Twelve 21 in Cedarburg has a shiny new look and a new small
plate menu, too.
restaurant scene is always in a flux, whether due to the economy,
desire for something new or to update with the times. So whatís
happening these days in the local world of pots and pans? Here are a
few tidbits to wet your whistle. Check
mmagazinemilwaukee for more
on local food and drink endeavors.
All in the
inside Galiotoís Twelve 21, located at 1221 Wauwatosa Road,
Cedarburg, (262) 377-8085, makes for a dynamite look that is wowing
its longtime fans and new friends. Owners Meg and Dave Galioto began
thinking of renovations in 2009 and finally have their package all
wrapped up and delivered, changing not just the dťcor but redoing the
menu. Itís a far cry from the siteís old Black Wheel Tavern that
the couple purchased and redesigned as their Vintage Grille in 2002.
Twelve 21, as a relieved Meg says, "There are no more plastic
grapes." A restaurant consultant suggested incorporating the
street numerals into the name because it simply sounds cool, too.
Kelly Neumannís Vyolette Interior Design Consulting designed and
contracted the project. For an added pat on the back, the restaurantís
revamped logo, done by Phil Marzo of P.M. Design, recently won a major
Chef Dave is of
Sicilian heritage and is still doing his magic with sirloins, but has
added 21 small plate menu items for under $12. Get it? Those numbers
again! So look for blackened scallops with mango salsa, BBQ pork
sliders and Cuban Reubens, along with traditional Galioto vintage veal
tenderloin and pan-fried walleye.
and longtime graphic design and marketing whiz Allan Haas opened their
Chiselled Grape Winery this summer in a restored century-old school
house at the corner of Port Washington and Lakefield roads, 1206
Lakefield Road, Grafton, (262) 377-8777. It quickly became the perfect
stopover for Packers fans heading north to Green Bay or vacationers
Door County-bound and back.
vineyard in the rear yard has plantings being readied for 2013
harvesting. Varieties include whatís considered the oldest grape in
the world, Rkatsiteli, and the newest, Arctic; along with Alsatian
GewŁrztraminer. Larger acreages are also being considered as the
business matures. In the meantime, Tomesch and Haas bottle white and
red California wines under their own label and ferment grapes from
other Wisconsin growers.
The men were
pals who linked up years ago over their love of music, particularly
jazz, and wine. Haas still regularly performs as Al Pike and the
Misfits Blues Band at area venues such as Mequonís Highland House.
store is open year-round, with books, cheese, chocolate, and
complementary artwork by photographers Jeffery Weber and David Le Haye
and watercolors by Erin Callahan Blum.
When in Bay
View, wine shoppers can now get bottles to take home at Pastiche
Bistro & Wine Bar, 3001 S. Kinnickinnic Ave. (414) 482-1446. This
month, chef/owner Michael Engel opened an upstairs shop to sell
cheeses, pates and charcuterie, wine glasses and related items for
get-togethers. In addition, a small room on the second floor will be
used for classes, tastings and private dining for up to 20 guests at a
The Charro on
Bluemound Road in Brookfield is no more. But SURG Restaurantís Omar
Shaikh promises plenty of surprises and good things to come next year
for the site. It will include an extensive menu developed by chef
Aaron Patin, recently lured to Milwaukee from Chicago.
Charro, 729 N. Milwaukee St. (414) 431-5557, has added an aging room,
with its first Kobe beef being stored there a few weeks ago and almost
ready for Patinís winter carving. Heís also adding 10 new tacos to
the menu here, using meats raised on the farm owned by SURG partner
bartender and ex-Vegas denizen Dustin Drankiewicz is concocting a
wider range of cocktail delights both for Charro, as well as nearby
Distil, 722 N. Milwaukee St., (414) 220-9411. For the latter, SURG is
introducing numerous food items that can be shared by couples, in
addition to its popular core burger scene. Included will be large
platters of Wisconsinís prize-winning cheese. This month, housemade
hot dogs will debut. Look for Hidden Creek Farms meatballs, as well.
The Joe and Paul
Bartolotta restaurant dynasty continues to amaze, with its menu of
eateries ranging from high end to middle brow to custard-licking good.
The brothersí latest establishment, an upbeat gastropub called the
Rumpus Room, opened in October on the site of the former Eaganís.
For the restaurant premiere, Paul flew in from duties at his
Ristorante di Mare at the Wynn Las Vegas. Joe did the interior
designing himself, recycling vintage church chandeliers and
floorboards that were once fence posts. Running the kitchen are top
chef Andrew Ruiz, ably backed by chef de cuisine Matt Kesley, formerly
of San Francisco. The Rumpusí 62-page beverage book looks daunting
but is easily navigated.