This Bites: In Praise of Carbs

Local restaurants that bake their breads in-house are giving carbs a good name. Also the upcoming Travisty pop-up dinners and much more.

“Embrace the carbs” is the motto of our first topic on the latest This Bites podcast on 88Nine Radio Milwaukee. Tarik Moody and I talk about some restaurants – Birch + Butcher, Amilinda – that have brought their bread-baking in-house and offer some really stellar selections. 

Local chef Travis Cook (of Laughing Taco) is doing a side project of pop-up dinners cleverly named Travisty. He’s held one dinner recently at Amilinda. His next series is at Birch + Butcher (Sundays, April 8 and 29) and has a theme of hearth-cooked cuisine.

We don’t know if or when it will come to Milwaukee but the 2017 documentary Ramen Heads has piqued our interest. Tarik tells you a little about it. 

We wind up the segment with a few events, including the fundraiser Dim Sum Give Some is happening Sunday, March 25 at the Italian Community Center (There appear to still be tickets available). Battle of the Beef is coming up on April 4 at Oak & Oyster, the downstairs oyster bar at Third Coast Provisions. And every third Saturday of the month, Yollande Deacon holds a cooking class at her Tosa restaurant Irie Zulu. Learn more about that.

Stream the episode here:

Listen to “March 23rd – The Return Of Bread, Ramen Heads, The Battle Of Beef & more” on Spreaker.



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.