charcuterie at Indulge.
feel like merely dining from a small plate with an accompanying wine.
Combine delicious meats, a touch of cheese and a good pour. What more
does one need on an almost-spring eve?
2101 N. Prospect Ave.
hideaway is adjacent to the Prospect Avenue bridge over the bike
trail, within walking distance of the Oriental Theater and the
neighborhood’s more boisterous bars. At Allium, a diner can eat
slowly and talk softly. Laid back and cozy, the restaurant offers four
Wisconsin cheeses and a fancy selection of cured and smoked meats for
722 N. Milwaukee St.
Mineral Point, Plymouth, Thorp, LaValle and Theresa, among other
award-winning offerings, are on the small plate menu here. A Chef’s
Selection charcuterie platter includes four artisan meats, with a
toasted baguette. A mixed platter consists of three cheeses and two
meats, also with the baguette. Many of the meats are processed by chef
Aaron Patin of the Surg Restaurant Group.
215 W. Highland Ave.
Founded in 1938,
this place at the corner of Highland and Old World Third Street has
grown from a small cheese store to one of downtown’s best locales to
find artisan cheese and good drinks. So hunker up to the cheese bar,
or perch at a table for one of nine different cheese platters. Each
has four different cheeses, to be paired with wine or Wisconsin beer.
A recommended selection is the Wisconsin Sampler, with its Bleu
Affinée and a Grand Cru Gruyère from Roth Käse in Monroe, a
12-year-old cheddar under the Cheese Mart’s private label and a
Merlot BellaVitano from Satori in Plymouth, Wisconsin. The Mart’s
cheese whiz Jeremy Falk suggests an earthy red wine as the
2308 W. Wisconsin Ave.
and cheese plate at the cozy Envoy features Italian-cured Sopressata
salami, marinated olives and black figs. At least three top cheeses
are provided, as well, such as an herbaceous Iberco Bonvallis, a Maple
Leaf cranberry by certified Wisconsin cheese master Jeff Widermann and
a port salut. Crackers and crostini, those crunchy "little
toasts," complement the presentation.
708 N. Milwaukee St.
cool — that’s Indulge, where the Juneautown restaurant’s name
sums it up. Making it work is the Italian-made gravity feed,
commercial scale Sirman meat slicer, only one of a few in the United
States. This critter can shave prosciutto with more precision than the
Barber of Seville ever could. Guests can order charcuterie by the
ounce, whether Nueske’s duck breast from Wittenberg or the Serrano
ham from Valencia, Spain. And did we mention the truffle flights?
1030 N. Water St.
Noted for its
cured meats, Joe and Paul Bartolotta’s latest success offers a wide
range of pre-dinner nibbles or stand-alones, from a country pork paté
and duck liver mousse to a Chef’s Meat Flight consisting of duck
rillettes, La Quercia prosciutto and Molinari sopressata, a pork
salami. Guests can see much of the slicing and small plate prep just
inside the restaurant entrance, at a Grab and Go Counter for those in
a rush. And don’t get executive chef Andrew Ruiz started chatting
about his love for Wisconsin cheese, especially Widmer’s six-year
cheddar and Marieke Penterman’s Gouda.