Dining

Good gourd almighty! Pumpkin beers proliferate

Written by Michael Muckian,
Contributing writer
Thursday, 02 October 2014 14:34
closeup.pumpkins

Autumn arrives with abundance — the fall harvest, colorful foliage and pumpkin beer, for instance. And with each passing season, the pumpkin beer patch continues to grow.

Milwaukee restaurant groups offer menu of choices

Written by Matthew Reddin,
Staff writer
Thursday, 04 September 2014 11:29

Milwaukee's basic food groups …

Milwaukee’s dining scene isn’t as well-known as Chicago’s or New York’s, but Brew City is far from starving for quality culinary options. The metro area hosts a feast of high-quality, creative food and drink options that cater to big spenders and average Joes alike.

Portuguese wines an excellent, overlooked value

Written by Michael Muckian,
Contributing writer
Thursday, 21 August 2014 09:30

In this issue of Dish it Out!

It pours light, bright and floral, with clean transparency, tropical fruit notes and a slight effervescence as subtle as it is necessary.

Tiny Bayfield has thriving restaurant scene

Written by Michael Muckian,
Contributing writer
Friday, 25 July 2014 04:01

Greunke’s Restaurant. — Photo: travelwisconsin.com

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.

‘Wines by northwest’ pour excellence

Written by Michael Muckian,
Contributing writer
Thursday, 18 September 2014 09:55

Wines by NxNW Winery. — Photo: NxNW Winery

California gets all the attention when it comes to wine produced in the United States. With wineries concentrated mostly in regions such as Napa and Sonoma, the state produces almost 90 percent of  the wine made in the nation.

Oktoberfest begins September — are you ready to pour?

Written by Michael Muckian,
Contributing writer
Thursday, 04 September 2014 11:19

Octoberfest. It begins in September!

As you’re reading this, there’s probably enough time left to catch a flight to Munich for the annual opportunity to drink copious amounts of hearty German beer from 1-liter tankards with 6 million of your closest friends. Ach du lieber!

7 sassy chardonnays to brighten your summer

Written by Michael Muckian,
Contributing writer
Wednesday, 06 August 2014 21:11

The adaptable chardonnay grape has flourished in cooler as well as warmer places.

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.

Screaming Tuna offers sustainable seafood

Written by Michael Muckian,
Contributing writer
Thursday, 10 July 2014 10:46

Sushi from Screaming Tuna. — PHOTO: Courtesy

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.

Go For the Food: Bourbon in Louisville

Written by BRUCE SCHREINER,
AP writer
Thursday, 11 September 2014 15:00

In Kentucky’s bourbon country, the classic American whiskey isn’t just for sipping anymore.

Restaurants stretching along the Urban Bourbon Trail in Louisville are creating bourbon-inspired sauces and glazes to jazz up main courses, side dishes and desserts. The 6-year-old bourbon cocktail and culinary experience has grown to 34 establishments, adding more zest to the city’s nightlife.

Cannabis cuisine rises in wake of legalization

Written by The Associated Press Tuesday, 02 September 2014 08:39

There are books about cooking with herbs. And then there are books about cooking with herb.

Yes, we're talking cannabis cuisine, a small niche in the culinary world but one that is drawing more interest as the legalization movement moves pot closer to the mainstream.

Tomayto, tomahto: Either way it’s a nutritious summer treat

Written by Michael Muckian,
Contributing writer
Wednesday, 06 August 2014 21:08

Let’s make one thing clear. A tomato, despite its uses, is botanically a fruit — specifically an ovary, together with its seeds, of a flowering plant.

Red Star offers craft cocktails in intimate setting

Written by Matthew Reddin,
Contributing writer
Thursday, 10 July 2014 19:43

The interior of Red Star Cocktail Club, above Trocadero at 1758 N. Water St. The bar opens at 8 p.m. Thursdays–Sundays. Call 414-272-0205 or visit redstarcocktailclub.com to make reservations or for additional information. — PHOTO: Courtesy

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.