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.

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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.