Fried or smothered chicken and pork chops and fried catfish are the lead-ins to more than a dozen side dishes. Collard greens, mac and cheese, black-eyed peas, stewed okra, mashed potatoes. Weeknight specials like meat lasagna and seafood gumbo.
North Shore Boulangerie is an artisanal bakery and café specializing in French/Alsatian breads and pastries, from-scratch café menu and full service barista bar. Located in the heart of Shorewood??s North Oakland neighborhood, the bakery and café is housed in the 90-year old Schomberg building, with much of the original woods and surfaces restored. Owner and baker Gene Webb was trained at the French Pastry School and worked with Master Baker Pierre Zimmermann. The pastry menu is overseen by Le Cordon Bleu-trained Christina Schubert, who most recently directed the pastry program at the Drake Hotel in Chicago. Chef Ben Fairly, formerly at Hinterland and Honey Pie Cafe, directs the café menu.
If you’re looking for something that’s a little bit higher up on the epicurean scale, this one’s for you. Maple-glazed, seared and thick-sliced duck breast is the bomb on its own. Layer it inside a warm, sturdy flour tortilla with queso, lettuce and the delicious chipotle salsa and the stars really align. One pro tip: Order the pureed black beans and scoop them into your taco! Head to Poco Loco Cantina in Brown Deer for this masterpiece.
Confusion may ensue upon entry. Is this Milwaukee or a farmhouse in France? Calling your name, in French: fried frog lags, ratatouille and cassoulet.
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Scrambled eggs, potatoes and salami; the “super” HP adds vegetables and cheese. Corned beef hash rarely disappoints. Nor does my Jewish deli fallback – a bagel topped with lox, cream cheese and red onion.