This New Tosa Restaurant Has an Unusual Name and Scandinavian-Inspired Food

Eldr+Rime features a large outdoor patio and two spacious dining room.

Photo courtesy of Eldr+Rime

If you’re in the area of Tosa’s Mayfair Mall, you may spot the sign for this newbie – Eldr+Rime (2300 W. Mayfair Rd.). It’s hoping to lure folks in with its New American cuisine “with nods to Scandinavian flavors and traditions,” as described in the press release. The restaurant  – whose name translates to “fire and ice” – also occupies a huge space, which means more room to space out tables for safer dining. Besides the “socially distanced” dining room, Eldr+Rime has a full-service bar, another bar with seating in front of an open kitchen, a patio and two private dining rooms. All told, that’s 6,500 square feet.

The menu’s Nordic influence comes across in the rye flatbread with Icelandic sea salt, honey butter, herbs, flowers and skyr (similar to yogurt); Swedish meatball sliders with lingonberries, house pickles and grain mustard; and salmon three ways (cold smoked, hot smoked, and beetroot cured) with charred scallion schmear, Norwegian mustard sauce and Danish dark seeded rye.

But the menu also goes into local, something-for-everyone terrain. Examples include the Brussels sprouts Caesar with poached egg, E+R burger made with Wisconsin grass-fed beef and served with hand-cut frites; grilled half-chicken with BBQ parsnips; king crab Bolognese over bucatini; fish and chips with a Spotted Cow beer batter; and 8-ounce filet mignon Oskar with king crab and a fried egg. Entrees run $16-$44. Other, more casual offerings range from wood-fired wings with Arctic thyme sea salt and birch syrup to a Bunzel’s natural beef hot dog with curry remoulade and, yep, apple ketchup.

Cocktails include a birch sour, Scandinavian gin and tonic, and a twist on the old fashioned called a Gufa old fashioned.

Photo courtesy of Eldr+Rime



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Photo courtesy of Eldr+Rime

Executive chef Gary Baca is the former executive chef and partner for Lettuce Entertain You and worked most recently at Michael Jordan’s Steak House in Chicago.  The executive sous chef, Alex Lyskowicz, was previously exec chef at the Iron Horse Hotel in Walker’s Point. 

As for the interior design, this is how the press release describes it: “The façade of evokes images of a modern barn, filled with large wooden tables, chairs and benches. The space is filled with warm tones of light birch and oak wood set against a backdrop with layers of textures from knit sweaters, tile details and greenery. The large bay windows in the dining room ensure the land can be seen and is an active participant in the ambience of the space. With fireplaces abound and ample outdoor seating complemented by the color palette, which juxtaposes contemplative blues with fire-roasted reds, guests are invited to experience harmony of the senses and hygge incorporated throughout the restaurant, both indoors and outside.”

Sounds rather charming.

Photo courtesy of Eldr+Rime

Hours: Mon-Thurs 5-9 p.m.; Fri-Sat 5-10 p.m. Reservations are recommended. To make one, click here.



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.