Photos by David Szymanski.
The Rumpus Room gives the devil his due with crumbled bacon, minced chives and a sprinkle of smoked paprika. (1030 N. Water St., 414-292-0100).
You’re probably used to halved deviled eggs. At Balzac, the top of the egg is snipped off and a sweet piquillo pepper-laced yolk filling stuffed inside. (1716 N. Arlington Pl., 414-755-0099).
Smoked trout is a devilishly powerful seasoning. Note the garnish of fish roe (more eggs!) on these incredible edibles from Bavette (330 E. Menomonee St., 414-273-3375).
