Milwaukee Specialty Food and Coffee

Music: Reviews: Yes @ Riverside Theater

Because today was probably the last nice day in a while, I did a lot of walking and am pretty beat.  So I'll be lazy and just copy and paste what I wrote on Yesfans:

Am I first out of the gate? I live only a half-hour (on foot) away, so...

No intermission, no Parallels, no Soon.

That being said, it was a very strong opening (as I've already concluded about this tour) and momentum stayed high.

Benoit's vocal performance was as strong as ever but his onstage persona is flamey. (I'll go ahead and use that word because we all know the real story.) No intermission meant Ridiculous Outfit stayed on the whole show. I can't believe they decided he needed a makeover and changed. . .the haircut.

Oliver started off good, but I remain distracted by the, in part, ridiculous patches. There's one in CTTE (three notes right before the slammin' part) and one in Machine Messiah (also towards the end) that were especially jarring.

I guess the biggest surprise was Howe much SH's set did for me, especially the first piece. I always used to pretty much yawn through those. First two were new to me, and I've heard a lot of bootlegs in addition to the shows I've attended. The crowd seemed really respectful.

My background is about ten or so shows from 1997 though 2002. . .hard to do anything close to an A/B comparison, but this go-round seems really tight. I think generally I'm just disappointed by the decline of concert etiquette. I can't believe the amount of standing up and walking around. I think we, as a society, are at the point where we need ADD medication added to the drinking water! *LOL*

Review: Le Rêve Makes Wauwatosa Dreamy

During today's brief rainstorm, I used the time to drive out to Le Rêve (*****).  (NOTE: I accidentally gave them **** instead the last time, not remembering that five stars is my superlative.  Sorry!  I've corrected the previous blog entry.)  Today, I dined on the Pan Bagnat ($8.50) and accompanied it with a cup of their superb drip coffee ($1.50).  The Pan Bagnat is actually a tuna sandwich.  From a cursory glance at the menu, I'd expected a twist on the usual Chicken of the Sea on a croissaint.  Little did I know that I would be presented with a tuna steak sandwich!

The entire experience at Le Rêve bespoke food and drink as something, if not quite sacred, then deserving of respect and attention.  I sat in along the front window, in a direct line over the counter with the kitchen.  Instead of a stereotypical short-order cook, the kitchen featured what looked like an entire chef line, with three chefs in neat white uniforms.  They worked at a methodical, unhurried pace.  Though carry-out is available, I didn’t see any plastic or paper plates, cups or tableware being used in the café or leaving with customers other than a couple cold drinks.  Soft music played in the background.  All of this for food and beverage at a price point equal to fast casual restaurants, a lower category.

Snapshot: Le Rêve (Wauwatosa) (Part 2)

I'm back at Le Rêve in Wauwatosa.  I've just polished off a "Pan Poulet" sandwich ($7.50, comes with a side of fries or salad) and am working on a cappucino ($2.50).  If the Google searches by which readers find this site are any indication, this place is making quite a splash--and with good reason.   The sandwich and salad were out of this world.  The salad dressing must have been custom-blended, as it reminded me mostly of the yogurt-based dressings I know from Germany.  If this place has any shortcomings, I have yet to discover them.  It's worth every second of the drive through the 'hood from the UWM area.  The woman who prepared the cappuccino here is an ex-employee of Alterra on Prospect.  (I overheard her talking to a couple ordering food who are regulars at Alterra.)  I was kind of hemming and hawing about taking this leap, but here goes: five stars (*****).  Hope they keep up the great work!

Review: Brooklyn Bob's Brings Mighty Fresh Subs to Downtown Miltown

This past Friday, my hubby Kevin and I headed over to the newly relocated Brooklyn Bob's Sub Shop at 612 N. Water Street for lunch. Needless to say, we were extremely impressed by the offerings at this independent, husband and wife owned eatery. I exaggerate not one iota when I say the quality and freshness of their subs is truly outstanding, which says a lot in a genre of dining that rarely if ever finds it way onto the highfalutin foodie radar.

