast Provisions, is planning to open the pizzeria Flourchild on Milwaukee Street this spring. Miller calls it a “casual neighborhood restaurant focused on quality, scratch pizza,” along with small plates, a few sandwiches and entrees, etc. He told me his team has spent over a year working to create the style of pizza and dough they want. There’s much more to the story, including some tentative menu items.
Also in our convo: A big dairy event happening this summer called The Art of Cheese Festival. Tarik is calling it The Coachella of Cheese. It’s on Aug. 14-16 in Madison and will include classes, tastings and tours of local cheese farms. And finally, Fat Tuesday is coming up in late February, and the Wisconsin Bakers Association is throwing a Paczki Party ahead of time (on Sunday, Feb. 9). That’s where you go nuts on Polish doughnuts. Listen for the details on that.
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