Vertical is the direction in which a burger moves. This Fifth Ward force takes the notion of layers well beyond the prosaic. It’s a little like Joan Rivers’ face. More, apparently, is better. But a few qualities stand out here – the ability to build your own burger from oodles of ingredients, and the Stack’d options for gluten-avoiders and vegetarians.
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One late spring weekend, as the days were getting longer, the Gonzalez family debuted their delicacies made inside a shiny 1950s trailer, calling their business Mazorca Tacos. Their tasty bistec has three tasty going for it – the Wisconsin beer marinade, tender bean topping and delicious corn tortilla right there. Served with a zesty tomatillo salsa? Natch.
Earlier this year, Char’d Bar & Grill opened in the Third Ward’s former Hinterland, and it’s less focused on tradition than a broader, fusion type of dining. The owners of Char’d run a sister restaurant in Providence, Rhode Island. Read more…
Dan Van Rite (of the late Hinterland) and Dan Jacobs (late of Odd Duck) offer their takes on dumplings, noodles, Asian pancakes and dishes like Peking duck. Read more…
Tre Rivali features a contemporary American menu with Mediterranean influences. The European theme is carried over to the interior with a Spanish porcelain tile floor and Carrara marble. The main dining room includes a wood-fired oven (for the pizzas, among other things) and a large communal dining table… (Read More).
Related Story: Palate-Pleasing Plates at Tre Rivali