Even with service snafus and bumps on the culinary road since its late summer opening, Pastiche at the Metro is a big improvement over the hotel’s previous kitchen management. Owner Mike Engel divides time between two Pastiches. Read more…
The modern space with chocolate-brown walls on the corner of Mason and Milwaukee is devoted to classic, regional cuisine. Housemade four-cheese ravioli, ossobuco and rack of lamb with mint pesto are all specialties worth considering. Tiny and intimate.
The best seat in the house is at the kitchen counter, where you can watch your crab cakes, chopped salad and NY strip with Delmonico potatoes being prepared. The leather booths offer a little more privacy, and the bar, live entertainment and a nifty bar menu. Other standouts: fried surf clams and herb crumb-crusted halibut.
Lively storefront space. Ease into it with a sandwich Cubano, ropa vieja (shredded flank steak), and tostones (fried plantains).
What fits more aptly in a city working to rebrand itself as a center of aquaculture than a modern seafood house?
The owners of marbled and glossy Third Coast Provisions opened their Milwaukee Street space in hopes of filling our area’s dearth of seafood options. Although the restaurant’s name refers to our shoreline, the Great Lakes aren’t the main source of the menu’s fresh catches. In these modern times, it doesn’t matter where you are – fresh seafood flown in daily to the Midwest from the coasts is no sweat. Read more…