The Essential Edible MKE day

9:04 a.m.: Begin your journey at Blue’s Egg. The day is young but start it light, with an order of monkey bread and the Very Stuffed Browns with pulled ham and sharp cheddar. (317 N. 76th St., 414-299-3180) 10:15 a.m.: Roll over to the new Fathead Jerky – the offspring of nearby McBob’s Pub & Grill – and roll out with a bag bearing multiple flavors of jerky (zesty habanero, anyone?) and meat sticks (gator, venison). This makes a powerful protein snack-fest for another day. (5513 W. North Ave., 414-732-1318) 10:52 a.m.: Proceed east and a skosh north to Riverwest…

Morning After

One helluva breakfast sandwich from The Irish Pub Photo by Adam Ryan Morris It’s a slow-motion sequence. Could be a cheesy commercial or a Zach Galifianakis movie. Or maybe it’s real: The air propels the server from the kitchen to the bar, the plate in her hand leading her forward to the outstretched arms of a diner. The handoff comes effortlessly. The coveted breakfast sandwich reaches its destination. But it’s not just any breakfast sandwich. A pulled pork, biscuit, egg, cabbage slaw and pepper jack cheese sandwich. The runny egg yolk dribbles over the biscuit side and onto the plate.…

Face Off!

Photo by Kevin J. Miyazaki Angie D’Amato rests her arm on the back of the booth. The gesture is at once casual and protective, her arm encircling her husband, Sandy. I watch them chatting softly and peering out the open windows as I book to the restaurant entrance. I’ve arranged to meet them – the first time ever. I might look calm, but inside, I’m freaking out.  During my first few years of working at the magazine, I was the full-time fact-checker. The Internet just a twinkle in an IT guy’s eye, this meant full days working the phones, tracking…

Readers’ Choice Dining Awards

It’s time to wear some different shoes – the restaurant critic’s. How does that feel? For the next three pages, you, our faithful readers, are the voices that decide which local restaurants – in categories far and wide – are the equivalent of Mount Everest. But before we lift the curtain, we have some other big news to share – the winners in our random drawing. Congratulations to Katie Vertovec, Beth Jaworski, Hannah Behm, Mike Miller, Anne Sprecher and Korey Maki. Top Five Restaurants 1. Sobelman’s Pub & Grill (1900 W. St. Paul Ave., 414-931-1919; 1601 W. Wells St., 414-933-1601)…

Haute Plates

Photo by Adam Ryan Morris   It’s just food. He – or she – is just a chef. And you are just a diner. It’s all true, but behind many restaurant creations is intention – a soulful rendering that rings true and personal to the person who created it. Consider the words of Umami Moto’s Justin Carlisle. When he approaches a dish, whether a chowder (as you’ll find in this story) or a main course of salmon, it’s “all about flavor profiles for me. I close my eyes and get a picture in my head of what [this dish] is.”Carlisle…

2012 Readers’ Choice Dining Awards

Hinterland photo by Adam Ryan Morris. It’s back! Why does our dining critic get all the fun? Ahh, but you’re in luck. Once a year, she cedes the platform to you, the readers. Your mandate, in our latest Readers’ Choice dining survey, was to choose your favorites in categories high-end and casual – new restaurant, ambiance, wine list, fish fry, steak and many more. The results may keep you out of your kitchen for a long time. Before you dig in, we send congrats to the winners of our random drawing: Chip Roska, Shan Nelson-Rowe, Jim Riebe, Brent Kaufman, F.…

Ground Round

Photo by Adam Ryan Morris Every American city has a claim to fame. For Seymour, Wis., it’s inventing the hamburger. At an 1885 fair, a dude named Charlie had little success selling beef meatballs, so he mashed them up, and the burger patty was born. Or so Seymourites believe. (Towns in Connecticut and Texas also lay claim to the invention.) Our city, which a few years ago hosted a Travel Channel-documented “war” between Sobelman’s and AJ Bombers, is not blasé about its burgers, either, welcoming high and low versions with equal zest. Just as the notion of too many fish…