We all know that summer and chilled white wines go together. And few whites are more reliable than chardonnay, one of the country’s top white choices.
Neither bluefin tuna, a sushi staple, nor the popular hamachi, a Japanese variety of amberjack, is on the menu at Screaming Tuna Sushi & Asian Bistro, 106 W. Seeboth St., in Milwaukee. Their absence is part of the restaurant owners’ effort to keep the two species, which have been severely overfished, from extinction.
Although its grand opening was less than a month ago, Outpost Natural Foods Cooperative in Mequon — the cooperative’s fourth store in the greater Milwaukee area — is already getting a lot of attention.
“The response has been overwhelming (and) we are delighted,” said one of the store’s 80 new employees.
Red Star Cocktail Club faces an unusual conundrum. In order to be successful, the bar must draw clients. But drawing too large a crowd could distract from the desired ambiance of an exclusive and intimate craft-cocktail lounge.
The James Beard Foundation recently announced that its awards ceremony honoring the best chefs and restaurants is moving to Chicago after 24 years in New York City.
It's more proof that Chicago is home to one of the country's hottest restaurant scenes.
With just 487 permanent residents, Bayfield is one of Wisconsin’s smaller quaint towns, with a steeply sloping main street that ends at Lake Superior. But it’s also the gateway to the Apostle Islands National Lakeshore, consisting of 21 islands and 69,372 acres of shoreline, which makes Bayfield a year-around magnet for tourists throughout the Midwest.
With the harsh winter behind us, it’s time to get outside, fire up the Weber and enjoy the primitive allure of cooking and dining in the fresh air. Tender cuts of meats, savory fish and crisp, fresh fruits and vegetables taste better grilled al fresco, whether over gas or charcoal.
Does anything say summer dining more than grilled burgers and cold beer, with maybe a little potato salad on the side?