The atmosphere is casual and clean, but not antiseptic--an unfortunate olfactory experience that often turns the palate down to the don't-expect-a-lot level. Owners Bob and Jeannie Zaptin have retained the overall decor of former tenant Erbert And Gerbert's, with a contrast of wood and cream colored stucco, balanced by warm and friendly lighting, that creates a welcoming tone. The couple has made the space their own through wall mounted photos and graphics that serve as reminders that you are now in the House of Brooklyn.

As we stepped up to place our orders, I asked the woman behind the counter if the chicken salad is made on-site or if it's bought from a producer elsewhere. To my mind, chicken salad is one of the best choices to make if you're in a position of evaluating the quality of any deli or sub shop. It's a do-or-die proposition as so many things can go horribly wrong--from not enough to too much to just plain bad mayo, from undercooked to overcooked chicken, and the list goes on. Receiving the answer that, indeed, the chicken salad is made right there, I went ahead and took the plunge, ordering a half sub with all the fixin's: lettuce, tomato and onion.

Kevin chose to partake in the BHT w/ swiss--that's bacon, ham, turkey, swiss, lettuce, onion and Thousand Island dressing--with a whole jumbo pickle on the side. During our meal, he selflessly shared it with me as I am something of a jumbo pickle freak, especially a good and crunchy pickle as this one was.

Brooklyn Bob's gets bread daily from Peter Sciortino's Bakery on Brady Street and the loaves are warmed in the ovens right behind the counter. The bread makes a nearly perfect bed for the high quality ingredients to be snuggled therein, with a firm and flaky crust that manages not to rip your mouth apart and a soft yet well-defined interior.

My chicken salad sub was incredibly fresh, boasting very crisp and green lettuce, flavorful tomato and white onion slices. I was particularly pleased to have the chance to enjoy the less pungent white onion since it seems everyone in town has been overusing the red variety--a trend that, to be honest, I've grown weary of. The chicken salad itself had a great consistency, not too runny and not too stiff, with good sized pieces of tender chicken. The only suggestion I might have is too add a bit of Dijon or Wisconsin brown mustard for some kick and perhaps more basil.

Kevin had ordered a full sub, so I had the opportunity to sample his BHT w/ swiss. It was packed with the same excellent produce as my sandwich, with thinly sliced and nicely seasoned deli meat, healthy pieces of bacon, and a very fine imported Swiss cheese. There was a slight sweetness, emanating from the Thousand Island dressing, that made it really quite refreshing.

All deli meats and cheeses come from Brooklyn-based Boar's Head, and all but one cheese--the imported Swiss--is of Wisconsin provenance. Fresh produce is bought locally and brought in every other day and, as Chef Bob himself told me, ordered only in the amount needed, reducing waste and nullifying the temptation to utilize aged veggies.

Brooklyn Bob's is conveniently located right off Wisconsin Avenue and has just begun delivery service downtown, so if you work and/or live in the area stop in, or phone or fax in your order--your taste buds will thank you.

Brooklyn Bob's Sub Shop
612 N. Water Street
Milwaukee, WI
Tel: 414-389-9791
Fax: 414-389-9788 (download order form from web site)
Dining Hours: Mon-Fri 7AM-6:30PM (Breakfast served until 11AM); Sat 11AM-6:30PM
Payment: Visa, Mastercard, Cash

Review: "Wisconsin Foodie" is Pretty Damn Good

Last week I blogged about the debut of a new local culinary TV show "Wisconsin Foodie" on WISN-TV Channel 12. So, yeah, I did manage to sit my butt down in front of the boob tube at noon this past Saturday to check it out, but I've been letting my impressions bubble and simmer so as to offer up a fair-minded and thoughtful review. Then I blissfully ignored those lofty goals and came up with this:

The half-hour program is remarkably fresh for a local production, with a hand-held documentary style that, for the most part, didn't make my brain swim too much from all the inherent jiggling and shaking. The decision to use this camera style was no doubt made for both budgetary and hipster attracting reasons, and I give them credit for taking the chances that must be taken in order to successfully pull it off.

