EsterEv’s Latest Visiting Chef Dinner Has Nordic Flair

The restaurant inside the Third Ward’s DanDan brings in chef Bradley Day from Minneapolis’ Tullibee.

EsterEv, the open-weekends-only restaurant inside DanDan (360 E. Erie St.), is one of only a few restaurants in town where you can get get a tasting menu. And we’re not talking about Chicago prices, either. This is 10 courses for $80 a pop (an extra $40 with drink pairings). 

EsterEv’s monthly visiting chef series brings in an industry pro from a noted restaurant in another city. His or her collaboration with EsterEv chefs Dan Jacobs and Dan Van Rite reflects the skills and inspirations of all three. Next week’s dinner – Tuesday, April 3, 6:30 p.m. – with Tullibee chef Bradley Day reflects a bit of the Minneapolis cook’s Nordic influences. (Also,“tullibee” is another name for a certain freshwater whitefish, and Tullibee, the restaurant, takes cues from the lakes and woods in Minnesota.)  

The menu:

Snacks, including zen oyster with parsley mignonette, sausage rolls, smoked New Zealand green-lipped mussel fritters with tullibee curry mix and beetroot hope creamy yogurt, and trevally ceviche. 

Ocean trout: champagne,  oyster,  scalloped potato, spring onion.

Foie gras custard: white asparagus, ash, brioche, petit nuage

Australian Skull Island prawn: hearts of palm, citrus, watermelon radish, pickled mustard seed, yuzu mayo

Peas and carrots: carrot sphere, pea, pea tendril

Lamb loin: koji, garbanzo beans, panisse, morels

Sher Australian Wagyu: gentleman forager mushrooms, cipollini onion, lard pastry crumbs, beef jus

Desserts: barley yogurt mousse, fermented cherries; coffee, vanilla, malt

To reserve a spot, click here. The next visiting chef dinner is Tuesday, May 1, and features Ryan McCaskey of Chicago’s Acadia.



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.