Be My Valentine

Why is romance synonymous with Italian food?  One word: aphrodisiac. Foods often used in Italian cuisine (like artichokes, olives and basil) supposedly affect the sex drive in, well, a good way. Plus, many Italian restaurants get the romantic ambiance right. 

In that latter regard, Ca’Lucchenzo (6030 W. North Ave., Wauwatosa) immediately comes to mind. There’s an aura about that place, a ring of warmth that wraps around your table. And the handmade pastas? Killer. The restaurant’s plan for Valentine’s Day is a prix fixe menu with full- or zero-proof drink pairings. Packing in as many guests as possible is not their goal, either, says co-owner Sarah Baker. With V-Day falling on a Wednesday, I suspect the weekends before and after will be busy, which could mean more reservation options overall. 

Another thought: If an hour’s drive is no obstacle, Trattoria Stefano in Sheboygan (522 S. Eighth St.) is a dreamy spot. (I had a magical date there many years ago.) One of their most superb dishes is ossobuco alla Lombardia, braised veal shanks with saffron, another ingredient known for its libido-boosting properties.  

MKE Chili Bowl on Feb. 4 is a huge tasting event featuring loads of local restaurants competing for the Golden Ladle in five categories (e.g., best in show, vegetarian). 

Ask Ann 

Tipping is more complicated than ever. Is there a rule of thumb for how much to tip – at restaurants, coffeehouses, bars?

A tip is meant as a token of appreciation for the service – which seems obvious when a server is waiting on you. But what about counter-service cafes, bars, food trucks and the like? The ubiquitous tablet touch screens with suggested gratuities make it harder to know what to do.  I’ll tell you this – if you’re tipping 20% of your bill for sit-down restaurant service, and think you’re being generous, there’s a thing called tipflation and it’s real. Now, 20% is expected. For restaurant delivery, the new standard is also 20%. For carryout, you’re not required to tip but a few dollars is a nice gesture. With beverages, tip bartenders $1-$2 for a cocktail, a buck for a beer or glass of wine. For baristas, if the order is a more complex drink or the service is really stellar, tip a dollar or two. Even if it’s just drip coffee, a small token (rounding up to the nearest dollar) is good practice. For food trucks, I follow my own “when in doubt, tip 20%” rule, but guidelines I’ve read say 10-15% is the norm for counter service. 

Turmeric Indian Cafe  (1014 N. Van Buren St.) is serving samosas and tandoori chicken in the former home of Mykonos Gyro and Cafe.  •  In a six-month residency at  Crossroads Collective food hall (2238 N. Farwell Ave.), Ready to Roll offers egg rolls with unexpected fillings like chicken Philly and vegan Mongolian beef.  •  Hill Valley Dairy, maker of small-batch artisanal cheeses, is the new tenant of 138 W. Bruce St., former longtime home of the factory/retail store Clock Shadow Creamery. Clock Shadow’s famous cheese curds and other creations continue to be produced in Plain, Wis., and sold at local grocery stores.  •  The Trade Hotel has a new casual concept called Wiener Window (420 W. Juneau Ave.). The walkup offers Usinger sausages and is open during special events at Fiserv Forum.