I'd like to see a little more post-production work go into the show as the digital format tends to produce harsh, too crisp images that could definitely use some softening. My other suggestion is that they widen their one and two shots just a tad--it doesn't have to be a ton--because we don't really need to see every pore of the host's and guests' faces and, frankly, I kinda like being able to see the tops of people's heads on occasion--that way I can be fairly confident that they're not being controlled by wires connected directly to their gray matter.

The host of the show, Kyle Cherek, has a very personable and unpretentious style that works well with the overall casual approach of the show. The only negative thing I can say about his performance is that the level of his interviewing technique is set--I suspect deliberately--too low. You're a Foodie, Kyle, so don't be afraid to demonstrate some of your own knowledge to keep things moving. Oh, and if the show is picked up for more episodes beyond the four that Channel 12 has committed to, please go get yourself some camera friendly lenses for your glasses--it's really spooky when we can't see your eyes.

I wholeheartedly agree with JSOnline's Tim Cuprisin that the standout guest of this pilot episode was Jessica Bell, a wine expert and educator scheduled to be a regular on the show. Exceptionally articulate and completely natural on camera, her presence brought the show up to a new height. In an unfortunate and just plain ignorant move, the producers have given her the title of "Wine Girl"--a designate that deserves serious reexamination as it hardly shows her the respect she so clearly deserves. Think about it, grub boys.

Okay, to sum up, "Wisconsin Foodie" has real potential to be a top-notch culinary show and a welcome enhancement to the local TV scene. With just a few minor nips here and a couple of tucks there, it could well become the best commercial television Milwaukee has to offer.

Review: Fraboni's is the Place for Fresh Italian Fare (Madison, WI)

Since 1971, Fraboni's Italian Specialties & Delicatessen has been serving up a huge variety of fresh soups, sandwiches, pasta salads and entrees, as well as fine imported and domestic meats and cheeses. The Madison mainstay's location on Regent Street is incredibly close to the house I grew up in, so my family has had the pleasure of sampling the deli's fare from the very beginning. My husband and I stopped off to grab ourselves a quick yet satisfying lunch this past weekend and, as expected, Fraboni's lived up to its storied history.

Fraboni's is as it has always been: a relatively small space packed with yummy goodies. Upon entering, we immediately headed for the bread isle to snag a box of light and crispy rosemary breadsticks. Then it was on to the deli counter to choose from a copious bounty of cold salads. Our picks: Pasta Pesto, Veggie Rotini and Four Bean Salad. Oh, and we simply had to have the homemade Garlic Toasties, too, because no Fraboni meal is complete without 'em.

The Pasta Pesto is a favorite of mine--a creamy mix of good sized conchiglie (conch shell) pasta, peas and tiny bits of crab. The Veggie Rotini, boasting black olives, green peppers, red onions and a very light vinaigrette, is a nice interpretation of the cold pasta basic. Last but not least, the Four Bean Salad is a healthy medley of kidney, garbanzo (chickpea), green and wax beans, accented with onion, celery and red pepper, and covered in a tangy vinaigrette.

Though we chose not to partake in any of the deli meats and cheeses this time 'round, I definitely suggest you do so as we've had some of the best from this traditional deli. For those of you who enjoy munching and nibbling while surrounded by nature, Fraboni's a perfect place to throw together a picnic. Unfortunately, they do not carry wine at the Regent Street deli, however, they do have a large selection at the Monona location.

Friendly service is the hallmark of Fraboni's and with two congenial deli workers on hand during our visit mission was accomplished. We headed out the door with our minds focused in great anticipation of the feast yet to come.

