Third Ward’s Dandan to Open for Lunch and Host Hank Shaw Dinner

The owners of this American-Chinese restaurant give lunch-goers another option and offer their first special dinner.

The owners of Dandan — chefs Dan Jacobs and Dan Van Rite — have been quite busy. As they’ve settled into dinner service at the Third Ward restaurant (360 E. Erie St., 414-488-8036), they are ready to announce lunch service: It begins Tuesday, September 20. Lunch hours: Tuesday-Friday 11 a.m.-2 p.m. Diners choose an appetizer and main dish for $15. Apps are egg roll, veggie momo or shrimp toast. Mains include charred sausage with crispy rice cakes, mung bean kimchi pancake, smoked beef, ma po tofu, walnut shrimp and General Tso’s cauliflower.

They’re also hosting a four-course dinner on Thursday Oct. 6 (8 p.m.) with writer-angler-hunter-cook Hank Shaw, whose latest cookbook (Buck, Buck, Moose) features recipes and techniques for cooking venison. The Dans’ menu is in keeping with the Shaw book’s theme. The three savory courses: venison larb with pork rinds, chilies, fish sauce, toasted rice and cilantro; Happy Venison Hearts (made in the style of Dandan’s Happy Chicken; view restaurant menu); and ma po venison. Dessert features two pies — bourbon pecan made with pork fat and miso caramel, and green tea honey shoofly with candied cashews. The courses will be served family style, and seating for this dinner is at communal tables.

Shaw will be at Dandan the night of the event, selling and signing copies of his book. To read more about Shaw, click here.

The cost of the Hank Shaw Book Dinner is $50 person. That does not include beverages, tax or gratuity. (It also does not include Shaw’s book, which can be purchased separately.)

For reservations, call 414-488-8036.




Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.