Fraboni's Central
822 Regent Street
Madison, WI
Hours: Mon-Fri 9AM to 6PM; Sat 9AM to 5PM; Sun 11AM to 4PM

Fraboni's Monona
108 Owen Road
Monona, WI
Hours: Mon-Fri 9AM to 7PM; Sat 9AM to 6PM; Sun 9AM to 5PM

Web Site

Review: Mickey's Tavern Enters the Dining Fray (Madison, WI)

My hubby Kevin and I happened to be in Madison to visit my father this past weekend and, whilst out and about on Saturday, we all decided to stop in at Mickey's Tavern for lunch. Established in 1902, this historic watering hole on Williamson Street just recently delved into the rough and tumble world of food service--a decision made in direct response to a drop in business due to the city's smoking ban--so I felt this to be a prime opportunity to sample their fare.

As with every visit we've ever had to Mickey's, the staff was extremely friendly, making us feel right at home in the cozy pub. With six to eight tables for two, which can be easily pushed together for four, and counter seating available at the street-facing window, Mickey's can accommodate about twenty diners. There's no need to wait to be seated--just pick a table and sit down.

On the day of our visit, we were greeted by the owner, Jane Capito, after a few minutes. She kindly made sure that we had menus, but was quick to note that she wasn't the waitress and would send her over right away. I had noticed when we entered that there was only one wait person on shift, so I expected a little bit of a wait. As a former food jockey myself, I understand and empathize with the stress of trying to cover all your tables--a task made that much more difficult when you're the only one. The minutes did tick on, however, and I approached the amiable bartender and asked if he could send over the waitress, which he did.

The waitress informed us that they were only serving brunch that day, so we had to look over the menu again and make new choices. Brunch at 1PM on Saturday? Sure, why not. Later, I overheard her telling another table that this was their first time serving brunch, so an all-day tryout sounded reasonable to me.

Both my father and I ordered Eggs Benedict, while Kevin ordered the humbly named World's Greatest Sandwich. The bartender brought over our drinks--a Spotted Cow for Dad, a Chardonnay for Kevin and a Bloody Mary (aka Bloody Me) for me. The Bloody Mary was exceptionally good, garnished with a big olive and a pickle spear, and just spicy enough. To be honest, I can be a tad wimpish when it comes to hot spices, but this drink was near perfect in that respect.

Our meals arrived and we were ready to dig in. The Eggs Benedict was served in the traditional open-face manner, with poached eggs and ham atop halves of an English muffin and covered with hollandaise sauce. Though I think the ham had been fried instead of broiled--I could be wrong on that--it was nonetheless a notable interpretation of the dish. The hollandaise, which can be tremendously tricky and easily make or break any Eggs Benedict, was creamy but not too heavy, with a very slight hint of lemon. The eggs were poached exactly to the point they should be and not one second longer. The dish included a side of fried potatoes that were a little overdone and could have benefited from more spice, say onion and garlic, but it was a very fulfilling meal overall.

Kevin had ordered the World's Greatest Sandwich, so expectations were high for that particular dish. The sandwich consists of bacon, lettuce, tomato, swiss cheese, fried egg and mayo on toasted sour dough bread. The egg had been fried soft and the yolk was still runny, so it was a bit messy, but his evaluation was a positive thumbs-up, saying that there was no conflict at all between the egg and the mayo. The World's Greatest Sandwich is served with a side of homemade cold slaw, which of course I had to taste. I was impressed by its light yet flavorful vinaigrette, allowing the essence of the raw red and white cabbage to come through. Their menu proclaims it to be "kick..ss" and I wouldn't disagree with that.

Mickey's Tavern is a nice addition to Madison's dining scene and, by the healthy number of patrons on hand during our visit, it's clear that others feel that way, too. If you're in the state capital soon, I recommend you try them for brunch or dinner. They're off to a very solid start and I suspect it can only get better.

Mickey's Tavern
1524 Williamson St.
Madison, WI
608-251-9964
Dining Hours: 5PM to 10PM; Sat-Sun Brunch 10AM to 2PM
Payment: Cash Only